Some people consider noodles a staple to their diet and for many others, noodles make a convenient meal. Originally derived from the German word Nudel, this favorite has its roots in Asia. In 2002, archeologists in Lajia, China found a bowl of millet noodles that date back to over 4000 years! Rice and wheat noodles are two of the most widely recognized noodle varieties. However, noodles like soba and pancit are varieties that many people may not easily recognize. Noodles are used in dishes that play a significant role in the local cuisine of many Asian countries.
Regions (and Varieties):
Seaweed or Kelp noodles have a unique green color and are made of kelp, a sea vegetable. Kelp or Seaweed noodles are fat-free, gluten-free and do not need to be cooked! All you have to do is rinse the noodles and mix it in with your favorite condiments.
Soba noodles are named after the Japanese word for buckwheat and are also made of buckwheat flour. Soba noodles are thin and have a distinctive brown colour. Traditionally, soba noodles are served cold with a variety of sauces or in hot broths.
Nutrition per 250mL rice noodles, cooked (186 g):
Provided by Health Canada