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Noodles are a staple food in many cultures made from
unleavened dough which is stretched, extruded, or rolled
flat and cut into one of a variety of shapes. A single
noodle can be made, eaten, or extracted from a serving of
noodles, but it is far more common to serve and eat many
at once, and thus more common to see the plural form of
the word.


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. The material composition or geocultural origin
must be specified when discussing noodles. The word




Attributed to people of Qijia culture,
Arabian and/or Mediterranean origin

derives from the German word Nudel.[2] The oldest
evidence of noodle consumption, from 4,000 years ago,

Unleavened dough

has been found in China.[3]

Misua noodle making in Lukang, Taiwan




Cookbook: Noodle

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

[1] Given the scarcity of physical evidence. which dries them out and provides for a long shelf life.[4] noodles at the Lajia archaeological site.[3] Noodles. the Greek physician Galen mentioned itrion. and in the Yuan Dynasty. which only had similar basic ingredients and A bowl of roasted beef noodles. does not correspond to the current definition of either a fresh or dry pasta product. lagana.220 CE). Innovations continued. Instant noodles were invented by Momofuku Ando and first marketed in Japan in 1958. Warsaw). perhaps the shape. Ramen noodles.[7] During the Tang Dynasty. Europe and the Near East In the 1st century BCE.6 References 7 Bibliography History The origin of noodles is ambiguous. became popular in Japan by 1900. a cereal that lacks gluten. Vermeer van Utrecht's painting of a man eating noodles (National Museum. based on Chinese noodles.[8] According to Ando's method.[9] However. a team of archaeologists working in the People's Republic of China reported finding an earthenware bowl that contained foxtail millet and broomcorn millet. referring to all . it is unlikely that the question of origin can even be answered with certainty. But this claim was disputed by later research. Claims have been made that the noodle was invented by people of Qijia culture. a necessary protein. as for example. became a staple food for people of the Han Dynasty (206 BCE . Reshteh noodles were eaten by the people of Persia by the 13th century.[5] which suggested that noodles simply cannot be produced from millet.[10] In the 2nd century CE. the method of cooking these sheets of dough. Horace wrote of fried sheets of dough called lagana. often made from wheat dough. Asia Wheat noodles in Japan (udon) were adapted from a Chinese recipe by a Buddhist monk as early as the 9th century. a bundle of fresh noodles is flash-fried. the making of dried noodles began. the noodles were first cut into strips. of Arabian and of Mediterranean origin.[6] The earliest written record of noodles is found in a book dated to the Eastern Han period (25–220). noodles made from kudzu (naengmyeon) were developed in the Joseon Dynasty of Korea (1392–1897). arguably hailing from the late neolithic period. In 2005.

written mention of Spätzle has been found in documents dating from 1725. noodle made of wheat and These Korean noodles are mostly eaten in Gangwon-do. also known Reshte: Central Asian. 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. and Afghani cuisine wheat germ. eggs . often based on regional specializations. Indian rice noodles.[15] Pasta has taken on a variety of shapes. and yakisoba Kesme: flat. right into cold water. usually chicken Province in South Korea commonly found in south-east Memil naengmyeon (메밀 Asia Chūka men (中華麺): 냉면): Korean noodles Japanese for "Chinese made of buckwheat. the first written record of dry pasta. and salt. wheat flour. the Arabic cognate of the Greek word. usually served with a melted cheese sauce Lamian (拉麵): hand-pulled Chinese noodles Wide. The 9th-century Arab physician Isho bar Ali defines itriyya. more chewy than soba champon. variety of Japanese wheat are made of corn soup put noodles. although medieval illustrations are believed to place this noodle at an even earlier date. Mee pok (麪薄): flat.[16] Types by primary ingredient Wheat Buckwheat Bakmi: Southeast Asian Makguksu (막국수): local Chinese yellow wheat noodles The different types of noodles specialty of Gangwon with meat. very pale in colour 수) in Korean. Sōmen (そうめん): thin meaning tadpole noodles.[12] Arabs adapted noodles for long journeys in the 5th century. as string-like shapes made of semolina and dried before cooking. It was Spätzle: a Swabian type of named for its features. flat as dotori guksu (도토리국 noodle. used for ramen. pasta has become a staple in North America and elsewhere. uncooked egg noodles. often coated with through a noodle maker vegetable oil Idiyappam.[13] Muhammad al-Idrisi wrote in 1154 that itriyya was manufactured and exported from Norman Sicily. slightly noodles". Since at least the 20th century.[11] The Latinized itrium was used as a reference to a kind of boiled dough. popular in Southeast Asia Acorn noodles. yellow Others Chinese noodles.homogenous mixtures from flour and water. yellow or reddish Soba (蕎麦): Japanese brown Central Asian wheat buckwheat noodles noodles Pizzoccheri: Italian Kalguksu (칼국수): knife-cut buckwheat tagliatelle from Korean noodles Valtellina. In the area that would become Germany. are made of (almost white) used in Persian acorn meal.[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. Olchaeng-chi guksu.

