The dough is made from wheat flour with egg, salt and water, and, importantly, kansui, an alkaline water that adds elasticity to the noodles but which is harmful to your health. After mixing the dough, it is cut into strips, dried, then steamed and finally packaged after dehydration.
Another method of making instant noodles is blow drying them at a high temperature before drying them. All moisture is removed from the product before packaging.
