somewhereintime

Cantonese noodles use lye water,  Hand-pulled noodles use Borax,
better choice would be  Shanghai Yellow Noodles, Yang Chun Noodles
or pasta,   Actually it is very easy to make fresh pasta at home, I make
spinach noodles,  pesto noodles, lemon pepper noodles, beets noodles,
tomato noodles and buckwheat soba all the time. Fast food fresh

somewhereintime

I know many Chinese noodle masters, the trade secret is to add some borax
in the noodle dough to make it easy for showmanship.
It is perfectly alright to eat Water Noodle, noodles made with flour and water only.
FYI,  I visit noodle factory often and I know hot to do commercial noodles ,
500 Kg batch,  you can ask maestro  of noodles,  Derek Ngyuen,  Garly Leung(who starred
on Food Network USA, and Grand Master Tony Wu

somewhereintime

Instant noodle is scary for the oil they use.
There are companies  collecting  filthy used oil from restaurants and expired meat from butcher shop, refine/recycle them into colourless and odourless OIL.
It is banned for human consumption in Canada so they are exported to Far East, where
it is legal for cooking application:  instant noodles, Japanese rice snacks  and variety of deepfried products. So think twice before you dive in