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Mandu (만두; 饅頭) are dumplings in Korean cuisine. Mandu can be steamed, boiled, pan-fried, or deep-fried. The styles also vary across regions in Korean Peninsula. Mandu were long part of Korean royal court cuisine, but are now found in supermarkets, restaurants, and snack places such as pojangmacha, bunsikjip throughout KoreaAED21.00 Inc VATAED21.00 Inc VAT
Buckwheat is high in protein, fiber and magnesium. Low fat. Sodium free. Macrobiotic, excellent for adults and children. Try as a spaghetti pasta or Asian stir-fry noodles. Tasty addition to soups or in a cold noodle or pasta salad. Quick cooking in 4 minutes!
KRDNO1438 Songhak Buckwheat Noodles 883565162 1kg 송학 메밀국수 Packing 15AED31.50 Inc VATAED31.50 Inc VAT
Chuka soba are the Japanese version of Chinese egg noodles. They’re curly, made with wheat flour, and often used to make the soupy dish known as ramen. Chuka soba (“Chuka” is the Japanese word for Chinese) shouldn’t be confused with Japanese soba, the straight, tan-colored noodles made from buckwheat flour.
Sometimes saffron or yellow dye is added for color. They’re often used in cold noodle salads and stir-fries.
At Asian markets and in the Asian foods section of some supermarkets, look for a brick of dried, curly noodles wrapped in cellophane. Unlike other Asian noodles, chuka soba noodles don’t need pre-soaking or frying. Simply boil the noodles until tender (about three minutes), drain them, and proceed with the recipe.AED23.10 Inc VATAED23.10 Inc VAT