Cold noodles facts for kids
Cold noodles are many kinds of dishes made out of noodles, soy sauce, cucumber, and other ingredients, which can vary. Cold noodles are commonly served at room temperature with a dipping sauce on the side. The methods and ingredients used to make cold noodles vary from country to country.
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Origins
It is speculated that cold noodles first appeared in the Qin Dynasty of China.
China
Sichuan cold noodles
Sichuan cold noodles is a dish originating in Sichuan, China. The dish is unique in that baking soda is added to the noodles. The dish also includes Sichuan seasonings like paprika powder and chili oil.
Guangyuan Cold Noodles
Guangyuan cold noodles, originating in Sichuan, China, uses rice noodles instead of flour noodles. Unlike other dishes, Guangyuan noodles can be served hot or cold.
Shanghai Cold Noodles
Shanghai Cold Noodles, originating in Shanghai, China, are made out of Shanghai-style noodles. Shanghai-style cold noodles are first steamed, and then cooked, making the noodles chewier. Peanut butter and other seasonings are added to this dish, giving the noodles more flavor.
Zhajiangmian
Zhajiangmian is a traditional Chinese dish originating in Northeast China. The dish became popular during the late Qing Dynasty. The dish quickly spread around the world and many variations of these cold noodles began to appear. The most well-known and traditional variation is the Beijing zhajiangmian. Other well-known variants include Jajangmyeon that is made out of Korean black bean sauce.
Korea
Naengmyeon
Naengmyeon is a cold noodle dish that is usually served in stainless steel bowls. The choice of flours and toppings for making the noodles varies with personal preference. Usually, naengmyeon is made with buckwheat flour and includes toppings like cucumbers and beef.
Jaengban-guksu
Jaengban-guksu is a traditional cold noodle salad that is often served as a companion to Korean barbecue. This dish is made out of noodles, different toppings, and a spicy sauce. People alter the types of noodles and toppings of this dish based on their preference.
Kong-guksu
Kong-guksu is a seasonal dish that is traditionally served in summer. The noodles are served in a cold broth made of soy milk; ice is sometimes added.
Bibim-guksu
Bibim-guksu is a dish similar to the Kong-guksu in that it is traditionally served in the summer, and consists of noodles mixed with a cold sauce and various toppings. The choice of ingredients varies widely based on personal preference. Sour & Spicy Sauce is the signature component.
Japan
Soba noodles
Soba is a traditional Japanese dish that can be served either cold or hot. Cold soba noodles are served with dipping sauce on the side, while hot versions of soba noodles are served with a soup base. Well-known Soba cold noodles include Mori, Zaru Soba, Tensoba, and Tororo Soba.
Sōmen noodles
Sōmen noodles are long, thin noodles that are associated with Japanese traditional ceremonies. Sōmen are usually served in the form of nagashi-sōmen, where sōmen flows down with the cold water in a bamboo flume.
Thailand
Khanom
Khanom chin is a traditional Thai noodle that has numerous variants. The noodles are made of rice but are sometimes replaced by white noodles as the noodles are difficult to make. Popular versions include khanom chin mamya-tai, khanom chin nam ngiao and khanom chin namprik.
