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Ingredients

eat wise & know your noodles

history of noodles

BY: TATUM SNODGRASS | MARCH 1, 2018


There are rice eaters and there are noodle eaters. Literally. People north of the Yangtze River in China mostly grow up eating wheat products (noodles and breads), while those south of the Yangtze River mainly eat rice. Some are lucky enough to grow up eating both.

Noodles have always been simple, often added to broths or sauces as the supporting character to other flavor stars. Today, the tables have turned and noodles are in the spotlight. The variety of textures and shapes allows a chef to get creative with pho-inspired soups and modernized Asian salads.

In our kitchens, we use four main varieties of noodles. If you’re a noodle lover, we believe it’s important to know your noodles.


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EGG NOODLES

Used in: Lo Mein
Egg noodles are of linguine width and have a chewy texture. When making homemade egg noodles, consider one egg per person when determining how much to make.


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WIDE, FLAT RICE NOODLES

Used in: Pad Thai
These come from Thailand and are exactly what you think of when you think of Pad Thai: flat, dense noodles with a springy firmness. Usually uncut so you can twirl or slurp, up to you.


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THIN RICE NOODLES

Used in: Hokkien Street Noodles
These have an angel hair width with a soft, springy texture. These tender noodles are most commonly used in stir-fried recipes.


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PIN RICE NOODLES

Used in: Chang’s Chicken Noodle Soup
You might think these are as thin as a pin, but they’re actually more similar to udon. These stubby, pointy noodles have a firm chew and a silky texture.