When oriental noodles are served (e.g. bee hoon, kway teow, yellow noodles, mee tai mak, egg noodles, laksa noodles, instant noodles, ban mian, etc), only wholegrain (WG) oriental noodles shall be used. There should be no mixing of WG and non-WG oriental noodles as the wholemeal flour content of WG noodles is usually quite low (~15%), hence we want to ensure that children/students can obtain a sufficient amount of wholegrains from noodle consumption, and build up their preference for WG noodles from young.