Noodle
This article's lead section may be too short to adequately summarize the key points. (February 2022) |
Place of origin | The earliest record of noodles was discovered in northwestern China, from 4000 years ago.[1] |
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Main ingredients | Unleavened dough |
Noodles are a type of
While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage or dried and stored for future use.
Etymology
The word for noodles in English was borrowed in the 18th century from the German word Nudel (German: [ˈnuːdl̩] ⓘ).[2] The German word likely came from Knodel or Nutel, and referred to any dumpling, though mostly of wheat.[3]
Colloquial uses for noodle to refer to someone's head, or to a "dummy" are unrelated, and likely came from the older word English, noddle.[3]
History
Origin
The earliest written record of noodles is found in a book dated to the
Food historians generally estimate that pasta's origin is from among the Mediterranean countries:[7] a homogenous mixture of flour and water called itrion as described by 2nd century Greek physician Galen,[8] among 3rd to 5th century Jews as itrium as described by the Jerusalem Talmud[9] 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.[10]
Historical variations
East Asia
There are over 1,200 types of noodles commonly consumed in China today.[11] Due to the vast diversity of Chinese noodles available, there is no unifying Chinese word for the Western concept of "noodles". In Mandarin, miàn (simplified Chinese: 面; traditional Chinese: 麵) refers to noodles made from wheat flour and grains such as millet, sorghum. and oats. While fěn (粉) refers to noodles made from other starches, particularly rice flour and mung bean starch.[12]
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.[13][14][15][16]
Central Asia
Kesme or erişte noodles were eaten by Turkic peoples by the 13th century.
West Asia
Europe
In the 1st century
Italy
The first concrete information on pasta products in Italy dates back to the Etruscan civilization, the Testaroli. The first noodles will only appear much later, in the 10th or 11th centuries,[19] and there is a popular legend about Marco Polo bringing the first pasta back from China. Modern historians do not give much credibility to the story and rather believe the first noodles were imported earlier from the Arabs, in a form called rishta.[20] Pasta has taken on a variety of shapes, often based on regional specializations.
Germany
In
Ancient Israel and diaspora
The Latinized word itrium referred to a kind of boiled dough.
Polish Jews
Zacierki is a type of noodle found in
Types by primary ingredient
Wheat
Rice
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Buckwheat
EggEgg noodles are made of a mixture of egg and flour.
Others
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Egg pasta
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Fresh pasta
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Long pasta
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Idiyappam, Indian rice noodles
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Mixian (米线) rice noodles being cooked in copper pots (铜锅), China
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Wide, uncooked egg noodles
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Some different types of noodles commonly found in Southeast Asia
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. Examples include chow mein, lo mein, mie goreng, hokkien mee, some varieties of pancit, yakisoba, tallarín saltado, and pad thai.
- .
Preservation
See also
References
- ^ National Geographic: 1–2. Archived from the originalon 20 October 2005.
- ^ "noodle | Definition of noodle in English by Oxford Dictionaries". Oxford Dictionaries | English. Archived from the original on 31 March 2019. Retrieved 7 May 2019.
- ^ a b Dean, Sam (18 January 2013). "The Origin of the Word Noodle". Bon Appétit. Retrieved 12 October 2023.
- ^ Sinclair & Sinclair 2010, p. 91.
- ^ S2CID 4385122.
- .
- ^ López, Alfonso (8 July 2016). "The Twisted History of Pasta". National Geographic. Archived from the original on 14 December 2019. Retrieved 13 December 2019.
- ^ a b Serventi & Sabban 2002, p. 17.
- ^ Serventi & Sabban 2002, p. 29.
- ^ "A medical text in Arabic written by a Jewish doctor living in Tunisia in the early 900s" (Dickie 2008: 21).
- ^ "Noodles in Contemporary China: Social Aspects underlying the Noodle Evolution (Qiulun Li) – Noodles on the Silk Road". Retrieved 1 July 2022.
- ^ RAICHLEN, STEVEN (30 January 1992). "Noodle nomenclature". Atlanta Journal-Constitution, The (GA). pp. W/6.
- ^ "Japanese Noodles (No. 4)". Kikkoman Corporation (in Japanese). Retrieved 20 July 2022.
- ^ "Part 1: China Origin". Ramen Culture. Retrieved 20 July 2022.
- ^ Media, USEN. "Indespensable Knowledge For Every Ramen Lover! A Glossary with Shop Recommendations". SAVOR JAPAN. Retrieved 20 July 2022.
- ^ "榨菜肉丝面的南北差异及制作方法". Sohu.
- ^ Serventi & Sabban 2002, pp. 15–16 & 24.
- ^ Serventi & Sabban 2002, pp. 15–16.
- ^ Serventi & Sabban 2002, p. 10.
- ^ Toscana, Cucina (12 July 2017). "The International Origins of Pasta | Cucina Toscana Salt Lake City". Cucina Toscana. Retrieved 18 May 2023.
- ^ "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.
- ISBN 978-0-7818-1124-8.
- ISBN 978-0-300-20599-2.
- ISBN 978-0-7591-1986-4.
- ^ 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.
Bibliography
- 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: 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.