Noodles are a pasta made from a starch and water, sometimes with egg.
Popular starches are wheat, durum wheat, buckwheat, rice flour, and bean flour,
Western noodles always have egg in them; Asian ones not usually.
Noodles can be hand-made or machine made. You can get fresh, dried, instant, frozen or canned Noodles.
In Western use, they are always served hot.
In Asian use, they may be served hot, or cold with a dipping sauce
They are the workhorse of Asian menus. On just about every other corner throughout cities in Japan, you'll find a noodle shop or stand.
One cuisine, though, from which they are noticeably missing is Indian.
Fresh or cooked noodles: refrigerate and use within 3 days, or freeze for up to 2 months.
The United States Department of Agriculture (USDA) used to insist that for something to be called a noodle it had to have egg it in, but gave up trying to enforce that in light of Asian noodles. The thing that finally made them give up was Chow Mein Noodles. In an "Administration Information Letter" (No. 84, December 29, 1948), they wrote, "we have, after a great deal of consideration, decided against any attempt to enforce this policy with respect to the so-called chow mein noodles, either wet or fried."
NoodlesAcorn Noodles; Bean Starch Sheets; Buckwheat Noodles; Bukkake Udon Noodles; Cornstarch Noodles; Dang Myun Noodles; Durum Flour; Egg Noodles; Glass Noodles; Harusame Noodles; Hiyamugi; Ito Konnyaku; Noodles; Rice-Flour Noodles; Shirataki Noodles; Somen Noodles; Spätzle; Udon Noodles
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