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Nittin Udon Noodles 200g

Nittin Udon Noodles 200g

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.

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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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SettingsNittin Udon Noodles 200g removeMorikon White Konjac Shirataki 250g removeFrozen Hand Pulled Noodles Lamien 手工面 removeMung Bean Vermicelli Noodles Sun Right removeInstant Egg Noodles 454g removeJapanese Mayonnaise Kewpie remove
NameNittin Udon Noodles 200g removeMorikon White Konjac Shirataki 250g removeFrozen Hand Pulled Noodles Lamien 手工面 removeMung Bean Vermicelli Noodles Sun Right removeInstant Egg Noodles 454g removeJapanese Mayonnaise Kewpie remove
ImageFrozen handmade noodles
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DescriptionUdon  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 refridgeratedFrozen 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 480gInstant Egg-Noodles are made of choice quality flour and fresh eggs. They are superior in quality, delicious and highly nutritious. 454gThe 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
ContentUdon  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 refridgeratedFrozen 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, WaterInstant 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: GlutenThe 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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