Noodles are eaten around the world and present in many cultures, but where do they originally come from?

The History of The Noodle:

The first noodles ever were believed to have been made around 5000BC somewhere in the middle east, but probably bore little resemblance to what we eat today.

Around the year 300 the Chinese began to form whole grain paste into various noodle like foodstuffs, and 200 years later they shared their knowledge of noodle making (as well as Buddhism) with Japan. The Japanese then integrated buckwheat noodles into their sacred tea-ceremony.

The earliest evidence of spaghetti-like food comes from an Arab geography named Idrisi, who travelled to Sicily in 1138 AD and reported on a substance called Triyah - a food resembling threads and was produced in large quantities. In 1700, the very spaghetti as we know it today is produced in Napoli, Italy.

In the 1800s, the Japanese began to create noodles very similar to those enjoyed today, but requiring significant time and effort for preparation.

Around 40% of the flour consumed in Asia today is entirely for the manufacture of noodles, but they have also gained popularity side of Asia.

That pasta and noodles are essentially the same thing is a hotly debated topic among so-called food specialists, but what is commonly believed is that Marco Polo travelled to China in the late 13th century, bringing back noodles to add to the pasta repertoire of his home country Italy. However, we can never be really sure of the exact link between pasta and noodles.

So, let's try making a really simple and authentic noodle recipe from China!

Ingredients:

- 8 oz. steamed Chinese noodles

- 2 oz. pork (cut into thin slices)

- 5 shrimp (shelled and deveined)

- 3 garlic cloves (finely chopped)

- 1/2 cup shredded cabbage

- 1/4 cup shredded carrot

- 2 tablespoon soy sauce

- 1 tablespoon oyster sauce

- 1/2 teaspoon sugar

- 2 tablespoons water

- 2 tablespoons cooking oil

Preparation:

Start by soaking the noodles in cold water for 5 minutes. Rinse a few times until the water is clear and the noodles are soft. Drain the excess water and set aside - don't soak for too long or the noodles will be horribly soft.

Mix all the seasoning ingredients in a separate bowl and set aside.

With a little oil, heat up the wok, though an ordinary fry pan is fine if you don't have a wok. Add the chopped garlic and fry until slightly browned, then add the pork and shrimp until they are about half done. At this point, add the shredded cabbage and carrot, and stir around a little. Finally, add the noodles and the seasoning, and water. Continue to stir fry until all is well blended and thoroughly cooked. Serve hot.

For more info: Wai Wai Noodles Review