WET NOODLE

The Udon noodle was developed in the 16th century in the Osaka/ Kyoto region of Japan. Today Udon Noodles are enjoyed throughout Asia. Suited to Japanese stir-fry or soup or Yakisoba (fried noodles). Quick and easy with no pre-cooking required. Available in Twin & Single packs.
Made in Taiwan

WET NOODLE

Thinner style, suited to Singapore Fried Noodles dish or even great in a noodle salad. Quick and easy with no pre-cooking required.
Available in Twin & Single packs

WET NOODLE

Thick, Hokkien Noodles started their life as a favourite of the Hokkien Chinese, who in turn introduced them to Malaysia where they play a major role in Malaysian hawker-style dishes. By virtue of their size, they take on more sauce and deliver more flavour. Quick and easy with no pre-cooking required. Available in Twin & Single packs

WET NOODLE

Thinner, firmer egg-style noodle, most popular Cantonese Noodle. Used in Mie Goreng, Wonton Noodle soup or Chow Mein. Quick and easy with no pre-cooking required.

WET NOODLE

Flatter, softer noodle which carries flavour of any sauce the best. Can be used in Pad Thai (Indonesian/Malay/Singapore) or a traditional Char Kway Teow dish.
Quick and easy with no pre-cooking required.