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{{Short description|Staple food made from unleavened dough, commonly long and thin}}
{{Other uses}} {{Other uses}}
{{pp-semi-indef}}
{{Lead too short|date=February 2022}}
{{Use dmy dates|date=August 2015}}
{{Infobox food
| name = Noodle
| image = Dalian Liaoning China Noodlemaker-01.jpg
| image_size = 220px
| caption = Traditional noodle-making involving ] in ], ], China
| alternate_name =
| creator =
| course =
| country = The earliest record of noodles was discovered in northwestern ], from 4,000 years ago.<ref name="Roach"/>
| region =
| type =
| served =
| main_ingredient = ] dough
| variations =
}}


'''Noodles''' are a type of food made from ] which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a ] in many cultures and made into a variety of shapes. The most common noodles are those derived from either ] or ]. ] are known by a variety of different names, while Italian noodles are known as ].
{{Refimprove|date=June 2008}}
] noodle making in ], ]]]


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 can also be steamed, pan-fried, deep-fried, or baked. Noodles are often served with an accompanying sauce or in a soup, the latter being known as ]. Noodles can be refrigerated for short-term storage or dried and stored for future use.
A '''noodle''' is a type of food with a thin and elongated shape made from unleavened dough that is cooked in a boiling liquid. Depending upon the type, noodles may be dried or ] before cooking. The word derives from the ] ''Nudel'' (noodle)<ref>{{OEtymD|noodle|accessdate=2009-10-14}}</ref> and may be related to the ] word ''nodus'' (knot).{{Citation needed|date=October 2009}}


== Etymology ==
The oldest known noodles were found in ] at the ] ] in ], ] province. The 4,000-year-old noodles appear to have been made from ] and ]<ref>, ], 12 October 2005</ref><ref></ref>
The word for noodles in English was borrowed in the 18th century from the ] word ''{{Lang|de|Nudel}}'' ({{IPA|de|ˈnuːdl̩|lang|De-nudel.ogg}}).<ref>{{Cite web|url=https://en.oxforddictionaries.com/definition/noodle|archive-url=https://web.archive.org/web/20190331124049/https://en.oxforddictionaries.com/definition/noodle|url-status=dead|archive-date=31 March 2019|title=noodle {{!}} Definition of noodle in English by Oxford Dictionaries|website=Oxford Dictionaries {{!}} English|access-date=2019-05-07}}</ref> The German word likely came from {{Lang|de|Knodel}} or {{Lang|de|Nutel}}, and referred to any dumpling, though mostly of wheat.<ref name="BA-etymology">{{Cite web |last=Dean |first=Sam |date=2013-01-18 |title=The Origin of the Word Noodle |url=https://www.bonappetit.com/test-kitchen/ingredients/article/the-origin-of-the-word-noodle |access-date=2023-10-12 |website=Bon Appétit |language=en-US}}</ref>


Colloquial uses for noodle to refer to someone's head, or to a "dummy" are unrelated, and likely came from the older English word ''noddle.<ref name="BA-etymology" />''
==Types of noodles by primary ingredient==
]


