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Noodles originated inwards northern China during the finally one-half of the Han Dynasty (206 B.C.E.–220 C.E.) when large-scale wheat grinding became available, providing flour to brand mian, mein, or mi, the Chinese give-and-take for noodle. We acquire most the earliest noodles from Shu Hsi, i of China's most learned men, who inwards 300 B.C.E. wrote a fu or rhapsody on noodles, inwards which he provided detailed recordings of noodle making. For centuries, la mian or hand-pulled or hand-swung noodles were popular. The chef grasped a length of dough betwixt ii hands, stretched it amongst a toss of several feet, as well as repeated the tossing as well as extending until the dough divided into thinner as well as thinner strands, resulting inwards soft, smooth, as well as chewy noodles. In the centuries that followed, variations of noodle making were introduced. 

In the Tang Dynasty (618–907 C.E.), noodles were commencement cutting into strips. Then, inwards the Yuan Dynasty (1271–1368 C.E.) the making of dried noodles began (Ang, p. 46). With move as well as trade, noodles migrated into the residuum of Asia. Noodles moved from China to Nippon to Korea as well as to Southeast Asia. The Chinese influence is commencement evident inwards the advert for noodle. The Chinese give-and-take for noodle, mian or mien or mi became men or menrui inwards Japan, myun inwards Korea, as well as mee inwards Thailand. It was fifty-fifty believed that Chinese noodles moved into Europe. According to legend, Marco Polo discovered pasta inwards China as well as took the sentiment home. 

But it was misinterpretation of his records that started this floor because pasta was known to the ancient Greeks as well as Romans—a culinary development independent of China. Report Advertisement Asian noodles are distinctive because of the assortment of flours used. The notion that rice is the dietary staple inwards China is misleading every bit the bulk of China eats wheat products. Southern China amongst its monsoon rains provides perfect rice-cultivating weather condition patch the large expanse due north of the Yangtze River is fantabulous for wheat. 

Northern China, Korea, as well as Nippon utilization wheat flour. Buckwheat noodles are establish inwards Nippon as well as Korea. Southern China uses wheat flour amongst the add-on of egg every bit good every bit rice flour. Southeast Asia uses to a greater extent than oft than non rice flour, but also mung edible bean flour. Other Asian noodles are made from white patato starch, sugariness potato, soy bean, yam, as well as dried shrimp. They come upwardly dried, fresh, thin, thick, coarse, flat, round, as well as inwards broken sheets. Each province has similar even hence distinctive ways of making noodles. 

China

In China, the most pop noodle is the regular gan mian or mian, made of wheat flour as well as water. Salt is sometimes added, as well as cornstarch is sprinkled on fresh noodles to maintain them from sticking together. Dried wheat noodles are either 12-inch lengths or, inwards the illustration of thinner noodles, nest-like swirls. Egg noodles or dan mian, occasionally flavored amongst shrimp as well as yellowish inwards color, are pop inwards southern China. Chow mian, or stir-fried noodles, is mayhap the most pop noodle dish. Other noodles eaten inwards China are made amongst rice flour or mung edible bean flour. Dried rice noodles, mi fen, or rice sticks or rice vermicelli come upwardly inwards dissimilar widths, but inwards China, the thin, white opaque white noodles are most popular; they are softened inwards hot H2O or straightaway puffed upwardly when tossed inwards hot oil. Sha He fen or rice noodles from the southern hamlet of Sha He, or vermicelli sheets, are wide, slippery, rice noodles sold inwards large squares. These fresh noodles made from rice flour, cornstarch, as well as white patato starch are used inwards soups as well as stir-fried inwards a dish called chow fen. At other times, the sheets are filled amongst beef or shrimp as well as and hence rolled as well as steamed. Mung edible bean noodles or fen si (literally translated 'powdered silk') or cellophane noodles, edible bean threads, drinking glass noodles, or vermicelli are from the starch of mung beans. They rehydrate inwards hot H2O to a slippery, translucent noodle, or puff upwardly when fried inwards hot oil.

Japan  

Report Advertisement Nippon is the most noodle-or menrui- consuming acre on earth. Japanese noodles include wheat-based noodles establish inwards Osaka or southern Japan, as well as buckwheat-based noodles associated amongst former Edo, at nowadays Tokyo, as well as the due north country. Wheat noodles include udon, which are thick round, square, or apartment noodles; kishimen, which are also broad as well as flat; hiyamugi, which are round, really slender as well as served cold; somen, which are fifty-fifty to a greater extent than slender as well as slightly moistened amongst cottonseed or sesame oil, as well as also made amongst tea powder, cha somen ; egg yolk, tomago somen ; or tinted amongst ruddy perilla oil, ume somen. Buckwheat-based noodles, or soba, are mixed amongst wheat flour. These noodles are long, thin, as well as gray-brown inwards color. H5N1 variation of this noodle, made amongst dark-green tea, is cha soba. 

