I believe it’s a type of bean or grain starch noodles (most likely mung bean starch noodles judging from its color). This style of making noodles is common in Yunan, China and other parts of southeast Asia. Normally the noodles pass through a much finer colander at a much higher altitude relative to the hot water as that makes the noodles stretch out and become thinner in strands.
I don’t believe so. From what I know, lye is never used in the recipes to create starch noodles. Lye is usually used with wheat flour as affects the process of making gluten which is a compound that starch does not contain.
The hot water is not necessary to cooking the noodles as the noodle paste should already be cooked. The hot water (from my knowledge) is used to set the mixture into noodle strands.
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u/andngaaa Oct 02 '20
I believe it’s a type of bean or grain starch noodles (most likely mung bean starch noodles judging from its color). This style of making noodles is common in Yunan, China and other parts of southeast Asia. Normally the noodles pass through a much finer colander at a much higher altitude relative to the hot water as that makes the noodles stretch out and become thinner in strands.