Processing of instant noodles: frying

After a wavy or crinkly mass of noodle are passed through steamer, it followed in some instances by deep frying in vegetable oil.

The conveyor carrying frying basket containing noodles pass through the frying tank. Heating devise, fresh oil supply tank, and oil filter are integral parts of the frying system.

Palm oil is the most popular oil for instant noodles. In the frying process, excess water is removed, oil is incorporated into the noodles and more starch gelatinization occurs.

With the fried types of instant noodle, oil quality, frying temperature and frying time are very important. 

Flours with a low water absorption mix more quickly and the resulting noodles may take up less oil on frying. The noodles come out of the fryer at over 140 °C.

The noodles are drained and cooled immediately to room temperature by passing through a cooling tunnel to prevent oil oxidation.
Processing of instant noodles: frying

Handmade noodle

In most countries, the manufacture of noodles is fully or partially mechanized but in China an estimated 80% of noodles are still handmade.

Handmade noodles were pulled, rolled and cut in an assortment of shapes and sizes, but all involved significant use of the hands.

Flour noodles are made from sheeted stiff flour dough that is cut into noodle strands and sold fresh or dried. Mechanized noodle production predominates in Japan, while semi-mechanized and handmade production predominates in China. Yet the Japanese still prefer the taste of handmade which everyone agrees cannot be duplicated by any science.

The noodles that are made by hand have become delicacies in some areas as they are not easily produced and require some skills. They are soften sold as fresh noodles, and cooked as soon as they are made. 

Handmade noodles were well established by the time of the Han Dynasty (206 BC-220 BC) and different methods for the production and cooking of noodles were noted in the Sung Dynasty (960-1279 AD).
Handmade noodle