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, made from millet, were possibly the remains of the last meal of a resident of Lajia, a town destroyed by an earthquake 4,000 years back.
Noodles are to Asia what pasta would be to Italy; the cornerstone of many regional dishes for hundreds of years. You will find numerous Asian noodle varieties in all manner of shapes, colors, flavors and textures. Noodles are supposed to be served long and uncut, the size of the noodle symbolizing longevity. Noodles are classified as fresh or dried and their preparation varies significantly depending on the type of starch utilized to produce them.
Varieties – Dried mung bean vermicelli noodles are often called cellophane, glass or jelly noodles, and are made from the starch of mung beans. They have even more of a slippery texture than rice vermicelli and are best used in coconut-based soups or salads. They come bundled together and, after separating these with kitchen scissors, should be softened in a bowl of boiling water for a couple minutes before using in salads or adding directly to soups.
Fresh rice noodles, created from ground rice and water, can be bought in a variety of thicknesses. Make use of the thin variety in soups, the thick variety in stir-fries, as well as the sheets cut to size. They are best bought fresh off the shelf in Asian grocery stores and used within seven days. Rinse briefly in tepid to warm water to separate. Cook for just a few minutes to heat through. Usually do not refrigerate or purchase these from your fridge section, as they are impossible to separate.
Dried rice stick noodles (also referred to as pad Thai) are thin, flat and translucent. Produced from ground rice and water, they should 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 appearance and delicate enough to utilize in soups, salads and stir-fries. Rinse or soak in cold water until soft. Drain. Increase the
dish a short while before serving to heat through.
Fresh hokkien noodles are wheat noodles enriched with egg and sold fresh or in vacuum-sealed packages within the fridge area of the supermarket. Hokkien vary in thickness from very thin spaghetti (best for soups or salads) to thick fettuccine (suitable for stir-fries). Because they are wheat based, they need to be placed into boiling water until just soft before being included in the dish. They are fantastic for stir-fries since they don’t break easily.
Chow mein noodles are sold fresh or dried. Like hokkien, they may be 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 increase stir-fries on the last minute.
Dried egg noodles are virtually exactly like 打酱油中超. Cook in boiling water yafiqw just tender. This variety would be best used in soups or wet dishes because they have a tendency to
break when stir-fried.
Cooking tips – When adding noodles to soup, it is often easier and much less messy in order to cook them separately. Use tongs to set cooked noodles inside the base of warm bowls. Ladle over the soup and serve. When utilizing noodles in salads, refresh them after cooking under cold water to cool them quickly and also to remove excess starch through the surface. Combine them with other salad ingredients and serve.