Noodles

Noodles are foods made with unleavened flour that is flattened and cut, stretched, or pulled into long strips or threads. The noodles can be refrigerated for short-term storage or they can be dried and stored for future use.

They are also often fried or deep-fried. Noodle dishes can have sauce or noodles can be put into soup. The composition of the ingredients and the geocultural origin are unique for each type of noodle.

Etymology

The word is derived from the German word noodles in the 18th century.

Story

Fountain

The first written record of noodles was found in a book dating to the Eastern Han period (25-220 CE). [2] Noodles made from wheat flour became a popular food for the people of the Han dynasty. [3] Food historians generally estimate that pasta originated in the Mediterranean: [4] a homogeneous mixture of flour and water known as Itria, as described by the 2nd century Greek physician Galen, [5] and as described by Itrium of the Palestinian Jerusalem Talmud in the 3rd to 5th centuries [6] and yttria (Arabic cognate of the word Greek), wire-shaped shapes made from semolina and dried before cooking, as defined by the 9th-century Aramaic physician and lexicographer Isho Bar Ali. . [7]

The earliest evidence of noodles is found in China 4,000 years ago. [2] In 2005, a team of archaeologists reported the discovery of a 4,000-year-old clay bowl containing noodles at the Lazia archaeological site. [8] These noodles resemble a type of Chinese noodle lamion. [8] The phytoliths and starch grains analyzed in the sediment associated with the noodles were identified as millet from Panicum miliaceum and Cetaria italica. [8] However, other researchers have suspected that Lazia's noodles were made exclusively from millet: it is difficult to make pure millet noodles, it is unclear whether the analyzed residues come directly from Lazia's noodles, the starch morphology after cooking shows inadequate changes with Lazia's. noodles and cereal-like cereals that come from noodles are non-starchy, show some non-starchy properties. [9]

Historical variations

Bonn bowl

John Vermeer von Utrecht's painting Eating Nameless Noodles (National Museum, Warsaw).

east asia

Wheat noodles (udan) in Japan are derived from a Chinese recipe dating back to the 9th century. During the Joseon Dynasty (1392-1897) in Korea, inventions such as buckwheat noodles (nongmeyon) continued. Ramen noodles, based on South China noodle recipes from Guangzhou, became common in Japan in the 20th century. [Source requested]

Central and western asia

In the 13th century, the Turks ate Kesme or Reshte noodles. Ash Reshte (noodles in a thick soup with herbs) is one of the most popular Persian dishes in some Middle Eastern countries, such as Iran.

Europe

In the 1st century BC, Horace Lagana wrote about dishes fried in flour. [10] However, the cooking method does not meet the current definition of a fresh or dry pasta product. [eleven]

Italy

The first information about pasta products in Italy dates back to the 13th or 14th century. [12] Pasta takes a variety of forms, often based on regional specialties.

Germany

In the area of   becoming Germany, the 1725 documents mention Spotzel. Medieval illustrations are believed to have put this noodle at an earlier date. [13]

Ancient Israel and the diaspora

The Latin word itrium refers to a type of boiled flour. [5] The Arabs adopted the noodles for long journeys in the 5th century, the first written record of dried pasta. Muhammad al-Idrisi writes that in 1154 Itria was manufactured and exported from Norman Sicily. It refers to a small noodle soup of Greek origin, made by rolling a thin dough similar to Italian oregano. [14]

Polish Jews

Zakirki is a type of noodle found in Polish Jewish cuisine. [15] It was part of the rations distributed to Jewish victims in the Oda Nazi ghetto. (In "Main Ghettos," the play is heavily influenced by deaths from starvation, starvation, and malnutrition.) The diary of a young Jewish woman from Ode describes her father's struggle with a jacquard spoon made with her father. The family has a minimum supply of 200 grams per week. [16] [17]

Varieties by raw material

See also: List of noodles

Brown

Bakmi: Indonesian Chinese yellow brown noodles with egg and meat, usually pork. The Chinese word bak (), which means "meat" (or more specifically pork), is a pronunciation of the native language in Hokkin, but not in Teach (pronounced neck), which refers to the original Hokkin origin. My, derived from Mian.

