Staple food made from unleavened dough, commonly long and thin
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Noodle
Traditional noodle-making involving hand-pulling in Dalian, Liaoning, China
Place of origin
The earliest record of noodles was discovered in northwestern China, from 4000 years ago.[1]
Main ingredients
Unleavened dough
Media: Noodle
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noodles are either those derived from Chinese cuisine or Italian cuisine.
While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage or dried and stored for future use.
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