![[Frozen product] Kwong Cheong Tai Hong Kong Noodles (Thick) 12 servings, 1kg](http://yonechiku.com/cdn/shop/products/KAH_6041-min_1.jpg?v=1623156161&width=480)
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![[Frozen product] Kwong Cheong Tai Hong Kong Noodles (Thick) 12 servings, 1kg](http://yonechiku.com/cdn/shop/products/3_5c2f05b3-e542-40c2-8717-0339f85d690c.jpg?v=1623156161&width=480)
[Frozen product] Kwong Cheong Tai Hong Kong Noodles (Thick) 12 servings, 1kg
¥1,400
Pickup currently unavailable
These flat Hong Kong noodles are characterized by their plump, chewy texture.
They are perfect for Hong Kong-style tossed noodles called Lo Mein.
Their flat shape allows the sauce to cling well.
They are perfect for Hong Kong-style tossed noodles called Lo Mein.
Their flat shape allows the sauce to cling well.
| Name | Kwong Cheong Thye Hong Kong Noodles (Thick) 12 balls |
|
Ingredients |
Wheat flour (non-GMO), egg, water, lye water, tapioca starch |
| Allergens used | (out of 27 items): Wheat, egg |
|
Net weight |
1kg |
| Best before date | YYYY/MM/DD (stated on the back) |
| Storage method | Store in the freezer. (Store below 18°C.) |
| Country of origin | Singapore |
| Seller |
Yonetiku Co., Ltd. 2-3-7 Ichigayakaga-cho, Shinjuku-ku, Tokyo 162-0062 TEL: 03-3269-7729 FAX: 03-3266-8989 |
| Cooking method | After thawing, loosen the noodles and leave them at room temperature for 3-4 hours to dissipate the lye water smell. Loosen them while adding to boiling water and boil for 5-8 seconds. (Adjust boiling time to your preference.) Rinse lightly with running water, then return to hot water and warm for about 3-5 seconds. Drain the water and add to soup to finish. |
