March celebrates National Pasta Month, and while Italian dishes and restaurants may have just bombarded your mind, pasta “mian” actually originated in central China. In 2005 at Lajia, a Bronze Age archaeological site, a 4,000-year-old preserved bowl of pasta was unearthed. It was determined that those long, thin stranded noodles were made from millet. Society would later transition to the traditionally used rice or wheat we know today.
Asian noodles are cooked by boiling, stir-frying, or deep-frying. Trade routes throughout the continent allowed each country to develop its own unique style, using different types of flour and flavorings which eventually spread worldwide and became an essential part of the cuisine in many countries. Whether you prefer a comforting bowl of ramen or a refreshing vermicelli salad, there is a noodle dish for everyone to enjoy. We have compiled a list of some of our local favorites to kick off the month. We invite you to grab a plate and eat a piece of history.
2917 W Mississippi Ave, Denver, CO 80219
Thin, rice-based, transparent and delicate in texture that are commonly used in salads, soups, and stir-fries.
Meta Asian Kitchen
1526 Blake St, Denver, CO 80202
Made with wheat flour, eggs, and water, they are typically thin and have a slightly yellow color due to the addition of eggs.
Hong Kong Station
6878 S Yosemite St, Centennial, CO 80112
Identifiable as thick flat rice noodles, they are often paired with meat and vegetables, and are a popular ingredient in dishes such as chow funs and Singapore-style noodles.
3500 Larimer St, Denver, CO 80205
The name “lo mein” literally means “tossed noodles” in Cantonese, which refers to the cooking process of tossing the cooked noodles in the wok with the other ingredients such as bok choy, carrots, mushrooms, soy sauce, oyster sauce, and hoisin sauce.
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