The people of China, Italy and also the Middle East have all claimed to have originated this phenomenally well-known, 打酱油, but it appears 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, produced from millet, were probably the remains of the last meal of the resident of Lajia, a town destroyed by an earthquake 4,000 years back.
Noodles will be to Asia what pasta would be to Italy; the cornerstone of several regional dishes for years and years. There are numerous Asian noodle varieties in many 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 kind of starch used 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 may have more of a slippery texture than rice vermicelli and are best found in coconut-based soups or salads. They are available bundled together and, after separating them with kitchen scissors, should be softened in a bowl of boiling water for a couple of minutes before using in salads or adding right to soups.
Fresh rice noodles, made from ground rice and water, can be bought in a variety of thicknesses. Make use of the thin variety in soups, the thick variety in stir-fries, and the sheets cut to size. These are best bought fresh out of the box 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 from your fridge section, as they will be impossible to separate.
Dried rice stick noodles (also referred to as pad Thai) are thin, flat and translucent. Produced from ground rice and water, they should 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 appearance 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 few 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 section of the supermarket. Hokkien vary in thickness from very thin spaghetti (perfect for soups or salads) to thick fettuccine (perfect for stir-fries). Because they are wheat based, they need to be placed into boiling water until just soft before being added to the dish. They are perfect for stir-fries because they don’t break easily.
Chow mein noodles can be bought fresh or dried. Like hokkien, they may be wheat-based and egg-enriched, nonetheless 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 at the last minute.
Dried egg noodles are virtually the same as 打酱油. Cook in boiling water yafiqw just tender. This variety are 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 less messy in order to cook them separately. Use tongs to set cooked noodles inside the base of warm bowls. Ladle within 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 them with other salad ingredients and serve.