| The people of China, Italy and the Middle East | | | | Dried rice stick noodles (also called pad Thai) are |
| have all claimed to have originated | | | | thin, flat and translucent. Made from ground rice |
| thisphenomenally popular, string-like food, but it | | | | and water, they should be soaked in boiling water |
| appears that science may have answered | | | | until almost tender, or 'al dente', and drained |
| thequestion once and for all. | | | | before adding to stir-fries or soups. This variety |
| In October 2005 an archaeological dig in | | | | absorbs other flavors exceptionally well. |
| northwestern China uncovered a pile of | | | | Dried rice vermicelli noodles are almost hairlike in |
| (verydried) noodles in a clay bowl buried under 10 | | | | appearance and delicate enough to use insoups, |
| feet of sediment. The noodles, made frommillet, | | | | salads and stir-fries. Rinse or soak in cold water |
| were probably the remains of the last meal of a | | | | until soft. Drain. Add to thedish a few minutes |
| resident of Lajia, a town destroyedby an | | | | before serving to heat through. |
| earthquake 4,000 years ago. | | | | Fresh hokkien noodles are wheat noodles enriched |
| Noodles are to Asia what pasta is to Italy; the | | | | with egg and sold fresh or invacuum-sealed |
| basis of many regional dishes forcenturies. There | | | | packages in the fridge section of the |
| are hundreds of Asian noodle varieties in all | | | | supermarket. Hokkien vary in thicknessfrom very |
| manner of shapes, colors,flavors and textures. | | | | thin spaghetti (best for soups or salads) to thick |
| Noodles are supposed to be served long and | | | | fettuccine (ideal forstir-fries). As they are wheat |
| uncut, the length of thenoodle symbolizing | | | | based, they need to be placed into boiling water |
| longevity. Noodles are classified as fresh or dried | | | | until justsoft before being added to the dish. They |
| and theirpreparation varies significantly depending | | | | are perfect for stir-fries because they don'tbreak |
| on the type of starch used to produce them. | | | | easily. |
| Varieties | | | | Chow mein noodles are sold fresh or dried. Like |
| Dried mung bean vermicelli noodles are sometimes | | | | hokkien, they are wheat-based andegg-enriched, |
| called cellophane, glass or jelly noodles,and are | | | | however they resemble long strands of very thin |
| made from the starch of mung beans. They have | | | | spaghetti. Place in a bowland cover with boiling |
| more of a slippery texture than ricevermicelli and | | | | water. Drain immediately to prevent over-cooking |
| are best used in coconut-based soups or salads. | | | | then add tostir-fries at the last minute. |
| They come bundled together and, after | | | | Dried egg noodles are virtually the same as dried |
| separating them with kitchen scissors, should be | | | | hokkien noodles. Cook in boiling water until just |
| softened in a bowl of boiling water fora few | | | | tender. This variety are best used in soups or |
| minutes before using in salads or adding directly to | | | | wet dishes because they have a tendency |
| soups. | | | | tobreak when stir-fried. |
| Fresh rice noodles, made from ground rice and | | | | Cooking tips |
| water, are sold in various thicknesses. Usethe thin | | | | When adding noodles to soup, it is often easier |
| variety in soups, the thick variety in stir-fries, and | | | | and less messy to cook them separately. Use |
| the sheets cut to size. | | | | tongs to place cooked noodles in the base of |
| They are best bought fresh off the shelf in Asian | | | | warm bowls. Ladle over the soup and serve. |
| grocery stores and used within sevendays. Rinse | | | | When using noodles in salads, refresh them after |
| briefly in warm water to separate. Cook for only | | | | cooking under cold water to cool them quicklyand |
| a few minutes to heatthrough. Do not refrigerate | | | | to remove excess starch from the surface. |
| or purchase these from the fridge section, as | | | | Combine them with other salad ingredients |
| they will beimpossible to separate. | | | | andserve. |