QING Wheat Somen Dry Noodles — noodles for stir-fries, broths and cold noodle salads for hotels, cafés and restaurants.
QING Wheat Somen are dry noodles for Asian and mixed menus in hotels, Japanese kitchens and high-volume catering. Boil to the pack timing, then toss through stir-fries, drop into broths, or chill for cold noodle salads. It is specified for busy UAE hotel, café and restaurant kitchens that need a steady trade product on the pass. Usage • Wok stir-fries with vegetables, egg or protein. • Noodle soups and broth bowls. • Cold sesame or soy noodle salads and buffet trays. Kitchen notes Store cool and dry unless the pack says otherwise. Cook in rolling water, stir to separate, drain well; rinse only if serving cold. Do not hold cooked noodles long in hot water. Check the pack for wheat allergens. FAQs Rinse after boiling? Only for cold service — hot stir-fries usually want surface starch for sauce cling. Trade pricing? Available after GGFT account approval.
