0 items


Hello

 

CUC:95.0.1.0

Log InMy AccountCart ContentsCheck out

 


Beverages/Drinks (13)

Canned Foods (22)

Condiments (56)

Cooked Rice (6)

Dried Foods (9)

Instant Porridges (6)

Instants Soups (20)

Kimchi/Pickled/Refrigerated Foods (23)

Kitchenwares (78)

Noodles (11)

One Step Sauces/Toppings (25)

Other Foods/Products (5)

Ramen Bags (26)

Ramen Bags Box Price (22)

Ramen Cups/Bowls (16)

Ramen Cups/Bowls Box Price (15)

Restaurant Table Buzzer System (5)

Rice/Grains (5)

Seaweeds/Lavers (13)

Snacks (47)

Snacks Bundle/Box Price (10)

Tea/Coffee (13)

Tofu/Organic Foods (1)


Shop By

BEST TOP 01.



Korean Style Starch Noodles "jopchae" - 12oz


BEST TOP 02.



HT Korean Style Soba Noodles "nang-myun" w/Soup Base - 24oz


BEST TOP 03.



CS Korean Style Soba Noodles "nang-myun" w/Soup Base - 1.63lbs


BEST TOP 04.



Wa Korean Style Soba Noodles "nang-myun" w/Spicy Sauce - 22oz


BEST TOP 05.



Japanese Style Black Wheat Soba Noodle (Asian Vermicelli) - 48oz


Japanese Style Chopstick - Blue Tip

Japanese Style Chopstick - Blue Tip
$0.99
$0.59

Plastic Sushi Rolling Mat

Plastic Sushi Rolling Mat
$5.99
$4.99
 
 

 
Wa Korean Style Thick Udon Noodle "Gook-soo" (Asian Linguine) - 3lbs
 

$5.99

   
  Reviews     
 
 
 
Korean Style thick udon Noodle "Gook-soo" for Udon soup Thick (Asian Linguine) NET WT.: 3 LBS / SERVINGS ABOUT 13 INGREDIENTS: Wheat flour, salt, water COOKING DIRECTION: 1) Bring 2 quarts of water to a boil in a large pot add noodel according to the portion you wish to serve. Add 2/3 teaspoon of salt. 2) Cook for 5~6 minutes. Do not overcook. 3) Drain noodles in a strainer. 4) Place noodles into a bowl and add prepared soup. Garnish with vegetables. A thick, pale colored Korean noodle for udon soup are made with wheat flour. They are available as flat narrow rods or thin round rods. Also found spelled as Kuk Soo. Asian noodles consist of strands that vary in shape, width, and length. Many Asian noodles are very long in length, symbolizing longevity. They can be thin straight sticks, flat strands, round strands, and wavy strands. The noodles are made from various flours, such as wheat flour, rice flour, potato flour, soybean flour, and mung bean flour. Some Asian noodles are made with eggs but many do not contain any eggs. Many are available fresh and dried but some are only found in Asian markets. Asian noodles are a variety of colors, such as translucent white, opaque white, cream, yellow, tan and brown. The ingredients used, in the dough affects the color of the noodle. Asian noodles are eaten hot and cold, and are used in soups, salads, stir-fries, and other Asian dishes. Most Asian noodles are rinsed with cold water and drained after cooking to remove the starch. DISTRIBUTOR: Wang Globalnet. PRODUCT OF KOREA(ROK)
 
 

Copyright © 2004-2016. KOAmart.com All Rights Reserved. 
Payments are carried out by Google Checkout. Intellectual Property Rights Policy. This Site Secured by COMODO SSL

Please email us at la082@hotmail.com for details