Noodle

Taiwan noodle soup

Them noodlessometimes known by his name in English, noodles (/nu endingdlz/), they are a type of elongated pasta. Noodles can be short, like the şehriye or angel hair, or long and thick as the pici or soba, equally long but thinner as the spaghettior extremely thin as the crystal noodles. In all their presentations and forms, noodles are prepared with some type of flour (wheat, rice, soy, legumes, etc.) without leuding.

Noodles are prepared in many cuisines around the world, but mainly in East Asian and Mediterranean cuisines. Some fossilized noodles found in the Chinese province of Chingai from four thousand years ago are considered the oldest in the world, so research suggests that the first types of noodles were developed in Neolithic China.

The noodles are presented fresh or dried, and are the base of many dishes. Noodle soups, widespread in practically all cultures in the world, deserve special mention.

Etymology

"Noodles" is a word of Mozarabic origin, which in turn comes from the Andalusian Arabic فِدَاوِش‎ (fidāwiš), the same meaning. Formerly, in Spain noodles were known as "aletrías", from the Andalusian الإِطْرِيَّة‎ (al-ʾitriyya), a term that today has already disappeared throughout the peninsula except in the Region of Murcia. From the Spanish fideos comes the Quechua term fidiyu.

The English name, noodle, appeared in England in the 18th century and derives from the German name, nudel. It is related to the French nouilles.

History

Noodles in China

In 2002, archaeologists found millet noodles at the Lajia archaeological site in Qinghai that were approximately four thousand years old, making them the oldest noodles found in the world to date. The cluster of noodles (about the size of a fist) survived the test of time because they had been sealed by a bowl, blocking air from entering. The first written reference to noodles dates from the Han Dynasty, between the year 25 a. C. and 220 d. C.^{[citation required]}

Mediterranean Basin and the West

The origin and development of Chinese noodles is similar to what happened, independently and unrelated to each other, in different parts of Eurasia, in places like the Middle East or, in the West, in places like Italy, where pasta such as noodles have their origin in the lagănum of Roman times, and were generated in a parallel, independent and different way with respect to Asian ones. The Italian way of making noodles based on durum wheat flour, as well as its techniques and recipes, are the ones that have spread first through Europe, then America and the rest of the world.

In Japan

Wheat noodles in Japan (udon) were adapted into a Chinese recipe by a Buddhist monk as early as the 9th century. Other similar noodles, such as reshteh, were eaten in Persia in the 13th century. Innovations continued, such as noodles made from kudzu (naengmyeon), which developed in Korea's Joseon Dynasty (1392-1897). Ramen noodles, based on Chinese noodles, became popular in Japan beginning in the 1900s.

Types of noodles

Noodles with various random ingredients

Wheat flour noodles

• Mee pok (—) — are blueprints, Chinese yellow noodles, very popular in Southeast Asia.
• Lamian — hand-stretched noodles.
• Chuka men (中國 —) — "Chinese fans" in Japanese, used for ramen, chanpon and yakisoba.
• 

  "Fideuà" with octopus (Benicarló, Spain).
  Udon (According) — Japanese thick noodles.
• Sōmen – Japanese noodles.
• The Valencian noodle.

Wheat and egg noodles

Generally used as a mixture of egg and flour:

• Asian egg fiddles — known as ba (margins) in Thai, are very common in China and Southeast Asia and Japan.
• Pasta — This is called the elaborate noodles.
• Reshteh — Midwest fiddles.

Rice noodles

Rice noodles are used for example in:

• rice vermicelli — fine rice noodles, known as m/25070/fěn or been hoon or ♪ (margins).
• Rice plans — known as héfěn or ho (PHONE), kway teow or sen yai (margins).

Preparation of noodles in the streets of Seoul.

Starch Noodles

These noodles are made with the starch of green chickpeas or potatoes:

• Jealousiaphan fideo — also known as crystal noodles, or vermicelli beans. fěnsī (,) in Chinese, Harusame in Japanese, Wun sen (margins).

Buckwheat noodles

Noodles made from buckwheat flour are:

• Soba (—) — Japanese alforfón noodles.
• Naengmyeon — Korean noodles made of potato and starch.

Cooking use

Types of dishes that include noodles

• Fried fiddles — noodles made of noodles cooked in meat broths, molluscs or vegetables and dairy products. Typical examples include chow mein, mee goreng, hokkien mee, yakisoba and padai.
• Noodles soup — noodles are served in meat broth. Examples of this are: soup of noodles in broth of beef, ph., ramen, laksa, batchoy and saimin.
• Cold fiddles — in this case they are served as a salad. An example is Thai crystal noodles salad yam woon sen. In Japan, traditional noodles such as soba and sōmen are served cold with some wet sauce.
• Spätzle — German noodles made of flour, egg and salt. They are served with sweet or salt.
• Cold fiddles — noodles that are served cold, sometimes in a salad. For example, in Thailand, cold Udon noodles salad.

Noodles in art

Commonly known as Macaroni art, dry noodles that can consist of individual pieces of macaroni glued to a surface to produce a mosaic, or can take the form of sculptures.