Noodles
Noodles
Noodles (/ˈnuːdəlz/) are a type of food made from unleavened dough which is rolled flat and cut, stretched or extruded, into long strips or strings. Noodles can be refrigerated for short-term storage or dried and stored for future use.
Etymology
The word "noodle" is derived from the German word "nudel", which means pasta or dumpling. The term was first documented in English in the 18th century.
Types of Noodles
There are several types of noodles, including:
- Wheat noodles: These are noodles made from wheat flour and water. They are often used in dishes like spaghetti and ramen.
- Rice noodles: These are noodles made from rice flour and water. They are often used in dishes like pad thai and pho.
- Egg noodles: These are noodles made from wheat flour, water, and egg. They are often used in dishes like chow mein and lo mein.
Preparation
Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodle dishes can include a sauce or noodles can be put into soup. The material composition and geocultural origin often determine the best cooking method for each type of noodle.
Health and Nutrition
Noodles are a rich source of carbohydrates, making them a major source of energy. However, they are low in fiber and protein and are often served with ingredients that are high in fat, salt, and sugar.
See Also
External links
- Medical encyclopedia article on Noodles
- Wikipedia's article - Noodles
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