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Egg noodles are made of unleavened dough that's cooked in boiling water. Typically, egg noodles are created out of either rice flour or wheat and eggs. Occasionally tapioca or arrowroot starches are added to improve uniformity and the feel of the fibrils.
Mung Bean Vermicelli are transparent noodles produced from mung bean and starch. They have a chewy, creamy texture and are usually sold in dehydrated form. The noodles are typically utilized in stir fried dishes and soups.
Somen noodles are made of wheat and are more fine than buckwheat. They're firm and are typically served cold. Somen noodles dipped in soy sauce are very flavorful and slide quickly and easily down the throat.
Udon noodles are thick wheat noodles of Japanese origin. They are usually eaten hot as a noodle soup in its simple form. Udon noodles have become part of Chinese cuisine due to their exceptional feel and flavor.