Noodle

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Biography

The noodle is a type of staple food made from some type of unleavened dough which is rolled flat and cut into one of a variety of shapes. While long thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, shells, folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added, but are often pan fried or deep fried. Noodles can be refrigerated for short-term storage, or dried and stored for future use.

In English usage, the word "noodle" is an inclusive term that denotes texture and culinary use, and to a lesser extent, shape, as many people may associate it with the more common string varieties, such as spaghetti or ramen . Material composition or geocultural origin must usually be specified. However, the actual word derives from the German language|German Nudel .

History

In 2002, archaeologists found an earthenware bowl containing the world's oldest known noodles, roughly 4000 years old, at the Lajia|Lajia archaeological site of the Qijia culture along the Yellow River in China . The noodles were well-preserved. The composition of the noodles was studied, and a team of Chinese researchers determined that the noodles were made from foxtail millet and Proso millet|broomcorn millet ., BBC News , 12 October 2005 The earliest written record of noodles is found in a book dated to the Han Dynasty|Eastern Han period (25–220) of China. Noodles, often made from wheat dough, became a staple food for people of the Han Dynasty (206 BCE - 220 CE).

Asia

Wheat noodles in Japan ( udon ) were adapted from a Chinese recipe by a Buddhist monk as early as the 9th century. Reshteh noodles were eaten by the people of Persia by the 13th century. Innovations continued, as for example, noodles made from kudzu ( naengmyeon ) were developed in the Joseon Dynasty of Korea (1392–1897). Ramen noodles, based on Chinese noodles, became popular in Japan by 1900.

Instant noodles were invented by Momofuku Ando and first marketed in Japan in 1958., TIMESONLINE January 10, 2007 According to Ando's method, a bundle of fresh noodles are flash-fried, which dries them out and provides for a long shelf life.

Europe and the Near East

In the 1st century BCE , Horace wrote of fried sheets of dough called lagana . In the 2nd century CE, the Greek physician Galen mentioned itrion , made of flour and water. The Jerusalem Talmud records that itrium , a kind of boiled dough, was common in what currently is known as Israel from the 3rd to 5th centuries AD, Arabs adapted noodles for long journeys in the 5th century, the first written record of dry pasta. Durum wheat pasta was introduced by Libya|Libyian Arabs during their conquest of Sicily in the late 7th century The 9th century Arab physician Isho bar Ali defines itriyya , the Arabic cognate of the Hebrew word, as string-like shapes made of semolina and dried before cooking."A medical text in Arabic written by a Jewish doctor living in Tunisia in the early 900s" (Dickie 2008: 21). Muhammad al-Idrisi , wrote in 1154 that itriyya was manufactured and exported from Sicily#Norman Sicily (1068–1194)|Norman Sicily . The first recognizable reference to modern versions of pasta products in Italy dates to the 13th or 14th century. Pasta has taken on a List of pasta|variety of shapes , often based on regional specializations.

In the area that would become Germany , written mention of Spätzle has been found in documents dating from 1725, although medieval illustrations are believed to place this noodle at an even earlier date.

Types of noodles by primary ingredient

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Wheat

Bakmi : Southeast Asian Chinese yellow wheat noodles with meat, usually chicken

Chuka men (???): Japanese language|Japanese for "Chinese noodles", used for ramen , chanpon , and yakisoba

Kesme : flat, yellow or reddish brown Central Asian wheat noodles

Kalguksu (???): knife-cut Korean noodles

Lamian (??): hand-pulled Chinese noodles

Mee pok (??): flat, yellow Chinese noodles , popular in Southeast Asia

Pasta : Made from durum wheat and cut into various shapes; originated in Italy but now known all over the world.

Reshte : Central Asia|Central Asian , flat noodle, very pale in colour (almost white) used in Persian cuisine|Persian and Afghanistan|Afghani cuisine.

Somen (????): thin variety of Japanese wheat noodles, often coated with vegetable oil

Spätzle : a Swabia n type of noodle made of wheat and eggs

Thukpa (): flat Tibetan noodles

Udon (???): thicker variety of Japanese wheat noodles

Rice

Flat or thick rice noodles, also known as Shahe fen|hé fen or ho fun (??), kway teow or sen yai (????????)

Rice vermicelli : thin rice noodles , also known as mifen (??) or bee hoon or sen mee (????????)

Idiyappam is an Indian rice noodle.

Buckwheat

Makguksu (???): local specialty of Gangwon-do (South Korea)|Gangwon Province in South Korea

Memil naengmyeon (?? ??): Korea n noodles made of buckwheat . Slightly more chewy than soba.

Soba (??): Japanese buckwheat noodles

Pizzoccheri : Italian buckwheat tagliatelle from Valtellina, usually served with a melted cheese sauce

Others

Acorn noodles , also known as dotori guksu (?????) in Korean, are made of acorn meal, wheat flour, wheat germ, and salt.

Olchaeng-chi guksu, meaning tadpole noodles , are made of corn soup put through a noodle maker right into cold water. It was named for its features. They are Korean noodles mostly eaten in Gangwon Province (South Korea)|Gangwon-do .

Cellophane noodles are made from mung bean . These can also be made from potato starch , Canna_%28plant%29#Agricultural_Cannas|canna starch or various starches of the same genre.

Chilk naengmyeon (? ??): Korea n noodles made of starch from kudzu root, known as kuzuko in Japanese. Chewy and semi-transparent.

Shirataki noodles

Types of noodle dishes

Basic noodles: These are cooked in water or broth, then drained. Other foods can be added (for example a pasta sauce ) or the noodles are added to other foods (see fried noodles ) or the noodles can be served plain with a dipping sauce or oil to be added at the table. In general, noodles are soft and absorb flavors.

Frozen noodles : noodles are sometimes served in a salad. An example is the Thai glass noodle salad.

Fried noodles : dishes made of noodles stir fried with various meats, seafood, vegetables, and dairy products. Typical examples include chow mein , lo mein , mee goreng , hokkien mee , some varieties of pancit , yakisoba , and pad thai .

Noodle soup : noodles served in broth. Examples are ph? , beef noodle soup , chicken noodle soup , ramen , laksa , saimin , and batchoy .

Noodle casserole s: lasagna , kugel , tuna casserole , Penne|baked ziti , timballo , and pastitsio

Cup noodles

Instant noodles

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