Asian Noodle
The term “Asian noodle” is used very broadly to describe mostly noodle like product mainly in Eastern, Southeastern or Pacific Asian countries using common wheat flour, rice, (or rice flour or other starch materials) as the main structural ingredient.
Even though the terms “noodles” and “pasta” are often used interchangeably, they are technically different. The common wheat based “Asian or oriental noodles” differ from the Western style pasta that uses durum wheat flour as the main structural ingredient.
Asian noodles vary considerably in size appearance (color and shape), ingredients, chemical properties and methods of manufacturing.
It is generally believed that noodles originated in China several thousand years ago, and the present day form of noodle was developed at least two thousand years ago.
In the Chinese language, the term “mien (mian)” is used to describe noodle type products (with a few exceptions in shape) made from common wheat flour (main structural ingredient). In fact, the Chinese character for noodles has “mia (wheat)” in its side as part of its character structure.
Asian Noodle
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