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I just bought some 1/4" wide ("Medium Oriental Dried Noodle", 5 lb. box) Chinese Noodles, the kind you have to cook for only 3 minutes or so. The only ingredients are "wheat flour" and water.


Can anyone here tell me why Oriental noodles are so very, very white whereas the equivalent western product is yellowish even when it doesn't contain any eggs?  And why does it need to be cooked longer?


Also, the Chinese noodles have a nice, slippery, slimy feel to them, making them nice to put into soup.  Are they maybe not telling us what all the ingredients are?  Could the flour be super-bleached? Do you know if the regular locally made noodles are from a different type of flour or what?