It has been documented that Chinese rulers were the first to enjoy noodles. The first noodles were established around AD100 and were made from wheat probably using technology imported from the Middle East.

Traditionally, there are over ten different techniques of noodle-making, including hand-pulled noodles<, knife-sliced noodles, hand-cut noodles and cat-ear shaped noodles.

Noodles are nutritious, can be stored and transported relatively easily, are easy to prepare, and are delicious served hot or cold, stir-fried with egg and condiments or served in soups or a variety of sauces. They are available fresh or packaged and come in various shapes and sizes.

From China, noodles found their way into most cuisines around the world and certainly in this part of Asia. Almost every country that cultivates either rice or wheat has developed a form of pasta or noodle.

In Brunei too, noodles has become a staple in our diets and you will be hard-pressed to find a restaurant menu that does not feature noodles like yellow noodles or mee kuning, thin/flat egg noodles or kolomee, rice vermicelli or bee hoon and rice sticks or kway teow.