==History==

===Origin===
The earliest written record of noodles is found in a book dated to the ] period (25–220 CE).<ref name="Roach">{{cite journal |last=Roach |first=John |title=4,000-Year-Old Noodles Found in China |url=http://news.nationalgeographic.com/news/2005/10/1012_051012_chinese_noodles.html |journal=] |date=12 October 2005 | pages=1–2|archive-url=https://web.archive.org/web/20051020031536/http://news.nationalgeographic.com/news/2005/10/1012_051012_chinese_noodles.html | archive-date=20 October 2005}}</ref> Noodles made from wheat dough became a prominent food for the people of the ].{{sfn|Sinclair|Sinclair|2010|page=91}} The oldest evidence of noodles was from 4,000 years ago in China.<ref name="Roach" /> In 2005, a team of archaeologists reported finding an earthenware bowl that contained 4,000-year-old noodles at the ].<ref name="mill-noo">{{cite journal |last1=Lu |first1=Houyuan |last2=Yang |first2=Xiaoyan |last3=Ye |first3=Maolin |last4=Liu |first4=Kam-Biu |last5=Xia |first5=Zhengkai |last6=Ren |first6= Xiaoyan |last7=Cai |first7=Linhai |last8=Wu |first8=Naiqin |last9=Liu |first9=Tung-Sheng| title=Culinary archaeology: Millet noodles in Late Neolithic China| journal=]| date=13 October 2005| volume=437|issue=7061|pages=967–968 | doi=10.1038/437967a | display-authors=3 | pmid=16222289|bibcode=2005Natur.437..967L |s2cid=4385122 }}</ref> These noodles were said to resemble ], a type of Chinese noodle.<ref name="mill-noo" /> Analyzing the husk ]s and ] grains present in the sediment associated with the noodles, they were identified as millet belonging to '']'' and '']''.<ref name="mill-noo" /> 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.<ref name="exp-star">{{cite journal | last1 = Ge | first1 = W. | last2 = Liu | first2 = L. | last3 = Chen | first3 = X. | last4 = Jin | first4 = Z. | year = 2011 | title = Can noodles be made from millet? An experimental investigation of noodle manufacture together with starch grain analyses | url = | journal = ] | volume = 53 | issue = | pages = 194–204 | doi = 10.1111/j.1475-4754.2010.00539.x| doi-access = free }}</ref>

Food historians generally estimate that pasta's origin is from among the Mediterranean countries:<ref name="nationalgeographic">{{cite news|last1=López|first1=Alfonso|date=8 July 2016|title=The Twisted History of Pasta|publisher=National Geographic|url=https://www.nationalgeographic.com/history/magazine/2016/07-08/daily-life-pasta-italy-neapolitan-diet/|archive-url=https://web.archive.org/web/20191214163410/https://www.nationalgeographic.com/history/magazine/2016/07-08/daily-life-pasta-italy-neapolitan-diet/|url-status=dead|archive-date=14 December 2019|access-date=13 December 2019}}</ref> a homogenous mixture of flour and water called ''itrion'' as described by 2nd-century Greek physician ],{{sfn|Serventi|Sabban|2002|page=17}} among 3rd to 5th-century Jews as ''itrium'' as described by the ]{{sfn|Serventi|Sabban|2002|page=29}} and as ''itriyya'' (Arabic cognate of the Greek word), string-like shapes made of ] and dried before cooking as defined by the 9th-century Aramean physician and lexicographer ].<ref>"A medical text in Arabic written by a Jewish doctor living in Tunisia in the early 900s" (Dickie 2008: 21).</ref>
===Historical variations===
====East Asia====
{{See also|Chinese noodles}}]]]
There are over 1,200 types of noodles commonly consumed in China today.<ref>{{Cite web |title=Noodles in Contemporary China: Social Aspects underlying the Noodle Evolution (Qiulun Li) – Noodles on the Silk Road |url=https://scholarblogs.emory.edu/noodles/2018/06/29/noodles-in-contemporary-china-social-aspects-underlying-the-noodle-evolution-qiulun-li/ |access-date=2022-07-01 |language=en-US}}</ref> They vary widely according to the region of production, ingredients, shape or width, and manner of preparation. Due to the vast diversity of Chinese noodles, there is no single Chinese word equivalent to the Western concept of "noodles," nor is the notion of "noodles" as a unified food category recognized within ].

In ], ''miàn'' (simplified Chinese: 面; traditional Chinese: 麵) means "dough" but can be used to refer to noodles made from wheat flour and grains such as millet, sorghum, and oats. While ''fěn'' (粉) means "powder" but can be used to refer to noodles made from other starches, particularly rice flour and ] starch.<ref>{{Cite news |last=RAICHLEN |first=STEVEN |date=January 30, 1992 |title=Noodle nomenclature |work=Atlanta Journal-Constitution, The (GA) |pages=W/6}}</ref>

