In a large wok over the fire, blocks of wavy noodles fry golden in oil as a woman lowers another block in with long chopsticks, and a bamboo rack beside her holds rows of finished noodle cakes.
Soak and eat
Introduction
Factory-made dried noodle products eaten after soaking in hot water or a short boil.
Instant noodles are factory-made dried noodle products that can be eaten after soaking in boiling water or a short cooking. The dough is rested, rolled out and cut, then steamed, and dried into a cake by frying or by hot air. By the way they are dried they fall into two kinds, fried and non-fried. The national standard GB/T 40772-2021 (Instant noodles) covers fried and non-fried instant noodles made mainly from wheat flour, and the food-safety standard GB 17400-2015 (Instant noodles) is in force. In this scheme, instant rice noodles and instant starch vermicelli are also classed here.