This article's lead sectionmay be too short to adequately summarize the key points. Please consider expanding the lead to provide an accessible overview of all important aspects of the article.(February 2022)
Noodles are a type of food made from unleaveneddough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Indonesian noodles, Japanese noodles, Korean noodles, Vietnamese noodles, and Long and medium length Italian pasta) and made into 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 word for noodles in English, was borrowed in the 18th century from the German word Nudel.[1]
History
Origin
The earliest written record of noodles is found in a book dated to the Eastern Han period (25–220 CE).[2] Noodles made from wheat dough became a prominent food for the people of the Han dynasty.[3] The oldest evidence of noodles was from 4,000 years ago in China.[2] In 2005, a team of archaeologists reported finding an earthenware bowl that contained 4000-year-old noodles at the Lajia archaeological site.[4] These noodles were said to resemble lamian, a type of Chinese noodle.[4] Analyzing the husk phytoliths and starch grains present in the sediment associated with the noodles, they were identified as millet belonging to Panicum miliaceum and Setaria italica.[4] However, other researchers cast doubt that Lajia's noodles were made from specifically millet: it is difficult to make pure millet noodles, it is unclear whether the analyzed residue were directly derived from Lajia's noodles themselves, starch morphology after cooking shows distinctive alterations that does not fit with Lajia's noodles, and it is uncertain whether the starch-like grains from Laijia's noodles are starch as they show some non-starch characteristics.[5]
Food historians generally estimate that pasta's origin is from among the Mediterranean countries:[6] a homogenous mixture of flour and water called itrion as described by 2nd century Greek physician Galen,[7] among 3rd to 5th century Palestinians as itrium as described by the Jerusalem Talmud[8] and as itriyya (Arabic cognate of the Greek word), string-like shapes made of semolina and dried before cooking as defined by the 9th century Aramean physician and lexicographer Isho bar Ali.[9]
Wheat noodles in Japan (udon) were adapted from a Chinese recipe as early as the 9th century. Innovations continued, such as noodles made with buckwheat (naengmyeon) were developed in the Joseon Dynasty of Korea (1392–1897). Ramen noodles, based on southern Chinese noodle dishes from Guangzhou but named after the northern Chinese lamian, became common in Japan by 1900.[citation needed]
Ash reshteh (noodles in thick soup with herbs) is one of the most popular dishes in some middle eastern countries such as Iran, which was brought through Turco-Mongol.
Europe
In the 1st century BCE, Horace wrote of fried sheets of dough called lagana.[10] However, the cooking method doesn't correspond to the current definition of either a fresh or dry pasta product.[11]
Italy
The first concrete information on pasta products in Italy dates to the 13th or 14th centuries.[12] Pasta has taken on a variety of shapes, often based on regional specializations.
Germany
In Germany, documents dating from 1725 mention Spätzle. Medieval illustrations are believed to place this noodle at an even earlier date.[13]
Ancient Israel and diaspora
The Latinized word itrium referred to a kind of boiled dough.[7] Arabs adapted noodles for long journeys in the fifth century, the first written record of dry pasta. Muhammad al-Idrisi wrote in 1154 that itriyya was manufactured and exported from Norman Sicily. Itriya was also known by the Persian Jews during early Persian rule (when they spoke Aramaic) and during Islamic rule. It referred to a small soup noodle, of Greek origin, prepared by twisting bits of kneaded dough into shape, resembling Italian orzo.[14]
Polish Jews
Zacierki is a type of noodle found in Polish Jewish cuisine.[15] It was part of the rations distributed to Jewish victims in the Łódź Ghetto by the Nazis. (Out of the "major ghettos", Łódź was the most affected by hunger, starvation and malnutrition-related deaths.) The diary of a young Jewish girl from Łódź recounts a fight she had with her father over a spoonful of zacierki taken from the family's meager supply of 200 grams a week.[16][17]
Bakmi: Indonesian Chinese yellow wheat noodles with egg and meat, usually pork. The Chinese word bak (肉), which means "meat" (or more specifically pork), is the vernacular pronunciation in Hokkien, but not in Teochew (which pronounced it as nek), suggesting an original Hokkien root. Mi derives from miàn. In Chinese, miàn (simplified Chinese: 面; traditional Chinese: 麵; often transliterated as "mien" or "mein") refers to noodles made from wheat.
