The month of October is Pasta Month and today is Noodle Day
What is the difference between Pasta and Noodles you ask? There are two basic forms of pasta – macaroni and noodles. Macaroni products are made from semolina and water. Noodles are made from Durum flour (a more finely ground form of semolina), water and, by Federal regulation, egg solids. So, without the egg solids, a pasta product can’t be identified as a noodle.
What is a Noodle any way?
A noodle is made from unleavened dough that has been shaped into thin flat strips or round cylinders and cooked in a boiling liquid. Depending upon the type, noodles may be dried or refrigerated before cooking. The word noodle derives from the German Nudel (noodle) and may be related to the Latin word nodus (knot). In English, noodle is a generic term for unleavened dough made from many different types of ingredients and includes a variety of shapes.
The first written account of noodles is from the East Han Dynasty between AD 25 and 220. In October 2005, the oldest noodles yet discovered were found at the Lajia site (Qijia culture) along the Yellow River in Qinghai, China. The 4,000-year-old noodles appear to have been made from foxtail millet and broomcorn millet.
Types of noodle dishes
Chilled noodles: noodles are sometimes served in a salad. In Japan, traditional Japanese noodles such as soba and somen are often served chilled with a dipping sauce. Some western dishes like pasta salads also call for cold noodles.
Fried noodles: dishes made of noodles stir fried with various meats, seafood or vegetables. Typical examples include chow mein, lo mein, mee goreng, hokkien mee, some varieties of pancit, yakisoba and pad thai.
Noodle soup: noodles served in broth. Examples are beef noodle soup, ramen, laksa, saimin and batchoy, and chicken noodle soup.
Singapore-style Noodles Recipe
Serves: 4 – Prep time: 15 minutes – Cooking time: 10 minutes
200 g rice vermicelli
2 free-range eggs, beaten
250 g chicken fillets, skinned and sliced into strips
2 teaspoons ground cumin
1 teaspoon ground coriander
¼ teaspoon turmeric
2 cloves garlic, finely chopped
6 spring onions, finely chopped
About 100g bean sprouts
230 g small prawns, cooked and shelled
⅔ cup chicken stock
1-2 fresh red chilies, finely chopped
1 spring onion, chopped
Soak the noodles in hot water for 5 minutes, then drain well. Heat a wok over a high heat. Add 1 teaspoon of peanut oil and, when hot, add the eggs to make an omelette.
When set, remove and cool, then roll up and slice thinly. Rub the chicken strips with the spices. Re-heat the wok and add 2 more tablespoons of peanut oil.
When hot, stir in the spiced chicken, garlic, spring onions, bean sprouts and salt to taste. Stir-fry until the chicken is cooked, but moist.
Stir in the prawns, then the chicken stock and drained noodles. Allow to heat through. If necessary, add more stock to loosen the noodles.
To serve, top with omelette strips and sprinkle with chopped chillies and spring onion. Add soy sauce to taste.
Bon Appetito Enjoy the meal