Wheat noodles in Japan ('']'') were adapted from a ] recipe as early as the 9th century. Innovations continued, such as noodles made with ] ('']'') were developed in the ] Dynasty of ] (1392–1897). ] noodles, based on southern Chinese noodle dishes from ] but named after the northern Chinese ], became common in Japan by 1900.<ref>{{Cite web |title=Japanese Noodles (No. 4) |url=https://www.kikkoman.com/en/foodforum/the-japanese-table/32-4.html |access-date=2022-07-20 |website=Kikkoman Corporation |language=ja}}</ref><ref name=":1">{{Cite web |title=Part 1: China Origin |url=https://www.ramen-culture.com/history-pt1 |access-date=2022-07-20 |website=Ramen Culture |language=en-US}}</ref><ref name=":2">{{Cite web |last=Media |first=USEN |title=Indespensable Knowledge For Every Ramen Lover! A Glossary with Shop Recommendations |url=https://savorjapan.com/contents/discover-oishii-japan/indespensable-knowledge-for-every-ramen-lover-a-glossary-with-shop-recommendations/ |access-date=2022-07-20 |website=SAVOR JAPAN |language=en}}</ref><ref>{{Cite web |title=榨菜肉丝面的南北差异及制作方法 |url=https://www.sohu.com/a/321290259_120158353 |website=]}}</ref>

====Central Asia====
] or erişte noodles were eaten by ] by the 13th century.

====West Asia====
] (noodles in thick soup with herbs) is one of the most popular dishes in some middle eastern countries such as Iran.

====Europe====
]'s painting of a man eating unspecified noodles (], ]).]]
In the 1st century ], ] wrote of fried sheets of dough called '']''.{{sfn|Serventi|Sabban|2002|pages=15–16 & 24}} However, the cooking method does not correspond to the current definition of either a fresh or dry ] product.{{sfn|Serventi|Sabban|2002|pages=15–16}}

=====Italy=====
The first concrete information on ] products in ] dates back to the ], the ]. The first noodles will only appear much later, in the 10th or 11th centuries,{{sfn|Serventi|Sabban|2002|page=10}} and there is a popular legend about ] 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''.<ref>{{Cite web |last=Toscana |first=Cucina |date=2017-07-12 |title=The International Origins of Pasta {{!}} Cucina Toscana Salt Lake City |url=https://toscanaslc.com/blog/international-origins-pasta/ |access-date=2023-05-18 |website=Cucina Toscana |language=en-US}}</ref> Pasta has taken on a ], often based on regional specializations.

=====Germany=====
In ], documents dating from 1725 mention '']''. ] illustrations are believed to place this noodle at an even earlier date.<ref>{{cite web |url=http://www.uk.diplo.de/Vertretung/unitedkingdom/en/01/2City-Profiles/Stuttgart/Stuttgart.html |format=] |publisher=] |location=London |title=City Profile: Stuttgart |quote=Spätzle is a city specialty. |access-date=26 November 2015 |archive-url=https://web.archive.org/web/20170727080926/http://www.uk.diplo.de/Vertretung/unitedkingdom/en/01/2City-Profiles/Stuttgart/Stuttgart.html |archive-date=27 July 2017 |url-status=dead }}</ref>

===== Armenia =====
Armenian variety of noodle, ], is prepared from wheat, water and salt. It is thick and is usually eaten with ], clarified butter and garlic.<ref>{{Cite web |last=Phoenix |date=2022-11-05 |title=Arishta - Traditional Armenian Homestyle Pasta |url=https://phoenixtour.org/blog/arishta-traditional-armenian-homestyle-pasta/ |access-date=2024-11-13 |website=Phoenix Tour Armenia |language=en-US}}</ref>

====Ancient Israel and diaspora====
The Latinized word ''itrium'' referred to a kind of boiled dough.{{sfn|Serventi|Sabban|2002|page=17}} Arabs adapted noodles for long journeys in the fifth century, the first written record of dry ]. ] wrote in 1154 that ''itriyya'' was manufactured and exported from ]. ''Itriya'' was also known by the ] during early Persian rule (when they spoke ]) 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 ].{{sfn|Rodinson|Perry|Arberry|2001|page=253}}

