The History Of Chinese Noodles

Chinese Noodles: Do You Know They Have an Interesting History

These long noodles are popular in China, Japan, Korea, Iran, and many other countries. In fact, they even served as an inspiration for Italian pasta. Because of their delicious taste, they are ideal to have a complete and comforting meal. But do you want to know from where do the Chinese noodles come?

Vestiges and Investigations

In 2005, the archaeological zone of Lajia in the Yellow River had tracs of this food. According to the carbon tests, their age should be at least four thousand years. In addition, Houyuan Lu, a researcher at the Institute of Geology and Geophysics of Beijing said that prior to this discovery, the story of origin of the noodles had come from a book that existed during the Eastern Han Dynasty, between the year 25 and 220 of our era.

In that area, which people also call “the Pompeii of China”, people made them with millet so they looked like the La Mian noodles, a type of traditional Chinese noodles made with a showy technique of pulling and stretching by hand.

How Did People Make Them?

Chinese noodles were probably made from domesticated species of fibers, in contrast to the more modern pasta that is made of wheat.

According to the chemist Patrick McGovern of the Museum of Archaeology and Anthropology in Philadelphia, there was a high level of knowledge for food processing and culinary sophistication.

An Important Dish

Thanks to these discoveries, we know that we eat a dish with millennia of history and tradition. In fact, there are many types of Chinese noodles nowadays.

Types of Chinese Noodles

There are different types of noodles that exist because they vary according to their main ingredient or form of preparation.

Wheat Noodles

They are thick in texture, and made from cereal. Some of the Chinese Noodles are:

Shanghai Noodle

They are thin, wide, with a great texture and irregularities in which the sauce of the stews are prepared.

The Mian

These Chinese noodles are handmade and the ones who make these do so with a master technique of stretching and pulling the noodles. As a result, they are very thin.


Originating from Fujian, they are very salty and thin. These noodles are put on long clotheslines and eaten in stews on various festivities.

Vermicelli Flat

It is a very common dish in Malaysia and Singapore. You can fry it or cook it. Both taste good.

Slim Vermicelli

These noodles are thin and round. They are eaten in soups, salads, and dishes in China, Taiwan, the Philippines, Vietnam, Hong Kong, Malaysia, India, and Myanmar.

Soba Chinese Noodles

They are from Japan and their flavor is more intense with some nutty notes.


Made from potato starch, they are of Japanese origin. Because of their transparent and very mild flavor, they taste good with other dishes too.

Ryokuto Harusame

These noodles come from China and are perfect for soups.


They are also transparent and a little sticky. Also, the alimentary and medicinal properties of this Japanese type of noodles are appreciable.

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