Acorn noodles, also known as dotori guksu (도토리국수) in Korean, are made of acorn meal, wheat flour, wheat germ, and salt.
Olchaeng-i 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.
Baked noodles: Boiled and drained noodles are combined with other ingredients and baked. Common examples include 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.
^ abcLu, Houyuan; Yang, Xiaoyan; Ye, Maolin; et al. (13 October 2005). "Culinary archaeology: Millet noodles in Late Neolithic China". Nature. 437 (7061): 967–968. Bibcode:2005Natur.437..967L. doi:10.1038/437967a. PMID 16222289. S2CID 4385122.
^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.
^López, Alfonso (8 July 2016). "The Twisted History of Pasta". National Geographic. Retrieved 13 December 2019.
^Zapruder, Alexandra (2015). Salvaged Pages: Young Writers' Diaries of the Holocaust. Yale University Press. pp. 226–242. ISBN978-0-300-20599-2.
^Heberer, Patricia (31 May 2011). Children during the Holocaust. Rowman Altamira. ISBN978-0-7591-1986-4.
^Kitchen, Leanne (8 January 2019). "Know your noodle: The ultimate guide to Asian noodles". SBS-TV. Retrieved 24 March 2020.
^Klatskin, Debbie. "Lokshen Noodles". PBS. Retrieved 24 March 2020.
^"Turkish Egg Noodle (Erişte)". Almost Turkish Recipes. Retrieved 24 March 2020.
^Cloake, Felicity (20 February 2019). "How to make perfect spätzle noodles". The Guardian. Retrieved 24 March 2020.
Bibliography
Dickie, John (1 October 2010). Delizia! The Epic History of Italians and Their Food (Paper). New York: Atria Books. ISBN0743278070.
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. ISBN0907325912.
Sinclair, Thomas R.; Sinclair, Carol Janas (2010). Bread, beer, and the seeds of change: Agriculture's imprint on world history. Wallingford: CABI. p. 91. ISBN978-1-84593-704-1.
External links
The dictionary definition of noodle at Wiktionary
January 10, 2023
noodle, other, uses, disambiguation, this, article, lead, section, short, adequately, summarize, points, please, consider, expanding, lead, provide, accessible, overview, important, aspects, article, february, 2022, type, food, made, from, unleavened, dough, w. For other uses see Noodle disambiguation This article s lead section may be too short to adequately summarize the key points Please consider expanding the lead to provide an accessible overview of all important aspects of the article February 2022 Noodles are a type of food made from unleavened dough which is either rolled flat and cut stretched or extruded into long strips or strings Noodles are a staple food in many cultures for example Chinese noodles Filipino noodles Indonesian noodles Japanese noodles Korean noodles Vietnamese noodles and Long and medium length Italian pasta and made into 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 NoodleTraditional noodle making involving hand pulling in Dalian Liaoning ChinaPlace of originUnknown a Main ingredientsUnleavened dough Media Noodle Contents 1 Etymology 2 History 2 1 Origin 2 2 Historical variations 2 2 1 East Asia 2 2 2 Central Asia 2 2 3 West Asia 2 2 4 Europe 2 2 4 1 Italy 2 2 4 2 Germany 2 2 5 Ancient Israel and diaspora 2 2 5 1 Polish Jews 3 Types by primary ingredient 3 1 Wheat 3 2 Rice 3 3 Buckwheat 3 4 Egg 3 5 Others 4 Types of dishes 5 Preservation 6 See also 7 Notes 8 References 9 Bibliography 10 External linksEtymologyThe word for noodles in English was borrowed in the 18th century from the German word Nudel 1 HistoryOrigin The earliest written record of noodles is found in a book dated to the Eastern Han period 25 220 CE 2 Noodles made from wheat dough became a prominent food for the people of the Han dynasty 3 The oldest evidence of noodles was from 4 000 years ago in China 2 In 2005 a team of archaeologists reported finding an earthenware bowl that contained 4000 year old noodles at the Lajia archaeological site 4 These noodles were said to resemble lamian a type of Chinese noodle 4 Analyzing the husk phytoliths and starch grains present in the sediment associated with the noodles they were identified as millet belonging to Panicum miliaceum and Setaria italica 4 However other researchers cast doubt that Lajia s noodles were made from specifically millet it is