Noodle

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For other uses, see Noodle (disambiguation).

Noodle

Traditional noodle making in Dalian, China

Type Noodle

Main ingredients Unleavened dough

Variations Numerous

Cookbook: Noodle Media: Noodle

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.
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 derives from the German word Nudel.[1]

Contents

[hide]

 1History

o 1.1Asia

o 1.2Europe and the Near East

 2Types by primary ingredient

o 2.1Wheat

o 2.2Rice

o 2.3Buckwheat

o 2.4Others

 3Types of dishes

 4Preservation

 5See also

 6References

 7Bibliography

 8External links

History[edit]
Vermeer van Utrecht's painting of a man eating noodles (National Museum, Warsaw).

The origin of noodles has been disputed. Claims have been made that the noodle was of Chinese,[2][3] Arabian and European origin.[4] A Nature article claimed the
oldest evidence of noodle consumption was from 4,000 years ago in China.[5] 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[6] noodles at the Lajia archaeological site, arguably hailing from
the late neolithic period, but this claim was disputed by later research,[7] which suggested that noodles simply cannot be produced from millet, which
lacks gluten.[8]

The earliest written record of noodles is found in a book dated to the Eastern Han period (25–220).[5] Noodles, often made from wheat dough, became a staple
food for people of the Han Dynasty (206 BCE – 220 CE).[9] During the Tang Dynasty, the noodles were first cut into strips, and in the Yuan Dynasty the making of
dried noodles began.

Asia[edit]

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

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

Europe and the Near East[edit]

In the 1st century BCE, Horace wrote of fried sheets of dough called lagana.[11] However, the method of cooking these sheets of dough, lagana, does not
correspond to the current definition of either a fresh or dry pasta product, which only had similar basic ingredients and perhaps the shape.[12] In the 2nd century
CE, the Greek physician Galen mentioned itrion, referring to all homogenous mixtures from flour and water.[13] The Latinized itrium was used as a reference to a
kind of boiled dough.[13] 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.[14] 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.[15] 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.[16]

The first concrete information on pasta products in Italy dates to the 13th or 14th centuries.[17] This would reflect Europeans, like Padre Giovanni del Carpini,
traveling to Asia prior to the Venetian Polo family in the 13th century.[18] 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 Spätzle has been found in documents dating from 1725, although medieval illustrations are
believed to place this noodle at an even earlier date.[19]

Types by primary ingredient[edit]

See also: List of noodles

Wheat[edit] Buckwheat[edit]

 Bakmi: Indonesian Chinese yellow wheat noodles with meat, usually

 chicken  Makguksu (막국수): local specialty of Gangwon Province in South Korea

 Chūka men (中華麺): Japanese for "Chinese noodles", used for

 Memil naengmyeon (메밀 냉면): Korean noodles made of buckwheat,
ramen, champon, and yakisoba
slightly more chewy than soba
 Kesme: flat, yellow or reddish brown Central Asian wheat noodles
 Soba (蕎麦): Japanese buckwheat noodles
 Kalguksu (칼국수): knife-cut Korean noodles
 Pizzoccheri: Italian buckwheat tagliatelle from Valtellina, usually served with
 Lamian (拉麵): hand-pulled Chinese noodles a melted cheese sauce

 Mee pok (麪薄): flat, yellow Chinese noodles, popular in Southeast Asia Others[edit]

 Pasta: Italian noodles made from durum and available in many varieties
 Reshte: Central Asian, 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
 Spätzle: a Swabian type of noodle made of wheat and eggs
 Thukpa (Tibetan: ཐུག་པ་, Wylie: thug pa): flat Tibetan noodles
 Udon (うどん): thicker variety of Japanese wheat noodles
 Acorn noodles, also known as dotori guksu (도토리국수) 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.
These Korean noodles are mostly eaten in Gangwon-do.
 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 (칡 냉면): Korean noodles made of starch from kudzu
root, known as kuzuko in Japanese, chewy and semitransparent

