- 4 April, 2006 -

We've got oodles of noodles: udon noodles, soba noodles, rice noodles and egg noodles. If you enjoy slurping noodles, or want to learn more about their history, variety and identification, we've got the facts to make you an official noodle connoisseur. Let's start from the beginning. Last October, archaeologists in China unearthed the world's oldest bowl of noodles, which dates back 4,000 years ago. Marco Polo is believed to have introduced noodles from China to Italy around 1260. Today, noodles are one of the world's most popular foods, and also the main ingredient in some of Doc Chey's most popular menu items. We cook our noodles in giant traditional Chinese woks over an open flame at temperatures reaching over 700 degrees Fahrenheit. This ancient cooking technique makes for the hella-good oversized noodle bowls that Doc Chey's Noodleheads have raved about for nearly a decade. Udon noodles. A wheat-based noodle popular in Japanese cuisine. It's kinda like a thick spaghetti noodle: white, thick, slippery and utterly delicious. Wheat noodles are often called "longevity noodles" because of their association with long life. They are predominantly eaten in northern China, where wheat is the principal crop. Found in: Japanese Teriyaki Udon Soba noodles. A thin Japanese buckwheat noodle with nutty flavor. With a brown-gray color, soba are easy to identify because they are much darker than other noodles. Found in: Japanese Miso Soup, Japanese Spinach Salad, Grilled Salmon Salad, Grilled Salmon in Miso Broth Rice noodles. A flat, thin and stretchy noodle popular in southern China and South-east Asia where not much wheat is grown. Unlike most noodles, which are made from flour, rice noodles are made from whole grain rice. Fine Thai rice noodles are sometimes referred to as vermicelli. Found in: Chinese Black Bean, Pad Thai, Spicy Thai Basil, "Doc's" Lettuce Wrap, Coconut Soup Egg noodles. An archetypal Chinese noodle with a slightly yellow color, rich and firm texture, and a mild eggy flavor. Egg noodles are considered plain noodles. In China, they come in various thickness and are sold fresh or dried. They are predominantly consumed in the east and south of China as enjoyed in both Shanghai and Canton. Found in: Chinese Lo Mein, Thai Peanut Salad, Chinese Chicken Soup NOODLE ENTREES: (your choice of chicken, tofu, beef, shrimp or veggies-only) Japanese Teriyaki Udon ? carrots, bok choy & udon noodles wok-seared in our teriyaki sauce. Chinese Black Bean ? red peppers, bok choy, onions & rice noodles stir fried in black bean sauce. Chinese Lo Mein ? traditional stirfry of cabbage, carrots, onions and egg noodles. Pad Thai ? Doc's take on this classic Thai dish of onions, bok choy, egg, peanuts, sprouts & rice noodles. Spicy Thai Basil ? red peppers, bok choy, onions & rice noodles in spicy Thai sauce.

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