Noodles
How should the consistency of ramen noodles be described?
Ramen
Most noodles are made from four basic ingredients: wheat flour, salt, water, and "kansui", which is essentially a type of alkaline mineral water, containing sodium carbonate and usually potassium carbonate, as well as sometimes a small amount of phosphoric acid. Originally, "kansui" was named after the water from Inner Mongolia's Lake Kan which contained large amounts of these minerals and was said to be perfect for making these noodles. Making noodles with "kansui" lends them a yellowish hue as well as a firm texture. Eggs may also be substituted for "kansui". Some noodles are made with neither eggs nor "kansui" and should only be used for yakisoba. Ramen comes in various shapes and lengths. It may be thick, thin, or even ribbon-like, as well as straight or wrinkled.