=====Polish Jews=====
''Zacierki'' is a type of noodle found in ].<ref>{{Cite book| publisher = Hippocrene Books| isbn = 978-0-7818-1124-8| last1 = Strybel| first1 = Robert| last2 = Strybel| first2 = Maria| title = Polish Heritage Cookery| date = 2005 |url=https://books.google.com/books?id=UtA6-pyGJmMC&pg=PA456}}</ref>
It was part of the rations distributed to ] in the ] by the ].
(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.<ref>{{Cite book| publisher = Yale University Press| isbn = 978-0-300-20599-2| last = Zapruder| first = Alexandra| title = Salvaged Pages: Young Writers' Diaries of the Holocaust| date = 2015 |url=https://books.google.com/books?id=NDJOCgAAQBAJ |pages=226–242}}</ref><ref>{{Cite book| publisher = Rowman Altamira| isbn = 978-0-7591-1986-4| last = Heberer| first = Patricia| title = Children during the Holocaust| date = 2011-05-31 |url=https://books.google.com/books?id=asCq3ZD0ObQC&pg=PA137}}</ref>

==Types by primary ingredient==
{{See also|List of noodles}}
{{col-begin}}
{{col-break|width=50%}}
===Wheat=== ===Wheat===
*'']'': Armenian thick noodles made from wheat, salt and water combined into stiff dough.
*Chūka men (中華麺): ] for "Chinese noodles", used for ], ] and ]
*'']'': Indonesian Chinese yellow wheat noodles with egg and meat, usually pork. The Chinese word bak (肉), which means "meat" (or more specifically pork), is the vernacular pronunciation in Hokkien, but not in Teochew (which pronounced it as nek), suggesting an original Hokkien root. Mi derives from miàn. In Chinese, miàn (simplified Chinese: 面; traditional Chinese: 麵; often transliterated as "mien" or "mein") refers to noodles made from wheat.
*] (칼국수) : knife-cut Korean noodles
* ''Chūka men'' (中華麺): ] for "Chinese noodles", used for ramen, ], and ]
*] (拉麵): hand-pulled Chinese noodles
*] (麪薄): flat, yellow ], popular in Southeast Asia *'']'': flat, yellow or reddish brown ] wheat noodles
*'']'' (칼국수): knife-cut Korean noodles
*Nokedli: Hungarian noodles
*'']'' (拉麵): hand-pulled Chinese noodles
*]: approximately 350 variants used in Italian cuisine
*'']'' (麪薄): flat, yellow ], common in ]
*] (そうめん): very thin Japanese wheat noodles
*]: a ]n type of noodle made of ] and eggs *'']'': Italian noodles typically made from durum wheat (semolina)
*'']'': ]n, flat noodle, very pale in colour (almost white) used in ] and ] cuisine
*Tészta: various types of Hungarian noodles
*] (うん): thick ]ese wheat noodles *'']'' (ん): thin variety of Japanese wheat noodles, often coated with vegetable oil
*'']'' ({{bo|t=ཐུག་པ་|w=thug pa}}): flat Tibetan noodles
*]: flat, yellow or reddish brown ] wheat noodles
*'']'' (うどん): thicker variety of Japanese wheat noodles
*''Kishimen'' (きしめん): flat variety of Japanese wheat noodles


===Rice=== ===Rice===
{{main article|Rice noodles}}
], ]n rice noodles.]]
*'']'' (餅𬖾), thick fresh rice noodle used in popular Vietnamese ] noodles soup
*Flat or thick ] noodles, also known as '']'' or ''ho fun'' (河粉), ''kway teow'' or ''sen yai'' (เส้นใหญ่)
*]: thin ], also known as ''fěn'' (粉) or ''bee hoon'' or ''sen mee'' (เส้นหมี่) *Flat or thick rice noodles, also known as '']'' or ''ho fun'' (粉), ''kway teow'' (粿條) or ''sen yai'' (เส้นใหญ่)
*]: thin ], also known as ''mǐfěn'' (米粉) or ''bee hoon'' or ''sen mee'' (เส้นหมี่) or "bún"
*] is an Indian rice noodle.
*'']'', a variant of rice vermicelli common in South India
*'']'' is an Indian rice noodle
*'']'' and '']'' noodles of southwest China
*'']'' is a fermented rice noodle used in ]
{{col-break}}


