Noodles are a type of
food
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is in ...
made from
unleavened dough
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavenin ...
which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a
staple food
A staple food, food staple, or simply a staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard Diet (nutrition), diet for a given person or group of people, supplying a large fraction of ...
in many cultures (for example,
Chinese noodles,
Filipino noodles,
Indonesian noodles
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.
History
Chinese ...
,
Japanese noodles,
Korean noodles
Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as ''"guksu"'' in native Korean or ''"myeon"'' in hanja character. Preparations with noodles are relatively simple and dates back to around BC 600 ...
,
Vietnamese noodles, and
Italian pasta) and made into a variety of shapes. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage or dried and stored for future use.
Etymology
The word for noodles in English, was borrowed in the 18th century from the
German
German(s) may refer to:
* Germany (of or related to)
**Germania (historical use)
* Germans, citizens of Germany, people of German ancestry, or native speakers of the German language
** For citizens of Germany, see also German nationality law
**Ge ...
word ''Nudel''.
History
Origin
The earliest written record of noodles is found in a book dated to the
Eastern Han
The Han dynasty (, ; ) was an imperial dynasty of China (202 BC – 9 AD, 25–220 AD), established by Liu Bang (Emperor Gao) and ruled by the House of Liu. The dynasty was preceded by the short-lived Qin dynasty (221–207 BC) and a warr ...
period (25–220 CE).
Noodles made from wheat dough became a prominent food for the people of the
Han dynasty
The Han dynasty (, ; ) was an Dynasties in Chinese history, imperial dynasty of China (202 BC – 9 AD, 25–220 AD), established by Emperor Gaozu of Han, Liu Bang (Emperor Gao) and ruled by the House of Liu. The dynasty was preceded by th ...
. The oldest evidence of noodles was from 4,000 years ago in China.
In 2005, a team of archaeologists reported finding an earthenware bowl that contained 4000-year-old noodles at the
Lajia archaeological site.
These noodles were said to resemble
lamian, a type of Chinese noodle.
Analyzing the husk
phytoliths and
starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human die ...
grains present in the sediment associated with the noodles, they were identified as millet belonging to ''
Panicum miliaceum'' and ''
Setaria italica''.
However, other researchers cast doubt that Lajia's noodles were made from specifically millet: it is difficult to make pure millet noodles, it is unclear whether the analyzed residue were directly derived from Lajia's noodles themselves, starch morphology after cooking shows distinctive alterations that does not fit with Lajia's noodles, and it is uncertain whether the starch-like grains from Laijia's noodles are starch as they show some non-starch characteristics.
Food historians generally estimate that pasta's origin is from among the Mediterranean countries:
a homogenous mixture of flour and water called ''itrion'' as described by 2nd century Greek physician
Galen
Aelius Galenus or Claudius Galenus ( el, Κλαύδιος Γαληνός; September 129 – c. AD 216), often Anglicized as Galen () or Galen of Pergamon, was a Greek physician, surgeon and philosopher in the Roman Empire. Considered to be o ...
, among 3rd to 5th century Palestinians as ''itrium'' as described by the
Jerusalem Talmud
The Jerusalem Talmud ( he, תַּלְמוּד יְרוּשַׁלְמִי, translit=Talmud Yerushalmi, often for short), also known as the Palestinian Talmud or Talmud of the Land of Israel, is a collection of rabbinic notes on the second-century ...
and as ''itriyya'' (Arabic cognate of the Greek word), string-like shapes made of
semolina
Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well.
Ety ...
and dried before cooking as defined by the 9th century Aramean physician and lexicographer Isho bar Ali.
Historical variations
East Asia
Wheat noodles in Japan (''
udon
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called ...
'') were adapted from a
Chinese recipe as early as the 9th century. Innovations continued, such as noodles made with
buckwheat
Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as ''Fagop ...
(''
naengmyeon
Naengmyeon
* (, in South Korea) or raengmyŏn (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, ''m ...
'') were developed in the
Joseon
Joseon (; ; Middle Korean: 됴ᇢ〯션〮 Dyǒw syéon or 됴ᇢ〯션〯 Dyǒw syěon), officially the Great Joseon (; ), was the last dynastic kingdom of Korea, lasting just over 500 years. It was founded by Yi Seong-gye in July 1392 and re ...
Dynasty of
Korea
Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic ...
(1392–1897).
