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 appears that science may have answered the question for good. 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 most likely the remains of the last meal of the resident of Lajia, a town destroyed by an earthquake 4,000 years ago.
Noodles are going to Asia what pasta is to Italy; the foundation of several regional dishes for years and years. You can find countless Asian noodle varieties in all manner of shapes, colors, flavors and textures. Noodles are supposed to be served long and uncut, the length of the noodle symbolizing longevity. Noodles are considered fresh or dried along with their preparation varies significantly depending on the form of starch used to produce them.
Varieties – Dried mung bean vermicelli noodles are sometimes called cellophane, glass or jelly noodles, and are made from the starch of mung beans. They may have even more of a slippery texture than rice vermicelli and therefore are best used in coconut-based soups or salads. They are offered bundled together and, after separating them with kitchen scissors, needs to be softened in a bowl of boiling water for a few minutes before using in salads or adding right to soups.
Fresh rice noodles, created from ground rice and water, are offered in various thicknesses. Utilize the thin variety in soups, the thick variety in stir-fries, as well as the sheets cut to size. They may be best bought fresh out of the box in Asian food markets and used within seven days. Rinse briefly in tepid water to separate. Cook for just a few minutes to heat through. Tend not to refrigerate or purchase these from the fridge section, as they are impossible to separate.
Dried rice stick noodles (also called 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 make use of in soups, salads and stir-fries. Rinse or soak in cold water until soft. Drain. Add to the
dish a few minutes before serving to heat through.
Fresh hokkien noodles are wheat noodles enriched with egg and sold fresh or in vacuum-sealed packages in the fridge portion of the supermarket. Hokkien vary in thickness from very thin spaghetti (ideal 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 added to the dish. They are ideal for stir-fries because they don’t break easily.
Chow mein noodles are offered 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 on the last minute.
Dried egg noodles are virtually the same as 打酱油中超. Cook in boiling water yafiqw just tender. This variety are best found in soups or wet dishes because they have an inclination to
break when stir-fried.
Cooking tips – When adding noodles to soup, it is often easier and less messy to prepare them separately. Use tongs to place cooked noodles within the base of warm bowls. Ladle within the soup and serve. When using noodles in salads, refresh them after cooking under cold water to cool them quickly and also to remove excess starch from the surface. Combine all of them with other salad ingredients and serve.