Boiled noodles are essentially fresh noodles that have been partially boiled for 1-2 in until there’s only a fine core of dough in the center, surrounded by cooked or gelatinized dough.
The texture of boiled noodles deteriorates very fast after cooking; however, the fresh quality of boiled noodles can be preserved for up to 1 year if the boiled noodles are quickly frozen and properly stored.
Several types of noodles are boiled prior to sale. These include boiled udon and the alkaline ‘Hokkien’ noodles manufactured in Southeast Asia.
The process of making frozen boiled noodles includes boiling fresh raw noodles (~90% complete cooking), washing and immersing the boiled noodles in water chilled to less than 5 °C, scaling and fitting them into brick-shaped baskets and quickly freezing them to ~ 15 °C before packaging and transferring them to a freezer for storage.
The boiled noodles have a moisture content of about 52% and thus have a relatively short shelf life. Boiled noodles are popular in China, Japan, Singapore, Malaysia and Indonesia.
Boiled noodles
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