Fish noodles

Fish products built from minced fish blended with wheat flour or other cereal flour, cassava starch and additives; the mix is extruded through tubular dies into long strands, dried in hot air, and boiled before eating. A popular meal accompaniment in parts of Southeast Asia. The starch component — wheat flour or cassava — gives the strands their chewy, noodle-like bite distinct from pure fish gels. Extrusion through dies forms uniform strands, and hot-air drying to low moisture gives ambient stability; boiling rehydrates them for serving in soups, where they absorb surrounding flavours.