Ramen
is a Japanese noodle dish. It consists of served in a broth; common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese noodle di ...
noodles, based on southern Chinese noodle dishes from
Guangzhou
Guangzhou (, ; ; or ; ), also known as Canton () and Chinese postal romanization, alternatively romanized as Kwongchow or Kwangchow, is the Capital city, capital and largest city of Guangdong Provinces of China, province in South China, sou ...
but named after the northern Chinese
lamian, became common in Japan by 1900.
Central Asia
Kesme
Kesme or erişte is a type of egg noodle found in various Turkic countries, Iran and Afghanistan. It is also found in Turkish cuisine and is called ''erişte'' and “kesme” in modern standard Turkish. The word itself is a nominalisation of ...
or erişte noodles were eaten by
Turkic peoples
The Turkic peoples are a collection of diverse ethnic groups of West, Central, East, and North Asia as well as parts of Europe, who speak Turkic languages.. "Turkic peoples, any of various peoples whose members speak languages belonging to ...
by the 13th century.
West Asia
Ash reshteh (noodles in thick soup with herbs) is one of the most popular dishes in some middle eastern countries such as Iran, which was brought through
Turco-Mongol
The Turco-Mongol or Turko-Mongol tradition was an ethnocultural synthesis that arose in Asia during the 14th century, among the ruling elites of the Golden Horde and the Chagatai Khanate. The ruling Mongol elites of these Khanates eventuall ...
.
Europe
In the 1st century
BCE,
Horace
Quintus Horatius Flaccus (; 8 December 65 – 27 November 8 BC), known in the English-speaking world as Horace (), was the leading Roman lyric poet during the time of Augustus (also known as Octavian). The rhetorician Quintilian regarded his ' ...
wrote of fried sheets of dough called ''
lagana''. However, the cooking method doesn't correspond to the current definition of either a fresh or dry
pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ...
product.
=Italy
=
The first concrete information on
pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ...
products in
Italy
Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical ...
dates to the 13th or 14th centuries. Pasta has taken on a
variety of shapes, often based on regional specializations.
=Germany
=
In
Germany
Germany,, officially the Federal Republic of Germany, is a country in Central Europe. It is the second most populous country in Europe after Russia, and the most populous member state of the European Union. Germany is situated betwee ...
, documents dating from 1725 mention ''
Spätzle
Spätzle (or spaetzle; ) is a type of pasta or dumpling made with eggs, typically serving as a side for meat dishes with gravy. Commonly associated with Swabia, it is also found in the cuisines of southern Germany and Austria, Switzerland, Hung ...
''.
Medieval
In the history of Europe, the Middle Ages or medieval period lasted approximately from the late 5th to the late 15th centuries, similar to the post-classical period of global history. It began with the fall of the Western Roman Empire a ...
illustrations are believed to place this noodle at an even earlier date.
Ancient Israel and diaspora
The Latinized word ''itrium'' referred to a kind of boiled dough. Arabs adapted noodles for long journeys in the fifth century, the first written record of dry
pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ...
.
Muhammad al-Idrisi
Abu Abdullah Muhammad al-Idrisi al-Qurtubi al-Hasani as-Sabti, or simply al-Idrisi ( ar, أبو عبد الله محمد الإدريسي القرطبي الحسني السبتي; la, Dreses; 1100 – 1165), was a Muslim geographer, cartogra ...
wrote in 1154 that ''itriyya'' was manufactured and exported from
Norman Sicily
Norman or Normans may refer to:
Ethnic and cultural identity
* The Normans, a people partly descended from Norse Vikings who settled in the territory of Normandy in France in the 10th and 11th centuries
** People or things connected with the Nor ...
. ''Itriya'' was also known by the
Persian Jews
Persian Jews or Iranian Jews ( fa, یهودیان ایرانی, ''yahudiān-e-Irāni''; he, יהודים פרסים ''Yəhūdīm Parsīm'') are the descendants of Jews who were historically associated with the Persian Empire, whose successor ...
during early Persian rule (when they spoke
Aramaic
The Aramaic languages, short Aramaic ( syc, ܐܪܡܝܐ, Arāmāyā; oar, 𐤀𐤓𐤌𐤉𐤀; arc, 𐡀𐡓𐡌𐡉𐡀; tmr, אֲרָמִית), are a language family containing many varieties (languages and dialects) that originated i ...
