CULINASIAN FOODS INC.

Wheat-based, thin round pastry used in various cultures to make dumplings. Efficient, convenient, and versatile used to make dumplings, gyozas, perogies, and mandu. Wrapper used to hold various fillings can be steamed, boiled, pan-fried or deep-fried.

Wheat-based, raw, broad, white noodle popular in braising meat noodles dishes as well as in cold noodle dishes mixed with your favourite sauce and stir-fries. 

Wheat-based, raw white noodle popular in braising meat noodles dishes where it will absorb the flavour of the soup base.

Round wheat-based noodles for Korean soups.

Wheat-based, raw, thin white noodle popular in noodle soup recipes.  It can also be stir-fried with your favourite meats and vegetables.

Made from wheat flour, this thin noodle is yellowish, chewy , and traditionally served in Japanese soup noodle.

Steamed wheat-based, yellowish noodle popular in East-Asian stir-fry noodle dishes such as Manchurian Chow Mein and Hakka Chow Mein.

Wheat-based, raw white noodle popular in stir-fry noodle dish named after it.  Very cost efficient noodle yielding about 30% more noodle when cooked.

Egg noodle made from wheat flour, it is popular with wontons in soups.  It is available this or broad cut.  Can be mixed with a sauce such as soya or oyster sauce and used as a side dish.

Thin, steamed, wheat-based noodle commonly used in stir-fries.  Noodle can be pan-fried or deep-fried to attain a firm and crispy texture if so desired. 

A popular wheat noodle among the Filipino  population, this yellow noodle is par-boiled.  Common used in stir-fries and soups. 

Wheat-based white thick noodle popular in Japanese & Korean soup noodle dishes. Par-blanched and coated with canola oil to prevent it from sticking together.