Wheat Noodles

• Originating from the north, wheat noodles are the most common type. They consist of only wheat flour and water. Occasionally salt is added if the noodles are intended to be dried.

Rice Noodles

• Traditionally these noodles are made from rice flour, water and salt. However, to modify their texture some modern producers add plant starch.

Starch Noodles

• A mixture of mung bean and tapioca starch is the most common formula for starch or 'cellophane' noodles. However, a variety of other plant starches such as arrowroot or pigeonpea can be mixed with water to produce these noodles.

Egg Noodles

• These noodles are made of wheat flour, egg and water.

Lye Water Noodles

• These noodles are made from wheat flour and lye water. Lye water is a chemical solution that includes one of the following chemicals dissolved in water: sodium carbonate, potassium carbonate, calcium hydroxide or potassium hydroxide.