Chaka men (麺): used for "Chinese noodles", Japanese, ramen, champagne, and yakisoba.

Cosme: flat central Asian noodles, yellow or reddish brown

Lamian (拉麵): Chinese handmade noodles

Your Push (麪薄): Flat Yellow Chinese Noodles Common in Southeast Asia

Pasta: Italian noodles are usually made with brown wheat (semolina)

Reishte: Very light color (almost white) used in Central Asian dishes, flat noodles, Persians and Afghanis.

Somen (め ん): fine-type Japanese brown noodles, often coated with vegetable oil

Tukpa (Tibetan: ཐུག་པ་, Wiley: Thugpa): Tibetan flat noodles

Udon (ん): the thickest type of Japanese wheat noodles

Kishimen (し ん): flat type of Japanese wheat noodles

Rice

Ban Pho, the Vietnamese name for funny ho Chinese rice noodles.

Flat or thick rice noodles, also known as Ha Fon or Ho Fun (河粉), Quay Tive (條) or Sen Yai (ใหญ่)

Rice noodles: Thin rice noodles, also known as mafan (米粉) or bee hoon or sen mi (เส้นหมี่).

Sevai, a variety of rice noodles common in South India

Idiyappam Indian Rice Noodles

Mixian and Migan noodles from southwest China

Khanom Beard is a fermented rice noodle used in Thai cuisine

Buckwheat

McGuix (막국수): Native to Gangwon Province, South Korea

Memil Nangmion (냉면): Korean noodles made with buckwheat, chew a little more than soba

Soba (): Japanese buckwheat noodles

Pizzocheri: Italian buckwheat taglietel from Valtellina, usually served with melted cheese sauce

Egg

Egg noodles are made with a mixture of egg and flour.

Thin noodles or Yumian: Asian egg noodles are common in China and Southeast Asia

Kesme or Eriat: Turkish egg noodles

Spotzel: Egg noodles are commonly associated with the southern German states of Baden-Württemberg and Bavaria.

Others

Acorn noodles, also known as dotori guksu (called 도토리) in Korean, are made with acorn flour, wheat flour, wheat germ, and salt.

Tadpole noodles means Olcheng-I Gux, made with corn soup soaked in cold water by the noodle maker. It is named for its characteristics. These Korean noodles are mainly eaten in Gangwon-do.

Cellophane noodles are made from mung beans. They can also be made with potato starch, cannabis starch, or various carbohydrates from the same generation.

Chilk Nangmion (냉면): Korean noodles made from carbohydrate root with carbohydrates, called kujuko in Japanese, chewy and semi-transparent

Shirataki noodles (ら た き): Japanese noodles made with konzak (devil's tongue)

Seaweed noodles are made from seaweed

Idiyappam, Indian rice noodles

 Mixian rice noodles () are cooked in copper pots (铜锅) in China

 Wide, raw egg noodles

 Some types of noodles commonly found in Southeast Asia

Types of recipes

See also: List of noodle recipes

Add the noodles using the wok.

Baked Noodles: Boiled and drained noodles are baked in combination with other ingredients. Most stews with simple examples.

Basic noodles: boiled in water or broth and then drained. Other foods can be added or noodles can be added to other foods (see fried noodles) or they can simply be served with noodles dipped in sauce or oil. In general, the noodles are soft and soak up flavors.

Cold noodles: Noodles that are served cold, sometimes in salads. Some examples are the Thai glass noodle salad and cold udon.

Fried Noodles: Noodle dishes are fried with a variety of meats, seafood, vegetables, and dairy products. Common examples include Chou Main, Lo Main, Mi Goreng, Hokkin Mi, some types of Pancit, Yakisoba, Curry Noodles, and Pad Thai.

Noodle Soup: Noodles are served in broth. Some examples are phở, beef noodle soup, chicken noodle soup, ramen, laxa, simine, and batchai.