Chinese Noodles
One of the earliest Chinese cuisines is noodles which is the traditional Ancient Chinese food. Noodles were first consumed by Chinese people 4,000 years ago. The noodles were originally thin sheets of dough. Later, in the Jin Dynasty (265 - 420 AD), strips that resembled thin noodles first appeared. A particular type of noodle that was chilled in cold water first originated during the Tang Dynasty (618 - 907 AD). Long noodles were also believed to promote lifespan at the period, so people started eating them on their birthdays. Noodles had a definite name throughout the Northern Song Dynasty (960 - 1127 AD), and there were numerous varieties of noodles in the first commercial streets of the capital city. The first excellent dried noodles that could be stored appeared during the Yuan Dynasty (1271 - 1368 AD). The art of manufacturing noodles and related cooking techniques have advanced consistently throughout China's lengthy history.
Noodles are now a staple dish in northern China, although they are more frequently consumed as a snack in the south. Whatever the case, noodles are a staple dish in China. The contents and seasonings on the sides as well as the form, thickness, and length of it vary. To name a few of the most well-known: Cantonese wonton noodles, Sichuan dandan noodles, Chongqing spicy noodles, Shanxi sliced noodles, Lanzhou hand-pulled beef noodles, Beijing noodles with minced pork,...
The secret to making the ideal noodle stir-fry is to cook the noodles until they are al dente or just just undercooked, and then to halt the cooking process by rinsing them with cold water. If you shake drained noodles until they are completely dry after draining them, they stir-fry better. They shouldn't be touchably wet. After draining your noodles, return them to the pot and toss them with some sesame oil or cooking oil to prevent sticking before adding them to the wok.
