Asian noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed in northern Asia and rice noodles being more typical of southern Asia. Egg, lye, and cereal may also be added to noodles made from wheat flour in order to give the noodles a different colour or flavor. Arrowroot or tapioca starch are sometimes added to the flour mixture in low quantities to change the texture and tenderness of the noodles' strands.
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in section "Vermicelli"
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