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Alkaline noodles
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<p>Alkaline noodles or alkali noodles are a variation of <a href="/facts/Noodles/mtlmG10e">noodles</a> with a much higher quantity of <a href="/facts/Alkali/s6NqPGSP">alkali</a> than usual. The addition of alkali changes both the flavor and texture of the noodles, and makes them feel slippery in the mouth and on the fingers; they also develop a yellow color and are more elastic than ordinary noodles. They are traditional to <a href="/facts/Chinese_cuisine/deFGefLG">Chinese cuisine</a>. Various flours such as ordinary all-purpose white flour, bread flour, and semolina flour can be used, with somewhat varying results. The yellow color is due to <a href="/facts/Flavones/5Anj1LGD">flavones</a> that occur naturally in flour, which are normally colorless but turn yellow at alkaline pH. </p>