Chinese Noodle Ingredients
For over 2000 years, the Chinese have been eating noodles, and the ingredients have remained the same to this day. There are four main types of Chinese noodles and within each type there exists a variety of different shapes and textures. However different in appearance the ingredients of each type remain consistent.
Originating from the north, wheat noodles are the most common type. They consist of only wheat flour and water. Occasionally salt is added if the noodles are intended to be dried.
Traditionally these noodles are made from rice flour, water and salt. However, to modify their texture some modern producers add plant starch.
A mixture of mung bean and tapioca starch is the most common formula for starch or ‘cellophane’ noodles. However, a variety of other plant starches such as arrowroot or pigeonpea can be mixed with water to produce these noodles.
Lye Water Noodles
These noodles are made from wheat flour and lye water. Lye water is a chemical solution that includes one of the following chemicals dissolved in water: sodium carbonate, potassium carbonate, calcium hydroxide or potassium hydroxide.
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