Noodles are an important ingredient in oriental cuisines. Noodles originated from china, whence they migrated eastwards to japan and westwards to south Asia. No oriental meal can be complete without noodles. Asian wheat noodles are typically made from low-or moderate - protein flours and are formed not by extrusion but by sheeting and cutting or stretching. The hand-pulled noodles of shanghai (la mian) are a fine example, in which the maker starts with a thick rope of dough, swings, twists and stretches it to an arm’s length, brings the ends together, repeats the process as many as 11 times to make more than 4000 thin noodles. Asian wheat noodles are both elastic and soft, their texture created by their weak gluten and amylopectin - rich starch in the wheat. Salt is an important ingredient in Asian noodles. It tightens the gluten network and stabilizes the starch granules, keeping them intact even as they absorb water and swell. We begin with the meishi white wheat Chinese noodles, ban mian style (Hand cut hakka noodles) - both - broad as well as fine. You may prefer the broad noodles for the ban mian soup and the fine noodles for stir-fry with veggies or meat. The ingredients are wheat flour, salt and water. 

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