What noodles Are used in stir fry?

Stir-fry is a Chinese cooking technique in which ingredients are fried in a wok with a small amount of oil. Different types of noodles can be used in a stir-fry, depending on the desired texture and flavour. Here are some of the most commonly used noodles for stir-fry:

1. Chow Mein Noodles: These are thin, dried egg noodles that are commonly used in stir-fry dishes. They are typically made from wheat flour and water, and have a slightly chewy texture.

2. Lo Mein Noodles: Lo mein noodles are similar to chow mein noodles, but they are thicker and have a softer texture. They are also made from wheat flour and water, but they are cooked before they are stir-fried.

3. Rice Noodles: Rice noodles are made from rice flour and water, and have a slightly translucent appearance. They are typically thinner than wheat noodles and have a chewy texture. Rice noodles are commonly used in stir-fry dishes that have a Southeast Asian influence.

4. Udon Noodles: Udon noodles are thick, Japanese wheat noodles that have a chewy texture. They are often used in stir-fry dishes that have a Japanese or Korean influence.

5. Ramen Noodles: Ramen noodles are thin, dried wheat noodles that are commonly used in Japanese cuisine. They are made from wheat flour, water, and kansui, a type of alkaline salt that gives ramen noodles their characteristic chewy texture.

6. Wheat Noodles: Wheat noodles are a versatile type of noodle that can be used in a variety of stir-fry dishes. They can be made from either hard or soft wheat flour and have a chewy texture.

7. Bean Thread Noodles: Bean thread noodles are thin, translucent noodles that are made from mung bean starch. They have a delicate texture and are often used in stir-fry dishes that have a Southeast Asian influence.

The type of noodle used in a stir-fry dish depends on the desired texture and flavour. Some noodles, such as chow mein and lo mein, are more versatile and can be used in a variety of dishes, while other noodles, such as udon and ramen, are more specific to certain types of cuisine.