Short cooking times are typical of Asian cuisine. And oriental noodles only need a few minutes.

This is important since oriental or wok noodles are not cooked separately, but are prepared together with other ingredients. For a perfect dish, the noodles must be ready at the same time as the vegetables and meat.

Increasing swell capacity

So that dried oriental noodles can be cooked with only small amounts of water, it is important that they can absorb water quickly.

Phosphate additives increase the swell capacity, also ensuring that the noodles maintain an elastic and appetising consistency when blanched in boiling water.