N for Noodles

The oldest evidence of noodles was from 4,000 years ago in China. Radio dating shows that noodles, discovered in 1999, among relics at the Lajia archeological site in Minhe County, Qinghai Province, were crafted and cooked four thousand years ago, during the early Xia Dynasty. However, this may not have been exactly the noodles we are familiar with today as they were shaped into little bits and not strands.

Noodles are made from many grains, mainly wheat, buckwheat and rice, while cellophane noodles are made from mung bean. Egg is an essential ingredient in the noodles making process. In fact, according to federal law “The total solids of noodle products contains not less than 5.5 percent by weight of the solids of egg, or egg yolk.” You can read the entire specifications here on the FDA website.

Wheat noodles in Japan (udon) were adapted from a Chinese recipe as early as the 9th century. ramen was introduced to Tokyo by way of Yokohama’s china town, around 1910. Japan has over 30,000 ramen-only shops across the country.

The first instant ramen noodle was created in Japan. This invention of instant noodles and their mass production greatly changed the noodle industry, funnily enough, making instant ramen one of the most popular food items in college dorms!

It used to be believed that Marco Polo brought pasta to Italy from China in the 13th century. However, this has been proven to be a myth. Pasta, in many forms existed long before Marco Polo in Italy, though it may not have been documented. 

Currently food historians believe that pasta’s origin was in the Mediterranean countries as there are mention of it in many books starting with the 2nd century. From where the Arab traders brought it to Italy where it took strong roots.

Tidbyte

The Yokohama Cup Noodles Museum in Yokohama, Japan, is an interactive museum and according to the museum, is designed to stir the creativity and curiosity within every person and provide a rich educational experience.

Noodle Soup with Chicken and Mushrooms

Ingredients

• 2 tablespoons toasted sesame oil, plus more for serving
• 2 bone-in, skin-on chicken thighs
• 1 (2-inch) piece fresh ginger, sliced, plus extra julienned ginger, for garnish
• ¼ cup rice wine or any type of white wine
• 4 ounces fresh button or any other variety mushrooms
• 1 teaspoon vegetable oil
• 6 ounces dried ramen noodles
• 2 scallions, thinly sliced
• Salt and pepper to taste

Directions

• Heat 2 tablespoons sesame oil in a medium pot over medium heat. Season chicken with salt and pepper, and add to pot, skin-side down, along with sliced ginger. Cook, turning, until the chicken skin and ginger slices are golden, 5 to 7 minutes.
• Add the rice wine and continue cooking until reduced by half, about 2 minutes. 
• Add 6 cups water and bring to a boil over high heat. Once boiling, reduce the heat to a simmer and cook covered, until the chicken is fully cooked, about 25 minutes.
• Remove chicken from the pot and transfer to a bowl and set aside. 
• Strain the broth, discarding the ginger. Adjust the seasoning and set aside. 
• When the chicken is cool enough to handle, discard the skin and bones and shred the meat. Return the shredded chicken to the broth.
• Bring a saucepan of water to boil and cook ramen noodles according to package instructions.
• Meanwhile, heat the vegetable oil in a pan and add the sliced mushrooms and sauté till wilted and the liquids are almost dry.
• To serve, add the cooked noodles to bowls and top with the broth and chicken. Sprinkle sautéed mushrooms on top. Garnish with sliced scallions, ginger juliennes and more sesame oil and serve hot.