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{{Short description|Staple food made from unleavened dough, commonly long and thin}}
{{Other uses}}
{{pp-semi-indef}}
{{Lead too short|date=February 2022}}
{{Use dmy dates|date=August 2015}}
{{Infobox food
| name             = Noodle
| image            = Dalian Liaoning China Noodlemaker-01.jpg
| image_size       = 220px
| caption          = Traditional noodle-making involving [[lamian|hand-pulling]] in [[Dalian]], [[Liaoning]], China
| alternate_name   = 
| creator          = 
| course           = 
| country          = The earliest record of noodles was discovered in northwestern [[China]], from 4,000 years ago.<ref name="Roach"/>
| region           = 
| type             = 
| served           = 
| main_ingredient  = [[Leavening agent|Unleavened]] dough
| variations       = 
}}

'''Noodles''' are a type of food typically made from [[unleavened dough]] which is rolled flat and cut, stretched, or extruded into long strips or strings. Noodles are a [[staple food]] in many cultures and made into a variety of shapes. The most common noodles are those derived from either [[Chinese cuisine]] or [[Italian cuisine]]. Italian noodles are known as [[pasta]], while [[Chinese noodles]] are known by a variety of different names as there is no single unifying concept or terminology for "noodles" within Chinese culture. Additionally, many Chinese foods labeled as "noodles" in the English language are not made from dough but are called "noodles" because they serve a similar culinary role to dough-based noodles.

While long, thin strips may be the most common, many varieties of noodles 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 cooking oil or salt added. They can also be steamed, pan-fried, deep-fried, or baked. Noodles are often served with an accompanying sauce or in a soup, the latter being known as [[noodle soup]]. Noodles can be refrigerated for short-term storage or dried and stored for future use.

== Etymology ==
The word for noodles in English was borrowed in the 18th century from the [[German language|German]] word ''{{Lang|de|Nudel}}'' ({{IPA|de|ˈnuːdl̩|lang|De-nudel.ogg}}).<ref>{{Cite web|url=https://en.oxforddictionaries.com/definition/noodle|archive-url=https://web.archive.org/web/20190331124049/https://en.oxforddictionaries.com/definition/noodle|url-status=dead|archive-date=31 March 2019|title=noodle {{!}} Definition of noodle in English by Oxford Dictionaries|website=Oxford Dictionaries {{!}} English|access-date=2019-05-07}}</ref> The German word likely came from {{Lang|de|Knodel}} or {{Lang|de|Nutel}}, and referred to any dumpling, though mostly of wheat.<ref name="BA-etymology">{{Cite web |last=Dean |first=Sam |date=2013-01-18 |title=The Origin of the Word Noodle |url=https://www.bonappetit.com/test-kitchen/ingredients/article/the-origin-of-the-word-noodle |access-date=2023-10-12 |website=Bon Appétit |language=en-US}}</ref>

Colloquial uses for noodle to refer to someone's head, or to a "dummy" are unrelated, and likely came from the older English word ''noddle.<ref name="BA-etymology" />''

