Noodles can be eaten hot or cold, steamed, stir-fried or deep-fried, boiled or even in a soup. Health-wise, noodles are an excellent source of protein. Besides being low in calories, they are very high in complex carbohydrates.

Nearly all cultures have at least one noodle dish, from the German Spaetzle (noodles with egg) to the Jewish Kreplachs (noodle pastries filled with meat and spices), to our Indian seviyan. But it’s only the Italians who rival the Chinese for the title of the people most devoted to noodles.

The Chinese have been eating noodles for 5,000 years now. Some say that the Italians first tasted pasta when Marco Polo returned from China with a host of exotic items including noodles!

Chinese noodles or ‘mien’, fall into three categories. The most common are wheat flour noodles, made with or without eggs. Rice noodles are made from rice flour, water, and salt and can be thick or thin. Rice noodles should be soaked in hot water for 20 minutes before use. Cellophane noodles are clear and made from ground moong bean paste. Before using, soak in hot water. These go well in soups and stir-fries, and when deep-fried, they become crispy.

Chicken chowmien

Ingredients: 500gm boneless chicken breast, cut in thin strips; 1 tbs soy sauce; salt; 1 tbs dry sherry; 1 tbs cornstarch; 500gm cooked thin egg noodles; 11/2 cups chicken stock; 1tbs minced ginger; 1/2 cup sliced onions; 3 large dried Chinese mushrooms, soaked and thinly sliced; 2 cups sliced green onions; 2 tsp sesame oil; 3 cups bean sprouts

Method: Mix chicken and marinade ingredients (soy sauce, salt, pepper, sherry and cornstarch), and set aside. Blanch noodles in boiling water for 1 minute. Drain and cool. Fluff up noodles to allow drying. When dried, spread them loosely on large cookie sheet lined with aluminum foil. Heat grill to medium-high. Grill noodles for about 5 mins on each side till crisped but not burned. Keep warm. Heat wok over high heat, add stock and bring to boil. Add ginger, onions, mushrooms. Cook for 1 min. Add chicken. Cook for 2 mins. Stock should thicken. Add green onions, sesame oil and mix. Remove from heat. Add sprouts. Pour chicken mix over noodles and serve.