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Bhnvexport China, Noodles

Egg Noodles

Egg Noodles

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.
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Bhnvexport China, Noodles

Mung Bean Vermicelli

Mung Bean Vermicelli

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.
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Bhnvexport China, Flour Seed

Panko

Panko

Panko is a Japanese-style breadcrumb made from wheat flour, yeast, sugar, salt ​ and other ingredients. It is traditionally utilized as a coating for deep fried foods, and adds a very unique flavor to seafood or chicken.
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Bhnvexport China, Noodles

Soba Noodles

Soba Noodles

Soba are thin noodles made of buckwheat, typically served either chilled with a dipping sauce or in a hot noodle soup.
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Bhnvexport China, Noodles

Somen Noodles

Somen Noodles

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.
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Bhnvexport China, Flour Seed

Tempura

Tempura

Tempura is a starch product traditionally used for frying vegetables with low water content and strong flavors. It adds texture and flavor to food without altering the food's natural flavor. Tempura is made from flour, corn starch, modified starch, maltodetrin, salt, sodium bicarbonate, and other ingredients.
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Bhnvexport China, Noodles

Udon Noodles

Udon Noodles

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.
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