While it may (repeat may) be true that the Chinese were the true originators of the noodle, nowadays most food historians treat the noodle-making of the East and that of the West as entirely separate traditions. I think it’s fair to do so, if only because the materials they’re made from and the manner in which they’re consumed are so totally different. Chinese noodles, when they’re not made from rice or soy, are made from extremely soft wheats that give them a very supple texture, so much so that most Far Eastern noodles are consumed in soup. Westerners by comparison, and especially the Italians, make their noodles with hard wheat, which gives them a very firm texture on the plate.
What I find myself wondering is what the noodles of the apparent middlemen, the Arabs, tasted like. For indeed noodles seemed to have been nothing but a passing fancy for them. I’m no expert on Middle Eastern food mind you, but noodles aren’t the first thing I think about when I consider Arab cuisine. If there’s anybody out there who can shed a little light on this subject, by all means send me an email!