) and during Islamic rule. It referred to a small soup noodle, of Greek origin, prepared by twisting bits of kneaded dough into shape, resembling Italian
orzo
Orzo (, ; from , from Latin ), also known as risoni (; 'large rains ofrice'), is a form of short-cut pasta, shaped like a large grain of rice. Orzo is traditionally made from flour, but it can also be made of whole grain. It is often made with ...
.
=Polish Jews
=
''Zacierki'' is a type of noodle found in
Polish Jewish cuisine.
It was part of the rations distributed to
Jewish victims in the
Łódź Ghetto
The Łódź Ghetto or Litzmannstadt Ghetto (after the Nazi German name for Łódź) was a Nazi ghetto established by the German authorities for Polish Jews and Roma following the Invasion of Poland. It was the second-largest ghetto in all of ...
by the
Nazis
Nazism ( ; german: Nazismus), the common name in English for National Socialism (german: Nationalsozialismus, ), is the far-right totalitarian political ideology and practices associated with Adolf Hitler and the Nazi Party (NSDAP) in N ...
.
(Out of the "major ghettos", Łódź was the most affected by hunger, starvation and malnutrition-related deaths.)
The diary of a young Jewish girl from Łódź recounts a fight she had with her father over a spoonful of ''zacierki'' taken from the family's meager supply of 200 grams a week.
Types by primary ingredient
Wheat
*''
Bakmi'': Indonesian Chinese yellow wheat noodles with egg and meat, usually pork. The Chinese word bak (肉), which means "meat" (or more specifically pork), is the vernacular pronunciation in Hokkien, but not in Teochew (which pronounced it as nek), suggesting an original Hokkien root. Mi derives from miàn. In Chinese, miàn (simplified Chinese: 面; traditional Chinese: 麵; often transliterated as "mien" or "mein") refers to noodles made from wheat.
* ''Chūka men'' (中華麺):
Japanese for "Chinese noodles", used for ramen,
champon, and
yakisoba
*''
Kesme
Kesme or erişte is a type of egg noodle found in various Turkic countries, Iran and Afghanistan. It is also found in Turkish cuisine and is called ''erişte'' and “kesme” in modern standard Turkish. The word itself is a nominalisation of ...
'': flat, yellow or reddish brown
Central Asian
Central Asia, also known as Middle Asia, is a region of Asia that stretches from the Caspian Sea in the west to western China and Mongolia in the east, and from Afghanistan and Iran in the south to Russia in the north. It includes the form ...
wheat noodles
*''
Kalguksu'' (칼국수): knife-cut Korean noodles
*''
Lamian'' (拉麵): hand-pulled Chinese noodles
*''
Mee pok
''Mee pok'' is a Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Teochew origin and is commonly served in the Chaoshan region of China and countries with a significant Teochew Chi ...
'' (麪薄): flat, yellow
Chinese noodles, common in
Southeast Asia
Southeast Asia, also spelled South East Asia and South-East Asia, and also known as Southeastern Asia, South-eastern Asia or SEA, is the geographical south-eastern region of Asia, consisting of the regions that are situated south of mainland ...
*''
Pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ...
'': Italian noodles typically made from durum wheat (semolina)
*''
Reshte'':
Central Asia
Central Asia, also known as Middle Asia, is a region of Asia that stretches from the Caspian Sea in the west to western China and Mongolia in the east, and from Afghanistan and Iran in the south to Russia in the north. It includes the fo ...
n, flat noodle, very pale in colour (almost white) used in
Persian and
Afghani cuisine
*''
Sōmen'' (そうめん): thin variety of Japanese wheat noodles, often coated with vegetable oil
*''
Thukpa'' (): flat Tibetan noodles
*''
Udon
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called ...
'' (うどん): thicker variety of Japanese wheat noodles
*''Kishimen'' (きしめん): flat variety of Japanese wheat noodles
Rice
*''
Bánh phở'', Vietnamese name of the Chinese rice noodles ho fun 河粉 .
*Flat or thick rice noodles, also known as ''
hé fěn'' or ''ho fun'' (河粉), ''kway teow'' (粿條) or ''sen yai'' (เส้นใหญ่)
*
Rice vermicelli
Rice vermicelli is a thin form of noodle. It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rath ...
: thin
rice noodles
Rice noodles, or simply rice noodle, are noodles made with rice flour and water as the principal ingredients. Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and ch ...
