Asian noodles

---

Japanese Egg Noodles go well with poultry or beef, seafood and any vegetables. It is often added to soups and various broths. It can be boiled or deep-fried; it copes well with the role of the basis of complex dishes, such as roasts and casseroles. 

 Large, thick, and flat, Udon noodles are delicious in miso soup and fried as a side dish for sashimi and other seafood dishes. Can be served either cold or hot. The Japanese believe that when cold, these noodles are refreshing in hot weather, and hot udon noodles are best for warming and satiating in cold weather 

 Japanese Soba noodles are prepared using buckwheat flour, which explains their brownish color and mild, distinctive flavor. These noodles are very good in various Japanese meat and poultry soups, as well as in cold salads - vegetable or meat. 

 Somen wheat noodles, long, very smooth and thin, when raw, resemble stretched and frozen white threads. Served boiled, stewed or sautéed with butter and soy sauce, usually hot. Used as a side dish for vegetable or meat salads and in a variety of hot soups 

 Rice vermicelli, called in European Rice Vermicelli, is a classic Japanese rice vermicelli. Snow-white and transparent, with a delicate and mild taste, it is best suited to seafood. This vermicelli is good in a variety of salads and soups, as well as in addition to meat and poultry dishes.

 Rice vermicelli Hu Tieu Sen Soy Premium, snow-white and translucent, is perfect for seasoning soups and broths, can be served as a side dish or as an independent dish. At the same time, it can not only be boiled, but also fried in sauces and spices, stewed and baked. 

 Rice noodles in an elegant package similar to an oriental style box will become a delicious side dish for meat or poultry, seafood or vegetables. These delicate noodles are delicious on their own, especially when combined with soy sauce. It is indispensable for preparing oriental dishes, because it is precisely these noodles that are used by skilled chefs in China, Japan, Indonesia, Vietnam and Thailand. 

 HARUSAME is the second most popular product in Japan after rice, and is a component of a number of dishes in Thailand, Indonesia, Vietnam and China.

 Rice noodles from Sen Soy Premium, snow-white and translucent, are universal in their use: perfect as a side dish for any meat and seafood, for seasoning soups and broths, and can be served as a WOK dish 

 Despite the presence of the word “soba” in the name of this dish, which means “buckwheat noodles”, yakisoba is a dish of wheat noodles with a special sauce. As a matter of fact, preparing yakisoba mainly means preparing the sauce. This is the main difficulty of this dish, and it is the sauce that requires a high level of skill from the cook. 

 One of the most popular dishes of Thai cuisine is pad thai (or pad thai). These are rice noodles, fried or steamed, with various vegetables, nuts, seafood and so on. There are a great many variations of this dish. But its main characteristic always remains its magnificent spicy taste, combining the most unimaginable shades, and a very appetizing appearance. 

 Japchae is a festive Korean dish of bean noodles with vegetables in a special spicy soy sauce. This sauce itself is also called Chapchae. Every Korean housewife has her own secrets in preparing japchae, but basically it is always natural soy sauce in combination with oyster sauce and various seasonings.