Description
Instant Egg-Noodles are made of choice quality flour and fresh eggs.
They are superior in quality, delicious and highly nutritious.
3 bundles (140g)
INGREDIENTS: Flour, egg, salt, water
POTENTIAL ALLERGENS: Gluten
Instant Egg Noodles 140g
Instant Egg Noodles 140g
R20.00
Instant Egg-Noodles are made of choice quality flour and fresh eggs.
They are superior in quality, delicious and highly nutritious.
3 bundles (140g)
Quick Comparison
| Settings | Instant Egg Noodles 140g remove | Morikon White Konjac Shirataki 250g remove | Nittin Japanese Ramen Noodles 800g remove | Nittin Udon Noodles 800g remove | Yoshida Konjac Shirataki Noodle Knots 200g remove | Bánh Tráng Rice Paper Square 22cm 400g remove |
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| Name | Instant Egg Noodles 140g remove | Morikon White Konjac Shirataki 250g remove | Nittin Japanese Ramen Noodles 800g remove | Nittin Udon Noodles 800g remove | Yoshida Konjac Shirataki Noodle Knots 200g remove | Bánh Tráng Rice Paper Square 22cm 400g remove |
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| SKU | RFEN-1 | |||||
| Rating | ||||||
| Price | R20.00 | R35.00 | R75.00 | R75.00 | R40.00 | R75.00 |
| Stock | In stock | In stock | In stock | |||
| Availability | In stock | In stock | In stock | |||
| Add to cart | ||||||
| Description | Instant Egg-Noodles are made of choice quality flour and fresh eggs. They are superior in quality, delicious and highly nutritious. 3 bundles (140g) | 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 | 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. | 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. | 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. | 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 |
| Content | Instant Egg-Noodles are made of choice quality flour and fresh eggs. They are superior in quality, delicious and highly nutritious. 3 bundles (140g) INGREDIENTS: Flour, egg, salt, water POTENTIAL ALLERGENS: Gluten | 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. Zero Calories Keep refridgerated | Japanese style ramen that has been packaged 200g in 4 servings. Ingredients Wheat flour, Water, Salt, Soybean oil, Wheat, Food additives (thickener starch acetate (E140), Acidity regulator lactic acid (L-D-and-D-L)(E270), Sodium lactate(E326), Pentasodium Triphosphate (E451i), Sodium polyphosphate (E452i), Colour-Gardenia Yelelow (E-164) 800g (200g x 4) | 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. | Shirataki or ito-konnyaku 糸こんにゃく are translucent, gelatinous traditional Japanese noodles made from the konjac yam. The word shirataki means 'white waterfall', referring to the appearance of these noodles. 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. Zero calories | 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 We love this summer roll recipe from Rasa Malaysia Ingredients: Rice flour, tapioca flour and salt. No preservatives Keep in a cool dry place Once package has been open, place it in a resealable bag and store in your pantry or cupboard Made in Vietnam Halaal |
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