The home of the soybean did not use soy flour for noodle production until recently.

The American Soybean Association conducted a series of lectures introducing the concept of soy flour in noodles to Chinese manufacturers.

Hongdong Food Co., Shanghai, developed and marketed the first noodle in China to include soy flour. This dry noodle is about the same price as conventional Chinese noodles.

Hongdong plans to replace eggs with soy flour to make egg noodles. The rapid initial acceptance indicates a large market opportunity to move soy flour into the largest noodle market in the world.