Cookbook:Noodle
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| Category | Basic foodstuffs |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Noodles are a type of dough product shaped into strips or strings.[1] Some use the term "noodle" to refer to pasta, although they are not technically interchangeable terms.
Production
[edit | edit source]Shaping
[edit | edit source]Noodles can be shaped in a variety of ways. One method involves rolling the dough into sheets and cutting it into strips to form noodles. Another variety of cut noodles involves using a very sharp blade to slice thin noodles off a large piece of dough. Pulled noodles are made by folding and pulling the dough to make thin strands. Extruded noodles are formed by forcing the dough through small holes to make long strands.
Drying
[edit | edit source]Some noodles are made shelf stable by drying to remove the moisture content. This can be done by simple air-drying or by placing in a dehydrator setup.
Types
[edit | edit source]Wheat-based
[edit | edit source]- Udon/udong: thick, round noodles of Japanese origin
- Ramen/ramyeon/lamian: thin, round, long noodles of Japanese origin; often served in soup
- Spaghetti: thin, round semolina noodles of Italian origin
- Tagliatelle
- Somen/somyeon: thin, pulled wheat noodles used in Japanese and Korean cuisines
- Yao mein/lo mein: round Chinese noodles containing eggs
- Wonton noodles
- Cumian
- Jjolmyeon
- Kesme/erişte
- Garak-guksu
- Liangpi
Rice-based
[edit | edit source]- Rice sticks/banh pho: flattened rice noodles with a range of widths
- Rice vermicelli/mai fun: very thin rice-based noodles
- He fen/ho fun: wide rice-based noodles
- Cheung fun
- Guotiao/kway teow/kwetiau
- Khanom chin
- Sevai
Buckwheat-based
[edit | edit source]- Soba: short, thin noodles of Japanese origin
- Naengmyeon
Other
[edit | edit source]- Cellophane/glass noodles: thin noodles made from different kinds of starch
- Dangmyeon
- Dotori guksu/donguru-men
- Shirataki
- Kelp noodles/cheon sa chae
Uses
[edit | edit source]Noodles are used in a variety of dishes across the world, including stir-fries, salads, casseroles, and soups.
China
[edit | edit source]- Chow mein/chaomian
- Zhajiangmian
- Banmian
- Hot dry noodles (reganmian)
- Char kway teow
- Lo mein
Korea
[edit | edit source]- Japchae
- Jjamppong
- Bibim guksu
- Jajangmyeon
- Bibim naengmyeon
- Kongguksu
Japan
[edit | edit source]- Yakisoba
- Ramen
- Udon
Vietnam
[edit | edit source]- Pho
- Bún
- Hủ tiếu
- Miến
- Mì quảng
- Bánh canh
Thailand
[edit | edit source]- Pad see ew
- Pad thai
Italy
[edit | edit source]- Cacio e pepe
- Fetuccine alfredo
- Spaghetti alla carrettiera
Gallery
[edit | edit source]-
Soba noodles -
Dangmyeon -
Fresh ramen noodles -
Block of dried instant noodles -
Udon noodles -
Somen noodles -
Spaghetti noodles -
Rice vermicelli -
Rice stick noodles
External links
[edit | edit source]- https://www.britannica.com/topic/noodle
- https://www.seriouseats.com/asian-noodle-shopping-guide#toc-asian-noodles-vs-italian-pasta
- https://www.thespruceeats.com/asian-noodles-and-cooking-times-4057072
- https://food52.com/blog/12548-12-asian-noodles-you-should-be-eating-more-of-how-to-do-it
- https://www.sbs.com.au/food/article/2016/07/28/know-your-noodle-ultimate-guide-asian-noodles
- https://www.thrillist.com/eat/nation/chinese-noodle-types-explained
Citations
[edit | edit source]- ↑ Britannica, The Editors of Encyclopaedia. "noodle". Encyclopedia Britannica, Invalid Date, https://www.britannica.com/topic/noodle. Accessed 4 November 2022.