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 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 possibly the remains of the last meal of a resident of Lajia, a town destroyed by an earthquake 4,000 years back.
Noodles will be to Asia what pasta is to Italy; the foundation of many regional dishes for centuries. You can find countless Asian noodle varieties in all manner of shapes, colors, flavors and textures. Noodles are meant to be served long and uncut, the length of the noodle symbolizing longevity. Noodles are classified as fresh or dried along with their preparation varies significantly depending on the form of starch utilized 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 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 directly to soups.
Fresh rice noodles, made from ground rice and water, are sold 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 off the shelf in Asian supermarkets and used within a week. Rinse briefly in tepid to warm water to separate. Cook for just a few minutes to heat through. Tend not to refrigerate or purchase these through the fridge section, as they will be impossible to separate.
Dried rice stick noodles (also known as pad Thai) are thin, flat and translucent. Made from ground rice and water, they should be soaked in boiling water until almost tender, or ‘al dente’, and drained before adding 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 utilize in soups, salads and stir-fries. Rinse or soak in cold water until soft. Drain. Increase the
dish a few minutes before serving to heat through.
Fresh hokkien noodles are wheat noodles enriched with egg and sold fresh or perhaps 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). As 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 simply because they don’t break easily.
Chow mein noodles are sold fresh or dried. Like hokkien, they may be 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 stop over-cooking then add to stir-fries in 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 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 fewer messy in order to cook them separately. Use tongs to place 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 as well as remove excess starch from the surface. Combine these with other salad ingredients and serve.