Noodles have a long history originating in China over 4,000 years ago. They began as small bits of bread dough thrown in boiling water. Today, noodles are ubiquitous fast foods made from various flours like wheat, rice, and buckwheat. The main types of noodles include rice noodles, egg noodles, and wheat flour noodles. Rice noodles come in many shapes and varieties like dried rice stick noodles, rice vermicelli, and fresh rice sheet noodles. Egg noodles are widely used in Asia under different names and can be fresh or dried. Wheat flour noodles also vary with udon, somen, ramen, and soba being popular kinds. Noodles are inexpensive, quick to make, and filling, making

1. TLE – 9
CULINARY ARTS
noodles

3. Short history about noodles
The earliest written record of noodles is found in a
book dated to the Eastern Han period (25–220 CE).
Noodles made from wheat dough became a prominent
food for the people of the Han dynasty. The oldest
evidence of noodles was from 4,000 years ago in
China.

4. According to Lin-Liu’s research
The oldest historical mention of noodles I could find appears in
a dictionary from the third century A.D. in China. The earliest
Chinese noodles, though, don't appear as strands of dough --
they were shaped into little bits, formed from bread dough, and
thrown into a wok of boiling water. That kind of noodle,
called mian pian, is still eaten in China.
The noodles in China actually began with its tradition of bread,
something that is still widely eaten across northern China.

5. Noodles= They are the original fast food for working people-
inexpensive, quick to make, easy to eat, nourishing, and filling.
Everywhere in Asia including Philippines, street vendors and small
restaurant sell inexpensive noodle dishes for an instant snack or light
meal.
Noodle are made from variety of :
1.flour, 2. wheat, 3. rice flour, 4. buck wheat flour-A variety of gluten
free flour obtained by grinding the seeds of the buckwheat
plant.
Gluten is a protein naturally found in some grains including
wheat, barley, and rye.

6. KINDS OF NOODLES
•1. Rice noodles
•2. Egg noodles
•3. Wheat four noodles
•4. Bean Thread Vermicelli
•5. Sweet Potato starch Glass Vermicelli

7. #1 KIND OF NOODLESRICE
RICE NOODLES
Rice noodles come in a variety of shapes – from flat to round ,
thick to thin. They are quite brittle when dry and become soft
and slightly chewy when cooked. Unfortunately, since every rice
noodle is called either rice stick or rice vermicelli.
It is a little confusing or shop for the right noodle. Rice noodles
can be chosen better by appearance that by label.

8. KINDS OF RICE NOODLES
1.Dried Rice Noodle sticks
2. Dried Rice Vermicelli
3. Fresh Rice Sheet Noodles
4. Egg Noodles

9. 1.Dried Rice Noodle Sticks (cellophane noodles/sutanghon )
These translucent flat noodles are broader and thicker than rice vermicelli
and need to be soaked in warm water for 15 to 20 minutes before their use.
Because they retain an al dente (so as to be firm when bitten) texture during
cooking.
They are perfect for dishes for pad Thai or pho.
For a softer and more slippery texture, cook in boiling water for 3 to 5
minutes instead
pad Thai- a Thai dish based on rice noodles.
Pho- a Vietnamese soup that usually consists of bone broth, rice noodles,
spices, & thinly sliced meat. Though “pho” technically refers to the noodles
& not the soup itself.

10. Dried Rice Noodle Sticks

11. Chicken sutanghon soup Sutanghon guisado
DRIED RICE NOODLE STICKS SAMPLE RECIPE

12. 2. Dried Rice Vermicelli (Bihon)
This is one of the most popular and versatile noodles in Asia. Rice Vermicelli is
made from rice flour paste. It needs to be soaked in boiling water for 6 to 7
minutes before its use in stir-fries or soups.
When deep fried, rice vermicelli will expand to approximately four times its
original size & is often used as garnish.

13. Dried Rice Vermicelli (Bihon) SAMPLE RECIPE

14. FRESH RICE SHEET NOODLES-(Flat Rice Noodles)
These flat white noodles are made from rice flour and are steamed
and lightly oiled before being packaged ready for use. They are also
known as Kuey Teow, Kuay Tiew or Hor Fun
To cook this noodles, cover in boiling water, gently loosen and
separate, then drain before use. Use within a few days because they
should not be stored in the refrigerator since they will become hard
and will not separate.
These noodle are commonly used in soups and stir-fries.

15. (Flat Rice Noodles)

17. # 2 - KIND OF NOODLES
2. EGG NOODLES
The noodles have many different names:
In China - MIEN (min)
In Thailand & Indonesia – MEE
In Japan - TAMAGO SOMEN
In Malaysia & Singapore - HOKKIEN MIE (hokyen mi)
Philippines - MIKI
Wheat-based egg noodles are available as both fresh & dried, cut thick & thin.
These noodles are probably the most widespread in Asia.
Fresh egg noodles can be stored in the refrigerator up to one week. To be
cooked, it must be plunged into boiling water for only 1 minute while dried
noodles need 3 to 4 minutes of cooking.
-

18. KINDS OF EGG NOODLES:
1. Hokkien noodles – these are fresh thick egg noodles which have been
cooked & lightly oiled before packaging.
They are most often found vacuum packed & need only to be covered
with boiling water for 1 minute before being drained.
They are used in stir fries, sups, or salads.
2. Shanghai Noodles – These thick round egg noodles are very similar to
Hokkien noodles but have not been cooked or oiled.
They are sold packaged loosely and dusted with flour.
Theey must be cooked in boiling water for 4- 5 minutes,
then rinsed in cold water before their use.

19. Hokkein egg noodles
SHANGHAI NOODLES

20. # 3 Kind of noodles is:
Wheat flour noodles
Kind of wheat flour noodles:
Udon Noodles
Somen noodles
Ramen noodles
Soba noodles

24. Somen noodles