Dry Noodles

KA-ME Bean Threads are commonly known as cellophane noodles or glass noodles. These Cantonese noodles are often used in stir-fries and soups.

Originating from Japan, Buckwheat Noodles are called “Soba” in Japanese. KA-ME Soba Buckwheat Noodles should be boiled for 5 to 6 minutes, then rinsed under cold water and drained. They are served either cold -with a dipping sauce or hot in a broth.

Chuka Soba is the Japanese name for Chinese Curly Noodles. They are folded in an intricate curly pattern before they are dried. They are a great substitute for ramen noodles as they are not fried.

These thick flat wheat noodles are traditional Chinese noodles. They perform well in soups as well as added to a vegetable stir-fry dish.

Udon (Japanese Thick Noodles) are a staple of the Japanese diet. They can be eaten cold or hot.

These thin wheat noodles originated in Northern China. They are quick to cook and enjoy in a stir-fry or as a side dish to proteins and vegetables.

Made of rice, these thin noodles are called Maifun in Chinese. Often used in soups, stir-fry or salads, they should be soaked in hot water before using, then boiled for a minute and drained