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Its exact beginnings are murky, but historians generally consider the noodle to have originated in what is now Iran.
The Chinese are thought to have been the first country in Asia to adopt the noodle 5000 years ago during the Han dynasty. Since then, noodles have been served in China at breakfast, lunch, and dinner. Noodles are eaten hot or cold, steamed, stir-fried, deep-fried, boiled, or served in soup.
Nutritionally, noodles are an excellent source of protein. They are low in calories and are extremely high in complex carbohydrates.
Travelers to China often remark about the hand made noodles. But the reality is that most are made by machines.
Wheat flour noodles can be made with or without eggs and are commonly referred to as “mein”. In the north of China where wheat is grown, these are the most common.
Rice flour noodles or “mai fun” are more common in the rice producing South and have a pliable texture. They are made from water and rice flour. Restaurants and street food stalls in Southern Chinese cities specialize in rice noodles most often served in a broth or sauce.
Like Italian noodles, you can buy Chinese noodles fresh or dried. Depending on the dish, you might want to use dried noodles. But for certain dishes, there is nothing like a fresh noodle. And if you cannot get them where you are, imagine making your own fresh Chinese noodles. It just takes a little practice but if I can do it, so can you.
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