Archaeologists once found a 4,000-year-old bowl of noodles in China, and it still held its shape. That makes noodles older than most empires you learned about in school. Here's every type of noodle explained.
From Japanese ramen to hand-pulled Chinese lamian, we break down 18 noodles: where each one comes from, what makes it different, and the strange facts behind it.
WE EXPLAIN:
• Ramen: How instant ramen was invented in 1958 and became a national icon in Japan
• Udon: Why one Japanese prefecture is nicknamed "Udon Prefecture"
• Soba: Why buckwheat isn't related to wheat, and why Japan eats it on New Year's Eve
• Somen: The ultra-thin noodles caught as they fly down a bamboo flume
• Pho Noodles: How French colonial rule shaped Vietnam's most famous soup
• Pad Thai: The dish that started as a government campaign
• Glass Noodles: Why they turn clear when cooked
• Chow Mein: The chow mein sandwich you can still order in Massachusetts
• Hand-Pulled Lamian: How eight folds turn one lump of dough into 256 strands
• Biang Biang: The noodle with a 58-stroke Chinese character
• Shirataki: The "white waterfall" noodle made almost entirely of water
• Spätzle: Europe's own noodle tradition, the "little sparrows"
• Plus Lo Mein, Dan Dan, Laksa, Naengmyeon, Japchae, and more
Next time you slurp a bowl, you'll know the story behind it.
🍜 Which noodle surprised you the most? Tell us in the comments!
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