I haven’t tested freezing this dough myself, but it should work. After thawing, the dough may feel a bit softer or stickier, so you may need to knead it briefly and add a little extra flour to bring it back to the right consistency.

Thanks Fei Qian Li

I usually use all-purpose flour, which works well for this recipe. You can use bread flour if you like. It will give the noodles a slightly chewier texture. Also, this particular recipe doesn’t use kansui. My recipe for alkaline noodles explains how to use kansui.

Sorry I don’t really know how commercial noodle production works.

Usually I make the soup first, then boil the noodles separately in water before adding them to the soup.

These noodles are very versatile. You can use them in most noodle dishes except fried noodle recipes. Have a look at my noodle recipe collection for sauce, soup or topping ideas.

What is the production line for commercial noodles that should be eventually packed and put on shelf for sell