What is
Noodles?

Noodles are long, thin strips of unleavened dough that are boiled in water and typically served with a variety of sauces, broths, or stir-fried. They come in many types and can be made from different kinds of flours, including wheat, rice, and mung bean. Noodles are a staple part of many Asian cuisines and are enjoyed in numerous regional styles.

Origins & History

Noodles are believed to have originated in China over 4,000 years ago. They have since spread throughout Asia and into other parts of the world, with each region adopting its own methods of preparation and ingredients, leading to a vast variety of noodle dishes, such as Italian pasta, ramen, and pho.

Taste & Texture

The taste of noodles can vary widely depending on the type used and the preparation methods. They can be soft and chewy or firm and al dente, often absorbing the flavors of any accompanying sauces or broths.

Ingredients

Wheat Flour

A common ingredient used in many noodle types, providing a chewy texture when cooked.

Water

Essential for forming the dough and cooking the noodles.

Salt

Often added to enhance the flavor of the noodles.

Eggs

Used in some noodle varieties, such as egg noodles, to enrich the flavor and texture.

Rice Flour

Used to make gluten-free noodles like rice noodles, common in many Asian dishes.

Mung Bean Flour

Used to make certain types of noodles like cellophane noodles, which are translucent and often used in soups.

This item may contain the following allergens:

Gluten