R22.00
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.
200g (single serving portion)
Preparation: Boil the udon noodles for 10 – 15 minute and rinse with cold water.
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.
Udon noodles 200g
Preparation: Boil the udon noodles for 10 – 15 minute and rinse with cold water.
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| Settings | Nittin Udon Noodles 200g remove | Morikon White Konjac Shirataki 250g remove | Frozen Hand Pulled Noodles Lamien 手工面 remove | Mung Bean Vermicelli Noodles Sun Right remove | Instant Egg Noodles 454g remove | Japanese Mayonnaise Kewpie remove | ||
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| Name | Nittin Udon Noodles 200g remove | Morikon White Konjac Shirataki 250g remove | Frozen Hand Pulled Noodles Lamien 手工面 remove | Mung Bean Vermicelli Noodles Sun Right remove | Instant Egg Noodles 454g remove | Japanese Mayonnaise Kewpie remove | ||
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| SKU | SRGBV | RFEN | KJM | |||||
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| Price | R22.00 | R35.00 | R40.00 | R115.00 | R35.00 | R110.00 | ||
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| Availability | In stock | Available on backorder | In stock | In stock | In stock | |||
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| Description | 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. 200g (single serving portion) Preparation: Boil the udon noodles for 10 - 15 minute and rinse with cold water. | 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 | 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. | Lovers of Asian food must to try with glass noodles as they are common in the Asian dishes. Glass noodles can be used in many dishes like spring rolls, salads, soups, hot pots, stir-fried dishes and desserts. You can also boil them like general noodles but for less time. They are great accompaniments to almost dishes, glass noodles should to get a place in your kitchen cabinet. Gluten Free 480g | Instant Egg-Noodles are made of choice quality flour and fresh eggs. They are superior in quality, delicious and highly nutritious. 454g | The mayonnaise of Japan Mayonnaise was first introduced to Japan in 1925. Since then, Kewpie mayo has been one of the predominant household condiments there. People often use it on vegetables and as a salad dressing. A must have for all mayonnaise lovers. 450g | ||
| Content | 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. Udon noodles 200g Preparation: Boil the udon noodles for 10 - 15 minute and rinse with cold water. | 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 | 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. | Lovers of Asian food must to try with glass noodles as they are common in the Asian dishes. Glass noodles can be used in many dishes like spring rolls, salads, soups, hot pots, stir-fried dishes and desserts. You can also boil them like general noodles but for less time. They are great accompaniments to almost dishes, glass noodles should to get a place in your kitchen cabinet. After unpacking, please place in the dry box and use it as soon as possible to prevent deterioration. INGREDIENTS: Potato Starch, Pea Starch, Mung Bean starch, Water | Instant Egg-Noodles are made of choice quality flour and fresh eggs. They are superior in quality, delicious and highly nutritious. INGREDIENTS: Flour, egg, salt, water POTENTIAL ALLERGENS: Gluten | The mayonnaise of Japan Mayonnaise was first introduced to Japan in 1925. Since then, Kewpie mayo has been one of the predominant household condiments there. People often use it on vegetables and as a salad dressing. This Kewpie mayonnaise has a Ideal combination of egg yolks, apple vinegar, and a subtle mix of spices and seasonings, for a savoury flavour and rich, creamy texture that you will have you coming back for more. A must have for all mayonnaise lovers. INGREDIENTS: Vegetable Oil (Canola Oil, Soybean Oil), Egg, Yolk, Vinegar, Salt, Monosodium Glutamate, Spice, Natural Flavour POTENTIAL ALLERGENS: Egg | ||
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The mayonnaise of Japan Mayonnaise was first introduced to Japan in 1925.
Since then, Kewpie mayo has been one of the predominant household condiments there.
People often use it on vegetables and as a salad dressing.
A must have for all mayonnaise lovers.
450g
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 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
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