(Asian) Noodle By:Susheela Uhl Contributing Editor
Noodles, which historians believe originated in China around 3000 BC, are called variously mian, mee, mein, men, gook su and udon in Asian languages. They're made by cutting strips or strands off sheets of dough, or by twisting the dough, which can contain semolina, durum flour, farina, or other wheat flours, or can be made with rice, buckwheat, potato, manioc, soybeans or mung beans. However, in the United States, products called noodles have a standard of identity differentiating them from other forms of pasta - all noodles must contain certain wheat flours, or a wheat and soy combination, and 5.5% egg solids by weight.
Asian noodle size, shape, texture and color vary depending on regional and cultural preferences. They can be white, creamy white, yellow, translucent or brown in color, with textures ranging from soft and elastic to chewy or al dente. Noodles, which are eaten and enjoyed worldwide, are the staple fast foods of east and southeast Asia. Considered to signify long life, noodles are eaten for breakfast, lunch or dinner, and as snacks, pick-me-ups or as comforting foods when ill. Noodles come fresh, dried or instant; are stir-fried, sauced, souped or stewed; and are eaten piping hot or served cold. Noodles can also be deep fried, used as crunchy toppings for salads, or dipped into condiments. Noodles unique to particular Asian regions include: mien, clear Vietnamese noodles made from rice and manioc flour; round rice laksa noodles and yellow wheat- and egg-based noodles from Malaysia; sen lek, a medium-sized flat noodle made from rice flour; wun sen, a very thin, wiry translucent noodle made in Thailand from soybean flour; soba, a long brownish noodle with a chewy, tender texture; udon, a creamy white, soft, elastic-textured noodle from Japan; bright yellow, chewy, springy noodles (Cantonese style) made from wheat flour and dandan; and Chinese Szechwan-style egg-and-chile-based noodles. In Southeast Asia, numerous dishes are based on noodles, including: Malaysian kway teow, Chinese-style stir-fried broad rice noodles; meehoon, Chinese- or Indian-style spiced rice vermicelli; hokkien mee, Chinese-style soy-sauced wheat noodles; penang laksa, Nonya-style, pungent, fish-broth-based rice noodles; and mee rebus, stewed turmeric-based noodles. In Vietnam, deep-fried spring rolls with cellophane noodles and seasonings and pho bo, beef noodle soup, are popular. In Thailand, pad Thai, a spicy, fish-sauce and peanut-based dish with flat rice noodles and khao soi, a northern-style chicken and coconut-based egg noodle soup are lunch-time favorites.
3400 Dundee Rd. Suite #100
|
SupplySide
That's Using Your (Asian) Noodle
Posted in
Articles,
Bakery,
Egg,
Ethnic,
Grains,
Pasta,
Topics,
Bakery / Cereal,
Grains / Pasta / Tuber
Comments
- Comments
Similar Articles
Subscribe to
Mobile Media Snaps
Text FOODPRODUCT to 41411 to receive this media snap on your smart phone
