These noodles are broken down into two categories including the deep-fat fried type that has been processed to quickly develop in hot water and the non-fry type that has been cooked and hot-air dried without being deep-fat fried.
油で揚げて熱湯で戻るように加工されている油揚げ麺と、加熱後油で揚げず熱風乾燥させたノンフライ麺がある。