Alkaline noodles, or alkali noodles, are a variation of noodles traditional to Chinese cuisine made with a much higher quantity of alkali than usual. The added alkali changes both the flavor and texture of the noodles, making them feel slippery, giving them a yellow color, and making them more elastic than ordinary noodles. Various flours, including all-purpose white flour, bread flour, and semolina flour, can be used to make them, with somewhat varying results.
Facts
Origin RegionPeople's Republic of China 1 Connections
In Cuisine
Source Alkaline noodles (Wikipedia)
Uses Ingredient
Source Alkaline noodles (Wikipedia)
Source Alkaline noodles (Wikipedia)
In the Other Atlases
- Also in Geography Atlas: China, originated there.
Sources
1. Alkaline noodles (Wikidata)
P495 (country of origin): People's Republic of ChinaQuote, P495 (country of origin): People's Republic of China
People's Republic of China
Alkaline noodles (Wikipedia)
- Uses Ingredient: Flour, Infobox main_ingredient field: Durum wheat, flour, alkali
- Uses Ingredient: Durum Wheat, Infobox main_ingredient field: Durum wheat, flour, alkali
In Cuisine: Chinese Cuisine, lead paragraph
Alkaline noodles or alkali noodles (Chinese: 碱面／碱麵; pinyin: jiǎn miàn) are a variation of noodles traditional to Chinese cuisine with a much higher quantity of alkali than usual.
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