==History==

===Origin===
The earliest written record of noodles is found in a book dated to the [[Han dynasty|Eastern Han]] period (25–220 CE), and describes a [[noodle soup]] dish called "tang bing".<ref name="Roach">{{cite journal |last=Roach |first=John |title=4,000-Year-Old Noodles Found in China |url=http://news.nationalgeographic.com/news/2005/10/1012_051012_chinese_noodles.html |journal=[[National Geographic (magazine)|National Geographic]] |date=12 October 2005 | pages=1–2|archive-url=https://web.archive.org/web/20051020031536/http://news.nationalgeographic.com/news/2005/10/1012_051012_chinese_noodles.html | archive-date=20 October 2005}}</ref> Noodles made from wheat dough became a prominent food for the people of the [[Han dynasty]].{{sfn|Sinclair|Sinclair|2010|page=91}} The oldest evidence of noodles was from 4,000 years ago in China.<ref name="Roach" /> In 2005, a team of archaeologists reported finding an earthenware bowl that contained 4,000-year-old noodles at the [[Lajia|Lajia archaeological site]], made by the [[Qijia culture]].<ref name="mill-noo">{{cite journal |last1=Lu |first1=Houyuan |last2=Yang |first2=Xiaoyan |last3=Ye |first3=Maolin |last4=Liu |first4=Kam-Biu |last5=Xia |first5=Zhengkai |last6=Ren |first6= Xiaoyan |last7=Cai |first7=Linhai |last8=Wu |first8=Naiqin |last9=Liu |first9=Tung-Sheng| title=Culinary archaeology: Millet noodles in Late Neolithic China| journal=[[Nature (journal)|Nature]]| date=13 October 2005| volume=437|issue=7061|pages=967–968 | doi=10.1038/437967a | display-authors=3 | pmid=16222289|bibcode=2005Natur.437..967L |s2cid=4385122 }}</ref> These noodles were said to resemble [[lamian]], a type of Chinese noodle.<ref name="mill-noo" /> Analyzing the husk [[phytolith]]s and [[starch]] grains present in the sediment associated with the noodles, they were identified as millet belonging to ''[[Panicum miliaceum]]'' and ''[[Setaria italica]]''.<ref name="mill-noo" /> However, other researchers cast doubt that Lajia's noodles were made from specifically millet: it is difficult to make pure millet noodles, it is unclear whether the analyzed residue were directly derived from Lajia's noodles themselves, starch morphology after cooking shows distinctive alterations that does not fit with Lajia's noodles, and it is uncertain whether the starch-like grains from Laijia's noodles are starch as they show some non-starch characteristics.<ref name="exp-star">{{cite journal | last1 = Ge | first1 = W. | last2 = Liu | first2 = L. | last3 = Chen | first3 = X. | last4 = Jin | first4 = Z. | year = 2011 | title = Can noodles be made from millet? An experimental investigation of noodle manufacture together with starch grain analyses | url = | journal = [[Archaeometry (journal)|Archaeometry]] | volume = 53 | issue = 1| pages = 194–204 | doi = 10.1111/j.1475-4754.2010.00539.x| doi-access = free | bibcode = 2011Archa..53..194G }}</ref>

The general consensus among food historians is that pasta originated somewhere in the Mediterranean region:<ref name="nationalgeographic">{{cite news|last1=López|first1=Alfonso|date=8 July 2016|title=The Twisted History of Pasta|publisher=National Geographic|url=https://www.nationalgeographic.com/history/magazine/2016/07-08/daily-life-pasta-italy-neapolitan-diet/|archive-url=https://web.archive.org/web/20191214163410/https://www.nationalgeographic.com/history/magazine/2016/07-08/daily-life-pasta-italy-neapolitan-diet/|url-status=dead|archive-date=14 December 2019|access-date=13 December 2019}}</ref> a homogenous mixture of flour and water called ''itrion'' was described by 2nd-century Greek physician [[Galen]],{{sfn|Serventi|Sabban|2002|page=17}} among 3rd to 5th-century Jews ''itrium'' was described by the [[Jerusalem Talmud]]{{sfn|Serventi|Sabban|2002|page=29}} and ''itriyya'' (Arabic cognate of the Greek word), referred to string-like shapes made of [[semolina]] and dried before cooking - as defined by the 9th-century physician and lexicographer [[Isho bar Ali]].<ref>"A medical text in Arabic written by a Jewish doctor living in Tunisia in the early 900s" (Dickie 2008: 21).</ref>

===Historical variations===
====East Asia====
{{See also|Chinese noodles}}[[File:Bun thit nuong.jpg|thumb|right|A bowl of [[Bún thịt nướng]]]]
 
There are over 1,200 types of noodles commonly consumed in China today.<ref>{{Cite web |title=Noodles in Contemporary China: Social Aspects underlying the Noodle Evolution (Qiulun Li) – Noodles on the Silk Road |date=29 June 2018 |url=https://scholarblogs.emory.edu/noodles/2018/06/29/noodles-in-contemporary-china-social-aspects-underlying-the-noodle-evolution-qiulun-li/ |access-date=2022-07-01 |language=en-US}}</ref> They vary widely according to the region of production, ingredients, shape or width, and manner of preparation. Due to the vast diversity of Chinese noodles, there is no single Chinese word equivalent to the Western concept of "noodles," nor is the notion of "noodles" as a unified food category recognized within [[Chinese cuisine]].