===Mung bean=== ===Buckwheat===
*'']'' (막국수): local specialty of ] in South Korea
* ], also known as glass noodles, sweet potato vermicelli or ] vermicelli. ''fěnsī'' (粉絲) in Chinese, ''harusame'' (春雨) in Japanese, ''Dangmyeon'' (당면) in Korean, ''soun or suun'' in Indonesian, ''wun sen'' (วุ้นเส้น) in Thai. These are the principal ingredient in the Korean dish ].
*''Memil ]'' (메밀 냉면): ]n noodles made of ], slightly more chewy than soba
*'']'' (蕎麦): Japanese buckwheat noodles
*'']'': Italian buckwheat '']'' from Valtellina, usually served with a melted cheese sauce


===Potato or canna starch=== ===Egg===
Egg noodles are made of a mixture of egg and flour.
* ] can also be made from ] or ] or various starches of the same genre.
*'']'' or ''thin noodles'': Asian egg noodles common throughout China and ]<ref>{{cite web |last1=Kitchen |first1=Leanne |title=Know your noodle: The ultimate guide to Asian noodles |url=https://www.sbs.com.au/food/article/2016/07/28/know-your-noodle-ultimate-guide-asian-noodles |website=SBS-TV |access-date=24 March 2020 |date=January 8, 2019}}</ref>
*'']'': wide egg noodles used in ]an ]<ref>{{cite web |last1=Klatskin |first1=Debbie |title=Lokshen Noodles |url=https://www.pbs.org/food/recipes/lokshen-noodles/ |website=] |access-date=24 March 2020}}</ref>
*'']'' or ''erişte'': ] egg noodles<ref>{{cite web |title=Turkish Egg Noodle (Erişte) |url=http://www.almostturkishrecipes.com/2009/10/turkish-egg-noodle-eriste.html |website=Almost Turkish Recipes |access-date=24 March 2020}}</ref>
*'']'': Egg noodle generally associated with the southern German states of ] and ]<ref>{{cite web |last1=Cloake |first1=Felicity |title=How to make perfect spätzle noodles |url=https://www.theguardian.com/food/2019/feb/20/how-to-make-perfect-spatzle-noodles-recipe-felicity-cloake |website=The Guardian |access-date=24 March 2020 |date=February 20, 2019}}</ref>


===Buckwheat=== ===Others===
*], also known as ''dotori guksu'' (도토리국수) in Korean, are made of ] meal, wheat flour, wheat germ, and salt.
*] (막국수), local specialty of ] in South Korea
*''Olchaeng-i guksu'', meaning ''tadpole noodles'', are made of ] soup put through a noodle maker right into cold water. It was named for its features. These ] are mostly eaten in ].
*] (냉면): ]n noodles made of ] and ] starch. Slightly more chewy than soba.
*] are made from ]. These can also be made from ], ] or various starches of the same genre.
*] (蕎麦): Japanese buckwheat noodles
*''Chilk naengmyeon'' (칡 냉면): ] made of starch from kudzu root, known as ] in Japanese, chewy and semitransparent.
*]: Italian buckwheat noodles from Valtellina, usually served with a melted cheese sauce
*] (しらたき): Japanese noodles made of ] (devil's tongue).
*], made from seaweed.
*''Mie jagung'', ] made from ] starch.
*''Mie sagu'', ] made from ].
*''Mie singkong'' or ''mie mocaf'', ] made from cassava.
{{col-end}}


<gallery mode="packed">
===Acorn===
File:Pasta 2006 5.jpg|Egg pasta
*], also known as dotori guksu (도토리국수) in Korean, are made of ] meal, wheat flour, wheat germ and salt.
File:Pasta 2006 6.jpg|Fresh pasta
File:Pasta 2006 1.jpg|Long pasta
File:Idiyappam with Egg Masala Curry.jpg|], Indian rice noodles
File:Mixian Rice Noodles Being Prepared in Copper Pots.jpg|] (米线) rice noodles being cooked in copper pots (铜锅), China
File:Egg noodles.JPG|Wide, uncooked egg noodles
File:Noodle.jpg|Some different types of noodles commonly found in Southeast Asia
</gallery>


