noodles recipe/hot and spicy noodles/නුඩ්ල්ස් හදමු වෙනස් රසකට පහසුවෙන්/නුඩ්ල්ස් by chef sapumal

#noodles #hotandspicynoodle #noodles

#chefsapumalwijesinghe

noodles recipe/hot and spicy noodles/වෙනස් රසකට පහසුවෙන් නුඩ්ලස් හදමු/නුඩ්ල්ස් රෙසිපිby chef sapumal



what we need(අවශ්‍ය දේවල් )



200gram boiled noodles (නුඩ්ලස් )

chopped 1 onian[කපාගත් ළුණු ගෙඩියක් )

chopped garlic(සුදූ ළුණු චොප් කරගත් )

chopped green chilli(අමු මිරිස් කරලක් )

1 tomato(තක්කාලි ගෙඩියක් )

cutted green beans(බෝංචි ස්වල්පයක් )

cutted carrot(කැරට් ස්වල්පයක් )

salt(ලුණු රස අනුව )

soya sauce (සොයා සෝස් )

corn flour mix with water(වතුර සමග මිශ්‍ර කරගත් කොන් පිටි )

chilli pieces to taste(කැලි මිරිස් )

chilli powder to taste (මිරිස් කුඩු )


Noodles are a type of food made from unleavened dough which is rolled flat and cut, stretched or extruded, into long strips or strings. Noodles can be refrigerated for short-term storage or dried and stored for future use.

Noodle
Place of origin
China
Region or state
East Asia
Main ingredients
Unleavened dough
Cookbook: Noodle
Media: Noodle
Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are also often pan-fried or deep-fried. Noodle dishes can include a sauce or noodles can be put into soup. The material composition and geocultural origin is specific to each type of a wide variety of noodles. Noodles are a staple food in many cultures (see Chinese noodles, Japanese noodles, Korean noodles, Filipino noodles, Vietnamese noodles, and Italian pasta).

Etymology
History
Origin
The earliest written record of noodles is found in a book dated to the Eastern Han period (25–220 CE).[2] Noodles made from wheat dough became a prominent food for the people of the Han dynasty.[3] Food historians generally estimate that pasta's origin is from among the Mediterranean countries:[4] homogenous mixture of flour and water called itrion as described by 2nd century Greek physician Galen,[5] among 3rd to 5th centuries Palestinians itrium as described by the Jerusalem Talmud[6] and itriyya (Arabic cognate of the Greek word), string-like shapes made of semolina and dried before cooking as defined by the 9th century Aramean physician and lexicographer Isho bar Ali.

Jan Vermeer van Utrecht's painting of a man eating unspecified noodles (National Museum, Warsaw).
East Asia
Wheat noodles in Japan (udon) were adapted from a Chinese recipe as early as the 9th century. Innovations continued, such as noodles made with buckwheat (naengmyeon) were developed in the Joseon Dynasty of Korea (1392–1897). Ramen noodles, based on southern Chinese noodle dishes from Guangzhou but named after the northern Chinese lamian, became common in Japan by 1900.[citation needed]

Central and West Asia
Kesme or Reshteh noodles were eaten by Turkic peoples by the 13th century. Ash reshteh (noodles in thick soup with herbs) is one of the most popular Persian dishes in some Middle Eastern countries, such as Iran.

Europe
In the 1st century BCE, Horace wrote of fried sheets of dough called lagana.[10] However, the cooking method doesn't correspond to the current definition of either a fresh or dry pasta product.[11]

Italy
The first concrete information on pasta products in Italy dates to the 13th or 14th centuries.[12] Pasta has taken on a variety of shapes, often based on regional specializations.

Germany
In the area that would become Germany, documents dating from 1725 mention Spätzle. Medieval illustrations are believed to place this noodle at an even earlier date.[13]

Ancient Israel and diaspora
The Latinized word itrium referred to a kind of boiled dough.

List of noodle dishes

Stir-frying noodles using wok
Baked noodles: Boiled and drained noodles are combined with other ingredients and baked. Common examples include many casseroles.
Basic noodles: These are cooked in water or broth, then drained. Other foods can be added or the noodles are added to other foods (see fried noodles) or the noodles can be served plain with a dipping sauce or oil to be added at the table. In general, noodles are soft and absorb flavors.
Chilled noodles: noodles that are served cold, sometimes in a salad. Examples include Thai glass noodle salad and cold udon.
Fried noodles: dishes made of noodles stir fried with various meats, seafood, vegetables, and dairy products. Typical examples include chow mein, lo mein, mie goreng, hokkien mee, some varieties of pancit, yakisoba, Curry Noodles, and pad thai.
Noodle soup: noodles served in broth. Examples are phở, beef noodle soup, chicken noodle soup, ramen, laksa, saimin, and batchoy.

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