More and more medium and large-sized noodle manufacturers are using vacuum dough mixers. While, many customers who prefer fresh noodles freeze them and cook them when they want to eat them later. How to ensure that frozen fresh noodles don’t break easily?
Noodles will lose some moisture after refrigeration.
First, it’s recommended to adjust the flour-to-water ratio from the usual 100:35 to 100:40/42 (add 100 g-150 g water for every 5kg of flour). If adding eggs, reduce the water by 10%. After forming a uniform dough sheet, let it ages for 5-10 minutes before cutting into strips to allow the gluten to fully develop.
Then optimize the refrigeration method: Sprinkle the cut noodles with dry flour to prevent sticking, immediately seal them in a freezer bag, and refrigerate. Do not stack them too thickly.
Finally, the cooking method: After the water is fully boiled, add the noodles to the boiling water. Gently separate them when they are first added; do not stir vigorously. Add cold water 1-2 times during the cooking process.
Post time: Jun-06-2026