0 goods) - € 0.00
Cart is empty!
These noodles have a yellow color, but are not given by the egg, as it might seem, but a very alkaline substance which, when bound to wheat protein, makes them yellow. The substance is called Jianshui (in Japanese Kansui). It is located in the waters of the Chinese area and is mixed with wheat, giving the dough compactness and elasticity and making these noodles unique. Noodles with Jianshui in Japan are called RAMEN.
The noodles are very fine - 1 mm thick, 2 mm wide and 24 cm long.
Method of preparation: keep in boiling water for 4 minutes and drain.