The most common type of bakmi in Indonesia is mi kuning or 'yellow noodles' made from finely ground wheat, sometimes enriched with eggs as mi telur (egg noodle) made into dough, ground and run through holes to create noodle strings.
In the context of Indonesian cuisine, the most common type of bakmi is yellow noodles, made from finely ground wheat, occasionally enhanced with eggs to produce egg noodles, which are then shaped into a dough, ground, and passed through tiny openings to generate noodle strands.