The people of China, Italy as well as the Middle East have all claimed to have originated this phenomenally well known, 打酱油网, but it seems that science may have answered the question once and for all. In October 2005 an archaeological dig in northwestern China uncovered a pile of (very dried) noodles in a clay bowl buried under 10 feet of sediment. The noodles, produced from millet, were possibly the remains of the last meal of a resident of Lajia, a town destroyed by an earthquake 4,000 in the past.
Noodles are going to Asia what pasta is always to Italy; the foundation of numerous regional dishes for hundreds of years. There are numerous Asian noodle varieties in all manner of shapes, colors, flavors and textures. Noodles are meant to be served long and uncut, the length of the noodle symbolizing longevity. Noodles are considered fresh or dried as well as their preparation varies significantly depending on the form of starch utilized to produce them.
Varieties – Dried mung bean vermicelli noodles are often called cellophane, glass or jelly noodles, and are made of the starch of mung beans. They have more of a slippery texture than rice vermicelli and are best found in coconut-based soups or salads. They are offered bundled together and, after separating these with kitchen scissors, should be softened in a bowl of boiling water for a couple of minutes before using in salads or adding right to soups.
Fresh rice noodles, created from ground rice and water, are offered in a variety of thicknesses. Use the thin variety in soups, the thick variety in stir-fries, and the sheets cut to size. They are best bought fresh off the shelf in Asian grocery stores and used within a week. Rinse briefly in tepid water to separate. Cook for just a few minutes to heat through. Tend not to refrigerate or purchase these from your fridge section, as they are impossible to separate.
Dried rice stick noodles (also known as pad Thai) are thin, flat and translucent. Created from ground rice and water, they must be soaked in boiling water until almost tender, or ‘al dente’, and drained before increasing stir-fries or soups. This variety absorbs other flavors exceptionally well. Dried rice vermicelli noodles are almost hairlike in looks and delicate enough to utilize in soups, salads and stir-fries. Rinse or soak in cold water until soft. Drain. Enhance the
dish a couple of minutes before serving to heat through.
Fresh hokkien noodles are wheat noodles enriched with egg and sold fresh or in vacuum-sealed packages inside the fridge area of the supermarket. Hokkien vary in thickness from very thin spaghetti (perfect for soups or salads) to thick fettuccine (suitable for stir-fries). Since they are wheat based, they need to be placed into boiling water until just soft before being put into the dish. They are ideal for stir-fries because they don’t break easily.
Chow mein noodles can be bought fresh or dried. Like hokkien, these are wheat-based and egg-enriched, however they resemble long strands of very thin spaghetti. Place in a bowl and cover with boiling water. Drain immediately to avoid over-cooking then add to stir-fries in the last minute.
Dried egg noodles are virtually exactly like 打酱油中超. Cook in boiling water yafiqw just tender. This variety are the best used in soups or wet dishes because they have an inclination to
break when stir-fried.
Cooking tips – When adding noodles to soup, it is usually easier and fewer messy to prepare them separately. Use tongs to place cooked noodles within the base of warm bowls. Ladle over the soup and serve. When using noodles in salads, refresh them after cooking under cold water to cool them quickly and to remove excess starch through the surface. Combine these with other salad ingredients and serve.