碱水面是一种碱含量较高的面条。中国拉面和日本拉面就属于碱水面。当面条加入较多的碱后，会让面条口感顺滑，而且面条还会发黄，并且比普通的面条更有弹性。[1]面粉中本身就存在黄酮类化合物，通常无色，但在碱性pH值下会变成黄色，所以碱水面看上去会发黄。[2]为了让面条中碱的含量上升，人们会在面粉中放入碳酸钠，或者是放入20%碳酸钠和80%碳酸钾水溶液的混合物。[3]
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