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Noodle
Type
Noodle
Creator
Main
Unleavened dough
ingredients
[1]
Variations
Numerous
Cookbook: Noodle
Contents
1 History
1.1 Asia
1.2 Europe and the Near East
2 Types by primary ingredient
2.1 Wheat
2.2 Rice
2.3 Buckwheat
2.4 Others
3 Types of dishes
4 Preservation
5 See also
Media: Noodle
6 References
7 Bibliography
History
The origin of noodles is ambiguous. Claims have been made that the
noodle was invented by people of Qijia culture, of Arabian and of
Mediterranean origin.[1] Given the scarcity of physical evidence, it is
unlikely that the question of origin can even be answered with
certainty.
In 2005, a team of archaeologists working in the People's Republic
of China reported finding an earthenware bowl that contained foxtail
millet and broomcorn millet.[4] noodles at the Lajia archaeological
site, arguably hailing from the late neolithic period. But this claim
was disputed by later research,[5] which suggested that noodles
simply cannot be produced from millet, a cereal that lacks gluten, a
necessary protein.[6]
The earliest written record of noodles is found in a book dated to the
Eastern Han period (25220).[3] Noodles, often made from wheat
dough, became a staple food for people of the Han Dynasty (206
BCE - 220 CE).[7] During the Tang Dynasty, the noodles were first
cut into strips, and in the Yuan Dynasty, the making of dried noodles
began.
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
(13921897). 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.[8] According to Ando's method, a bundle
of fresh noodles is flash-fried, which dries them out and provides for
a long shelf life.
perhaps the shape.[10] In the 2nd century CE, the Greek physician Galen mentioned itrion, referring to all
homogenous mixtures from flour and water.[11] The Latinized itrium was used as a reference to a kind of
boiled dough.[11] The Jerusalem Talmud records that itrium was common in the Byzantine Provinces of
Palaestina Prima and Palaestina Secunda from the 3rd to 5th centuries CE.[12] Arabs adapted noodles for
long journeys in the 5th century, the first written record of dry pasta. The 9th-century Arab physician Isho
bar Ali defines itriyya, the Arabic cognate of the Greek word, as string-like shapes made of semolina and
dried before cooking.[13] Muhammad al-Idrisi wrote in 1154 that itriyya was manufactured and exported
from Norman Sicily. Itriya was also known by the Aramaic speakers under the Persian sphere and during the
Islamic rule referred to a small soup noodle prepared by twisting bits of kneaded dough into shape.[14]
The first concrete information on pasta products in Italy dates to the 13th or 14th centuries.[15] Pasta has
taken on a variety of shapes, often based on regional specializations. Since at least the 20th century, pasta
has become a staple in North America and elsewhere.
In the area that would become Germany, written mention of Sptzle has been found in documents dating
from 1725, although medieval illustrations are believed to place this noodle at an even earlier date.[16]
Buckwheat
Thukpa (Tibetan: u
, Wylie: thug pa): flat
Tibetan noodles
Udon (): thicker
variety of Japanese wheat
noodles
Kishimen (): flat
variety of Japanese wheat
noodles
Cellophane noodles are made from mung bean. These can also
be made from potato starch, canna starch or various starches of
the same genre.
Chilk naengmyeon ( ): Korean noodles made of starch
from kudzu root, known as kuzuko in Japanese, chewy and
semitransparent
Shirataki noodles (): Japanese noodles made of
konjac(devil's tongue)
Kelp noodles, made from seaweed
Rice
Flat or thick rice noodles, also
known as h fn or ho fun (
), kway teow or sen yai (
)
Rice vermicelli: thin rice
noodles, also known as mfn
() or bee hoon or sen mee
()
Idiyappam is an Indian rice
noodle.
Khanom chin is a fermented
rice noodle used in Thai
cuisine
Types of dishes
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.
Fried noodles: dishes made of noodles stir fried with various meats, seafood, vegetables, and dairy
products. Typical examples include chow mein, lo mein, mie goreng, hokkien mee, some varieties of
pancit, yakisoba, Curry Noodles (http://kamalkitchen.com/curry-noodles-recipe/), and pad thai.
Noodle soup: noodles served in broth. Examples are ph, beef noodle soup, chicken noodle soup,
ramen, laksa, saimin, and batchoy.
Preservation
Instant noodles
Frozen noodles
See also
Chinese noodles
Japanese noodles
Look up noodle in
Korean noodles
Macaroni art
Filipino pancit
List of noodles
List of noodle restaurants
List of foods
Vietnamese noodles
References
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
Bibliography
Dickie, John (1 October 2010), Delizia! The Epic History of Italians and Their Food (Paper), New York: Atria
Books, ISBN 0743278070, ISBN 978-0743278072
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.
Rodinson, Maxime; Perry, Charles; Arberry, Arthur J. (2001). Medieval Arab Cookery (Hardback). United Kingdom:
Prospect Books. p. 253. ISBN 0907325912. ISBN 9780907325918.
Serventi, Silvano; Sabban, Franoise (2002). Pasta: the Story of a Universal Food. New York: Columbia University
Press. ISBN 0231124422. ISBN 9780231124423.
Sinclair, Thomas R.; Sinclair, Carol Janas (2010). Bread, beer, and the seeds of change: Agriculture's imprint on
world history. Wallingford: CABI. p. 91. ISBN 978-1-84593-704-1.
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