A method of preparing noodles particularly ramen noodles comprising the blending of kansui with wheat flour and water to form a dough and shaping the resultant dough the proportion of kansui being reduced to 33 50% of the usual proportion used and there being additionally added to the mixture from 0.00085 to 0.0085 % by weight of 2 5 dihydroxy 1 4 dithiane. The noodles thus prepared have the desirable eggy flavour with the desirable yellow colour.
