Chinese Noodle Ingredients

The preferred method of eating noodles is with chopsticks.

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.

Wheat Noodles

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.

Rice Noodles

Traditionally these noodles are made from rice flour, water and salt. However, to modify their texture some modern producers add plant starch.

Starch Noodles

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.

Egg Noodles

These noodles are made of wheat flour, egg and water.

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.

References

• Journal of Marine Science and Technology: CHARACTERIZATION OF LEGUME STARCHES, Wen-Chieh Sung* and Martha Stone,
• Radio86.com: Chinese ingredients: Noodles, Terhi Mikkolainen,2008