ABSTRACT
Boiled noodles are essentially fresh noodles that have been partially boiled for 1-2 min until there is only a fine core of dough in the center, surrounded by cooked or gelatinized dough. It is then reboiled prior to consumption, during which time the cooked zone extends to the center (Moss, 1982). They are popular in China, Japan, Singapore, Malaysia, and Indonesia. Hokkien noodles are alkaline noodles that are essentially sold as boiled noodles. After boiling, the noodles are withdrawn from the boiling water, rinsed in cool water, allowed to drain, and finally oiled and sold in plastic bags (Moss, 1984).
