Noodles

Noodles are the staple food in many cultures but it is especially linked to the Far East. The reason is that although the word derives from the German word Nudel the oldest evidence of noodle consumption, from around 4,000 years ago, was found in China

Noodles is made from unleavened dough which is stretched, extruded, or rolled flat and cut into one of a variety of shapes. A single noodle can be made and eaten, but it is more common to serve and eat many at once, and thus the plural form of the word is more used.

While long, thin cylindrical strips may be the most common shape abounding, many shapes of noodles are available including those that are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with a dash of cooking oil or salt added. After cooking they are pan-fried or deep-fried. Noodles are generally served with an accompanying soya or tomato sauce or in a soup. Vegetables are also added depending on the tastes of the consumers. Noodles can be refrigerated for short-term storage, or dried and stored for future use.

Ingredients

Bakers Noodles Masala

Water

Noodles - 100gm

Refined Vegetable Oil - 10ml

Preparation

Boil 260ml of water (3/4th tea cup). Add 100g noodles

Add 10ml of refined vegetable oil, so that the noodles does not stick with each other.

Add 10gm of Bakers Noodles Masala and cook for 2-3 minutes in an open pan by stirring occasionally. Do not drain the remaining liquid. Let it soak. No need to add salt.