Disclosure: Thank you to CropLife Canada for supporting this blog post so I can continue to do the work of bringing the latest evidence on nutrition and food science to you. All opinions are my own and are genuine.

 

When you take the first delicious bite of noodles, do you ever stop to think about the science and technology used to create this globally loved food staple? A major culinary innovation dating back about 4000 years ago in China, noodles derived from wheat have come a long way. Today, the wheat we cultivate is far different from what was produced by our ancestors. Over thousands of years farmers and plant breeders have continuously improved wheat to make it more productive, resilient, and nutritious, helping to create the noodles you know and love. As an Asian registered dietitian, let me walk you through some of the great technological innovations that have improved the noodles important to my family’s table and enjoyed by so many around the world!

 

The Green Revolution, improving wheat technology to feed billions

During the mid-20th century, significant technological advancements were made in agriculture that led to dramatic increases in wheat crop yields. Norman Borlaug, an American agronomist is credited for being the “father of Green Revolution” where major technological changes resulted in high yielding varieties (HYVs) of wheat. 

Plant scientists figured out how to take certain traits from the wheat plant and breed them to create high yielding varieties. These HYVs required less resources such as fertilizers, pesticides and water which resulted in more plentiful crops, leading to more wheat products such as wheat noodles.  

This agricultural innovation, produced by Borlaug in Mexico then was shared internationally to help countries produce more wheat to help address food insecurity around the globe. India’s wheat production for example increased from 10 million tons in the 1960s to 73 million in 2006. The Green Revolution was a period of agricultural innovation that changed crop production to help feed a rapidly growing world population.

 

Gene editing, bringing you BETTER quality noodles

While improvements in wheat have been the result of traditional plant breeding by those earlier farmers and plant breeders, gene editing is a new tool in the plant breeders tool box that helps them to make precise changes to a plant’s genetic code—enhancing desirable qualities and removing undesirable ones. 

In wheat, using a gene editing innovation known as CRISPR-Cas9, scientists can edit the genes responsible for glutenin and gliadin (the amino acids that combine to create gluten) to create a higher quality dough with better elasticity. This produces noodles with a chewier texture and less breakage.

 

Improved nutrition!

As a dietitian, this is my favourite part. While still in the research phase, plant scientists are working on gene editing to reduce the receptors in alpha-gliadins (one of the proteins in gluten) that causes people with gluten sensitivity to react to them. Gene editing technology is also being used to create higher protein and higher fibre wheat. These innovations have the potential to help millions of people improve their diets and live healthier everyday.

 

Better wheat production = More sustainable food

Ongoing research means we can see more targeted applications of gene editing that will result in more sustainable wheat production, which also creates a more affordable supply of staple foods, like noodles.

Gene editing can help create wheat varieties more resilient to diseases and pests, ensuring a consistent supply of high quality product. Plant technology can also mitigate the impacts of climate change by creating varieties more resilient to drought and heat. 

Modern science and gene editing have the potential to revolutionize  wheat—and the noodles we love—by making it more nutritious, resilient, and sustainable. With these innovations, enjoying a bowl of noodles can be both delicious and smart for your health and the planet.

 

Recipe: How to Balance Your Noodle Bowl

The trick to a nutritious noodle bowl is to ensure a balance of foods: wheat noodles, vegetables, protein and sauce. Note the ratio of vegetables to wheat noodles, and now the bowl is balanced with protein. Wheat noodles made from refined wheat flour, whether imported or made in Canada, are required to be fortified with iron and b-vitamins. The quantities of ingredients are balanced to help ensure you get fibre, protein and carbohydrates to ensure balanced blood sugars and fuel for the day!

Below is an image to show you how to balance your noodle bowl. Normally, Canada’s Food Guide recommends a balanced plate. But as an Asian dietitian, I understand that not everyone eats on plates – which is why I made this noodle bowl to help you visualize how to balance it.

Did you make this recipe? Post your recipe and tag @michellejaelin to share your creation! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and YouTube.

 

Other healthy Asian food recipes you might enjoy: 

Quinoa Rice

Barley Fried Rice

Mason Jar Ramen