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Mendake Oriental Noodle

Mendake Oriental Noodle
Article Number : 05.290.130
Unit/Weight : 200Gr
Brand : Vietnam
Country : Thailand

Noodles are an essential ingredient and staple in Chinese cuisine. There is a great variety of Chinese noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation. They are an important part of most regional cuisines within China, as well as in Taiwan, Singapore, and other Southeast Asian nations with sizable overseas Chinese populations.

 Chinese-style noodles have also entered the cuisines of neighboring East Asian countries such as Korea and Japan (jajangmyeon and ramen, for example, are both of Chinese origin), as well as Southeast Asian countries such as Vietnam, the Philippines, Thailand, and Cambodia.

Noodles may be cooked from either their fresh (moist) or dry forms. They are generally boiled, although they may also be deep-fried in oil until crispy. Boiled noodles may then be stir fried, served with sauce or other accompaniments, or served in soup, often with meat and other ingredients. Certain rice-noodles are made directly from steaming the raw rice slurry and are only consumed fresh.


Unlike many Western noodles and pastas, Chinese noodles made from wheat flour are usually made from salted dough and therefore do not require the addition of salt to the liquid in which they are boiled. Chinese noodles also cook very quickly, generally requiring less than 5 minutes to become al dente and some taking less than a minute to finish cooking, with thinner noodles requiring less time to cook. Chinese noodles made from rice or mung bean starch do not generally contain salt.






 8 oz. Chinese noodles or spaghetti

3 tbsp. dark sesame oil, divided

1/2 c. creamy peanut butter

1/4 c. canned chicken broth

4 tsp. rice or red wine vinegar

3 tbsp. soy sauce

1 clove garlic, minced

1 tbsp. grated fresh ginger

2 tsp. sugar

1 tsp. chili oil or 1/8 tsp. cayenne (ground red) pepper, or to taste

1/4 tsp. black pepper

2 green onions, including tops, minced

2 tbsp. toasted sesame seeds


Cook noodles according to package directions until al dente; drain. In a large bowl toss cooked noodles with 1 tablespoon of sesame oil.

Meanwhile, in an electric blender or food processor, combine peanut butter, broth, vinegar, soy sauce, garlic, ginger, sugar, chili oil and black pepper. Process until well combined, about 1 minute. (At this point the noodles and sauce can be stored separately. Refrigerate, tightly covered, for up to 24 hours.)

 Add sauce and green onions to noodles; toss to coat. Transfer to a serving dish; sprinkle with sesame seeds. Serve at room temperature.