Quick cooking egg noodles, 500g

As a general rule, Chinese egg noodles are made with wheat, although technically other grains could be used as well. The wheat is mixed with salt, eggs, cornstarch, and often oil as well so that it forms a stiff dough. The dough is rolled out and cut into strips of varying widths, depending on the type of egg noodle being made. As a general rule, Chinese egg noodles are quite long, since length symbolizes longevity and good luck. Chinese egg noodles are golden yellow in color and generally found wrapped tightly in a bundle or nest. As a general rule, all Chinese egg noodles are fast cooking, requiring around three minutes for fresh noodles and up to 10 minutes for dried noodles. The noodles are often cooked until they are still slightly chewy, and then drained and dunked in cold water to arrest the cooking process before being tossed so that they will not stick. There are a number of uses for Chinese egg noodles.

Typical values per:	100 g
Energy	1795 kJ / 433 kcal
Fat	15 g
- of which saturated fat	0.0 g
Carbohydrate	75 g
- of which sugars	2 g
Protein	12 g
Salt	0.33 g

WHEAT flour, Water, Salt, EGG yolk powder (2.5%).