, also known as ''mǐfěn'' (米粉) or ''bee hoon'' or ''sen mee'' (เส้นหมี่) or "bún"
*''
Sevai'', a variant of rice vermicelli common in South India
*''
Idiyappam'' is an Indian rice noodle
*''
Mixian'' and ''
migan
Migan () is a type of rice noodle from the Dai people, a Tai cultural group from Yunnan Province, China. It is made from ordinary non- glutinous rice, and it is only sold fresh.
Difference from other noodles
Unlike the circular '' mixian'', ''m ...
'' noodles of southwest China
*''
Khanom chin'' is a fermented rice noodle used in
Thai cuisine
Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand.
Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Australian chef David Thompson, an expert on Thai ...
Buckwheat
*''
Makguksu'' (막국수): local specialty of
Gangwon Province in South Korea
*''Memil
naengmyeon
Naengmyeon
* (, in South Korea) or raengmyŏn (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, ''m ...
'' (메밀 냉면):
Korea
Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic ...
n noodles made of
buckwheat
Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as ''Fagop ...
, slightly more chewy than soba
*''
Soba
Soba ( or , "buckwheat") is a thin Japanese noodle made from buckwheat. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. The variety ''Nagano soba'' includes wheat flour.
In Japan, soba noodles can be found ...
'' (蕎麦): Japanese buckwheat noodles
*''
Pizzoccheri'': Italian buckwheat ''
tagliatelle'' from Valtellina, usually served with a melted cheese sauce
Egg
Egg noodles are made of a mixture of egg and flour.
*''
Youmian'' or ''thin noodles'': Asian egg noodles common throughout China and
Southeast Asia
Southeast Asia, also spelled South East Asia and South-East Asia, and also known as Southeastern Asia, South-eastern Asia or SEA, is the geographical south-eastern region of Asia, consisting of the regions that are situated south of mainland ...
*''
Lokshen
Lokshen ( yi, לאָקשן ), also known as ( he, איטריות), locshen, lockshen, or Jewish egg noodles, is the common name of a range of Ashkenazi Jewish egg noodles that are commonly used in a variety of Jewish dishes including chicken so ...
'': wide egg noodles used in
Eastern Europe
Eastern Europe is a subregion of the European continent. As a largely ambiguous term, it has a wide range of geopolitical, geographical, ethnic, cultural, and socio-economic connotations. The vast majority of the region is covered by Russia, whi ...
an
Jewish cuisine
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (''kashrut''), Jewish festivals and holidays, and traditions ce ...
*''
Kesme
Kesme or erişte is a type of egg noodle found in various Turkic countries, Iran and Afghanistan. It is also found in Turkish cuisine and is called ''erişte'' and “kesme” in modern standard Turkish. The word itself is a nominalisation of ...
'' or ''erişte'':
Turkic egg noodles
*''
Spätzle
Spätzle (or spaetzle; ) is a type of pasta or dumpling made with eggs, typically serving as a side for meat dishes with gravy. Commonly associated with Swabia, it is also found in the cuisines of southern Germany and Austria, Switzerland, Hung ...
'': Egg noodle generally associated with the southern German states of
Baden-Württemberg
Baden-Württemberg (; ), commonly shortened to BW or BaWü, is a German state () in Southwest Germany, east of the Rhine, which forms the southern part of Germany's western border with France. With more than 11.07 million inhabitants across a ...
and
Bavaria
Bavaria ( ; ), officially the Free State of Bavaria (german: Freistaat Bayern, link=no ), is a state in the south-east of Germany. With an area of , Bavaria is the largest German state by land area, comprising roughly a fifth of the total l ...
Others
*
Acorn noodles, also known as ''dotori guksu'' (도토리국수) in Korean, are made of
acorn
The acorn, or oaknut, is the nut of the oaks and their close relatives (genera '' Quercus'' and '' Lithocarpus'', in the family Fagaceae). It usually contains one seed (occasionally
two seeds), enclosed in a tough, leathery shell, and b ...
meal, wheat flour, wheat germ, and salt.
*''Olchaeng-i guksu'', meaning ''tadpole noodles'', are made of
corn
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The ...
soup put through a noodle maker right into cold water. It was named for its features. These
Korean noodles
Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as ''"guksu"'' in native Korean or ''"myeon"'' in hanja character. Preparations with noodles are relatively simple and dates back to around BC 600 ...
are mostly eaten in
Gangwon-do.
