1.It is a type of staple food
3.The material composition
4.cut into a variety of shapes
Introduction to Products
While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage, or dried and stored for future use.Idiyappam is an Indian rice noodles also known as dotori guksu in Korean, are made of acorn meal,wheat flour, wheat germ, and salt.Olchaeng-chi guksu, meaning tadpole noodles, are made of corn soup put through a noodle maker right into cold water. It was named for its features. These Korean noodles are mostly eaten in Gangwon-do.Cellophane noodles are made from mung bean. These can also be made from potato starch, canna starch or various starches of the same genre.Chilk naengmyeon Korean noodles made of starch from kudzu root, known as kuzuko in Japanese, chewy and semitransparent
archaeologists found an earthenware bowl containing the world's oldest known noodles, measured to roughly BP through radiocarbon dating, at the Lajia archaeological site along the Yellow River in China. The noodles were found well-preserved. They were described as resembling the traditional lamian noodle of China, which is made by "repeatedly pulling and stretching the dough by hand."The composition of the oldest noodles was studied by a team of Chinese researchers, who determined the noodles were made from foxtail millet and broomcorn millet. The earliest written record of noodles is found in a book dated to the Eastern Han period of China. Noodles, often made from wheat dough, became a staple food for people of the Han Dynasty .