Food Guts - Ingredient Information

Ingredient Lookup

Egg Noodles

Nutritional Information

1 cup, egg noodles

  • Calories 146
  • Calories from Fat 15.21
  • Amount%DV
  • Total Fat 1.69g3%
  • Saturated Fat 0.448g2%
  • Monounsaturated Fat 0.476g
  • Polyunsaturated Fat 0.506g
  • Cholestreol 32mg11%
  • Sodium 8mg0%
  • Potassium 93mg3%
  • Total Carbohydrate 27.08g9%
  • Dietary Fiber 1.3g5%
  • Sugars 0.71g
  • Protein 5.38g11%
  • Calcium 1mg0%
  • Iron 4mg22%
  • Vitamin A 0%
  • Vitamin C 0%

Egg Noodles Cooking Considerations:

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Egg Noodles on Wikipedia:

This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (June 2008) For other uses, see Noodle (disambiguation). Misua noodle making in Lukang, Taiwan

A noodle is a type of food made from unleavened dough that is cooked in a boiling liquid. Depending upon the type, noodles may be dried or refrigerated before cooking. The word derives from the German Nudel (noodle)[1] and may be related to the Latin word nodus (knot)[citation needed]. In American English, noodles is a generic term for unleavened dough made from many types of ingredients. Noodles exist in an abundance of shapes and sizes.

In 2005, Chinese archaeologists claimed to have found the oldest noodles yet discovered were found at Qinghai.[2][3] This find, however, is disputed by many experts who suspect its authenticity.[4] Chinese archaeologists claim the evidence disintegrated shortly after discovery, making the claim unverifiable. Tarim Basin, a desert region in Central Asia and currently part of China's Xinjiang Autonomous province, has been suggested as the likely place of origin of noodles, where it is the staple food of Central Asians in the region. [5]

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Types of noodles by primary ingredient

Wide, uncooked egg noodles.

Wheat

Handmade short, thick small German noodles called spätzle Chūka men (中華麺): Japanese for ``Chinese noodles``, used for ramen, chanpon and yakisoba Lamian (拉麵): hand-pulled Chinese noodles Mee pok (麪薄): flat, yellow Chinese noodles, popular in Southeast Asia Nokedli: Hungarian noodles Pasta: approximately 350 variants used in Italian cuisine Sōmen (そうめん): very thin Japanese wheat noodles Spätzle: a Swabian type of noodle made of wheat and eggs Tészta: various types of Hungarian noodles Udon (うどん): thick Japanese wheat noodles Erişte: flat, yellow or reddish brown Turkish wheat noodles

Rice

Idiyappam, Indian rice noodles. Flat or thick rice noodles, also known as hé fěn or ho fun (河粉), kway teow or sen yai (เส้นใหญ่) Rice vermicelli: thin rice noodles, also known as mǐfěn (米粉) or bee hoon or sen mee (เส้นหมี่) Idiyappam is an Indian rice noodle.

Mung bean

Cellophane noodles, also known as glass noodles, sweet potato vermicelli or bean vermicelli. fěnsī (粉絲) in Chinese, harusame (春雨) in Japanese, soun or suun in Indonesian, wun sen (วุ้นเส้น) in Thai. These are the principal ingredient in the Korean dish japchae.

Potato or canna starch

Cellophane noodles can also be made from potato starch or canna starch or various starches of the same genre. Gnocchi, small Italian dumplings. Halušky, small Slovak dumplings made of grated potatoes and wheat flour (and sometimes egg), usually made with sheep's cheese, sauer cabbage, or tvaroh (cottage cheese/curd), and fried bacon.

Buckwheat

Makguksu (막국수), local specialty of Gangwon Province in South Korea Naengmyeon (냉면): Korean noodles made of buckwheat and sweet potato starch. Slightly more chewy than soba. Soba (蕎麦): Japanese buckwheat noodles Pizzoccheri: Italian buckwheat noodles from Valtellina, usually served with a melted cheese sauce

Acorn

Acorn noodles, also known as dotori guksu (도토리국수) in Korean, are made of acorn meal, wheat flour, wheat germ and salt.

Types of noodle dishes

A simple noodle soup consisting of Soy sauce and Sesame oil. Basic noodles: These are cooked in water or broth, then drained. Other foods can be added (for example a pasta sauce) or the noodles are added to other foods (see fried noodles or lasagna) or the noodles can be served plain with a dipping sauce or oil to be added at the table. In general, noodles are soft and absorb flavors. Chilled noodles: noodles are sometimes served in a salad. An example is the Thai glass noodle salad Fried noodles: dishes made of noodles stir fried with various meats, seafood or vegetables. Typical examples include chow mein, lo mein, mee goreng, hokkien mee, some varieties of pancit, yakisoba and pad thai. Noodle soup: noodles served in broth. Examples are phở, beef noodle soup, ramen, laksa, saimin and batchoy, and chicken noodle soup.

See also

Look up noodle in Wiktionary, the free dictionary. Wikimedia Commons has media related to: Noodles Food portal Chinese noodles Cup noodles Frozen noodles Instant noodles Japanese noodles Korean noodles Philippine noodles (pancit) Shirataki noodles: Japanese noodles with very low carbohydrates Vietnamese noodles

References

^ Harper, Douglas. ``noodle``. Online Etymology Dictionary. http://www.etymonline.com/index.php?term=noodle. Retrieved 2009-10-14.  ^ ``Oldest noodles unearthed in China``, BBC News, 12 October 2005 ^ Food reference ^ Lee, W. (2009). Noodle Road. Yaedam. ^ Lee, W. (2009). Noodle Road. Yaedam.