Japanese Shirataki noodles made from konjac yam. Also known as “zero-calorie noodles”
Mix for wonton soup Wenchou style
3-piece bamboo steamer set
Spice paste for wok noodles
Rice paper (16cm) works well for wraps, salad rolls, spring rolls, desserts
Spice paste for Kung Pao chicken from Szechuan cuisine
Doubanjian aka Toban Djan sauce
For broths, soups, salads etc
For duck roast sauce, wok dishes, springrolls
Dried black mushroom (fungus) for salads, soups etc.
Whole water chestnuts are good for wok dishes, salads etc.
For salads, wok dishes, soups etc
Dipping sauce for any dish
Rice vinegar (acidity 5%) is good for soups, salads, stir-fries, sauces etc.
Ready sauce for roasted meats, barbecue, pizza, salad, bread etc.
For seasoning Peking Duck, stir-fries, wok dishes, dip
For soups, stir-fries, spring roll filling etc
Chilli oil
Rice paper square (19cm) works well for wraps, salad rolls, spring rolls, desserts
Spicy chilli dipping sauce for spring rolls, shrimps, vegetables etc
Spicy sauce for seafood
SOY based ready to use ginger & chilli sauce
For Peking duck, spring rolls, chicken, woks etc.
Japanese style noodles for soups or serve with sauces
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