History of asian noodles


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Who invented the noodle, Italy or China?




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If poems have been written about noodles already during that time, then perhaps Chinese noodles are a cultural treasure and invention. Origin of noodles Any talk about the origin of Chinese noodles, however, has to begin with grains.

In China, millet was asin the staple grain. Wheat had to be imported. Millet was prepared for cooking by breaking the grains, steaming them. The Chinese did not know what to do with the wheat, as it was foreign to them. Wheat was thought to be the poor man's food, or as a back-up, in case there was a shortage of millet. At this point, the Chinese haven't yet noodpes that wheat can be ground into flour. When wheat was steamed, it had such a bitter taste that eating it was barely worth the effort. All this changed when the Chinese were introduced, thanks to the Silk Road, to a mill that could grind wheat into flour.

It didn't take long for the Chinese to invent several tasty ingredients, when they realized that ground wheat was so versatile. The wheat flour dough can be shaped into plates, filled dumplings and noodles of different widths. There are four signature Chinese-style noodles: Long life noodles In China, many cooks prepare the noodles themselves, and they see it as no more of a bother than peeling potatoes. Wheat flour and water is mixed to make dough, and sometimes egg is added to the mix, too. They even make noodles, called vermicelli, from rice, and they often use something similar to the pasta machines used by the Italians to make noodles of different sizes.

Noodles History of asian

Therefore, Soba noodles asiab not just a comfort food, but a necessary source for nutrients as well. Mee Pok Mee pok are flat, yellow wheat noodles hailing from China that are tossed in sauce or served in a soup with mushrooms and minced meat on top. The dish, called "bak chor mee", is served in Singapore, Thailand and Malaysia as well. Traditionally, the noodles are blanched, drained and mixed with the sauce or broth. He Fen and Pho Noodles A broad, flat, slippery rice noodle, he fen, also known as "hor fun" and "shahe fen", has its roots back in China, where they are stir with beef to make "chao fen" or served in soups.

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Also, in Thailand, a similar noodle is used to create different Chinese-inspired stir. In Vietnam this same rice noodle is used to create pho. Cellophane Noodles Also known as glass noodles, mung bean noodles, bean thread noodles and Chinese vermicelli, cellophane noodles are ultra-thin, translucent noodles traditionally made from mung bean starch. Now, cellophane noodles can be made of yam, potato, cassava or even canna starch. These noodles are consumed all over China in stir fries, soups as well as hot pots. They have also spread to Japan, Korea, Vietnam and several South Asian countries, where they are used in stir fries, spring rolls and even desserts.

Rice Vermicelli Rice vermicelli are very thin noodles similar to cellophane noodles but made of rice flour instead of mung bean or potato starch. They are eaten throughout Asia, however they are more popular in Singapore, where they are used to create peanut satay noodles satay been hoon or seafood fried noodles hokkien mee. They are also used in the Phillipines, where they are known as "pancit" and are stir-fried and eaten on birthdays, as they have been in China for centuries. Her estimations also tie in with the earliest written record of noodles, included in a book dated back to the Han dynasty BC — AD in China. There could have been two different food traditions that developed side-by-side in opposite parts of the world.

It makes sense as that was the way migration patterns moved and trading routes went.

Pasta primer It was all a lie: She says that the earliest accounts of the noodle dates back to China in the fifth century [] Nopdles. Noting that Syria Histlry once a Greek colony, she explains that these mentions later transformed into Arabic. Where does that leave us as we keep staring at our pasta and noodle packets? Lin-Liu however, sleeps at night knowing that Europeans eat pasta that was more or less developed on the western side of the globe many years ago and in the east, Asians consume noodles that probably came from China, long before she was born.


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