Noodles

Noodles

Of or pertaining to staple food made from dough that is rolled, flattened, and then cut into a variety of shapes.

Contributors in Noodles

Noodles

Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often ...

cheonsachae

Snack foods; Noodles

Korean half-transparent noodles made from the jelly-like extract left after steaming kombu, without the addition of grain flour or starch. The taste of these noodles is bland, so they are generally ...

udon

Snack foods; Noodles

A type of thick wheat-flour noodle popular in Japanese cuisine. Udon is usually served hot as noodle soup in a mildly flavoured broth.

Korean noodles

Snack foods; Noodles

Are collectively referred to as "guksu" in native Korean or "myeon" in hanja. Preparations and cooking with noodles are relatively simple, so the history is longer than that of bread, dating back ...

hiyamugi noodles

Snack foods; Noodles

Are wheat flour noodle similar to sōmen and udon noodles and somewhere in between the two in size. These noodles are often served in the same manner as sōmen and udon noodles. While they are mostly ...

sōmen

Snack foods; Noodles

Very thin, white Japanese noodles made of wheat flour. The noodles are usually served cold and are less than 1.3 mm in diameter. The distinction between sōmen and the next thicker wheat noodles ...

ramen

Snack foods; Noodles

These Japanese noodles were imported from China as a noodle soup during the Meiji Period. Thin, wheat-based noodles made from wheat flour, salt, water, and Kansui (mineral water) or eggs.