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Tuesday, June 9, 2009

All about Noodles

A noodle is food made from unleavened dough that is cooked in a boiling liquid. The word noodle derives from the German Nudel (noodle) and may be related to the Latin word nodus (knot). In American English, noodle is a generic term for unleavened dough made from many different types of ingredients. Noodles exist in an abundance of shapes.

Types of noodles by primary ingredient:
  • Millet:
  • Oldest known prehistoric noodles
  • Indian ragi noodles, made from finger millet flour
  • Wheat:
  • Chūka men: Japanese for "Chinese noodles", used for ramen, chanpon and yakisoba
  • Lamian: hand pulled Chinese noodles
  • Mee pok: flat, yellow Chinese noodles, popular in Southeast Asia
  • Nokedli: Hungarian noodle
  • Pasta: approximately 350 variants used in Italian cuisine
  • Sōmen: very thin Japanese wheat noodles
  • Spätzle: a Swabian type of noodle made of wheat and eggs
  • Tészta: various ranges of Hungarian pasta
  • Udon: thick Japanese wheat noodles
  • Rice:
  • Flat / Thick rice noodles, also known as héfěn / ho fun, kway teow / sen yai
  • Rice vermicelli: thin rice noodles, also known as mifěn / bee hoon / sen mee
  • Mung bean:
  • Cellophane noodles (known as glass noodles), sweet potato Vermicelli / bean vermicelli
  • The principal ingredient of the Korean recipe Jap Chae
  • Potato / canna starch:
  • Cellophane noodles can also be made from potato starch / canna starch or various starches of the same genre
  • Gnocchi: Small Italian dumplings
  • Halušky: small Slovak dumplings, made of grated potatoes and wheat flour (and sometimes egg)
  • Buckwheat:
  • Makguksu: local specialty of Gangwon Province in South Korea
  • Naengmyeon: Korean noodles made of buckwheat and sweet potato starch
  • Soba: Japanese buckwheat noodles
  • Pizzoccheri: Italian buckwheat noodles from Valtellina, usually served with a melted cheese sauce
  • Acorn:
  • Acorn noodles: (known as dotori guksu in Korean), made of acorn meal, wheat flour, wheat germ and salt.
info src: wikipedia
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This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 Unported License. | Modified by Malini