Asian Noodle Journey Part 1

My Love Affair With Noodles

I totally love noodles. Eating them is like a journey through time, beauty and pure brilliance. I can eat bowls and bowls of noodles. I can even just look at them and my day is made. Slurping its comforting soup or licking its savory sauce and twirling its strands is an exercise in perfection and bliss.

But what if what they say is true and we are what we eat?

Ooooohhh! I know, right? I should never have started an article on noodles with that question.

Now, you wouldn't touch, even think about noodles, eh? But don't fret...

Perhaps the reason why noodles have been associated with the stuff found up there in our heads and, by association, is sometimes used to refer to a simpleton, is because of how the noodle strands can be somewhat of a challenge to make. And if you're not as skilled in making them by hand you just might end up in a tangle. What a mess!

And so when I finally decided to join a 1-day class on Asian Noodle Technology, I know it was the best time to get out of the lovely mess I found myself in.

Noodle History - Making Heads and Tails of it

The English word noodle, according to people who study word origins or etymology, came from the German word "nudel", Flemish word "noedel" or French word "noulles".

But noodle-making did not start in that part of the world, interestingly. Many believed that the noodles consumed in 5000 B.C. by the people in the place now known as China originated from the wheat flour made in the Middle East.

Between 2 B.C. to 4 A.D. many versions of this thread-like food were found in many cultures like the "sevika" of India aside from those found in Europe.

Apparently it is not just threads of silk woven into fabric that later transferred hands, moving from one place to another through the Silk Road, as Arab merchants worked as intermediaries between the Greek and Chinese, but also threads of noodles made from wheat flour and water and sometimes with egg. The trade between these cultures and those found in Ancient India, Europe and Africa served as the channel by which noodles reached the other places from Guangzhuo, then considered as the culinary mecca of China.

In 12th century AD it was believed that the explorer Marco Polo introduced noodles to Italy after encountering it in the court of Kublai Khan but there were already reports of pasta, maccheroni, and vermicelli being consumed in Italy even before he came back from his trips.

In the 1300s the precursor to pasta-making, which is bread-making with use of wheat flour, has been found in Germany. Their bakers rolled dough and formed them into symbolic shapes and served them as bread. Eventually, they saw the first spaghetti born in Europe, specifically in Napoli, Italy, in or around 1700.

But even before this Italian version was invented, the noodles from China has no doubt firmly woven its way to the many Asian countries and cultures where its men have been interacting with, especially traders, and who exchanged not just goods but also culture and philosophies.

Other Asian cultures namely Korea, Japan, Indonesia, Thailand, Philippines, Malaysia, Singapore, Vietnam, etc show evidences that noodles are being prepared and enjoyed heartily by their peoples and are in fact closely identified with their ancient traditions and customs and form a prominent role in their history as a people.

In Korea, noodles are as old as its known history with China since the two countries date back from the olden times and at one point Korea was considered part of China. Its most famous noodle being "chapche" or "japche" (stir-fried glass-like, cellophane or transparent noodles). Noodles cooked and served in hot or cold soups or broth like "jjampong" , a spicy noodle soup, is a major feature in their kitchens and dining tables. "Ramyun" refer to their instant noodles and is a common feature in their dramas that is part of the Korean Wave that has taken the world by storm. Their noodle dishes mirror their love for their country and reflects the importance they place on their family's and their nation's health, dignity and honor.

Around 500-600 A.D. as China shares her philosophies and thoughts with Japan, she also shares her noodle technology which leads to buckwheat noodles becoming a staple in the latter's cuisine. The Japanese have elevated noodle-making into an art and noodle houses have been part of their day-to-day lives. Now the Japanese term "ramen" (referring to noodle soup using chinese-style egg noodles) is even used synonymously with noodles even in other cultures. Others believe that "ramen" may be their pronunciation for "la mian" the mandarin term for noodles which means "hand-pulled" or "lo mien" the cantonese term for noodles which means "to stir". As in all things, noodles for the Japanese is a fine reflection of their excellent ways and their love for beauty and harmony.

