Noodles are a type of food made from unleavened dough which is rolled flat and cut, stretched or extruded, into long strips or strings. Noodles can be refrigerated for short-term storage or dried and stored for future use.
|Place of origin||China|
|Region or state||East Asia|
|Main ingredients||Unleavened dough|
Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are also often pan-fried or deep-fried. Noodle dishes can include a sauce or noodles can be put into soup. The material composition and geocultural origin is specific to each type of a wide variety of noodles. Noodles are a staple food in many cultures (see Chinese noodles, Japanese noodles, Korean noodles, Filipino noodles, Vietnamese noodles, and Italian pasta).
The earliest written record of noodles is found in a book dated to the Eastern Han period (25–220 CE). Noodles made from wheat dough became a prominent food for the people of the Han dynasty. Food historians generally estimate that pasta's origin is from among the Mediterranean countries: a homogenous mixture of flour and water called itrion as described by 2nd century Greek physician Galen, among 3rd to 5th century Palestinians as itrium as described by the Jerusalem Talmud and as itriyya (Arabic cognate of the Greek word), string-like shapes made of semolina and dried before cooking as defined by the 9th century Aramean physician and lexicographer Isho bar Ali.
The oldest evidence of noodles was from 4,000 years ago in China. In 2005, a team of archaeologists reported finding an earthenware bowl that contained 4000-year-old noodles at the Lajia archaeological site. These noodles were said to resemble lamian, a type of Chinese noodle. Analyzing the husk phytoliths and starch grains present in the sediment associated with the noodles, they were identified as millet belonging to Panicum miliaceum and Setaria italica. However, other researchers cast doubt that Lajia's noodles were made from specifically millet: it is difficult to make pure millet noodles, it is unclear whether the analyzed residue were directly derived from Lajia's noodles themselves, starch morphology after cooking shows distinctive alterations that does not fit with Lajia's noodles, and it is uncertain whether the starch-like grains from Laijia's noodles are starch as they show some non-starch characteristics.
Wheat noodles in Japan (udon) were adapted from a Chinese recipe as early as the 9th century. Innovations continued, such as noodles made with buckwheat (naengmyeon) were developed in the Joseon Dynasty of Korea (1392–1897). Ramen noodles, based on southern Chinese noodle dishes from Guangzhou but named after the northern Chinese lamian, became common in Japan by 1900.
Ancient Israel and diaspora
The Latinized word itrium referred to a kind of boiled dough. Arabs adapted noodles for long journeys in the fifth century, the first written record of dry pasta. Muhammad al-Idrisi wrote in 1154 that itriyya was manufactured and exported from Norman Sicily. Itriya was also known by the Persian Jews during early Persian rule (when they spoke Aramaic) and during Islamic rule. It referred to a small soup noodle, of Greek origin, prepared by twisting bits of kneaded dough into shape, resembling Italian orzo.
Zacierki is a type of noodle found in Polish Jewish cuisine. It was part of the rations distributed to Jewish victims in the Łódź Ghetto by the Nazis. (Out of the "major ghettos", Łódź was the most affected by hunger, starvation and malnutrition-related deaths.) The diary of a young Jewish girl from Łódź recounts a fight she had with her father over a spoonful of zacierki taken from the family's meager supply of 200 grams a week.
Types by primary ingredient
Egg noodles are made of a mixture of egg and flour.
Types of dishes
- Baked noodles: Boiled and drained noodles are combined with other ingredients and baked. Common examples include many casseroles.
- Basic noodles: These are cooked in water or broth, then drained. Other foods can be added or the noodles are added to other foods (see fried noodles) or the noodles can be served plain with a dipping sauce or oil to be added at the table. In general, noodles are soft and absorb flavors.
- Chilled noodles: noodles that are served cold, sometimes in a salad. Examples include Thai glass noodle salad and cold udon.
- Fried noodles: dishes made of noodles stir fried with various meats, seafood, vegetables, and dairy products. Typical examples include chow mein, lo mein, mie goreng, hokkien mee, some varieties of pancit, yakisoba, Curry Noodles, and pad thai.
- Noodle soup: noodles served in broth. Examples are phở, beef noodle soup, chicken noodle soup, ramen, laksa, saimin, and batchoy.
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- Sinclair & Sinclair 2010, p. 91.
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- Serventi & Sabban 2002, p. 17.
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- Lu, Houyuan; Yang, Xiaoyan; Ye, Maolin; et al. (13 October 2005). "Culinary archaeology: Millet noodles in Late Neolithic China". Nature. 437 (7061): 967. doi:10.1038/437967a. PMID 16222289.
- Ge, W.; Liu, L.; Chen, X.; Jin, Z. (2011). "Can noodles be made from millet? An experimental investigation of noodle manufacture together with starch grain analyses". Archaeometry. 53: 194–204. doi:10.1111/j.1475-4754.2010.00539.x.
- Serventi & Sabban 2002, pp. 15–16 & 24.
- Serventi & Sabban 2002, pp. 15–16.
- Serventi & Sabban 2002, p. 10.
- "City Profile: Stuttgart". London: Embassy of Germany, London. Archived from the original (PDF) on 27 July 2017. Retrieved 26 November 2015.
Spätzle is a city specialty.
- Rodinson, Perry & Arberry 2001, p. 253.
- Strybel, Robert; Strybel, Maria (2005). Polish Heritage Cookery. Hippocrene Books. ISBN 978-0-7818-1124-8.
- Zapruder, Alexandra (2015). Salvaged Pages: Young Writers' Diaries of the Holocaust. Yale University Press. pp. 226–242. ISBN 978-0-300-20599-2.
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- Kitchen, Leanne (8 January 2019). "Know your noodle: The ultimate guide to Asian noodles". SBS-TV. Retrieved 24 March 2020.
- Klatskin, Debbie. "Lokshen Noodles". PBS. Retrieved 24 March 2020.
- "Turkish Egg Noodle (Erişte)". Almost Turkish Recipes. Retrieved 24 March 2020.
- Cloake, Felicity (20 February 2019). "How to make perfect spätzle noodles". The Guardian. Retrieved 24 March 2020.
- Dickie, John (1 October 2010). Delizia! The Epic History of Italians and Their Food (Paper). New York: Atria Books. ISBN 0743278070.
- Errington, Frederick et al. eds. The Noodle Narratives: The Global Rise of an Industrial Food into the Twenty-First Century (U. of California Press; 2013) 216 pages; studies three markets for instant noodles: Japan, the United States, and Papua New Guinea.
- Rodinson, Maxime; Perry, Charles; Arberry, Arthur J. (2001). Medieval Arab Cookery (Hardback). United Kingdom: Prospect Books. p. 253. ISBN 0907325912.
- Serventi, Silvano; Sabban, Françoise (2002). Pasta: the Story of a Universal Food. New York: Columbia University Press. ISBN 0231124422.
- Sinclair, Thomas R.; Sinclair, Carol Janas (2010). Bread, beer, and the seeds of change: Agriculture's imprint on world history. Wallingford: CABI. p. 91. ISBN 978-1-84593-704-1.
- The dictionary definition of noodle at Wiktionary