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Arishta: Armenian thick noodles made from wheat, salt and water combined into stiff dough. Bakmi: Indonesian Chinese yellow wheat noodles with egg and meat, usually pork. The Chinese word bak (肉), which means "meat" (or more specifically pork), is the vernacular pronunciation in Hokkien, but not in Teochew (which pronounced it as nek ...
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.
Ingredients to make pasta dough include semolina flour, egg, salt and water. Flour is first mounded on a flat surface and then a well in the pile of flour is created. Egg is then poured into the well and a fork is used to mix the egg and flour. [48] There are a variety of ways to shape the sheets of pasta depending on the type required.
Traditional versions of banmian use egg noodles that are simply a blend of egg, flour, water and salt that is kneaded and then formed into noodles. However, the modern day banmian is mainly made by using a pasta maker which cuts noodles in all sizes. The base of the soup can be water, but is more commonly a type of fish stock. Normal fish stock ...
Yi mein or yimian is a variety of flat Cantonese egg noodles made from wheat flour.They are known for their golden brown color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the lye water used in making the dough, which is then fried and dried into flat patty-like dried bricks.
The term may refer to the noodles themselves, or the prepared dish made with them. Kesme is traditionally a homemade dish, and not often found at restaurants or cafés. In Turkey, kesme is also known as "erişte", and eaten generally in winter. [2] It is made from flour, egg, water, salt and milk.
Pho noodles are clear, tender, and made with white rice flour. Ramen noodles are yellow, bouncy, and made with wheat flour. Pho has a clearer and lighter soup than ramen.
It has noodles (flat rice noodles, egg noodles or lye water-soaked noodles) in a beef broth with beef strips, topped with thick gravy-like sauce, scallions and garlic, and served with a hard boiled egg. Lomi – a noodle soup that uses egg noodles soaked in lye water, in a thick broth. [8] The lye-soaked noodles add a distinct aftertaste to the ...