Misua noodle making in Lukang, Taiwan

The noodle is a type of food, made from any of a variety of doughs, formed into long thin ribbons, strips, curly-cues, waves, helices, pipes, tubes, strings, or other various shapes, sometimes folded. They are usually cooked in a mixture of boiling water and/or oil. Depending upon the type, noodles may be dried or refrigerated before cooking. The word derives from the German Nudel (noodle).[1]

In 2002, archaeologists have found an earthenware bowl containing world's oldest known noodles, roughly 4000 years old, at the Lajia archaeological site of the Qijia culture along the Yellow River in China.[2][3][4] The noodles were well-preserved.[2][3] After research with parts of the noodle remains in 2004,[3] scientists have determined that the noodles have been made from foxtail millet and broomcorn millet.[2][3][4] The findings were published in October 2005 by Houyuan Lu et al. in the journal Nature.[5] The earliest written record of noodles is from a book dated to the Eastern Han Dynasty period (25–220).[2] Noodles, often made from wheat dough, became a prominent staple food by the Han Dynasty (206 BCE - 220 CE).[6]


Types of noodles by primary ingredient

Wide, uncooked egg noodles.
Idiyappam, Indian rice noodles.


  • Bakmi: Southeast Asian Chinese yellow wheat noodles with meat, usually chicken
  • Chūka men (中華麺): Japanese for "Chinese noodles", used for ramen, chanpon, and yakisoba
  • Kesme: flat, yellow or reddish brown Central Asian wheat noodles
  • Kalguksu (칼국수): knife-cut Korean noodles
  • Lamian (拉麵): hand-pulled Chinese noodles
  • Mee pok (麪薄): flat, yellow Chinese noodles, popular in Southeast Asia
  • Sōmen (そうめん): thin variety of Japanese wheat noodles, often coated with vegetable oil
  • Reshte: Central Asian, flat noodle, very pale in colour (almost white) used in Persian and Afghani cuisine.
  • Spätzle: a Swabian type of noodle made of wheat and eggs
  • Thukpa (Tibetan: ཐུག་པ་Wylie: thug pa): flat Tibetan noodles
  • Udon (うどん): thicker variety of Japanese wheat 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.



Types of noodle dishes

A simple noodle soup consisting of Soy sauce and Sesame oil.

See also


  1. ^ Harper, Douglas. "noodle". Online Etymology Dictionary. Retrieved 2009-10-14. 
  2. ^ a b c d Roach, John. "4,000-Year-Old Noodles Found in China". National Geographic. pp. 1-2. Retrieved 12 October 2011. 
  3. ^ a b c d Ye, Maolin; Lu, Houyuan. "The earliest Chinese noodles from Lajia". The Institute of Archaeology. Chinese Academy of Social Sciences. Retrieved 12 October 2011. 
  4. ^ a b "Oldest noodles unearthed in China", BBC News, 12 October 2005
  5. ^ Lu, Houyuan; Yang, Xiaoyan, Ye, Maolin, Liu, Kam-Biu, Xia, Zhengkai, Ren, Xiaoyan, Cai, Linhai, Wu, Naiqin, Liu, Tung-Sheng (13 October 2005). "Culinary archaeology: Millet noodles in Late Neolithic China". Nature 437 (7061): 967–968. doi:10.1038/437967a. 
  6. ^ Sinclair, Thomas R.; Sinclair, Carol Janas (2010). Bread, beer, and the seeds of change: Agriculture's imprint on world history. Wallingford: CABI. p. 91. ISBN 9781845937041. 

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