dough is rested, then rolled out to about 3
mm thick and rested again, then cut into
fine noodles. The noodles are cooked fresh,
and when done, are washed and firmed in a
container of ice water, drained, and served
either in a hot broth or cold, accompanied
by a dipping sauce.Chinese Wheat Noodles
and Dumplings
White and Yellow Noodles Salted white
noodles arose in northern China and are now
most widely known in their Japanese version,
udon (below). Yellow noodles, which are
made with alkaline salts, appear to have
originated in southeast China sometime
before 1600, and then spread with Chinese
migrants to Indonesia, Malaysia, and
Thailand. The yellowness of the traditional
noodles (modern ones are sometimes colored
with egg yolks) is caused by phenolic
compounds in the flour called flavones, which