These are made in much the same manner as the European noodles and are eaten with chicken or duck, sometimes with lobster, or another favourite way is to mix them with previously cooked mushrooms.
The Japanese recipe is 2 lbs of flour, the yolks of 2 eggs, a little salt, and sufficient water to make a stiff paste. The mixture is thoroughly kneaded, and left to stand for Jan hour. It is then rolled out very thinly till almost transparent. The paste is then carefully folded into a long roll and cut into thin strips about 1/10 inch wide. When these are unrolled they should be 12 to 14 inches in length. Have ready a saucepan of boiling water and boil the noodles for 3 to 4 minutes, till tender, and drain off all water before serving.