Their colour ranges from light to bright yellow- the latter will most like have been coloured artificially so do check labels. Linden tree cambium was used historically as a wild foraged flour, as was tamarack cambium. ![]() Good examples are maple trees, though those are better saved for making maple syrup or growing shiitake mushrooms. There is also a wider type of wonton noodle which is good for hearty soups and as an accompaniment for meaty, braised dishes. While pine and birch bark are by far the most commonly used, there are many trees with cambium (inner bark). Their firm texture makes them a contender for stir-fries (such as chow mein), soups and fried in loose cakes. These fresh egg noodles have a slightly floury appearance from a light cornstarch coating and require a brief blanching in boiling water before using. ![]() Then there are the finer, flatter type of you mian, popularly known as ‘wonton’ or ‘Hong Kong’ noodles. It is typically blended with wheat flour. It has a darker color and much richer aroma. Acorn flour behaves very differently than wheat flour, she said. Mayer currently produces and markets a line of acorn cookies and acorn pasta. They can be used in soups, stir-fries and even, when blanched and refreshed, in salads such as Sichuan liang mian, where the cooked noodles are coated in a zingy sesame paste sauce. The use of acorn flour in Mediterranean cuisine is developing. Medium-thick, these have been treated with lye water, or alkaline salts, to give both a distinctive texture (best described as ‘chewy’ and ‘springy’) and a pronounced yellow colour. Maybe the most common are ‘oil’ noodles, which you find, complete with an oily sheen, fresh and pre-cooked in the refrigerator section of Asian food stores. With a name that means, literally, ‘thin’ noodles, these spaghetti-like noodles actually come in a variety of forms and thicknesses.
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