Bashundhara Panda Noodles
- Panda Noodles
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Bashundhara Panda 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. 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).The origin of thin, string-like pieces of dough that are often dried and then cooked is hard to pinpoint. The earliest written record of noodles in China is found in a book dated to the Eastern Han period (25–220 CE). It became a staple food for the people of the Han dynasty. Food historians generally estimate that pasta’s origin is from among the Mediterranean countries: homogenous mixture of flour and water called itrion as described by 2nd century Greek physician Galen,among 3rd to 5th centuries Palestinians itrium as described by the Jerusalem Talmud 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. In 2005 a team of Chinese archaeologists reported finding an earthenware bowl that contained remains of 4000-year-old noodles at the Lajia archaeological site. The findings were said to resemble Lamian, a type of Chinese noodle.Analyzing the husk phytoliths and starch grains present in the sediment associated with the noodles, they were identified as millet belonging to Panicum miliaceum and Setaria italica. The findings being noodles was disputed because millet, being gluten-free, isn’t suitable for making noodles as we know them. Wheat wasn’t widely cultivated until the Tang dynasty (618–907 CE).
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 .