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.
