Noodles

Noodles are elongated strands made from a dough of flour and water, sometimes enriched with eggs or combined with starches. After shaping, they are typically cooked by boiling or steaming and then served in soups, with sauces, or tossed in stir-fries. The texture and thickness vary widely by culture and the type of flour used.

Two broad categories exist: gluten-containing noodles made from wheat or other grains, and gluten-free varieties made from rice, buckwheat, mung bean starch, or other starches. Wheat-based noodles are common in East Asia and Europe and include Chinese alkaline noodles, lo mein, and udon, as well as Italian pasta sometimes grouped with noodles. Rice noodles are central in Southeast Asian dishes such as pho and pad thai, and glass or cellophane noodles are made from starches like mung bean or potato and are popular in soups and salads.

Preparation ranges from boiling until just tender to quick stir-frying. Fresh noodles cook faster than dried, and some are intended to be served cold in salads. Noodle dishes are usually seasoned with broths, soy or fish sauces, herbs, and chilies, reflecting regional culinary traditions.

Nutritively, noodles are mainly carbohydrates, with protein and fat varying by flour type and whether eggs are used. Whole-grain or legume-based varieties offer more fiber and micronutrients, while rice noodles are gluten-free but may be processed with shared equipment. Cooking water and sauce composition influence the overall nutritional profile.

Noodles have a long history across many cultures, with diverse shapes, textures, and ingredients. Modern production ranges from artisanal fresh noodles to mass-produced dried products, distributed worldwide. They remain a staple component of meals in many cuisines, illustrating a broad range of culinary traditions.