In [[Standard Chinese|Standard Mandarin]], ''miàn'' (simplified Chinese: 面; traditional Chinese: 麵) means "dough" but can be used to refer to noodles made from wheat flour and grains such as millet, sorghum, and oats. Similarly, ''fěn'' (粉) means "powder" but can be used to refer to noodles made from other starches, particularly rice flour and [[mung bean]] starch.<ref>{{Cite news |last=RAICHLEN |first=STEVEN |date=January 30, 1992 |title=Noodle nomenclature |work=Atlanta Journal-Constitution, The (GA) |pages=W/6}}</ref>  

Wheat noodles in Japan (''[[udon]]'') were adapted from a [[Chinese cuisine|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 after [[World War II]].<ref>{{Cite web |title=Japanese Noodles (No. 4) |url=https://www.kikkoman.com/en/foodforum/the-japanese-table/32-4.html |access-date=2022-07-20 |website=Kikkoman Corporation |language=ja}}</ref><ref name=":1">{{Cite web |title=Part 1: China Origin |url=https://www.ramen-culture.com/history-pt1 |access-date=2022-07-20 |website=Ramen Culture |language=en-US |archive-date=20 July 2022 |archive-url=https://web.archive.org/web/20220720132155/https://www.ramen-culture.com/history-pt1 |url-status=dead }}</ref><ref name=":2">{{Cite web |title=Indespensable Knowledge For Every Ramen Lover! A Glossary with Shop Recommendations |url=https://savorjapan.com/contents/discover-oishii-japan/indespensable-knowledge-for-every-ramen-lover-a-glossary-with-shop-recommendations/ |access-date=2022-07-20 |website=SAVOR JAPAN |language=en}}</ref><ref>{{Cite web |title=榨菜肉丝面的南北差异及制作方法 |url=https://www.sohu.com/a/321290259_120158353 |website=[[Sohu]]}}</ref>

====Central Asia====
[[Kesme]] or erişte noodles were eaten by [[Turkic peoples]] by the 13th century. 

====West Asia====
[[Ash reshteh]] (noodles in thick soup with herbs) is one of the most popular dishes in some middle eastern countries such as Iran.

The Latinized word ''itrium'' referred to a kind of boiled dough.{{sfn|Serventi|Sabban|2002|page=17}}  Arabs adapted noodles for long journeys in the fifth century, the first written record of dry [[pasta]]. [[Muhammad al-Idrisi]] wrote in 1154 that ''itriyya'' was manufactured and exported from [[Sicily#Norman Sicily (1038–1198)|Norman Sicily]].  ''Itriyya'' was also known by the [[Persian Jewish|Persian Jews]] during early Persian rule (when they spoke [[Aramaic]]) and during Islamic rule.  It referred to a small soup noodle, of Greek origin, prepared by twisting bits of kneaded dough into shape, resembling Italian [[orzo]].{{sfn|Rodinson|Perry|Arberry|2001|page=253}}

====Europe====
[[Image:Vermeer van Utrecht Man eating noodels.JPG|thumb|upright|[[Jan Vermeer van Utrecht]]'s painting of a man eating unspecified noodles ([[National Museum, Warsaw|National Museum]], [[Warsaw]]).]]
In the 1st century [[BCE]], [[Horace]] wrote of fried sheets of dough called ''[[lagana (dough)|lagana]]''.{{sfn|Serventi|Sabban|2002|pages=15–16 & 24}} However, the cooking method does not correspond to the current definition of either a fresh or dry [[pasta]] product.{{sfn|Serventi|Sabban|2002|pages=15–16}}

==== Italy ====
The first concrete information on [[pasta]] products in [[Italy]] dates back to the [[Etruscan civilization]], the [[Testaroli]]. The first noodles will only appear much later, in the 10th or 11th centuries,{{sfn|Serventi|Sabban|2002|page=10}} and there is a popular legend about [[Marco Polo]] bringing the first pasta back from China. Modern historians do not give much credibility to the story and rather believe the first noodles were imported earlier from the Arabs, in a form called ''rishta''.<ref>{{Cite web |last=Toscana |first=Cucina |date=2017-07-12 |title=The International Origins of Pasta {{!}} Cucina Toscana Salt Lake City |url=https://toscanaslc.com/blog/international-origins-pasta/ |access-date=2023-05-18 |website=Cucina Toscana |language=en-US}}</ref> Pasta has taken on a [[List of pasta|variety of shapes]], often based on regional specializations.

