When you are making dough the first comes up to mind might be pizza or maybe pastry thats is sweet right? Well I guess its common knowledge that noddles are made from dough aswell. Some might not know this so if you don’t, well congratulations you now do know it. The idea first start at a contry that is well know for its “made in” tag. Yes, you guess right its China, but people might confuse that the idea started from japan or maybe even korea, but no, even if they do have a lit of similarities when it comes with dishes that they make with the noddles. It still originated from china. If you have been reading my articles consistetly, then you would’ve realized that I do add these kind of facts through out my articles. Today we will be talking about the types of noddles.
Beware that I am only naming a few.
1.Udon
Udon are the thickest of the noodles and are made by kneading wheat flour, salt, and water together. Udon can be eaten hot or cold and are cooked in a variety of ways. (I recommend hot)
2.Soba
Soba is the Japanese name for buckwheat. It usually refers to thin noodles made from buckwheat flour, or a combination of buckwheat and wheat flours.
3. Cellpphane noddles
Cellophane noodles, also known as glass noodles, are a type of transparent noodle made from starch and water. (Usually sold dried)
4.Lo mein
Lo mein is a Chinese dish with egg noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, shrimp or wontons. It can also be eaten with just vegetables. Traditionally this is a dry variation of wonton noodle soup.
These are the kinds of noddles that 8 have tried in my lifetime.
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blueblogs/dinnerthedessert/seriousseats
Killing dumplings 