==Types of noodle dishes== ==Types of dishes==
{{See also|List of noodle dishes}}
] and ].]]
]
*Basic noodles: These are cooked in water or broth, then drained. Other foods can be added (for example a ] ]) or the noodles are added to other foods (see ]) 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.
], an Indian snack]]
*Chilled noodles: noodles are sometimes served in a salad. An example is the Thai glass noodle salad.
*Baked noodles: Boiled and drained noodles are combined with other ingredients and ]. Common examples include many ]s.
*]: dishes made of noodles stir fried with various meats, seafood, vegetables, and dairy products. Typical examples include ], ], ], ], some varieties of ], ] and ].
*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 ]) 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.
*]: noodles served in broth. Examples are ], ], ], ], ] and ], and ].
*Chilled noodles: noodles that are served cold, sometimes in a salad. Examples include ] and cold ].
*Noodle ]s: ], ], ], ], ], and ]
*]: dishes made of noodles stir fried with various meats, seafood, vegetables, and dairy products. Examples include ], ], ], ], some varieties of ], ], ], and ].
*]: noodles served in broth. Examples include ], ], ], ], ], ], ], and ].


==See also== ==Preservation==
{{Wiktionary}}
{{Commons category|Noodles}}
{{Portal|Food}}
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==See also==
*]
{{commons category}}
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{{Portal|Food|History}}
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==References== ==References==
{{Reflist|2}}
<references/>
{{Pasta}}


==Bibliography==
]
{{refbegin}}
]
* {{cite book |last= Dickie |first=John|title = Delizia! The Epic History of Italians and Their Food |place= New York |publisher=Atria Books |date=1 October 2010
]
|isbn=0743278070 <!--|ISBN=978-0743278072 --> |type=Paper}}
* 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.
* {{cite book|title=Medieval Arab Cookery |last1=Rodinson |first1=Maxime |last2=Perry |first2=Charles |type=Hardback |first3=Arthur J. |last3=Arberry |location=United Kingdom |isbn=0907325912<!--|ISBN=9780907325918 --> |year=2001 |publisher=Prospect Books |page=253 }}
* {{cite book |first1=Silvano |last1=Serventi |first2=Françoise |last2=Sabban |title=Pasta: the Story of a Universal Food |url=https://archive.org/details/pastastoryofuniv00silv |url-access=registration |location=New York |publisher=] |year=2002 |isbn=0231124422 <!--|ISBN=9780231124423 --> }}
* {{cite book |last1=Sinclair |first1=Thomas R.|title=Bread, beer, and the seeds of change: Agriculture's imprint on world history |year=2010 |publisher=CABI |location=Wallingford |isbn=978-1-84593-704-1 |page=91 |last2=Sinclair |first2=Carol Janas }}
{{refend}}


{{Link GA|eo}} {{Noodle}}
{{Pasta}}
{{Jewish baked goods}}
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Latest revision as of 08:34, 31 December 2024

Staple food made from unleavened dough, commonly long and thin For other uses, see Noodle (disambiguation).

This article's lead section may be too short to adequately summarize the key points. Please consider expanding the lead to provide an accessible overview of all important aspects of the article. (February 2022)

Noodle
Traditional noodle-making involving hand-pulling in Dalian, Liaoning, China
Place of originThe earliest record of noodles was discovered in northwestern China, from 4,000 years ago.
Main ingredientsUnleavened dough

Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noodles are those derived from either Chinese cuisine or Italian cuisine. Chinese noodles are known by a variety of different names, while Italian noodles are known as pasta.

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 can also be steamed, pan-fried, deep-fried, or baked. Noodles are often served with an accompanying sauce or in a soup, the latter being known as noodle 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] ). The German word likely came from Knodel or Nutel, and referred to any dumpling, though mostly of wheat.

Colloquial uses for noodle to refer to someone's head, or to a "dummy" are unrelated, and likely came from the older English word noddle.

History

Origin

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. 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 4,000-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.

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 Jews 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.