 Kishimen (きしめん): flat variety of Japanese wheat noodles  Shirataki noodles (しらたき): Japanese noodles made of konjac (devil's
tongue)
Rice[edit]
 Kelp noodles, made from seaweed
 Bánh phở, Vietnamese rice noodles

 Flat or thick rice noodles, also known as hé fěn or ho fun (河粉), kway
teowor sen yai (เส้นใหญ่)

 Rice vermicelli: thin rice noodles, also known as mǐfěn (米粉) or bee
hoon or sen mee (เส้นหมี)่
  Idiyappam is an Indian rice noodle

 mixian and migan noodles of southwest China

 Khanom chin is a fermented rice noodle used in Thai cuisine

Idiyappam, Indian rice noodles

Mixian (米线) rice noodles being cooked in copper pots (铜锅), China

Wide, uncooked egg noodles

 

Some different types of noodles commonly found in Southeast Asia

Types of dishes[edit]

Stir-frying noodles using wok

 Baked noodles: Boiled and drained noodles are combined with other ingredients and baked. Popular examples include lasagne and many casseroles.

 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, and pad thai.

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

Preservation[edit]

 Instant noodles

 Frozen noodles
See also[edit]

 Food portal

 Chinese noodles

 Japanese noodles

 Korean noodles

 Macaroni art

 Filipino pancit

 Pastafarianism

 List of noodles

 List of noodle restaurants

 List of foods

 Vietnamese noodles

 Mi caluk

References[edit]

1. Jump up^ Harper, Douglas. "noodle". Online Etymology Dictionary. Retrieved 14 October 2009.

2. Jump up^ "The History of Noodles: How a Simple Food Became a Worldwide Staple". The Atlantic.

3. Jump up^ "A short history of Japan’s long noodles". The Japan Times.

4. Jump up^ Serventi & Sabban 2002, pp. 271-344.

5. ^ Jump up to:a b Roach, John (12 October 2005). "4,000-Year-Old Noodles Found in China". National Geographic. pp. 1–2.

6. Jump up^ Lu, Houyuan; Yang, Xiaoyan; Ye, Maolin; et al. (13 October 2005). "Culinary archaeology: Millet noodles in Late Neolithic
China". Nature. 437 (7061): 967. PMID 16222289. doi:10.1038/437967a.
 7. Jump up^ Ge, W.; Liu, L.; Chen, X.; Jin, Z. (2011). "Can noodles be made from millet? An experimental investigation of noodle manufacture
together with starch grain analyses". Archaeometry. 53: 194–204. doi:10.1111/j.1475-4754.2010.00539.x.

8. Jump up^ Sabban, Francoise (17 October 2012). "A scientific controversy in China over the origins of noodles". Open Edition. Retrieved 25
November 2015.

9. Jump up^ Sinclair & Sinclair 2010, p. 91.

10. Jump up^ "Momofuku Ando". The Sunday Times. TIMESONLINE. 10 January 2007.(subscription required)

11. Jump up^ Serventi & Sabban 2002, pp. 15–16 & 24.

12. Jump up^ Serventi & Sabban 2002, pp. 15–16.

13. ^ Jump up to:a b Serventi & Sabban 2002, p. 17.

14. Jump up^ Serventi & Sabban 2002, p. 29.

15. Jump up^ "A medical text in Arabic written by a Jewish doctor living in Tunisia in the early 900s" (Dickie 2008: 21).

16. Jump up^ Rodinson, Perry & Arberry 2001, p. 253.

17. Jump up^ Serventi & Sabban 2002, p. 10.

18. Jump up^ Bergreen, L. Marco Polo: From Venice to Xanadu, 2007.

19. Jump up^ "City Profile: Stuttgart" (PDF). London: Embassy of Germany, London. Retrieved 26 November 2015. Spätzle is a city specialty.

Bibliography[edit]

 Dickie, John (1 October 2010). Delizia! The Epic History of Italians and Their Food (Paper). New York: Atria Books. ISBN 0743278070.

