The people of China, Italy and 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, created from millet, were probably the remains of the last meal of the 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 basis of numerous regional dishes for centuries. There are hundreds of Asian noodle varieties in many shapes, colors, flavors and textures. Noodles are supposed to be served long and uncut, the duration of the noodle symbolizing longevity. Noodles are considered fresh or dried as well as 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 have much more of a slippery texture than rice vermicelli and they are best found in coconut-based soups or salads. They are available bundled together and, after separating all of them with kitchen scissors, ought to be softened in a bowl of boiling water for a couple minutes before using in salads or adding right to soups.
Fresh rice noodles, made from ground rice and water, are sold in different thicknesses. Make use of the thin variety in soups, the thick variety in stir-fries, and also the sheets cut to size. They may be best bought fresh off the shelf in Asian food markets and used within 7 days. Rinse briefly in tepid water to separate. Cook for only some 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 referred to as pad Thai) are thin, flat and translucent. Created from ground rice and water, they ought to be soaked in boiling water until almost tender, or ‘al dente’, and drained before contributing to stir-fries or soups. This variety absorbs other flavors exceptionally well. Dried rice vermicelli noodles are almost hairlike in appearance and delicate enough to use 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 in the fridge portion 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 included in the dish. They are fantastic for stir-fries simply because they don’t break easily.
Chow mein noodles are offered fresh or dried. Like hokkien, these are wheat-based and egg-enriched, but they resemble long strands of very thin spaghetti. Place in a bowl and cover with boiling water. Drain immediately to stop over-cooking then add to stir-fries at 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 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 usually easier and less messy to prepare them separately. Use tongs to put cooked noodles inside the base of warm bowls. Ladle over the soup and serve. When you use noodles in salads, refresh them after cooking under cold water to cool them quickly and to remove excess starch from the surface. Combine all of them with other salad ingredients and serve.