Historical variations

East Asia

See also: Chinese noodles
A bowl of Bún thịt nướng

There are over 1,200 types of noodles commonly consumed in China today. They vary widely according to the region of production, ingredients, shape or width, and manner of preparation. Due to the vast diversity of Chinese noodles, there is no single Chinese word equivalent to the Western concept of "noodles," nor is the notion of "noodles" as a unified food category recognized within Chinese cuisine.

In Standard Mandarin, miàn (simplified Chinese: 面; traditional Chinese: 麵) means "dough" but can be used to refer to noodles made from wheat flour and grains such as millet, sorghum, and oats. While fěn (粉) means "powder" but can be used to refer to noodles made from other starches, particularly rice flour and mung bean starch.

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.

Central Asia

Kesme or erişte noodles were eaten by Turkic peoples by the 13th century.

West Asia

Ash reshteh (noodles in thick soup with herbs) is one of the most popular dishes in some middle eastern countries such as Iran.

Europe

Jan Vermeer van Utrecht's painting of a man eating unspecified noodles (National Museum, Warsaw).

In the 1st century BCE, Horace wrote of fried sheets of dough called lagana. However, the cooking method does not correspond to the current definition of either a fresh or dry pasta product.

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, 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. Pasta has taken on a variety of shapes, often based on regional specializations.

Germany

In Germany, documents dating from 1725 mention Spätzle. Medieval illustrations are believed to place this noodle at an even earlier date.

Armenia

Armenian variety of noodle, Arishta, is prepared from wheat, water and salt. It is thick and is usually eaten with matzoon, clarified butter and garlic.

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.

Polish Jews

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

See also: List of noodles

Wheat

  • Arishta: Armenian thick noodles made from wheat, salt and water combined into stiff dough.
  • Bakmi: Indonesian Chinese yellow wheat noodles with egg and meat, usually pork. The Chinese word bak (肉), which means "meat" (or more specifically pork), is the vernacular pronunciation in Hokkien, but not in Teochew (which pronounced it as nek), suggesting an original Hokkien root. Mi derives from miàn. In Chinese, miàn (simplified Chinese: 面; traditional Chinese: 麵; often transliterated as "mien" or "mein") refers to noodles made from wheat.
  • Chūka men (中華麺): Japanese for "Chinese noodles", used for ramen, champon, and yakisoba
  • Kesme: flat, yellow or reddish brown Central Asian wheat noodles
  • Kalguksu (칼국수): knife-cut Korean noodles
  • Lamian (拉麵): hand-pulled Chinese noodles
  • Mee pok (麪薄): flat, yellow Chinese noodles, common in Southeast Asia
  • Long Pasta: Italian noodles typically made from durum wheat (semolina)
  • Reshte: Central Asian, flat noodle, very pale in colour (almost white) used in Persian and Afghani cuisine
  • Sōmen (そうめん): thin variety of Japanese wheat noodles, often coated with vegetable oil
  • Thukpa (Tibetan: ཐུག་པ་, Wylie: thug pa): flat Tibetan noodles
  • Udon (うどん): thicker variety of Japanese wheat noodles
  • Kishimen (きしめん): flat variety of Japanese wheat noodles

Rice

Main article: Rice noodles
  • Bánh phở (餅𬖾), thick fresh rice noodle used in popular Vietnamese phở noodles soup
  • Flat or thick rice noodles, also known as hé fěn or ho fun (河粉), kway teow (粿條) or sen yai (เส้นใหญ่)
  • Rice vermicelli: thin rice noodles, also known as mǐfěn (米粉) or bee hoon or sen mee (เส้นหมี่) or "bún"
  • Sevai, a variant of rice vermicelli common in South India
  • Idiyappam is an Indian rice noodle
  • Mixian and migan noodles of southwest China
  • Khanom chin is a fermented rice noodle used in Thai cuisine

Buckwheat

Egg

Egg noodles are made of a mixture of egg and flour.

