It is believed that the Chinese were the first to make noodles. Indeed noodles believed to be over 4,000 years old were discovered in an area around the Yellow River in China.
Noodles made from mung bean starch, wheat, rice and buckwheat come in all shapes, thicknesses and colours. Whether, fried, tossed in sauce, dipped in sauce or cooked in stock, they provide a quick satisfying meal. Most noodles in our web store are dried and only need to be soaked or boiled to prepare.
Rice Noodles - Vermicelli
Thinner than spaghetti these fine rice noodles are made from rice flour and water and are popular in China and South East Asia. To reconstitute, soak in warm water. They are then ready to be fried or dropped into a simmering broth. Singapore Noodles are prepared using this rice vermicelli. Take care when buying vermicelli as some are very fine and only suitable for soups. 
Rice Noodles - Rice Sticks
Available in many thickness, these noodles are suitable for frying and added to a prepared soup or sauce. Popular dishes made with this noodle are Laksa, Char Kway Teow and Hor Fun. To reconstitute, soak in hot water for 20 minutes.
Egg Noodles
Made from wheat flour, eggs and water these soft, yellow noodles come in various shapes and thicknesses. Suitable for soups, sauce noodles and stir fried they readily absorb the sauces they are cooked in. To reconstitute, boil for 2 - 4 minutes (depending on the thickness of the noodle).
Wheat Noodles
A little more robust that egg noodles, fresh wheat noodles are available from our superstore. However, only dried noodles are available from our web store. Cook fresh noodles for 2-4 minutes and dried noodles for 3-5 minutes before use.
Glass or Cellophane Noodles
Made from mung bean starch and water, this noodle is also known as thread or slippery noodle. After soaking in warm water to reconstitute, this noodle is usually added to soups and broths. Some restaurants deep fry this noodle and use it as a garnish. Eaten more for its texture than its flavour.
Udon Noodles
Gaining in popularity, these Japanese noodles are made from wheat flour and water. They are thick and slippery and often served in individual casseroles called donabes which are usually one pot meals
Soba Noodles
These noodles are made from buckwheat and wheat flours. Cook noodles in boiling water until tender. Sometime served chilled, this popular Japanese dish is eaten in the summer months. The chilled noodle is dipped in a light sauce before consumption. Soba noodles can also be fried or served with soup or broth.
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