Bijon Noodles are manufactured across South East Asia from corn kernels. The corn grains are steeped in water for 4-7 days to encourage the fermentation of butyric acid, then are mashed and formed into "dumpling" with cornstarch. This dough is extruded into long strands, parboiled for 2 minutes, then sun-dried for c.4 hours.
Other noodles of a similar type include: Canton Noodles made from wheat flour, duck eggs, salt and vegetable oil; Miki which are made from flour, eggs and soda ash; Misua which are fine wheat noodles like the Japanese udon sotanghou, a cellophane-type noodle. These noodles would be served with typical dishes such as laksa, a Thai fish and cocount milk soup.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.