Noodles are more than just delicious food. They are symbols of longevity, prosperity and peace.
NIU’s Nutrition Services partnered with the Asian American Resource Center (AARC) to host a test kitchen for people to cook noodle dishes for the Lunar New Year on Monday in Wirtz Hall.
There were four stations, one for each dish, with the selections including countries like Burma, Vietnam, China and Korea.
There was Rakhine Moti from Burma, which highlighted a pungent and fishy taste mixed with spice and seafood. The Vietnamese dish bun cha offers various ingredients, but typically includes grilled pork slices, grilled pork patties with vegetables and dipping broths.
Lo mein, a hand-pulled noodle dish from China, can be traced back to the Han Dynasty. Korea’s Gochujang is a chili paste typically used as a marinade, dressing, glaze and dipping sauce.
Michelle Bringas, the director of the Asian American Resource Center, commented on the cuisines coming together and described them as special.
“It’s a great way to bring people together,” Bringas said. “The food was able to unite everyone who cooked it into trying everyone else’s dishes.”
One of those people was Jazmine Link, a sophomore English major. She always wanted to cook but didn’t want to spend money. Since she lives in a residence hall, she is unable to regularly cook.
The experience was very warm, welcoming and people were having fun. Students could bring the food they made home in to-go boxes.
Cassidy Neubaum, a second-year graduate student majoring in nutrition and dietetics, said the test kitchen was a success.
“The goal was to learn,” Neubaum said. “People did learn from the event as it provided recipes and ways for people to connect.”