These noodles have a yellow color, but it is not the egg, as you might think, but a very alkaline substance that binds to the wheat proteins, making them yellow. The substance is called Jianshui (Kansui in Japanese). It is found 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 are called RAMEN in Japan. The noodles are very fine - 1 mm thick, 2 mm wide and 24 cm long.
Preparation method: keep for 4 minutes in boiling water and drain.
Somen noodles, 400g