Description
Nikko egg noodles are a great all-round noodle as they can be used in almost any Asian noodle dish whether fried or boiled. Often known as canton noodles, the noodles are first cooked before drying and then curling into tidy round nests. This pre-cooking means that the noodles are extremely quick to cook before serving. These egg noodles also work well in a Jewish chicken soup or try it withBrussels Sprouts with Egg Noodles and Togarashi.
To cook the noodles, boil vigorously for 3 minutes. If frying remove from heat, rinse with cool water and stir fry. Otherwise turn the heat down and cook until tender.
Ingredients: Wheat (gluten) flour (97.89%), salt, egg powder (0.8%), emulsifier (E401), colour (E160a).
Allergy Advice: For allergens see ingredients in bold.
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