What do you think Noodles are made??

Types of Noodles by ingrediet: Egg noodles are usually made of a mixture of egg and wheat flour.. Asian egg noodles, also known as ba mee in Thai, are common throughout China and South-East Asia.. Pasta - Italian egg noodles .. Reshteh - Middle Eastern egg noodles .. Wheat noodles :; Mee pok - flat, yellow Chinese noodles, popular in South East Asia Lamian - hand pulled Chinese noodles Chuka men - Japanese for "Chinese noodles", used for ramen, chanpon and yakisoba Udon - thick Japanese wheat noodles Somen - very thin Japanese wheat noodles Rice noodles : Rice vermicelli - thin rice noodles, also known as mifen or been hoon or sen mee Flat rice noodles, also known as héfen or ho fun, kway teowor sen yai Mung bean or potato starch Cellophane noodles, also known as glass noodles, or bean vermicelli. fensi in Chinese, harusame in Japanese, wun sen in Thai. Buckwheat Soba - Japanese buckwheat noodles Naengmyon - Korean noodles made of buckwheat and sweet potato starch. Slightly chewier than Soba..

Types of noodles by ingredient Wide, uncooked egg noodlesEgg noodles are usually made of a mixture of egg and wheat flour Asian egg noodles, also known as ba mee (??????) in Thai, are common throughout China and South-East Asia. Pasta - Italian egg noodles Reshteh - Middle Eastern egg noodles Wheat noodles Mee pok (??)- flat, yellow Chinese noodles, popular in South East Asia Lamian (??)- hand pulled Chinese noodles Chuka men (???)- Japanese for "Chinese noodles", used for ramen, chanpon and yakisoba Udon(???) - thick Japanese wheat noodles Somen(????) - very thin Japanese wheat noodles Rice noodles Rice vermicelli - thin rice noodles, also known as mifen or been hoon(??) or sen mee (????????) Flat rice noodles, also known as héfen or ho fun(??), kway teowor sen yai (????????) Mung bean or potato starch Cellophane noodles, also known as glass noodles, or bean vermicelli. fensi(??) in Chinese, harusame(??) in Japanese, wun sen (????????) in Thai. Buckwheat Soba(??) - Japanese buckwheat noodles Naengmyon - Korean noodles made of buckwheat and sweet potato starch. Slightly chewier than soba. http://www.wikipedia.org greetings. : )

they are made up of wheat

Noodles aren't hard to make, I make mine lots of times. They are made of flour, egg, milk (or water) and salt. It gets mixed to a consistency kind of like bread dough. You then roll it out with a rolling pin until it's very thin. (Elbows and that kind of macaroni shapes are put through a pasta machine to get the shape) After the noodles have been cut, or forced through the machine, they are left to dry. When they're hard, they can be stored for later use. When you cook them in boiling water, they cook and get to a soft consistency so they're edible. The spinach, squash, etc that they add to the noodles are put in when they're first mixed into their doughy form. Noodles aren't hard to make; they are time consuming, but homemade are delicious!

they are not to made

I think they're(common noodles) made of the same thing bread is... Aren't they? I know they have ALOT of carbohydrates just like bread and they go through a common process.

flour

Types of Noodles by ingrediet:Egg noodles are usually made of a mixture of egg and wheat flour.. Asian egg noodles, also known as ba mee in Thai, are common throughout China and South-East Asia.. Pasta - Italian egg noodles .. Reshteh - Middle Eastern egg noodles .. Wheat noodles:;Mee pok - flat, yellow Chinese noodles, popular in South East Asia Lamian - hand pulled Chinese noodles Chuka men - Japanese for "Chinese noodles", used for ramen, chanpon and yakisoba Udon - thick Japanese wheat noodles Somen - very thin Japanese wheat noodles Rice noodles: Rice vermicelli - thin rice noodles, also known as mifen or been hoon or sen mee Flat rice noodles, also known as héfen or ho fun, kway teowor sen yai Mung bean or potato starch Cellophane noodles, also known as glass noodles, or bean vermicelli. fensi in Chinese, harusame in Japanese, wun sen in Thai. Buckwheat Soba - Japanese buckwheat noodles Naengmyon - Korean noodles made of buckwheat and sweet potato starch. Slightly chewier than Soba..