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Cellophane noodles, or fensi (traditional Chinese: 粉絲; simplified Chinese: 粉丝; pinyin: fěnsī; lit. 'flour thread'), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water.
Chilk naengmyeon (칡 냉면): Korean noodles made of starch from kudzu root, known as kuzuko in Japanese, chewy and semitransparent. Shirataki noodles (しらたき): Japanese noodles made of konjac (devil's tongue). Kelp noodles, made from seaweed. Mie jagung, Indonesian noodles made from corn starch. Mie sagu, Indonesian noodles made from sagu.
The dough for noodles made from wheat flour is typically made from wheat flour, salt, and water, with the addition of eggs or lye depending on the desired texture and taste of the noodles. Rice or other starch-based noodles are typically made with only the starch or rice flour and water.
Instant noodles require wheat flour with high protein content to ensure noodle strands are broken during processing, [17] resulting in more viscoelastic noodle dough and thus more elastic noodles. Furthermore, potato starch, a key ingredient in instant noodles, has the important characteristics of low gelatinization temperature, high viscosity ...
Naengmyeon [2] (냉면, in South Korea) or raengmyŏn (랭면, in North Korea) is a noodle dish of northern Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, memil), potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (칡, chik).
This is a list of notable types of noodles. A separate list is available for noodle dishes. ... Mie jagung – made from corn starch. Mie sagu – made from sago starch.
Starch or amylum is a polymeric carbohydrate consisting of numerous ... custards, soups, sauces, gravies, pie fillings, and salad dressings, and to make noodles and ...
Harusame are glass noodles made from potato starch. These type of noodles are commonly used in hotpot dishes and salads, and used to create Japanese adaptations of Korean and Chinese noodle dishes. [8] Harusame dishes include harusame salad, which