==== Germany ====
In [[Germany]], documents dating from 1725 mention ''[[Spätzle]]''.  [[Medieval]] illustrations are believed to place this noodle at an even earlier date.<ref>{{cite web |url=http://www.uk.diplo.de/Vertretung/unitedkingdom/en/01/2City-Profiles/Stuttgart/Stuttgart.html |format=[[PDF]] |publisher=[[Embassy of Germany, London]] |location=London |title=City Profile: Stuttgart |quote=Spätzle is a city specialty. |access-date=26 November 2015 |archive-url=https://web.archive.org/web/20170727080926/http://www.uk.diplo.de/Vertretung/unitedkingdom/en/01/2City-Profiles/Stuttgart/Stuttgart.html |archive-date=27 July 2017 |url-status=dead }}</ref>

==== Armenia ====
An Armenian variety of noodle, [[Arishta]], is prepared from wheat, water and salt. It is thick and is usually eaten with [[matzoon]], clarified butter and garlic.<ref>{{Cite web |last=Phoenix |date=2022-11-05 |title=Arishta - Traditional Armenian Homestyle Pasta |url=https://phoenixtour.org/blog/arishta-traditional-armenian-homestyle-pasta/ |access-date=2024-11-13 |website=Phoenix Tour Armenia |language=en-US}}</ref>

=====Polish Jews=====
''Zacierki'' is a type of noodle found in [[Polish Jewish|Polish Jewish cuisine]].<ref>{{Cite book| publisher = Hippocrene Books| isbn = 978-0-7818-1124-8| last1 = Strybel| first1 = Robert| last2 = Strybel| first2 = Maria| title = Polish Heritage Cookery| date = 2005 |url=https://books.google.com/books?id=UtA6-pyGJmMC&pg=PA456}}</ref>
It was part of the rations distributed to [[Holocaust|Jewish victims]] in the [[Łódź Ghetto]] by the [[Nazis]].
(Out of the "major ghettos", Łódź was the most affected by hunger, starvation and malnutrition-related deaths.)
The diary of a young Jewish girl from Łódź recounts a fight she had with her father over a spoonful of ''zacierki'' taken from the family's meager supply of 200 grams a week.<ref>{{Cite book| publisher = Yale University Press| isbn = 978-0-300-20599-2| last = Zapruder| first = Alexandra| title = Salvaged Pages: Young Writers' Diaries of the Holocaust| date = 2015 |url=https://books.google.com/books?id=NDJOCgAAQBAJ |pages=226–242}}</ref><ref>{{Cite book| publisher = Rowman Altamira| isbn = 978-0-7591-1986-4| last = Heberer| first = Patricia| title = Children during the Holocaust| date = 2011-05-31 |url=https://books.google.com/books?id=asCq3ZD0ObQC&pg=PA137}}</ref>

==Types by primary ingredient==
{{See also|List of noodles}}
{{col-begin}}
{{col-break|width=50%}}
===Wheat===
*''[[Arishta]]'': Armenian thick noodles made from wheat, salt and water combined into stiff dough.
*''[[Bakmi]]'': Indonesian Chinese yellow wheat noodles with egg and meat, usually pork. The Chinese word bak (肉), which means "meat" (or more specifically pork), is the vernacular pronunciation in Hokkien, but not in Teochew (which pronounced it as nek), suggesting an original Hokkien root. Mi derives from miàn. In Chinese, miàn (simplified Chinese: 面; traditional Chinese: 麵; often transliterated as "mien" or "mein") refers to noodles made from wheat.
* ''Chūka men'' (中華麺): [[Japanese language|Japanese]] for "Chinese noodles", used for ramen, [[champon]], and [[yakisoba]]
*''[[Kesme]]'': flat, yellow or reddish brown [[Central Asian]] wheat noodles
*''[[Kalguksu]]'' (칼국수): knife-cut Korean noodles
*''[[Lamian]]'' (拉麵): hand-pulled Chinese noodles
*''[[Mee pok]]'' (麪薄): flat, yellow [[Chinese noodles]], common in [[Southeast Asia]]
*''[[List of pasta|Long Pasta]]'': Italian noodles typically made from durum wheat (semolina)
*''[[Reshte]]'': [[Central Asia]]n, flat noodle, very pale in colour (almost white) used in [[Persian cuisine|Persian]] and [[Afghanistan|Afghani]] cuisine
*''[[Sōmen]]'' (そうめん): thin variety of Japanese wheat noodles, often coated with vegetable oil
*''[[Thukpa]]'' ({{bo|t=ཐུག་པ་|w=thug pa}}): flat Tibetan noodles
*''[[Udon]]'' (うどん): thicker variety of Japanese wheat noodles
*''Kishimen'' (きしめん): flat variety of Japanese wheat noodles

