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Noodles, Pastas & Grains

Showing 1–12 of 15 results

Morikon Brown Konjac Shirataki 250g

R35.00

Morikon ito Shirataki Konjac Konnyaku 250g is Imported from Japan.

This Konjac block is a translucent, gelatinous traditional Japanese bar made from the konjac yam. The word “shirataki” means white waterfall, referring to the appearance of these noodles.

 

Keep refridgerated

Morikon White Konjac Shirataki 250g

R35.00

Morikon ito Shirataki Konjac Konnyaku 250g is Imported from Japan.

This Konjac block is a translucent, gelatinous traditional Japanese bar made from the konjac yam. The word “shirataki” means white waterfall, referring to the appearance of these noodles.

 

Keep refridgerated

Sale

Yoshida Konjac Shirataki Noodle Knots 200g

R35.00

Shirataki noodles (or konjac noodles) are made from 97% water and 3% konjac containing glucomannan, a water-soluble dietary fiber, they are very low in digestible carbohydrates and food energy, and have little flavour of their own. 

 

They are best used in hot pot or sukiyaki. Rinse well before use and just cook in hot pot or desired sauces.

Sale

A+ HoSan Japanese Style Buckwheat Noodles Soba Noodle 300g

R38.00

Japanese style buckwheat soba noodles.

 

Perfect to make for a summer meal.

Pair it with cold soba noodle dipping sauce, wasabi, nori and some spring onions.

Sale

Nittin Japanese Ramen Noodles 200g x 4 serving

R60.00

Japanese style ramen that has been packaged 200g in 4 servings for your convenience.

 

All you need to do is boil up the ramen for 3 minutes and use it with your preferred broth and toppings.

 

rice paper 400g

Bánh Tráng Rice Paper Square 22cm 400g

R75.00

Rice Paper is often used to make Vietnamese spring rolls or otherwise known as summer rolls.

They can be filled with almost anything from shrimp, pork, fresh vegetables and noodles.

 

How to use:

Before using them you will need to rehydrate them and make them pliable. Do not immerse in water for longer than 10 seconds.

Once rehydrated, rice paper can be eaten as is or even fried for a crispy alternative

 

22cm.

400g

 

 

You can also find them in 200g

rice paper 200g

Bánh Tráng Rice Paper Round 22cm 200g

R38.00

Rice Paper is often used to make Vietnamese spring rolls or otherwise known as summer rolls.

They can be filled with almost anything from shrimp, pork, fresh vegetables and noodles.

 

How to use:

Before using them you will need to rehydrate them and make them pliable. Do not immerse in water for longer than 10 seconds.

Once rehydrated, rice paper can be eaten as is or even fried for a crispy alternative

 

22cm.

200g

 

You can also find them in 400g

Frozen handmade noodles

Frozen Hand Pulled Noodles Lamien 手工面

R40.00

Frozen Hand Pulled Noodles

Comes in thin, medium and thick widths.

Suitable to use in Ramen, Soup Noodles.

Cooking instructions

Cook frozen noodles in rapidly boiling water for 2 minutes or until cooked ‘al dente’. Drain the water and use have them dry or in soup broths.

Longkou Mung bean noodles 180g

Long Kou Mung Bean Vermicelli 180g 龍口粉絲

R30.00

Mung Bean Vermicelli Noodles

Great for soups and salads

Great as a gluten free option

Panko Breadcrumbs

R25.00R58.00

Japanese bread crumbs. Suitable to coat proteins and vegetables to give that extra golden crunch when frying.

Wheat Flour (93.6%), Shortening, Sugar, Salt, Yeast (Saccharomyces Cerevisiae, Emulsifier (491)), Bread Improver (Corn Starch, Anticaking Agent (170), Firming Agent (516), Antioxidant (300), Enzyme (Alpha-Amylase) )

Sale

Nittin Udon Noodles 800g

R59.00

Udon  is a type of thick, wheat-flour noodle used frequently in Japanese cuisine. It is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin.

This pack has 4 portions of packed udon noodles.

Preparation: Boil the udon noodles for 10 – 15 minute and rinse with cold water.

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