1, different raw materials: Wulong noodles are mainly wheat flour, and noodles are mainly flour; 2. Different shapes and shapes: Oolong noodles are usually similar in shape to potato flour. Noodles are usually very thin; 3. Different ingredients: the ingredients of udon noodles usually add more salt; 4, the taste is different: udon noodles contain too much salt, which can make them lose water faster and make udon noodles q-elastic.

Oolong noodle is one of the most Japanese noodles. Together with Japanese buckwheat noodles and green tea noodles, it is called the three major noodles in Japan and is an indispensable protagonist in Japanese restaurants. Its taste is between Daoxiao Noodles and rice flour, and it is soft and soft. Together with the carefully prepared soup, it becomes a delicious pasta. It is a thick white noodle (4 mm ~ 6 mm in diameter) made of flour mixed with salt and water. Heat soup in winter and cool it in summer. Cold udon noodles can be eaten with a thick sauce called "noodle sauce".

Heat of udon noodles: 126 kcal (100g). Classification: sweet potato and taro, miscellaneous beans, staple food. Evaluation: Food with high carbohydrate and low calorie. General noodle calories: 1 10 calories (100g). Classification: sweet potato and taro, miscellaneous beans, staple food. Evaluation: After the raw noodles are cooked, the water content will increase, and the unit heat will be 50%-66% lower, which is easier to digest and absorb.

Noodles are rich in carbohydrates, which can provide enough energy and absorb a lot of water during cooking. 100 grams of noodles become 400 grams after cooking. So you can have a strong feeling of fullness. Noodles can stimulate people's thinking activities, and people's brain and nervous system need a food with 50% carbohydrates. Noodles are such beneficial raw materials. Hard wheat contains B vitamins, which can stimulate brain cells.