===Rice===
{{main article|Rice noodles}}
*''[[Bánh#Noodles|Bánh phở]]'', thick fresh rice noodle used in popular Vietnamese [[phở]] noodles soup
*Flat or thick rice noodles, also known as ''[[Shahe fen|hé fěn]]'' or ''ho fun'' (河粉), ''kway teow'' (粿條) or ''sen yai'' (เส้นใหญ่)
*[[Rice vermicelli]]: thin [[rice noodles]], also known as ''mǐfěn'' (米粉) or ''bee hoon'' or ''sen mee'' (เส้นหมี่) or "bún"
*''[[Sevai]]'', a variant of rice vermicelli common in South India
*''[[Idiyappam]]'' is an Indian rice noodle
*''[[Mixian (noodle)|Mixian]]'' and ''[[migan]]'' noodles of southwest China
*''[[Khanom chin]]'' is a fermented rice noodle used in [[Thai cuisine]]
{{col-break}}

===Buckwheat===
*''[[Makguksu]]'' (막국수): local specialty of [[Gangwon-do (South Korea)|Gangwon Province]] in South Korea
*''Memil [[naengmyeon]]'' (메밀 냉면): [[Korea]]n noodles made of [[buckwheat]], slightly more chewy than soba
*''[[Soba]]'' (蕎麦): Japanese buckwheat noodles
*''[[Pizzoccheri]]'': Italian buckwheat ''[[tagliatelle]]'' from Valtellina, usually served with a melted cheese sauce

===Egg===
Egg noodles are made of a mixture of egg and flour.
*''[[Youmian]]'' or ''thin noodles'': Asian egg noodles common throughout China and [[Southeast Asia]]<ref>{{cite web |last1=Kitchen |first1=Leanne |title=Know your noodle: The ultimate guide to Asian noodles |url=https://www.sbs.com.au/food/article/2016/07/28/know-your-noodle-ultimate-guide-asian-noodles |website=SBS-TV |access-date=24 March 2020 |date=January 8, 2019}}</ref>
*''[[Lokshen]]'': wide egg noodles used in [[Eastern Europe]]an [[Jewish cuisine]]<ref>{{cite web |last1=Klatskin |first1=Debbie |title=Lokshen Noodles |url=https://www.pbs.org/food/recipes/lokshen-noodles |website=[[PBS]] |access-date=24 March 2020}}</ref>
*''[[Kesme]]'' or ''erişte'': [[Turkic people|Turkic]] egg noodles<ref>{{cite web |title=Turkish Egg Noodle (Erişte) |url=http://www.almostturkishrecipes.com/2009/10/turkish-egg-noodle-eriste.html |website=Almost Turkish Recipes |access-date=24 March 2020}}</ref>
*''[[Spätzle]]'': Egg noodle generally associated with the southern German states of [[Baden-Württemberg]] and [[Bavaria]]<ref>{{cite web |last1=Cloake |first1=Felicity |title=How to make perfect spätzle noodles |url=https://www.theguardian.com/food/2019/feb/20/how-to-make-perfect-spatzle-noodles-recipe-felicity-cloake |website=The Guardian |access-date=24 March 2020 |date=February 20, 2019}}</ref>
*Certain egg-based [[long pasta]], such as ''[[Tagliatelle]]'', ''[[Fettuccine]]'', and ''[[Pappardelle]]''

===Others===
*[[Acorn noodles]], also known as ''dotori guksu'' (도토리국수) in Korean, are made of [[acorn]] meal, wheat flour, [[wheat germ]], and salt.
*''Olchaeng-i guksu'', meaning ''tadpole noodles'', are made of [[maize|corn]] soup put through a noodle maker right into cold water. It was named for its features. These [[Korean noodles]] are mostly eaten in [[Gangwon Province (South Korea)|Gangwon-do]].
*[[Cellophane noodles]] are made from [[mung bean]]. These can also be made from [[potato starch]], [[Canna (plant)#Agricultural varieties|canna starch]] or various starches of the same genre.
*''Chilk naengmyeon'' (칡 냉면): [[Korean noodles]] made of starch from kudzu root, known as [[kuzuko]] in Japanese, chewy and semitransparent.
*[[Shirataki noodles|''Shirataki'' noodles]] (しらたき): Japanese noodles made of [[konjac]] (devil's tongue).
*[[Kelp noodles]], made from seaweed.
*''Mie jagung'', [[Indonesian noodles]] made from [[Maize|corn]] starch.
*''Mie sagu'', [[Indonesian noodles]] made from [[sago|sagu]].
*''Mie singkong'' or ''mie mocaf'', [[Indonesian noodles]] made from cassava. 
{{col-end}}