kway teow or sen yai (เส้น ใหญ่) Rice vermicelli: thin rice noodles. Chilled noodles: noodles that are served cold. Wylie: thug pa): flat Tibetan noodles Udon (うどん): thicker variety of Japanese wheat noodles Kishimen (きしめん): flat variety of Japanese wheat noodles Cellophane noodles are made from mung bean. These can also be made from potato starch. then drained. hokkien mee. Typical examples include chow mein. Noodle soup: noodles served in broth. seafood. made from seaweed Rice Flat or thick rice beef noodle soup. also known as mǐfěn (⽶米粉) or bee hoon or sen mee (เส้นหมี่) Idiyappam is an Indian rice noodle. Preservation Instant noodles Frozen noodles See also Chinese noodles Japanese noodles Look up noodle in . Fried noodles: dishes made of noodles stir fried with various meats. sometimes in a salad. chicken noodle soup. Curry Noodles (http://kamalkitchen. and batchoy. also known as hé fěn or ho fun (河 粉). saimin. mie goreng. lo mein. 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. chewy and semitransparent Shirataki noodles (しらたき): Japanese noodles made of konjac(devil's tongue) Kelp noodles. Chilk naengmyeon (칡 냉면): Korean noodles made of starch from kudzu root. noodles are soft and absorb flavors. Examples include Thai glass noodle salad and cold udon. laksa. and dairy products. canna starch or various starches of the same genre. In general.Thukpa (Tibetan: uག་ པ་. ramen. vegetables. Khanom chin is a fermented rice noodle used in Thai cuisine Types of dishes Basic noodles: These are cooked in water or broth. Examples are phở. yakisoba. and pad thai. known as kuzuko in Japanese. some varieties of pancit.

Retrieved 25 November 2015. Frederick et al. 2013) 216 pages. ISBN 9780907325918. ISBN 0743278070. 10. 10. p. studies three markets for instant noodles: Japan. p. of California Press. "A scientific controversy in China over the origins of noodles". Serventi. "Spätzle is a city specialty" Bibliography Dickie. "City Profile: Stuttgart" (PDF). 271-344.. 91. London. et al. Sinclair. 53: 194–204. p. ISBN 0907325912. Serventi & Sabban 2002. and the seeds of change: Agriculture's imprint on world history. The Noodle Narratives: The Global Rise of an Industrial Food into the Twenty-First Century (U. "noodle".Korean noodles Macaroni art Filipino pancit List of noodles List of noodle restaurants List of foods Vietnamese noodles Wiktionary. Archaeometry. 9.000-Year-Old Noodles Found in China". Sabban. p. beer. "4.php?title=Noodle&oldid=718963730" Categories: Noodles Staple foods Chinese inventions Ancient dishes This page was last modified on 6 May (2001). Francoise (17 October 2012). Bread. Sinclair & Sinclair 2010. 11. Thomas R. The Sunday Times (TIMESONLINE). ISBN 978-0743278072 Errington. ISBN 978-1-84593-704-1. Serventi & Sabban 2002. John (12 October 2005). Perry & Arberry 2001. Ye. and JIN. additional terms may . Rodinson. 7. Arthur J.00539. Nature 437 (7061): 967. 8. 15–16 & 24. pp. GE.1038/437967a. 1–2. Serventi & Sabban 2002. Medieval Arab Cookery (Hardback). Douglas. Retrieved 14 October 2009. 3. Open Edition. ISBN 9780231124423. Xiaoyan. "A medical text in Arabic written by a Jewish doctor living in Tunisia in the early 900s" (Dickie 2008: 21). 4. Lu. at 18:24. Text is available under the Creative Commons Attribution-ShareAlike License. 14. pp.. Harper. United Kingdom: Prospect Books. p. Retrieved 26 November 2015. pp. New York: Atria Books. 12. W. Roach. References 1. CHEN. 253. 13. "Culinary archaeology: Millet noodles in Late Neolithic China". doi: 10. Rodinson. Houyuan. National Geographic. 91. Yang. 253. 6. New York: Columbia University Press. Delizia! The Epic History of Italians and Their Food (Paper). p. L. doi:10. Online Etymology Dictionary. 17.14754754. Can noodles be made from millet? An experimental investigation of noodle manufacture together with starch grain analyses. Pasta: the Story of a Universal Food. Françoise (2002).2010. 29. London: Embassy of Germany. 16. Arberry. 2. Maxime. Maolin. ISBN 0231124422.1111/j. and Papua New Guinea. Carol Janas (2010). 5. X. Serventi & Sabban 2002. Charles. (13 October 2005).wikipedia.(subscription required) Serventi & Sabban 2002. pp. the free dictionary. (2011).x Sabban.. 15. Retrieved from "https://en. 15–16. Wikimedia Commons has media related to Noodles. p. LIU. the United States. eds. Sinclair. Z. "Momofuku Ando". Serventi & Sabban 2002. Perry. Wallingford: CABI. John (1 October 2010). Silvano. 10 January 2007.

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