How noodles have evolved over time

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Mon Feb 22, 2021

Noodles are one of the most famous dishes around the world, tracing its root back to the Chinese Han Dynasty almost 4,000 years ago. Since then, people around the world have been putting their own spins and variations on the food staple. 

Where on one end, dishes like pasta are generally categorized under Italian cuisine, according to “www.pbs.org,” it is likely that pasta might be a descendant of Asian noodles which were brought to Italy from China by Marco Polo during the 13th century. The most common pasta similar to noodles is spaghetti which looks and is almost packaged the same as Chinese noodles.

Now even when you visit a Chinese restaurant, we have different options available to choose from like Hakka noodles, which are fried and served with some curry or like American Chop-suey, which is a mix of western and oriental cuisines and is a bit sweeter in taste.

Noodle varieties have increased so much that even when we visit a market, we see lots of variations displayed on the aisles. There is one named egg noodles which are mostly thick and require a good amount of boiling before they can be cooked with vegetables. Another Japanese variation is ramen noodles which is an interpretation of egg noodles and are made from eggs and wheat and are dried into brick form. Another Japanese variation is udon noodles which are also referred as white Japanese noodles and are made out of wheat.

Though there are lots of variations available in the market like rice noodles, wheat noodles, etc. one of the most loved and all-time favorites are instant noodles which can be cooked in less than five minutes. One such readily available Indian variation instant noodle is by Maggi manufacturer also known as two minute Maggi noodles which can be categorized as a love of almost every Indian child.

While Maggi masala noodles include Maggi masala in the packaging itself, which is good enough for an instant snack, I generally like to create my own versions of dishes and cook it in a bit different way. I generally prefer a spicier version and you can also try one using a few steps like adding two chopped green chili, a few sprinkles of red chili flakes, a few chopped green bell peppers, and some crushed black pepper. Just add these along with the instant Maggi masala to the boiling water, let it simmer for some time and then add the noodles to it. This slight spicier variation makes the flavors so wonderful that you will fall in love with even instant noodles.

 

 

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2021 - Spring - Issue 4
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