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Noodle
Noodles for Korean cold, spicy or udon dishesNoodle is a healthy food ready to eat in 10-20 minutes. Mouth-watering noodle is made from many different dried herbs and grains including black wheat, buckwheat, green tea or rice. You can serve boiled noodle or stir fried noodle. Also you can top your noodle with spicy bean paste sauce, or in a cold or hot soup along with egg, vegetables, or different spices and sauces to create your very own special noodle. Some of noodle packages have delicious pre-made sauces and spices inside for easier enjoyment of noodle. Treat your taste buds with noodle of your choice. Enjoy browsing through large selections of delicious noodle at koaMART.comClick on the product for bulk rate discount prices!
Description: Korean Style thick Noodle "Gook-soo" for Black Bean Sauce Thick (Asian Linguine) NET WT.: 3lbs / SERVINGS ABOUT 24 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 and rinse with cold water. 4-A) Place noodles into a bowl and add prepared soup. Garnish with hard-boiled egg and shredded cucumber to augment flavor. 4-B) Add instant black bean sauce over prepared noodles. A thick, pale colored Korean noodle for Black Bean Paste "Jja-jang" 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. IMPORTED BY: Hai Tai Global PRODUCT OF KOREA(ROK)
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