中華麺(ちゅうかめん)

ちゅうかめん
noun
Chinese-style noodles; ramen noodles
1. Chinese-style noodles; ramen noodles; alkaline wheat noodles
Wheat noodles made with kansui (alkaline mineral water), giving them their characteristic yellow color, springy texture, and distinctive flavor. The base noodle used in ramen, yakisoba, and other Chinese-influenced Japanese dishes.
中華麺(ちゅうかめん)を茹(ゆ)でる。
To boil Chinese-style noodles.
ラーメンには中華麺(ちゅうかめん)が使(つか)われる。
Chinese-style noodles are used in ramen.
スーパーで中華麺(ちゅうかめん)を買(か)って、家(いえ)で焼(や)きそばを作(つく)った。
I bought Chinese-style noodles at the supermarket and made yakisoba at home.

A compound of 中華(ちゅうか) (Chinese cuisine) and 麺(めん) (noodles). These noodles are distinguished from 蕎麦(そば) (buckwheat noodles) and うどん (thick wheat noodles) by the use of 鹹水(かんすい) (kansui, alkaline water), which gives them a yellow tint and chewy texture.

COMMON COLLOCATIONS:

  • 中華麺(ちゅうかめん)を茹(ゆ)でる: to boil Chinese noodles
  • 生(なま)中華麺(ちゅうかめん): fresh Chinese noodles
  • 乾燥(かんそう)中華麺(ちゅうかめん): dried Chinese noodles
  • 太(ふと)麺(めん)/細(ほそ)麺(めん): thick noodles / thin noodles

RELATED TERMS:

  • ラーメン: ramen — the most common dish made with 中華麺(ちゅうかめん)
  • 焼(や)きそば: fried noodles — another popular dish using these noodles
  • うどん: udon — thick wheat noodles without kansui
  • 蕎麦(そば): soba — buckwheat noodles
general
Added 2026.4.4 3:24
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