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- Dried Egg Noodle
- Brand Name : Suifeng
- Weight : 464 gm
- Product of China
- Storage: Store in a cool, dry place. Once opened, store in an airtight container and consume within 28 days.
Wheat Flour, Water, Egg Yolk Powder (1%), Salt, Raising Agents (Sodium Hydrogen Carbonate, Potassium Hydrogen Carbonate)
May Contain: Soya
- Boil: Bring a pan of water to the boil.
- Simmer: Add noodles to the pan (one nest per person) and simmer for 3 minutes (or 2 minutes if used in a stir fry). Stir with a fork occasionally.
- Drain: Drain and rinse in cold water.
- Enjoy: Serve immediately or add to a delicious Stir Fry Sauce.
To prepare fresh egg noodles, bring a large pot of water to a full boil. Cook the noodles for one minute, then rinse and drain under cold water. You want them a bit undercooked, as they will be cooked again in a stir-fry or soup.
To prepare dry noodles, bring a large pot of water to a full boil. Cook noodles for 3-4 minutes, until flexible but al dente. Drain and rinse under cold water, then proceed with your recipe.
| Typical Values || Typical Values per 100 g || per serving |
|| 1556 kJ /
|| 778 kJ / |
|| 372 kcal
|| 186 kcal |
|| 1.6 g
|| 0.8 g |
| of which saturates
|| 0.6 g
|| 0.3 g |
|| 77.6 g
|| 38.8 g |
| of which sugars
|| 2.2 g
|| 1.1 g |
|| 2.5 g
|| 1.3 g |
|| 11.8 g
|| 5.9 g |
|| 1.0 g
|| 0.50 g |
Why Should I Buy This Product?
Suifeng's Dried Egg Noodles are made from wheat and eggs; the eggs add flavor, color, and body Use for traditional dishes such as chow mein & lo mein or more modern dishes like curry noodles.
Chinese egg noodles, fresh and dried, are one of the authentic Asian ingredients that have a permanent home in The Perfect Pantry.
Made from wheat flour and egg, and sometimes a few other ingredients (including food coloring, so watch out for that on the label), fresh egg noodles are sold at IndoAsian Grocery Store. Whether the package says steamed noodles, or Hong Kong noodles, or Hokkien noodles, what you want to buy are round yellow noodles.
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