The oldest known noodles ever discovered were found in China and date back 4000 years, discovered virtually fully preserved in a sealed bowl buried beneath sediment. These noodles were not made of wheat but rather from millet, which provides insight into early culinary traditions of the ancient world. These millet based noodles were distinct from future varieties which relied upon wheat, reflecting the grains available in ancient China during the period. This discovery demonstrates the early noodle making techniques which became refined over the coming centuries. By 400 B.C., noodles existed across Asia, likely produced by mixing flour and water into a dough. In comparison to the noodles from 400 B.C., which were likely produced using wheat or other grains and kneaded into dough, the 4000 year old noodles appeared to have been hand pulled and stretched into thin strands rather than being cut. By 400 B.C., more structured noodle cutting methods had emerged, allowing for different regional styles and preparations of noodles to develop (e.g. Lamian which is a hand pulled noodle still popular during the modern day, Dao Xiao Mian which is shaved directly from a block of dough, Biang Biang Mian which is known for its wide belt like shape etc.). These discoveries highlight not only the ingenuity of early civilizations but also the evolution of food production and technologies to produce said food. The shift from millet based noodles to flour based dough reflects advancements in milling, agricultural practices, and culinary techniques, demonstrating how food has continuously adapted over time to the resources available to local populations