Other Noodle Varieties

Origin

Couscous originated in North Africa, specifically in the Maghreb region (Morocco, Algeria, Tunisia, Libya, and Mauritania) as early as the 7th century. The name comes from the Berber word "seksu," meaning "well rolled" or "rounded." Traditionally, couscous was hand-rolled by Berber women and was a staple food for nomadic peoples due to its long shelf life. It spread throughout the Mediterranean region through trade and migration, becoming particularly popular in France due to colonial ties with North Africa.

How to Make Couscous

Traditional couscous is made from semolina (coarsely ground durum wheat) that is sprinkled with water and rolled by hand until it forms tiny granules.

1. Sprinkle semolina with salted water
2. Roll and rub the mixture between your hands to form small pellets
3. Sift to separate different sizes
4. Repeat the process with the larger pieces
5. Steam the granules in a couscoussier (special double-chambered pot)
6. Fluff with a fork and steam again
7. Repeat steaming 2-3 times until fully cooked

Modern, pre-packaged couscous is much simpler to prepare:

1. Bring water or broth to a boil (1:1 ratio of liquid to couscous)
2. Add couscous and a bit of oil or butter
3. Remove from heat, cover, and let stand for 5 minutes
4. Fluff with a fork before serving

Storage

Dry, uncooked couscous can be stored in an airtight container in a cool, dry place for up to 2 years. Cooked couscous should be refrigerated in an airtight container and consumed within 3-4 days. Couscous can also be frozen for up to 3 months. To reheat, add a little water or broth and microwave or steam until heated through, then fluff with a fork.

Origin

Shirataki noodles originated in Japan over 2,000 years ago. The name "shirataki" means "white waterfall," describing their translucent appearance. Unlike most noodles, shirataki are not made from grain but from the konjac yam (also called devil's tongue or elephant yam). They became popular in Western countries in the early 2000s as a low-carb, low-calorie alternative to traditional pasta and noodles.

How to Make Shirataki Noodles

Shirataki noodles are made from the konjac yam, which is processed into a flour called glucomannan, a water-soluble dietary fiber.

1. Konjac yam is dried and ground into glucomannan flour
2. The flour is mixed with water and a small amount of lime water (calcium hydroxide)
3. This mixture forms a gelatinous substance
4. The gel is pushed through small holes into boiling water, forming noodles
5. The noodles are cooled, rinsed, and packaged in water

Most people purchase pre-made shirataki noodles rather than making them at home due to the specialized ingredients and equipment required.

Storage

Unopened packages of shirataki noodles can be stored in the refrigerator for up to a year (check the expiration date). Once opened, the noodles should be kept in fresh water in an airtight container in the refrigerator and used within 2-3 days. Shirataki noodles should not be frozen as it can damage their unique texture. Before cooking, rinse thoroughly under cold water to remove their characteristic fishy odor.

Origin

Kelp noodles are a relatively modern creation, though seaweed has been consumed for thousands of years in coastal Asian countries. These noodles were developed as a low-calorie, mineral-rich alternative to traditional noodles. They gained popularity in the early 2000s with the rise of raw food, paleo, and keto diets due to their minimal processing, low carbohydrate content, and rich mineral profile from the sea vegetables.

How to Make Kelp Noodles

Kelp noodles are made from kelp (a brown seaweed), sodium alginate (a salt extracted from brown seaweed), and water.

1. Raw kelp is harvested and cleaned
2. The kelp is processed to extract its components
3. Sodium alginate is added to help form the noodle structure
4. The mixture is formed into noodles
5. The noodles are rinsed and packaged

Kelp noodles are typically purchased pre-made rather than prepared at home. Before using, they should be rinsed thoroughly and can be softened by soaking in water with lemon juice for 10-30 minutes.

Storage

Unopened packages of kelp noodles can be stored at room temperature or in the refrigerator for up to a year (check the expiration date). Once opened, kelp noodles should be kept in water in an airtight container in the refrigerator and used within 3-5 days. They can develop a stronger seaweed flavor over time, so it's best to use them as fresh as possible.

Origin

Sweet potato noodles, known as "dangmyeon" in Korean cuisine, have been a staple in Korea since the Joseon Dynasty (1392-1897). They're made from sweet potato starch rather than the actual vegetable. These noodles are the key ingredient in the popular Korean dish japchae. In recent years, they've gained international popularity as a gluten-free alternative to wheat-based noodles.

How to Make Sweet Potato Noodles

Sweet potato noodles are made from sweet potato starch and water.

1. Sweet potatoes are processed to extract their starch
2. The starch is mixed with water to form a dough
3. The dough is pushed through small holes into boiling water
4. The noodles are cooked briefly, then cooled and dried

To prepare dried sweet potato noodles for cooking:

1. Soak in warm water for 15-20 minutes until pliable
2. Boil for 3-5 minutes until chewy but tender
3. Rinse in cold water to stop cooking and remove excess starch
4. Drain well before adding to dishes

Storage

Dried sweet potato noodles can be stored in an airtight container in a cool, dry place for up to 2 years. Cooked noodles should be refrigerated and consumed within 3-4 days. They can be reheated by briefly immersing in hot water or stir-frying. Cooked sweet potato noodles can also be frozen for up to 2 months, though the texture may become slightly softer after thawing.