There are few things as satisfying as a bowl or plate of steaming hot noodles, any time of the year!
Did noodles originate in China? Well, the oldest written record of noodles dates back to the Han Dynasty in the 3rd century, I think that pretty much points towards the Chinese as being among the first BUT did they get the idea from the Middle East? Still open for discussion!
Ancient noodles were thought to have been made from different types of millet, and were shorter in length, slowly evolving into the “mian” or “mien” (noodles) as we know them.
Today, noodles are as much a staple in many Asian countries as rice is. They are also a symbol of longevity, giving rise to such dishes as Birthday Noodles and are served on important days.
Noodles can be separated into 3 basic categories, here are some examples:
Wheat Flour based – made with or without eggs, these can be fresh, dried, thin or thick
lamian – hand pulled Chinese noodles
ramen – Japanese soup noodles
bakmi – yellow egg noodles
udon – thicker Japanese variety
bee thai mak or rat noodles – resemble rat’s tails
Rice Noodles – various thicknesses, made from rice flour, white in colour
bee hoon – thin rice vermicelli, eaten throughout Asia, but especially popular in Singapore, Malaysia & the Philippines (pancit)
hor fun or guey teow – flat, thick noodles used in kway teow, Pad Thai & the Vietnamese Pho
idiyappam – popular in India, Sri Lanka & exported to Singapore & Malaysia
Others – made from different types of plant starches
cellophane noodles – used as garnish or ingredient in soups, stir fries and salads, made from mung bean (tung hoon), sweet potato
soba noodles – Japanese, made from buckwheat
shirataki noodles – Japanese, made from the Konjac yam
How many of these have you tried?
Check out the following noodles: