nouillen.
/ˈnuːi/, U.S. /ˈnui/ Cookery.
= noodle n.2
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the world > food and drink > food > dishes and prepared food > noodle > [noun]
noodle1779
nouille1845
lokshen1884
pancit1912
1845 E. Acton Mod. Cookery i. 6 To Make Nouilles;..Wet, with the yolks of four eggs, as much fine, dry, and sifted flour as will make them into a firm but very smooth paste.
1845 E. Acton Mod. Cookery i. 13 Make into nouille paste the yolks of four fresh eggs.
1877 E. S. Dallas Kettner's Bk. of Table 436 There are a dozen sorts of Italian Paste—vermicelli, macaroni, nouilles, lasagnes, and the rest.
1892 Encycl. Pract. Cookery I. 281/1 Cannelone..are composed chiefly of nouille paste in the shape of small pipes.
1938 Times Lit. Suppl. 9 July p. iii/1 Excursions to Soho to buy the authentic nouilles and the right kind of cheeses.
1960 Good Housek. Cookery Bk. (rev. ed.) 266/1 (heading) Noodles (Nouilles).
1990 Restaurant Hospitality (Nexis) Dec. 52 Small round pieces of beef tenderloin or lamb; also, hazel shaped or colored Nouilles.
This entry has been updated (OED Third Edition, December 2003; most recently modified version published online March 2022).
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n.1845