NOODLES VERSUS PASTA!

NOODLES VERSUS PASTA!

In a Chinese restaurant around the corner, not so far away from where you are, a noodle maker perfects his art of making handmade noodles.

For years now, he has persevered to find the right thickness, the right texture and the right flavour for his strips of culinary brilliance. Just across the road from him, the chef of an Italian ristorante whistles to the tune of “That’s Amore”, while rhythmically sprinkling flour on strips of kneaded dough strewn across his wooden preparation board.

In a moment of sheer coincidence, the noodle and pasta masters look up through the glass windows of their restaurants and cast a taunting gaze at each other, and in their respective minds is a certainty that, while similar, their own versions of “noodles” will obliterate the other’s in a food war… however strange that may be.

But then you have to wonder, are Italian pasta and Chinese noodles all that different? We compare some of the more common ones found around here.

ROUND ONE = PAN MEIN vs FETTUCINE

Pan Mein is generally prepared in 2 styles – a thicker, wider, peeled version and a thinner, more consistent cut version; the latter shares the resemblance to the egg and flour-made Fettucine. Both Pan Mee and Fettuccine share significant similarities in terms of texture, size and presentation, although Pan Mee is served both dry and in soup, while Fettuccine is almost always served dry with a sauce.

More here: http://en.wikipedia.org/wiki/Fettuccine

ROUND TWO = YELLOW NOODLES VS SPAGHETTI

Perhaps one of the most commonly available Chinese noodles around is the wheat-made yellow mee, aptly called “mein”. In the world of Chinese noodles, these are generic as anything else. It looks, from almost every angle, like a yellower version of the equally common Spaghetti. Both are chewy, have rich texture and can be served with almost any type of sauce or method of preparation in their respective cuisine styles.

More here: http://en.wikipedia.org/wiki/Spaghetti

ROUND THREE = BEE HOON vs ANGEL HAIR PASTA

Bee Hoon or Mai Fun or Vermicelli as its known in English, is a thin, rice-made type of noodle that is equivalent to the Italian Angel Hair Pasta – a much thinner version of spaghetti that’s also known as “Capellini D’Angelo”. However, the commonalities between Bee Hoon and Angel Hair Pasta stop at its appearance, as both are used in contrasting types of preparations - Bee Hoon is often stir friend, served in soup or even in salads and Capellini is, almost always, served in a light accompanying sauce.

More here: http://en.wikipedia.org/wiki/Capellini

ROUND FOUR = WANTONS vs RAVIOLI

So it is arguable whether or not Wanton – a filling-wrapped, dumpling-like dish – is valid as a type of “noodle”. We’ll include it anyway considering that Ravioli is, in essence, a square-shaped Italian dumpling. Wantons and dumplings have contrasting contents – wanton with prawn or pork with vegetables; served fried or boiled in soup; and ravioli with cheese and meat fillings accompanied by a sauce. Different they may be, but they’re both really good to eat! Ignore the “other” meaning of “wanton” please.

More here: http://en.wikipedia.org/wiki/Ravioli

Stay tuned, as we will bring you more about the relentless battle between NOODLES & PASTA.

To be continued… :)