 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.

 Serventi, Silvano; Sabban, Françoise (2002). Pasta: the Story of a Universal Food. New York: Columbia University Press. ISBN 0231124422.
  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.

External links[edit]

 The dictionary definition of noodle at Wiktionary

 Media related to Noodles at Wikimedia Commons

[hide]

 v

 t

 e

Noodles

 Biangbiang noodles

 Cellophane noodles

 Cumian

 Jook-sing noodles

 Juanfen
Variants Chinese
 Lamian

 Lai fun

 Migan

 Mixian

 Misua
  Mung bean sheets

 Oil noodles

 Rice noodles

 Rice vermicelli

 Saang mein

 Shahe fen

 Shrimp roe noodles

 Silver needle noodles

 Yi mein

 Youmian

 Shirataki noodles

 Soba
Japanese
 Sōmen

 Udon

 Cheonsachae

 Dangmyeon

Korean  Dotori-guksu

 Garak-guksu

 Jjolmyeon
  Memil-guksu

 Somyeon

 Sujebi

 Halušky

Others  Khanom chin

 Spätzle

 Ants climbing a tree

 Banmian

 Beef chow fun

 Beef noodle soup

 Char kway teow

 Chow mein

Dishes Chinese  Crossing the bridge noodles

 Dandan noodles

 Hokkien mee

 Hot dry noodles

 Liangpi

 Lo mein

 Mee pok
  Millinge

 Shanghai fried noodles

 Wonton noodles

 Zhajiangmian

 Champon

 Ramen

Japanese  Tsukemen

 Yaki udon

 Yakisoba

 Bibim-guksu

 Garak-guksu

 Gogi-guksu

 Jajangmyeon

 Janchi-guksu
Korean
 Japchae

 Jat-guksu

 Jjamppong

 Kal-guksu

 Kong-guksu
  Mak-guksu

 Milmyeon

 Naengmyeon

 Ramyeon

 Pancit estacion

 Pancit lomi

Filipino  Pancit Malabon

 Pancit Lucban

 Buko pancit

 Kuaitiao

 Khao soi

 Mi krop

 Nam ngiao

Thai  Kuaitiao nam tok

 Pad kee mao

 Pad thai

 Phat si-io

 Rat na

Vietnamese  Bánh canh

  Bánh cuốn

 Bánh hỏi

 Bún bò Huế

 Bún mắm

 Bún ốc

 Bún riêu

 Bún thịt nướng

 Cao lầu

 Mì Quảng

 Phở

 Bún chả

 Bakmi

 I fu mie

 Ketoprak

 Kwetiau goreng

Indonesian  Mie aceh

 Mie ayam

 Mie bakso

 Mie celor

 Mie goreng
  Mie kangkung

 Mie kering

 Mie kocok

 Mie koclok

 Mi rebus

 Soto ayam

 Soto mie

 Hae mee

 Hokkien mee

 Katong Laksa

 Kolo mee

 Laksa

Malaysia/  Lor mee

Singapore  Maggi goreng

 Mee bandung Muar

 Mee pok

 Mee siam

 Satay bee hoon

 Yong Tau Foo

  Feu

 Fried noodles

 Kesme
Others
 Kuy teav

 Meeshay

 Thukpa

 Indomie

 Koka noodles

 Maggi

 Mama

 Maruchan

 Nissin Demae Ramen

Instant  Nissin Cup Noodles

noodle
brands

 Mr. Noodles

 Pot Noodle

 Sapporo Ichiban

 Shin Ramyun

 Smith & Jones

 Super Noodles
  The Nation's Noodle

 Wai Wai

 List of noodles

 List of noodle dishes

 List of fried noodle dishes

List
 List of ramen dishes
articles

 List of noodle restaurants

 List of instant noodle brands

 Cart noodle

 Instant noodle
See also
 Noodle soup

 Pasta