Below is a list of all known varieties for Hokkien Noodle. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Hokkien Noodle (Alkaline Salt Free) | Thick wheat noodles made without alkaline salts, resulting in a softer texture. |
| Hokkien Noodle (Alkaline Style) | Noodles made with *kansui* (alkaline salts) for a signature elastic, springy texture, common in Chinese-Malaysian dishes. |
| Hokkien Noodle (Dried) | The shelf-stable, dried block form of the thick yellow noodle. |
| Hokkien Noodle (Fresh/Oiled) | Thick noodles sold fresh and coated lightly in oil to prevent sticking, used in stir-fries and soups. |
| Hokkien Noodle (High Egg Content) | Thick yellow noodles made with a very high egg-to-flour ratio for richness. |
| Hokkien Noodle (High-Fiber Blend) | Thick noodles made with whole grain or added fiber for a healthier profile. |
| Hokkien Noodle (Thin Cut) | A thinner strand of the thick, yellow noodle, used in delicate soups or light stir-fries. |
| Hokkien Noodle (Thin Cut, Dried) | A thin cut of the yellow wheat noodle, sold in dried form. |
| Hokkien Noodle (Wavy/Curly) | Thick noodles with a noticeable wave, designed to hold sauce better in dry stir-fries. |