Products

Originated from Japan, Egg Free, 50% cooked
Creamy white / pale colour
Smooth, silky and slightly chewy taste
2 Processing steps
Shelf Life: 6 weeks
Ingredients: Wheat Flour, Water, Soya Bean Oil, Salt, Preservative (202), Acidulant (270,330)

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
Ingredients: Wheat Flour, Modified Starch, Water, Soya Bean Oil, Salt, Preservative (202), Additive (102), Acidulant (270,330)

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

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

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
Ingredients: Wheat Flour, Water, Potato starch, Gluten, Soya Bean Oil, Salt, Preservative (211), Additive (102, 501), Acidulant (270,330)

Commonly known as Chow Mein, Wonton noodles (Ramen) or egg noodles (if eggs are added).
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