difficult to make pure millet noodles it is unclear whether the analyzed residue were directly derived from Lajia s noodles themselves starch morphology after cooking shows distinctive alterations that does not fit with Lajia s noodles and it is uncertain whether the starch like grains from Laijia s noodles are starch as they show some non starch characteristics 5 Food historians generally estimate that pasta s origin is from among the Mediterranean countries 6 a homogenous mixture of flour and water called itrion as described by 2nd century Greek physician Galen 7 among 3rd to 5th century Palestinians as itrium as described by the Jerusalem Talmud 8 and as itriyya Arabic cognate of the Greek word string like shapes made of semolina and dried before cooking as defined by the 9th century Aramean physician and lexicographer Isho bar Ali 9 Historical variations A bowl of Bun thịt nướng Jan Vermeer van Utrecht s painting of a man eating unspecified noodles National Museum Warsaw East Asia Wheat noodles in Japan udon were adapted from a Chinese recipe as early as the 9th century Innovations continued such as noodles made with buckwheat naengmyeon were developed in the Joseon Dynasty of Korea 1392 1897 Ramen noodles based on southern Chinese noodle dishes from Guangzhou but named after the northern Chinese lamian became common in Japan by 1900 citation needed Central Asia Kesme or eriste noodles were eaten by Turkic peoples by the 13th century West Asia Ash reshteh noodles in thick soup with herbs is one of the most popular dishes in some middle eastern countries such as Iran which was brought through Turco Mongol Europe In the 1st century BCE Horace wrote of fried sheets of dough called lagana 10 However the cooking method doesn t correspond to the current definition of either a fresh or dry pasta product 11 Italy The first concrete information on pasta products in Italy dates to the 13th or 14th centuries 12 Pasta has taken on a variety of shapes often based on regional specializations Germany In Germany documents dating from 1725 mention Spatzle Medieval illustrations are believed to place this noodle at an even earlier date 13 Ancient Israel and diaspora The Latinized word itrium referred to a kind of boiled dough 7 Arabs adapted noodles for long journeys in the fifth century the first written record of dry pasta Muhammad al Idrisi wrote in 1154 that itriyya was manufactured and exported from Norman Sicily Itriya was also known by the Persian Jews during early Persian rule when they spoke Aramaic and during Islamic rule It referred to a small soup noodle of Greek origin prepared by twisting bits of kneaded dough into shape resembling Italian orzo 14 Polish Jews Zacierki is a type of noodle found in Polish Jewish cuisine 15 It was part of the rations distributed to Jewish victims in the Lodz Ghetto by the Nazis Out of the major ghettos Lodz was the most affected by hunger starvation and malnutrition related deaths The diary of a young Jewish girl from Lodz recounts a fight she had with her father over a spoonful of zacierki taken from the family s meager supply of 200 grams a week 16 17 Types by primary ingredientSee also List of noodles Wheat Bakmi Indonesian Chinese yellow wheat noodles with egg and meat usually pork The Chinese word bak 肉 which means meat or more specifically pork is the vernacular pronunciation in Hokkien but not in Teochew which pronounced it as nek suggesting an original Hokkien root Mi derives from mian In Chinese mian simplified Chinese 面 traditional Chinese 麵 often transliterated as mien or mein refers to noodles made from wheat Chuka men 中華麺 Japanese for Chinese noodles used for ramen champon and yakisoba Kesme flat yellow or reddish brown Central Asian wheat noodles Kalguksu 칼국수 knife cut Korean noodles Lamian 拉麵 hand pulled Chinese noodles Mee pok 麪薄 flat yellow Chinese noodles common in Southeast Asia Long Pasta Italian noodles typically made from durum wheat semolina 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 Thukpa Tibetan ཐ ག པ 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 noodlesRice Main article Rice noodles Banh phở Vietnamese name of the Chinese rice noodles ho fun 河粉 Flat or thick rice