Wheat, brine and regular water, salt and eggs comprise the primary ingredients that go into making the noodles. Noodles are categorized by five criteria: their thickness, the percent of water used to make them, their degree of wave or shape (chijire), and their color. These criteria together have an affect on the overall flavor. Notably, adjustments to the different noodle aspects are done to match the different soup characteristics: wavy noodles are generally more compatible to lighter soups, and straight noodles more compatible to thicker soups. What kind of noodles do you prefer?