Products

Also known as oily noodles, Singapore Noodles, Yakisoba
Egg Free, 70% cooked
Pale yellow colour due to Kansui (Alkaline salts)/Lye water
Texturally, the noodles has a firm and chewy ‘springy’ bite

Shelf Life: 6 weeks

Hokkien Noodles –bigger strand than Fresh Noodles
Egg Free, 50% cooked
Alkaline Noodles –yellow colour due to Kansui/Lye water
2 processing steps

Shelf Life: 6 weeks

Crafted with a high proportion of rice to deliver the authentic taste and texture of traditional fresh rice noodles. Ideal for a wide range of Asian dishes including stir-fries, and soups.
Naturally creamy white with a soft, smooth and silky finish yet pleasantly chewy bite.

Shelf Life: See Best Before Date on Package

Most symbolized Chinese food for Lunar New Year, staple food
Creamy in colour and elastic
Silky smooth and tender in texture; cooked in various ways such as boiled, steamed or pan-fried.

Shelf Life: 6 weeks
Shelf Life: 6 weeks

Yellow colour and comes in square form
Texturally, they are silky smooth and soft
The thickness of the wonton skin varies from thin to thick depending on the usage – put in light broth or deep fried

Shelf Life: 6 weeks

Thick Japanese-style fresh wheat noodles.
Soft, smooth and pleasantly chewy with a satisfying bite.
Ideal for soups, stir-fries, hot pots and a wide variety of Asian dishes.
Shelf Life: 6 weeks

Commonly known as Chow Mein, Wonton noodles (Ramen) or egg noodles.
Fresh dry wheat-based noodles contain Kansui (Alkaline salts)
More chewy and firmer in texture, with a springiness in bite.

Shelf Life: 6 weeks

Fresh dry wheat based noodles; staple food, popular around China, Japan and Korea and comes in many size and thinness.
Creamy to white in colour, with a smooth, silky and slightly chewy texture, neutral flavour

Shelf Life: 6 weeks