Ramen, the most pop noodle inwards Japan, is of Chinese origin. These noodles are steamed as well as dried, making them easily rehydrated for quick eating. Harusame or 'spring rain' or cellophane noodles are made from Japanese white patato starch or Chinese mode from mung beans. Finally, shirataki or 'white waterfall' is made from the starch of the devil's natural language or Amorphophalus konjac. Udon is unremarkably served inwards broth amongst chopped scallions or shichimi or a seven-spice mixture consisting of ruddy pepper, sansho or Japanese prickly ash pepper pods, dried Standard Mandarin orangish peel, dark hemp seeds, night dark-green nori seaweed bits, as well as white sesame seeds. 

Soba is traditionally served on bamboo slats within a foursquare wooden box amongst a dipping sauce made of dashi or a bonito flake-kombu seaweed broth. If the noodles are presented cold, as well as hence the dipping sauce may last accompianied yesteryear sliced scallions, wasabi or Japanese horseradish, as well as grated daikon or Japanese white turnip. Somen is unremarkably served cold. Shirataki comes packed inwards lime H2O as well as needs to last parboiled earlier using inwards sukiyaki, a pop beef dish made inwards a shallow cast-iron pan. Report Advertisement Korea's proximity to Nippon as well as China is reflected inwards the noodles eaten there. Koreans relish buckwheat noodles or naeng myon cold, much every bit the Japanese do, but amongst about unique variations. 

Korea

The Korean version of the Chinese mung edible bean noodle is tang myon, which is made amongst sugariness white patato as well as cornstarch. These grayish, rubbery noodles are used inwards stir-fries. Southeast Asia Vietnamese noodles come upwardly inwards diverse sizes as well as are prepared inwards dissimilar ways. Bun or rice vermicelli comes inwards small-scale as well as sparse sizes, as well as inwards much wider widths. Small or sparse noodles are used inwards salads, bun bo, patch the much wider noodles are establish inwards soups. Banh pho is a apartment rice noodle that looks similar linguine as well as comes inwards widths of small, medium, as well as large, as well as is used inwards soups as well as stir-fries. 

Vietnam

Vietnam's most pop soup is pho bac, or rice noodles inwards beef soup served amongst slices of beef as well as fresh herbs. Mi soi, sparse egg noodles, is of Chinese origin. Bun tau or mung edible bean noodles, cellophane noodles, edible bean threads, or drinking glass noodles are made from mung edible bean starch. After these thin, wiry white sticks are softened inwards hot water, they are used inwards soups, stir-fries, as well as fillings. In Thailand, noodles also come upwardly inwards every size as well as shape, from apartment white rice noodles or gway tio, to brittle white rice stick noodles or sen mee, to glass-like edible bean thread noodles or woon sen. Gway tio tin last served inwards stir-fries or soups. Sen mee is served fried, stir-fried, or inwards soups. Woon sen is used inwards soups as well as stuffings for its slippery texture. 

Thailand

Popular dishes inwards Thailand are the pad thai noodle, which uses thicker-width rice noodles, as well as mee krob, which uses a sparse rice vermicelli that is fried. Report Advertisement In other parts of Southeast Asia, variations of the noodles establish inwards China, Vietnam, as well as Thailand are eaten. In Malaysia, rice vermicelli noodles are combined amongst a tamarind mackerel sauce for laksa asam. In the Phillipines, rice vermicelli is stir-fried amongst meats as well as vegetables to brand pancit. 

Singapore

In Singapore, char kway teow or apartment white rice noodles are stir-fried amongst seafood, patch egg noodles or Hokkien, xanthous noodles, as well as rice vermicelli are stir-fried inwards the same dish amongst meat, seafood, as well as vegetables for Hokkien mee.

Though in that location may last similarities inwards training of the noodle dishes, the flavors are distinctive of each percentage because of the indigenous ingredients used. Ceremony as well as Symbolism Noodles non solely play an of import purpose inwards Asian daily eating, but contribute to rituals inwards honoring the dead, celebrating birthdays of the living, as well as marker other special occasions. 

They are brought to the grave of a deceased solid unit of measurement fellow member or friend on the twenty-fourth 24-hour interval afterward the commencement of each lunar month. It was Emperor Chu Yuan-Chang of the Ming Dynasty (1368–1644) who built a t'ai miao or shrine to the violet ancestors where he placed spiritual tablets of his paternal relatives for 4 generations. Offerings of foods, including noodles amongst sesame oil, were brought to the shrine on the appropriate day. 

After the nativity of a child, peculiarly a son, the mother's solid unit of measurement sends over gifts for the novel woman bring upwardly of wheat flour or wheat flour noodles, chickens, as well as a handbasket of eggs. For the birthday celebrant, a plate of long sparse noodles expresses a wishing of long life. Long-life as well as happiness wishes amongst noodles operate on amongst the New Year's Day feast. Report Advertisement In Japan, soba is unremarkably the concluding item eaten on New Year's Eve. This dish is called toshi-koshi which agency 'year-passing' as well as symbolizes the former yr passing. It is customary for a individual who moves into a novel neighborhood to brand gifts of soba to households adjacent to as well as inwards front end of one's novel house. The give-and-take for soba is a homonym of the give-and-take soba important 'near' or 'next to'.

Source : https://www.encyclopedia.com/food/encyclopedias-almanacs-transcripts-and-maps/noodle-asia