Tag: Noodle texture

According to a 2023 study, rice noodles often have fewer calories and less fat than wheat-based noodles, making them a popular health-conscious choice. But beyond the nutritional stats, many home cooks want to know: are rice noodles a good substitute for ramen?

According to manufacturers and culinary experts, the characteristic springiness and curl of ramen noodles are not accidental. A key ingredient called kansui, combined with specific mechanical processes, is what makes ramen noodles curly.

Authentic Chinese egg noodles, the base for lo mein, are most often made from a specific type of high-protein wheat flour. This ingredient, combined with eggs, is crucial for developing the signature springy and chewy texture that defines the classic dish.

Historically, alkaline water from salt lakes in Inner Mongolia was used to make noodles, giving them a unique texture and flavor. Today, the alkaline powder in noodles, commonly known as kansui, is a key food additive responsible for creating the iconic chewy texture and distinct golden color of ramen.

Historically, alkaline water from salt lakes in Inner Mongolia was used to knead flour, giving noodles a unique texture and color. Today, manufactured alkaline salts like kansui and lye water serve this purpose, defining the springy bite and golden hue of many traditional noodles.

According to culinary experts, the signature chewy and springy texture of classic Cantonese wonton noodles comes from a deliberate chemical process using an alkaline agent. Yes, wonton noodles are alkaline, a key element that distinguishes them from other types of pasta and gives them their unique qualities.

A common misconception is that an acid is used to make noodles, but in reality, many of the world's most prized noodles, such as ramen, get their signature chewy texture from an alkaline agent called *kansui*. This surprising fact reveals a fundamental principle of food chemistry, where an ingredient with a high pH, rather than a low pH, is key to achieving a distinct culinary result.

Historically, alkaline noodles were developed using natural alkaline water from Chinese lakes and specific plant ashes. This ancient practice led to the discovery of the alkaline agent in noodles—known today primarily as kansui—which gives them their signature yellow color, chewy texture, and smooth mouthfeel.