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Asian noodles have always been popular among
all ethnic foods. They are generally served stir-fried,
pan-fried with vegetables and a gravy, deep-fried, in soups, and
braised in hot pots. In addition, noodles are regarded as a
health-food and a starch similar to rice and potatoes. With the
simplified preparation of our pre-cooked noodles, whereby
preparation is simply to blanche the noodles in hot water
for about 1 minute, our pre-cooked noodles will always yield a
high quality and consistent finished product.
Our noodles for retail consumption
are packaged fresh and map packaging (modified atmospheric
packaging) to maintain freshness, retard spoilage, and
increase the shelf life of the products. Proper product
storage is a refrigerated environment is mandatory to maintain
the product shelf life. On the other hand, our noodles for both the
foodservice and industrial sectors are packaged in bulk (either 5
lbs. x 6 packages or 30 lbs./case ) and are stored frozen with a
shelf life of 8 months minimum. Reconstitution is simply
thawing out the noodles first before blanching it with hot water.
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Steamed Chow
Mein Noodles |
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- Steam-cooked thin, 'angel
hair' noodles widely used in asia
- Made from wheat flour and are pale yellow in color
- Can be used for stir-fried, soups or even deep-fried
- Available refrigerated or frozen |
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Steamed Lo
Mein Noodles |
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- Steam-cooked thin, flat
'linguine-style' noodle
- Made from wheat flour and are pale yellow in color
- Can be used for stir-fried or in soups (e.g. Chicken noodle
soups)
- Available refrigerated or frozen |
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Shanghai
"Miki" Noodle |
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- Thick noodle resembling
spaghetti but brighter in yellow color (food color - Yellow #5)
- Firm and rubbery bite, it can also be used as 'hokkienmie'
noodles in Malaysian and Singapore noodle dishes.
- They are packaged cooked and lightly oiled with canola oil to
prevent from sticking together
- Available refrigerated or frozen |
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Japanese Udon
Noodle |
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- Soft, thick, white noodle
made from wheat flour and water
- Used in hot noodle soups, cold dishes and stir-fries
- They are packaged cooked and lightly oiled with canola oil to
prevent them from sticking together
- Available refrigerated or frozen |
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Rice "Lai Fun"
Noodle |
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- Round, white noodle
resembling spaghetti and made with ground rice
- Firm bite and can be used in stir-fries and soups
- They are packaged cooked and lightly oiled with canola oil to
prevent them from sticking together
- Available refrigerated |
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The preparation of our raw noodles
is similar to that of dry or raw pastas and noodles. Simply
add the noodles into a pot of boiling water for approximately 8 to
10 minutes (wonton noodles take only about 1-2 minutes to cook),
then rinse with cold water and drain excess
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Shanghai
Noodles |
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- Thick white noodle made
from wheat flour and water similar to somen
- To prepare, simply place into a pot of boiling water and cook
for for 8 to 10 minutes. Drain, rinse with cold water, and drain
excess water
- They are available in a variety of sizes and thickness and
generally is used in stir-fries and soups
- Available either refrigerated or frozen |
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Wonton Noodles (Angel Hair Cut) |
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- Thin noodle made with wheat
flour and whole egg, they are traditionally served with wontons
in soup
- Because of the thin cut, slightly difficult in cooking process
to maintain al-dente texture
without overcooking it
- Basically after placing the noodle in boiling water for 1
minute, remove it and submerse it in cold water before adding it
to desired soup broth
- Available refrigerated |
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Wonton Noodles (Linguine Cut) |
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- Flat noodle, similar to a
linguine, and made with wheat flour and whole egg, they are
traditionally served as a cold noodle dish (with soy sauce) or
in a soup
- Because of the thicker cut, easier than the thin wonton noodle
to cook to maintain al-dente texture without overcooking it
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Basically,
after placing the noodle in boiling water for 1 minute, remove
it and submerse it in cold water before adding it to desired
soup broth or adding a bit of soy sauce/sesame oil/ canola oil
mixture to the cold noodle
- Available refrigerated or frozen |
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Egg White Noodle |
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- Thin noodle, similar to
wonton noodle in cut, and made with flour and egg albumen instead
of whole egg
- These noodles are used in
soups, cold dishes and can be stir-fried
- Cooking this noodle is the
same as that for the wonton noodle, and has a strong egg white
flavor to it |
Wonton Wrappers
(Hong Kong Style) |
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- Very
thin, pale yellow in color and delicate, this 3”x3” wrapper made
from wheat flour and whole eggs
- These
wrappers are traditionally used to make soup wontons in Chinese
restaurants but because of their delicate state, you only have
to cook it for a couple of minutes |
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Wonton Wrappers (Thick) |
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Thick
3”x3” wrapper made from wheat flour and whole eggs
- Since
these wrappers are thicker than the Hong Kong style wrappers,
these wrappers are used predominately in wonton soups in a
buffet or cafeteria-style environment
- Besides
soups, these wonton wrappers can also be deep-fried to produce a
crispy, bubbly, golden brown wonton |
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Dumpling/Perogy Wrappers |
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- Round
white wrapper used to make dumplings, potstickers or gyoza, and
perogies
-Made
from wheat flour and water |
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Shanghai-Style Wrappers |
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3 ˝” x 3
˝” wrapper, made from wheat flour and water, this wrapper is
used to make various ‘Dim Sum’ pastries such as ‘Sui Mei’
dumplings |
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Egg Roll Wrappers |
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Thick
4” x 4” wrapper made from wheat flour and whole egg, this wrapper
is used to made egg rolls
- When deep-fried, the wrapper becomes crispy with bubbles and
golden brown in color |
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