R30.00
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.
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.
Comes two bundles in a pack.
| Width | Thin, Medium, Thick |
|---|
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) )
Cantonese Pork and Prawn Mai
Locally made. 12 in a pack
How to cook:
Line your steamer with a clean, wet dish towel or steaming parchment (*footnote). Transfer the saomai into the steamer, one finger’s width apart.
Cover and steam over boiling water for 8 minutes, until cooked through.
Serve with dumpling dipping sauce of your choice, Chinkiang vinegar, or have a look at our dipping sauce recommendations.
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
Reviews
There are no reviews yet.