The people of China, Italy and the Middle East have all claimed to have originated this phenomenally well known, 打酱油, but it seems 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, made from millet, were most likely the remains of the last meal of a resident of Lajia, a town destroyed by an earthquake 4,000 years back.
Noodles are going to Asia what pasta would be to Italy; the cornerstone of many regional dishes for centuries. You will find countless Asian noodle varieties in many shapes, colors, flavors and textures. Noodles are supposed to be served long and uncut, the size of the noodle symbolizing longevity. Noodles are considered fresh or dried as well as their preparation varies significantly depending on the kind of starch utilized to produce them.
Varieties – Dried mung bean vermicelli noodles are sometimes 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 utilized in coconut-based soups or salads. They are offered bundled together and, after separating all of them with kitchen scissors, ought to be softened in a bowl of boiling water for a few minutes before using in salads or adding straight to soups.
Fresh rice noodles, made from ground rice and water, are offered in a variety of thicknesses. Utilize the thin variety in soups, the thick variety in stir-fries, and also the sheets cut to size. They are best bought fresh out of the box in Asian supermarkets and used within seven days. Rinse briefly in tepid water to separate. Cook for just a few minutes to heat through. Usually do not refrigerate or purchase these from the fridge section, as they will be impossible to separate.
Dried rice stick noodles (also called pad Thai) are thin, flat and translucent. Made 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 looks and delicate enough to make use of 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 even in vacuum-sealed packages inside 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). As they are wheat based, they must be placed into boiling water until just soft before being included in the dish. They are ideal for stir-fries since they don’t break easily.
Chow mein noodles are offered fresh or dried. Like hokkien, they 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 avoid over-cooking then add to stir-fries in the last minute.
Dried egg noodles are virtually the same as 打酱油. Cook in boiling water yafiqw just tender. This variety would be 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 much less messy 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 to remove excess starch from your surface. Combine them with other salad ingredients and serve.