Thin rice noodles like snakes. They cook quickly and absorb flavours and aromas from the other ingredients in your stir fry! Great in soups and salads as well, replacing classic pasta!
INSTRUCTIONS
In a bowl, add the rice vermicelli and add hot water. Allow 2-3 minutes to soften and strain. Rinse the rice vermicelli and add to the stir fry, stirring for 2 minutes. In soup add rice vermicelli and cook for 1-2 minutes. Alternatively, without soaking them in water, cut the rice vermicelli into large pieces and fry them in plenty of hot seed oil barely until they puff up. Add the fluffy and crispy fried snake to salads or accompany your stir fries!
Noodles made from wheat flour and tapioca starch for quick and tasty stir fries. Pair perfectly with Wok Sauce. Pour hot water over the noodles and soften for 5 minutes.
Frozen cooked butterfly shaped shrimp with tail, size 5L. Perfect as a topping for nigiri or sashimi! Alternatively garnish green salads, steamed vegetable dishes, seafood, pasta salads or serve directly with mayonnaise dips! Each pack contains 30pcs.
INSTRUCTIONS
Defrost the shrimps and use directly,
The very popular Wai Wai rice vermicelli is very fine and can be made very fast. Let the noodles soak in hot water for a few minutes and add it to your soup or stir-fry dishes. Also very suitable for frying. Rice noodles are unlike glass noodles not transparent while cooking. A food conscious choice as Wai Wai Rice vermicelli contains no gluten.
Hakubaku Udon Japanese wheat noodles. Hakubaku is an Australian company that produces Japanese type noodles. Udon is a thick white wheat noodle, with a structure suitable for more substantial dishes, especially "sauteed" and in soup. Made with organic soft wheat flour, it is high in adhesiveness and elasticity with a pleasant texture. Udons are served hot or cold, but are more often served hot especially in winter.
Yakisoba is a classic Japanese stir-fry with a sweet/sour, savoury sauce. Yakisoba uses long, thin Chinese-style noodles, instead of ‘Soba (buckwheat)’ noodles. Containing mineral salts, yakisoba has a pleasant, chewy texture.
Cha Soba noodles are thin Japanese noodles made from wheat flour with Cha (green tea) powder and buckwheat flour.
In Japan, Cha Soba is considered a delicacy and is only consumed on very special occasions. The green tea flavour does not suit some dishes.
Both buckwheat and green tea are considered by many to have substantial health benefits as a regular part of a diet.
Cha Soba is packed in light-proof foil packaging to protect the nutritional value of the tea, which begins to degrade when exposed to oxygen or light, and to keep the fresh flavour of the green tea.
