Use Your Noodle

The Chinese, Arabs and Italians have all staked a claim and its fair to say that all have made significant contributions both in the variety of noodles available and how they are served. Arabs, for example, boast creating dry pasta which they used ingeniously as a way of preserving flour for their long journeys across dessert terrain. But it has been established that the oldest noodles came from China.

In a recent discovery, at an archaeological site near the Yellow river in China, a small bowl containing noodles was unearthed. Radiocarbon dating indicates they were about 4000 years old (probably past the use-by date) and made, not from wheat but, from the grains of other domesticated grasses native to China.

Traditionally, in Chinese cuisine there is equal balance between grains and starches, like those found in noodles and fruit and vegetables. Noodles of either rice or wheat variety are relied upon by millions of people every day for their complex carbohydrates, which give energy. They are also low in fat and an excellent source of protein. In the Chinese tradition noodles are served long and uncut as this symbolizes longevity. For this reason, theyre commonly served at birthday parties.

Asian noodles, like Italian pasta, come in a variety of widths suitable for different kinds of dishes. They can be eaten hot or cold, steamed, stir-fried, deep fried, boiled or served in soup.

Wheat flour noodles can be made with or without egg. Those made with egg can usually be identified by their pale yellow colour. They can be bought fresh or dried. When using them in soups or stir-fries they need to be boiled before adding to the dish.

Rice noodles are made with rice flour, water and salt. They are generally pre-cooked but should be soaked in hot water for 15-to-20 minutes before use.

Cellophane or bean thread noodles are made from mung bean flour and water. They are very thin and become completely clear when cooked.

Some of the most popular noodles used in Asian cuisine are:

Udon Noodles

Originally from Japan, these wheat noodles come in a variety of lengths and thicknesses. They are usually sold fresh but are also available dried. They are most commonly used in soups and stir-fries.

Ramen

These thin wheat noodles originally came from China but are now very popular in Japan.

Sometimes theyre available fresh but are usually sold dried. They are most commonly used in Japanese noodle soups.

Soba Noodles

These thin Japanese noodles are made with buckwheat and have a nutty flavour and are very high in lysine, making them particularly healthy. Used in soups, stir-fries and salads, often served cold.

Somen Noodles

This very thin Japanese noodle are made from wheat and are available dried. Commonly served in soups, they can also be served cold with a sauce and in salads.

Hokkien Noodles

These are round, medium thick, yellow egg noodles usually sold fresh. They are used in soups, salads and stir-fries.

Singapore Noodles

Despite their name, these thin noodles are not from Singapore and are used throughout Asia. Made from wheat, they are most commonly used in stir-fries.

Rice Stick Noodles

These come in a variety of widths, from the very narrow vermicelli style to the wider type used in the signature dish from Thailand, Pad Thai. They are also used in soups and stir-fries.

Noodles of all varieties are quick and easy to prepare, not to mention fun to eat. They provide a healthy and versatile foundation for dishes of any flavour.

A variety of fresh, dried and shelf stable noodles are available from supermarkets. KAN TONG EXPRESS Noodles are a great way to have noodles on hand for any stir fry meal.