<gallery mode="packed">
File:Pasta 2006 5.jpg|Egg pasta
File:Pasta 2006 6.jpg|Fresh pasta
File:Pasta 2006 1.jpg|Long pasta
File:Idiyappam with Egg Masala Curry.jpg|[[Idiyappam]], Indian rice noodles
File:Mixian Rice Noodles Being Prepared in Copper Pots.jpg|[[Mixian (noodle)|Mixian]] (米线) rice noodles being cooked in copper pots (铜锅),  China
File:Egg noodles.JPG|Wide, uncooked egg noodles
File:Noodle.jpg|Some different types of noodles commonly found in Southeast Asia
</gallery>

==Types of dishes==
{{See also|List of noodle dishes}}
[[File:Wok cooking.jpg|thumb|right|Stir-frying noodles using wok]]
[[File:SevMamra.jpg|thumb|[[Sev mamra]], an Indian snack]]
*Baked noodles: Boiled and drained noodles are combined with other ingredients and [[Baking|baked]]. Common examples include many [[casserole]]s.
*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 salads|Thai glass noodle salad]] and cold [[udon]].
*[[Fried noodles]]: dishes made of noodles stir fried with various meats, seafood, vegetables, and dairy products. Examples include [[chow mein]], [[lo mein]], [[mie goreng]], [[hokkien mee]], some varieties of [[pancit]], [[yakisoba]], [[tallarín saltado]], and [[pad thai]].
*[[Noodle soup]]: noodles served in broth. Examples include [[phở]], [[beef noodle soup]], [[chicken noodle soup]], [[ramen]], [[laksa]], [[mie ayam]], [[saimin]], and [[batchoy]].

==Preservation==
*[[Instant noodles]]
*[[Frozen noodles]]

==See also==
{{commons category}}
{{Portal|Food|History}}
{{columns-list|colwidth=30em|
* [[Chinese noodles]]
* [[Pancit|Filipino pancit]]
* [[Pasta|Italian pasta]]
* [[Japanese noodles]]
* [[Korean noodles]]
* [[Vietnamese noodles]]
* [[Cold noodles]]
* [[List of noodle restaurants]]
}}

==References==
{{Reflist|2}}

==Bibliography==
{{refbegin}}
* {{cite book |last= Dickie |first=John|title = Delizia! The Epic History of Italians and Their Food |place= New York |publisher=Atria Books |date=1 October 2010
|isbn=0743278070 <!--|ISBN=978-0743278072 --> |type=Paper}}
* Errington, Frederick et al. eds. ''The Noodle Narratives: The Global Rise of an Industrial Food into the Twenty-First Century'' (U. of California Press; 2013) 216 pages; studies three markets for instant noodles: Japan, the United States, and Papua New Guinea.
* {{cite book|title=Medieval Arab Cookery |last1=Rodinson |first1=Maxime |last2=Perry |first2=Charles |type=Hardback |first3=Arthur J. |last3=Arberry |location=United Kingdom |isbn=0907325912<!--|ISBN=9780907325918 --> |year=2001 |publisher=Prospect Books |page=253 }}
* {{cite book |first1=Silvano |last1=Serventi |first2=Françoise |last2=Sabban |title=Pasta: the Story of a Universal Food |url=https://archive.org/details/pastastoryofuniv00silv |url-access=registration |location=New York |publisher=[[Columbia University Press]] |year=2002 |isbn=0231124422 <!--|ISBN=9780231124423 --> }}
* {{cite book |last1=Sinclair |first1=Thomas R.|title=Bread, beer, and the seeds of change: Agriculture's imprint on world history |year=2010 |publisher=CABI |location=Wallingford |isbn=978-1-84593-704-1 |page=91 |last2=Sinclair |first2=Carol Janas }}
{{refend}}

{{Noodle}}
{{Pasta}}
{{Jewish baked goods}}
{{Authority control}}

[[Category:Noodles| ]]
[[Category:Pasta| ]]
[[Category:Ancient dishes]]
[[Category:Chinese inventions]]
[[Category:East Asian cuisine]]
[[Category:Staple foods]]