*
Cellophane noodles
Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan ...
are made from
mung bean
The mung bean (''Vigna radiata''), alternatively known as the green gram, maash ( fa, ماش٫ )٫ mūng (), monggo, or munggo (Philippines), is a plant species in the Fabaceae, legume family.Brief Introduction of Mung Bean. Vigna Radiata ...
. These can also be made from
potato starch
Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain leucoplasts (starch grains). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. ...
,
canna starch or various starches of the same genre.
*''Chilk naengmyeon'' (칡 냉면):
Korean noodles
Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as ''"guksu"'' in native Korean or ''"myeon"'' in hanja character. Preparations with noodles are relatively simple and dates back to around BC 600 ...
made of starch from kudzu root, known as
kuzuko in Japanese, chewy and semitransparent.
*
''Shirataki'' noodles (しらたき): Japanese noodles made of
konjac (devil's tongue).
*
Kelp noodles, made from seaweed.
*''Mie jagung'',
Indonesian noodles
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.
History
Chinese ...
made from
corn
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The ...
starch.
*''Mie sagu'',
Indonesian noodles
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.
History
Chinese ...
made from
sagu.
File:Idiyappam with Egg Masala Curry.jpg, Idiyappam, Indian rice noodles
File:Mixian Rice Noodles Being Prepared in Copper Pots.jpg, Mixian (米线) rice noodles being cooked in copper pots (铜锅), China
File:Egg noodles.JPG, Wide, uncooked egg noodles
File:Noodle.jpg, Some different types of noodles commonly found in Southeast Asia
Types of dishes
*Baked noodles: Boiled and drained noodles are combined with other ingredients and
baked
Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferre ...
. Common examples include many
casserole
A casserole (French: diminutive of , from Provençal 'pan') is a normally large deep pan or bowl a casserole is anything in a casserole pan. Hot or cold
History
Baked dishes have existed for thousands of years. Early casserole recipes c ...
s.
*Basic noodles: These are cooked in water or broth, then drained. Other foods can be added 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.
*Chilled noodles: noodles that are served cold, sometimes in a salad. Examples include
Thai glass noodle salad and cold
udon
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called ...
.
*
Fried noodles: dishes made of noodles stir fried with various meats, seafood, vegetables, and dairy products. Typical examples include
chow mein
''Chow mein'' ( and , ; Pinyin: ''chǎomiàn'') is a Chinese dish made from stir-fried noodles with vegetables and sometimes meat or tofu. Over the centuries, variations of ''chǎomiàn'' were developed in many regions of China; there are s ...
,
lo mein,
mie goreng,
hokkien mee
Hokkien mee, literally "Fujian noodles", is a series of related Southeast Asian dishes that have their origins in the cuisine of China's Fujian (Hokkien) province.
Types
''Hokkien mee'' can refer to four distinct dishes, with each being ubi ...
, some varieties of
pancit,
yakisoba, Curry Noodles, and
pad thai.
*
Noodle soup
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such a ...
: noodles served in broth. Examples are
phở
Phở or pho (, , ; ) is a Vietnamese soup dish consisting of broth, rice noodles (), herbs, and meat (usually beef (), sometimes chicken ()). Phở is a popular food in Vietnam where it is served in households, street stalls and restaurants ...
,
beef noodle soup,
chicken noodle soup,
ramen
is a Japanese noodle dish. It consists of served in a broth; common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese noodle di ...
,
laksa
Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coco ...
,
mie ayam
Mie ayam, mi ayam, or bakmi ayam (Indonesian for ' chicken bakmi', literally chicken noodles) is a common Indonesian dish of seasoned yellow wheat noodles topped with diced chicken meat (''ayam''). It is derived from culinary techniques employe ...
,
saimin, and
batchoy.
Preservation
*
Instant noodles
Instant noodles, or instant ramen, is a type of food consisting of noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil. The dried noodle block was originally created by flash frying cooked noodles, and this is ...
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Frozen noodles
See also
Notes
References
Bibliography
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* Errington, Frederick et al. eds. ''The Noodle Narratives: The Global Rise of an Industrial Food into the Twenty-First Century'' (U. of California Press; 2013) 216 pages; studies three markets for instant noodles: Japan, the United States, and Papua New Guinea.
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External links
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{{Authority control
Ancient dishes
Chinese inventions
East Asian cuisine
Staple foods