noodles also known as he fen or ho fun 河粉 kway teow 粿條 or sen yai esnihy Rice vermicelli thin rice noodles also known as mǐfen 米粉 or bee hoon or sen mee esnhmi or bun Sevai a variant of rice vermicelli common in South India Idiyappam is an Indian rice noodle Mixian and migan noodles of southwest China Khanom chin is a fermented rice noodle used in Thai cuisine Buckwheat Makguksu 막국수 local specialty of Gangwon Province in South Korea Memil naengmyeon 메밀 냉면 Korean noodles made of buckwheat slightly more chewy than soba Soba 蕎麦 Japanese buckwheat noodles Pizzoccheri Italian buckwheat tagliatelle from Valtellina usually served with a melted cheese sauceEgg Egg noodles are made of a mixture of egg and flour Youmian or thin noodles Asian egg noodles common throughout China and Southeast Asia 18 Lokshen wide egg noodles used in Eastern European Jewish cuisine 19 Kesme or eriste Turkic egg noodles 20 Spatzle Egg noodle generally associated with the southern German states of Baden Wurttemberg and Bavaria 21 Others Acorn noodles also known as dotori guksu 도토리국수 in Korean are made of acorn meal wheat flour wheat germ and salt Olchaeng i 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 Shirataki noodles しらたき Japanese noodles made of konjac devil s tongue Kelp noodles made from seaweed Mie jagung Indonesian noodles made from corn starch Mie sagu Indonesian noodles made from sagu Egg pasta Fresh pasta Long pasta 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 AsiaTypes of dishesSee also List of noodle dishes Stir frying noodles using wok Baked noodles Boiled and drained noodles are combined with other ingredients and baked Common examples include 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 mie ayam saimin and batchoy PreservationInstant noodles Frozen noodlesSee also Food portalChinese noodles Filipino pancit Italian pasta Japanese noodles Korean noodles Vietnamese noodles Cold noodlesList of noodle restaurantsNotes The earliest record of noodles was discovered in northwestern China from 4000 years ago However the exact origin of noodles is unclear References noodle Definition of noodle in English by Oxford Dictionaries Oxford Dictionaries English Archived from the original on 31 March 2019 Retrieved 7 May 2019 a b Roach John 12 October 2005 4 000 Year Old Noodles Found in China National Geographic 1 2 Sinclair amp Sinclair 2010 p 91 a b c Lu Houyuan Yang Xiaoyan Ye Maolin et al 13 October 2005 Culinary archaeology Millet noodles in Late Neolithic China Nature 437 7061 967 968 Bibcode 2005Natur 437 967L doi 10 1038 437967a PMID 16222289 S2CID 4385122 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 Lopez Alfonso 8 July 2016 The Twisted History of Pasta National Geographic Retrieved 13 December 2019 a b Serventi amp Sabban 2002 p 17 Serventi amp Sabban 2002 p 29 A medical text in Arabic written by a Jewish doctor living in Tunisia in the early 900s Dickie 2008 21 Serventi amp Sabban 2002 pp 15 16 amp 24 Serventi amp Sabban 2002 pp 15 16 Serventi amp Sabban 2002 p 10 City Profile Stuttgart London Embassy of Germany London Archived from the original PDF on 27 July 2017 Retrieved 26 November 2015 Spatzle is a city specialty Rodinson Perry amp Arberry 2001 p 253 Strybel Robert Strybel Maria 2005 Polish Heritage Cookery Hippocrene Books ISBN 978 0 7818 1124 8 Zapruder Alexandra 2015 Salvaged Pages Young Writers Diaries of the Holocaust Yale University Press pp 226 242 ISBN 978 0 300 20599 2 Heberer Patricia 31 May 2011 Children during the Holocaust Rowman Altamira ISBN 978 0 7591 1986 4 Kitchen Leanne 8 January 2019 Know your noodle The ultimate guide to Asian noodles SBS TV Retrieved 24 March 2020 Klatskin Debbie Lokshen Noodles PBS Retrieved 24 March 2020 Turkish Egg Noodle Eriste Almost Turkish Recipes Retrieved 24 March 2020 Cloake Felicity 20 February 2019 How to make perfect spatzle noodles The Guardian Retrieved 24 March 2020 BibliographyDickie 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 Francoise 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 The dictionary definition of noodle at Wiktionary Retrieved from https en wikipedia org w index php title Noodle amp oldid 1132624440, wikipedia, wiki, book, books, library,
