They are not spaghetti even though they are very similar to it. Let's talk about the noodles
If the origin of spaghetti is disputed between Italy and China, when it comes to noodles there are no doubts.
Since Japanese, Thai, Korean and Chinese restaurants have conquered the palate of Italians, noodles have become an ingredient in our home and it is not difficult to find them in all supermarkets.
The noodles are born in China more than 4 thousand years ago and then spread to the rest of Asia and then all over the world.
They are produced with a mixture of flour to which water is added and possibly eggs and with which we create strands of pasta of varying thickness depending on the local traditions.
While our pasta is made of durum wheat flour and is drawn, the noodles are generally prepared with rice flour and are cut directly from the pastry dough.
From soba to shirataki
In Japan there are different types of noodles: the soba are buckwheat noodles, fine, brown and can be served hot or cold. The ramen are more yellow because they are made with the egg, more solid and full-bodied and are eaten in soups. The somen are very thin and they are mainly cold. Finally the shirataki are the finest and contain very few calories because they are made with a particular root.
How to cook noodles
Each type of noodles is suitable for cooking and different preparations. The noodles can in fact be boiled, or fried or still blanched in boiling water and then sautéed in a wok.
As for the condiments then the noodles can be served with meat, fish or vegetables, can enrich a soup and can be enjoyed hot or cold.
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