Others

  • Egg pasta Egg pasta
  • Fresh pasta Fresh pasta
  • Long pasta Long pasta
  • Idiyappam, Indian rice noodles Idiyappam, Indian rice noodles
  • Mixian (米线) rice noodles being cooked in copper pots (铜锅), China Mixian (米线) rice noodles being cooked in copper pots (铜锅), China
  • Wide, uncooked egg noodles Wide, uncooked egg noodles
  • Some different types of noodles commonly found in Southeast Asia Some different types of noodles commonly found in Southeast Asia

Types of dishes

See also: List of noodle dishes
Stir-frying noodles using wok
Sev mamra, an Indian snack

Preservation

See also

References

  1. ^ Roach, John (12 October 2005). "4,000-Year-Old Noodles Found in China". National Geographic: 1–2. Archived from the original on 20 October 2005.
  2. "noodle | Definition of noodle in English by Oxford Dictionaries". Oxford Dictionaries | English. Archived from the original on 31 March 2019. Retrieved 7 May 2019.
  3. ^ Dean, Sam (18 January 2013). "The Origin of the Word Noodle". Bon Appétit. Retrieved 12 October 2023.
  4. Sinclair & Sinclair 2010, p. 91.
  5. ^ Lu, Houyuan; Yang, Xiaoyan; Ye, Maolin; et al. (13 October 2005). "Culinary archaeology: Millet noodles in Late Neolithic China". Nature. 437 (7061): 967–968. Bibcode:2005Natur.437..967L. doi:10.1038/437967a. PMID 16222289. S2CID 4385122.
  6. 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.
  7. López, Alfonso (8 July 2016). "The Twisted History of Pasta". National Geographic. Archived from the original on 14 December 2019. Retrieved 13 December 2019.
  8. ^ Serventi & Sabban 2002, p. 17.
  9. Serventi & Sabban 2002, p. 29.
  10. "A medical text in Arabic written by a Jewish doctor living in Tunisia in the early 900s" (Dickie 2008: 21).
  11. "Noodles in Contemporary China: Social Aspects underlying the Noodle Evolution (Qiulun Li) – Noodles on the Silk Road". Retrieved 1 July 2022.
  12. RAICHLEN, STEVEN (30 January 1992). "Noodle nomenclature". Atlanta Journal-Constitution, The (GA). pp. W/6.
  13. "Japanese Noodles (No. 4)". Kikkoman Corporation (in Japanese). Retrieved 20 July 2022.
  14. "Part 1: China Origin". Ramen Culture. Retrieved 20 July 2022.
  15. Media, USEN. "Indespensable Knowledge For Every Ramen Lover! A Glossary with Shop Recommendations". SAVOR JAPAN. Retrieved 20 July 2022.
  16. "榨菜肉丝面的南北差异及制作方法". Sohu.
  17. Serventi & Sabban 2002, pp. 15–16 & 24.
  18. Serventi & Sabban 2002, pp. 15–16.
  19. Serventi & Sabban 2002, p. 10.
  20. Toscana, Cucina (12 July 2017). "The International Origins of Pasta | Cucina Toscana Salt Lake City". Cucina Toscana. Retrieved 18 May 2023.
  21. "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.
  22. Phoenix (5 November 2022). "Arishta - Traditional Armenian Homestyle Pasta". Phoenix Tour Armenia. Retrieved 13 November 2024.
  23. Rodinson, Perry & Arberry 2001, p. 253.
  24. Strybel, Robert; Strybel, Maria (2005). Polish Heritage Cookery. Hippocrene Books. ISBN 978-0-7818-1124-8.
  25. Zapruder, Alexandra (2015). Salvaged Pages: Young Writers' Diaries of the Holocaust. Yale University Press. pp. 226–242. ISBN 978-0-300-20599-2.
  26. Heberer, Patricia (31 May 2011). Children during the Holocaust. Rowman Altamira. ISBN 978-0-7591-1986-4.
  27. Kitchen, Leanne (8 January 2019). "Know your noodle: The ultimate guide to Asian noodles". SBS-TV. Retrieved 24 March 2020.
  28. Klatskin, Debbie. "Lokshen Noodles". PBS. Retrieved 24 March 2020.
  29. "Turkish Egg Noodle (Erişte)". Almost Turkish Recipes. Retrieved 24 March 2020.
  30. 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: 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.
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