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