Noodles, Pastas & Grains
Showing 1–12 of 15 results
Morikon Brown Konjac Shirataki 250g
R35.00Morikon 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
R35.00Morikon 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
Yoshida Konjac Shirataki Noodle Knots 200g
R35.00Shirataki 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.
A+ HoSan Japanese Style Buckwheat Noodles Soba Noodle 300g
R38.00Japanese 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.
Nittin Japanese Ramen Noodles 200g x 4 serving
R60.00Japanese 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.
Bánh Tráng Rice Paper Square 22cm 400g
R75.00Rice 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
Bánh Tráng Rice Paper Round 22cm 200g
R38.00Rice 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 Hand Pulled Noodles Lamien 手工面
R40.00Frozen 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.
Long Kou Mung Bean Vermicelli 180g 龍口粉絲
R30.00Mung Bean Vermicelli Noodles
Great for soups and salads
Great as a gluten free option
Panko Breadcrumbs
R25.00 – R58.00Japanese 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) )
Nittin Udon Noodles 800g
R59.00Udon 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.
