Asian Cuisine - All About Noodles By Anne Morton

The people of China, Italy and the Middle East have all claimed to have originated this
phenomenally popular, string-like food, but it appears that science may have answered the
question once and for all.

In October 2005 an archaeological dig in northwestern China uncovered a pile of (very
dried) noodles in a clay bowl buried under 10 feet of sediment. The noodles, made from
millet, were probably the remains of the last meal of a resident of Lajia, a town destroyed
by an earthquake 4,000 years ago.

Noodles are to Asia what pasta is to Italy; the basis of many regional dishes for
centuries. There are hundreds of Asian noodle varieties in all manner of shapes, colors,
flavors and textures. Noodles are supposed to be served long and uncut, the length of the
noodle symbolizing longevity. Noodles are classified as fresh or dried and their
preparation varies significantly depending on the type of starch used to produce them.

Varieties

Dried mung bean vermicelli noodles are sometimes called cellophane, glass or jelly noodles,
and are made from the starch of mung beans. They have more of a slippery texture than rice
vermicelli and are best used in coconut-based soups or salads. They come bundled together,
so use kitchen scissors to separate the dry noodles. Soften in a bowl of boiling water for
a few minutes for salads or add directly to soups.

Fresh rice noodles, made from ground rice and water, are sold in various thicknesses. Use
the thin noodles in soups, the thick noodles in stir-fries and the sheets cut to size.
They are best bought fresh off the shelf in Asian grocery stores and used within seven
days. Rinse briefly in warm water to separate. Cook for only a few minutes to heat
through. Do not refrigerate or purchase these from the fridge section, as they will be
impossible to separate.

Dried rice stick noodles are also called pad Thai noodles. These thin, flat translucent
noodles are made from ground rice and water. Soak in boiling water until almost tender or
'al dente', drain, then add to stir-fries or soups. These noodles absorb flavors well.
Dried rice vermicelli noodles are almost hairlike. These delicate thin noodles are used in
soups, salads and stir-fries. Rinse or soak in cold water until soft. Drain. Add to the
dish a few minutes before serving to heat through.

Fresh hokkien noodles are wheat noodles enriched with egg and sold fresh or in
vacuum-sealed packages in the fridge section of the supermarket. Hokkien vary in thickness
from very thin spaghetti (best for soups or salads) to thick fettuccine (ideal for
stir-fries). As they are wheat based, they need to be placed into boiling water until just
soft before being added to the dish. They are perfect for stir-fries because they don't
break easily.

Chow mein noodles are sold fresh or dried. Like hokkien, they are wheat-based and
egg-enriched, however they resemble long strands of very thin spaghetti. Place in a bowl
and cover with boiling water. Drain immediately to prevent over-cooking then add to
stir-fries at the last minute.

Dried egg noodles are virtually dried hokkien noodles. Cook in boiling water until just
tender. These noodles are best used in soups or wet dishes because they have a tendency to
break when stir-fried.

Cooking tips

When adding noodles to soup, it is often easier and less messy to cook the noodles
separately. Use tongs to place cooked noodles in the base of warm bowls. Ladle over the
soup and serve.

When using noodles in salads, refresh cooked noodles under cold water to cool them quickly
and remove excess starch from the surface. Combine them with other salad ingredients and
serve.

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