Italian Bolognese (with Kishimen Udon)
Monday, May 22, 2017
Experience the benefit of swapping pasta for our Traditional Japanese noodles, made with soft high protein wheat flour. Our noodles are sheeted, layered, and slit (“roll-and-cut” method) rather than extruded like standard pasta – only complete after a slow, delicate drying procedure. The entire process takes four times as long as modern methods. The benefits
- Published in Beef & Pork, Non-Traditional, Noodles, Pasta, Recipes
Beef Samosa (with Egg Roll Skin)
Monday, May 22, 2017
Nanka Seimen Skins perform excellent when baked. Lightly coat with butter and swap out for puff pastries and compare the difference in our light crispy texture.
- Published in Beef & Pork, Non-Traditional, Recipes, Skins
Chow Mein
Monday, May 22, 2017
Nanka Seimen Chow Mein is crafted with multiple layers to withstand the damage from a stir-fry application and the ability to absorb the flavors of complementary ingredients like vegetables and protein.
- Published in Noodle Dishes, Noodles, Recipes
Somen Noodles with Dipping Sauce
Monday, May 22, 2017
Nanka Seimen’s ultra-thin Somen noodles are crafted with multiple layers, ensuring a durable noodle that will not crack or split when cooked. Excellent noodles for hot or cold applications.
- Published in Noodle Dishes, Noodles, Recipes