In Indonesia, rice is their staple food and noodles made from rice flour are prominent. Instant noodles are even more popular and comprise 50% of their total wheat consumption. Clearly, they have fully embraced the noodles from China as part of their local fare and their instant noodle industry is one of the biggest in the region. Mi Goreng, a stir-fried noodle which uses either fresh noodles or their instant noodles, cooked with chili paste and vegetables, is one strong example of their noodles that best represents their people's industry and courage to build a nation as one strong economy and united on all fronts.

In Thailand, the most well-known noodle is "Pad Thai" which means "fried thai-style" and by its name refers to stir-fried mostly flat noodles made from rice. Serving as their battle-cry for nationalism, the government used rice noodles to either curb rice consumption, improve rice production and alleviate unemployment. Noodles for this nation reflects their admirable aim to find dignity in their own produce and their courage to inspire their people to nationhood.

In the Philippines, another rice-producing nation, noodles have become part and parcel of their cuisine since pre-Hispanic times when they closely traded with the Chinese who came in their boats to dock in their long shoreline. Noodle production vary from wet to dry noodles and are available from the thinnest to the thicker versions. Its preparation is also as varied as the 7,107 islands that the archipelago comprises. Instant noodles is also a favorite among the many cosmopolitan families that live in the cities. "Pansit lomi" ("pansit" means noodles which comes from the Hokkien term 'pian i sit' meaning 'quickly cooked' and "lomi" might be derived from the chinese terms "la mian" or "lo mien") is a thick round egg noodle cooked in a creamy soup and flavored with savory meat and vegetables. While "pancit canton" and "pancit bihon" are stir-fried types using thick egg noodles (canton referring to cantonese) while thin rice noodles, respectively. Pancit is not only made of wheat or rice but also of malunggay (moringa), kalabasa (squash) and even carrots and seaweeds. Pancit is always served during birthday parties, for example, to wish the person a long life. For them, pancit reflects their deep love for family, the importance given to relationships, and their people's amazing creativity, resourcefulness and adaptability.

Singapore is not to be left behind. Being a young nation and yet a powerhouse already even with its tiny land area and with its few but strong people, their noodles are invariably intertwined with its dreams for its youth and its future. Noodles reflect the veritable melting pot of cultures that co-exist with each other in its small territory. Char siew noodles (fried noodles served with barbecued pork) and curry chicken noodles (egg noodles cooked with chicken curry), two of its more famous noodle dishes, reflect the no-nonsense and forward-looking attitude of their people that are cosmopolitan and always on-the-go, both reflecting their Chinese/Malaysian and Indian influences.

Malaysia's food in general is as multi-ethnic as its cultural landscape and their noodle dishes are no different. All the types and different preparations found in the other parts of Asia can be found also in the different regions in Malaysia. It lives up to its claim as the nation that is 'truly asia'. Asam Laksa , a thick rice noodle cooked in a strong soup made of fish, tamarind, cucumber, and pineapple is an incredible dish that is feast for your taste buds and thus perfectly reflecting its culture's amazing mix and its promising future.

Vietnam is no less noodle-crazy as the other Asian nations. "Pho" its most famous rice noodle soup cooked in a refreshing clear beef broth with meat and vegetables. The term may come from the chinese word "fan" from "ho fan" which refers to chinese rice vermicelli. The popularity of this dish became widespread in other nations as Vietnamese people came to reside in these places after they escaped from the 20-year Vietnamese War which ended in 1975. For the Vietnamese, their noodles reflect their focus, simplicity and perseverance.

Watch for Part 2 - Noodle-making Asian-style: Stretch or Cut?

I would like to think that maybe it is this noodle technology that even inspired later modern fabric technology that started the use of chemicals being passed through spinnerets to create lustrous man-made fibers that are eventually woven into shiny silk-like fabrics. But this is another story altogether, right? But just goes to show how peoples' concern with their appetites affected their other needs and interests and even inspired them. Or is it the other way around? I still dare say "Hooray!" for the noodles.