Asian Noodles: Asian food tradition

Asian Noodles is one of the must prominent food in Asian cuisine and they are as millenarian as most asian traditions. Because this is such an important element within the Asian diet it has adapted and changed according to the region where they are produce, the process that is used and the ingredients included. For example until recently according to U.S. rules and standards a noodle was required to contain flour, water and eggs and since most Asian noodle do not contain eggs, the FDA use to called them 'imitation noodles'. Since the first written account of noodles dates from the Chinese East Han Dynasty, and since the oldest noodle (4, 000 year-old) was also found in China, the U.S. Government stop calling them imitation noodles and now they are known as Asian noodles. Although ten years ago most types of this type of noodle soba, udon and Shirataki were really rare to find in most grocery shops around the world now that there is a market for this kind of product you can find them in many well-stocked supermarket.

Like most types of pasta they are usually cooked in a mixture of water and oil, but no salt; they are made of a variety of doughs like wheat, buckwheat, potato,maize or legume shaped into various shapes.

Among the many Asian noodle recipes that we can find, not only in Chinese food but also Vietnamese and Japanese food, we can mention dishes that are known worldwide. This Asian gastronomic inheritance goes from the basic noodles that are cooked in water or broth, drain and mixed with other foods or served plain with dipping sauce to the fried mix with various meats, seafood and vegetables. The truth is that the Asian noodle has become a legacy as known aand loved as the Chinese wall.