Cookbook:Noodle

Noodle
Category	Basic foodstuffs

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients

Noodles are a type of dough product shaped into strips or strings. Some use the term "noodle" to refer to pasta, although they are not technically interchangeable terms.

Production

Shaping

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

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

Wheat-based

• 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

• 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

• Soba: short, thin noodles of Japanese origin
• Naengmyeon

Other

• Cellophane/glass noodles: thin noodles made from different kinds of starch
• Dangmyeon
• Dotori guksu/donguru-men
• Shirataki
• Kelp noodles/cheon sa chae

Uses

Noodles are used in a variety of dishes across the world, including stir-fries, salads, casseroles, and soups.

China

• Chow mein/chaomian
• Zhajiangmian
• Banmian
• Hot dry noodles (reganmian)
• Char kway teow
• Lo mein

Korea

• Japchae
• Jjamppong
• Bibim guksu
• Jajangmyeon
• Bibim naengmyeon
• Kongguksu

Japan

• Yakisoba
• Ramen
• Udon

Vietnam

• Pho
• Bún
• Hủ tiếu
• Miến
• Mì quảng
• Bánh canh

Thailand

• Pad see ew
• Pad thai

Italy

• Cacio e pepe
• Fetuccine alfredo
• Spaghetti alla carrettiera

Gallery

• 
  Soba noodles
• 
  Dangmyeon
• 
  Fresh ramen noodles
• 
  Block of dried instant noodles
• 
  Udon noodles
• 
  Somen noodles
• 
  Spaghetti noodles
• 
  Rice vermicelli
• 
  Rice stick noodles

External links

• 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