Noodles are an important ingredient in Oriental cuisines. No Oriental meal can be complete without noodles. Asian wheat noodles are typically made from low-or moderate –protein flours, and are formed not by extrusion but by sheeting and cutting or stretching. MEISHI Indonesian wheat noodles are used to produce a flavorful and spicy fried noodle dish called Mie Goreng, common in Indonesia (also Malaysia, Singapore, Brunei). These are thin, yellow noodles that are are cooked in boiling water for about 5 to 6 minutes, stirred tenderly till loosened, and then can be used to prepare a variety of dishes with veggies, meat, tofu, fish (Soup OR Mie Goreng – stir fry style noodles – OR fried in oil till brown and crisp). It is an Indonesian one-dish meal favourite and often spicy. Ingredients are Wheat flour, Sodium Carbonate, Salt and Water. The Yellowness of the noodles is caused by phenolic compounds in the flour, called flavones, which are normally colorless but become yellow in alkaline conditions (hence the used of Sodium Carbonate). The alkaline salts also cause the noodles to take longer to cook and absorb more water, and they contribute to a characteristic aroma and taste.
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Best before 17 months
Store in a cool and dry place
|Net Content/ Packet||
|Maximum Retail Price / g||Rs. 230.00|
|Vegetarian / Non-Vegetarian|