Put That Noodle To Use! Trivia Quiz

Pho is a traditional Vietnamese noodle soup that originated in the early 20th century in northern Vietnam, particularly around Hanoi. It is a flavorful and aromatic dish, made with a base of clear broth, usually beef or chicken, that is simmered for hours with a variety of spices like star anise, cinnamon, cloves, and cardamom.

The soup is served over flat rice noodles and typically includes thinly sliced beef or chicken, fresh herbs like cilantro and basil, bean sprouts, lime wedges, and chili peppers.

Cacio e pepe dates back to ancient Roman times. The name "cacio e pepe" translates to "cheese and pepper," which are the main ingredients of this simple yet flavorful dish. It consists of pasta, traditionally tonnarelli or spaghetti, tossed with freshly ground black pepper and Pecorino Romano cheese, a hard and salty sheep's milk cheese.

The heat from the cooked pasta helps to melt the cheese, creating a creamy, peppery sauce that clings to the noodles.

Laksa is a spicy and flavorful noodle soup that comes from Southeast Asia, particularly Malaysia, Singapore, and Indonesia. This dish reflects a fusion of Chinese and Malay culinary traditions, influenced by the Peranakan culture. There are several variations of laksa, but the two most common types are curry laksa and asam laksa. Curry laksa features a rich, coconut milk-based broth infused with curry spices, while asam laksa has a tangy, tamarind-based fish broth. Key ingredients typically include rice noodles or egg noodles, shrimp, chicken, or fish, tofu puffs, bean sprouts, and hard-boiled eggs, all garnished with fresh herbs like cilantro or Vietnamese mint.

Käsespätzle is a traditional German noodle dish that originates from the regions of Swabia in southern Germany, as well as parts of Austria and Switzerland. Often referred to as the German version of macaroni and cheese, Käsespätzle is made from a type of soft egg noodle called "Spätzle," which is created by mixing flour, eggs, water, and salt into a dough and then pressing it through a special tool to form small, irregularly shaped noodles.

These noodles are then layered with grated cheese, typically Emmental or Gruyère, and baked until the cheese is melted and bubbly.

The dish is often topped with crispy fried onions and garnished with chives.

Japchae is a popular Korean noodle dish that originated in the 17th century during the Joseon dynasty, traditionally served as a royal delicacy. The dish's name translates to "mixed vegetables," and it features chewy, slightly transparent noodles made from sweet potato starch, known as dangmyeon. Japchae is typically stir-fried with a variety of colorful vegetables such as carrots, spinach, bell peppers, and mushrooms, along with thinly sliced beef or other proteins like chicken, fish cake, or tofu.

The dish is seasoned with soy sauce, sesame oil, garlic, and a touch of sugar.

Goulash is a hearty and flavorful dish with origins in Hungary, where it is considered a national dish and dates back to medieval times. Originally prepared by Hungarian shepherds, or "gulyás," it was a simple stew made with meat and seasoned with paprika, which gives goulash its distinctive red color and rich flavor.

While goulash can be served as a soup or stew, the noodle version typically includes egg noodles or dumplings known as "csipetke," which are added to the thick, paprika-infused broth.

The dish features tender chunks of beef or pork, along with onions, tomatoes, bell peppers, potatoes, and sometimes carrots.

Udon is a traditional Japanese noodle dish known for its thick, chewy noodles made from wheat flour, water, and salt. The dish is believed to have originated in Japan over a thousand years ago, with some records suggesting it was introduced by a Japanese monk who brought back noodle-making techniques from China. Udon can be served in various ways, but it is most commonly enjoyed in a hot, clear broth made from dashi (a stock made from dried fish and seaweed), soy sauce, and mirin. Udon is often topped with ingredients like sliced scallions, tempura, tofu, kamaboko (fish cake), and various vegetables.

Fideuà is a traditional Spanish noodle dish that originates from the coastal region of Valencia, particularly the town of Gandia. It was created by fishermen in the early 20th century as a variation of paella, substituting short, thin noodles called fideos for rice.

The dish is typically made with seafood such as squid, shrimp, clams, and mussels, cooked in a rich broth made from fish stock, tomatoes, onions, garlic, and saffron. Fideuà is prepared in a wide, shallow pan similar to paella, allowing the noodles to absorb the flavors of the broth while becoming crispy on the edges.

Chow mein finds its origins in the northern regions of China, where the name translates to "stir-fried noodles." The dish has a long history, believed to have been introduced to the West by Chinese immigrants in the 19th century, and has since become a staple in Chinese cuisine worldwide. Chow mein consists of thin egg noodles that are either stir-fried until crispy or soft, depending on regional and personal preferences.

The noodles are typically tossed with a variety of ingredients, including sliced chicken, beef, pork, or shrimp, as well as vegetables like bell peppers, cabbage, bean sprouts, and carrots.

Thukpa is a hearty noodle soup that originates from the Himalayan regions of Tibet, Nepal, and Bhutan, and it has also become popular in the northeastern parts of India, particularly in Sikkim and Arunachal Pradesh. Thukpa typically consists of wheat or rice noodles served in a hot, savory broth made from chicken, beef, or vegetables, seasoned with ingredients like garlic, ginger, tomatoes, and chili peppers.

The soup includes a variety of vegetables such as spinach, cabbage, carrots, and bell peppers, along with proteins like chicken, yak meat, or tofu.

Chicken noodle soup is a classic comfort dish with roots in many culinary traditions around the world, particularly in European and American cuisine. Its exact origins are hard to pinpoint, but variations of chicken soup have been prepared for centuries, often associated with home remedies for colds and other illnesses due to its warm, soothing qualities.

The soup typically consists of a clear broth made by simmering chicken bones and meat with aromatics like onions, carrots, celery, and garlic. Egg noodles or pasta are added to the broth along with pieces of cooked chicken, and the soup is seasoned with herbs such as parsley, thyme, and bay leaves, as well as salt and pepper.

Pad thai dates back to the mid-20th century, when it was promoted by the Thai government as a national dish to foster a sense of identity and promote rice noodles during a period of economic hardship. It typically features flat rice noodles stir-fried with a combination of ingredients, including shrimp, chicken, or tofu, along with scrambled eggs, bean sprouts, and scallions.

The dish is flavored with a balance of sweet, sour, salty, and spicy elements, by using ingredients such as tamarind paste, fish sauce, sugar, and chili peppers.

It is typically garnished with crushed peanuts, fresh lime wedges, and cilantro.