Vermicelli / Rice Sticks Products
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Kung Fu Mama Biang Biang Noodles with Mapo Sauce
For those who relish extreme heat and spice, these fiery hot noodles pack a punch. Broad, flat and with a slightly chewy texture these authentic Asian noodles are paired with a deliciously spicy chilli oil ‘Mapo’ sauce, made to a secret recipe to create a sensational taste-bud tingling flavour. Simply irresistible! Suitable for vegetarians.
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Kung Fu Mama sun dried noodles with ginger & sesame oil
Taiwanese Sun-dried Noodles. Convenient, quick, and easy.
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Kung Fu Mama Szechuan Pepper Noodles
Kung Fu Mama Szechuan Pepper noodles pack a big punch of chilli and spice, with a ‘firm bite’ noodle. Be prepared for a tasty high kick!
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Lungkow Vermicelli
Rice vermicelli are thin rice-flour noodles common in Chinese, Thai,Vietnamese, and other Southeast Asian cuisines, where they are often used in stir-fries, soups, spring rolls, and salads.
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Lungkow Vermicelli
Rice vermicelli are thin rice-flour noodles common in Chinese, Thai,Vietnamese, and other Southeast Asian cuisines, where they are often used in stir-fries, soups, spring rolls, and salads.
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Lungkow Vermicelli
Rice vermicelli are thin rice-flour noodles common in Chinese, Thai,Vietnamese, and other Southeast Asian cuisines, where they are often used in stir-fries, soups, spring rolls, and salads.
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Red Drago Rice Sticks 10mm
Rice sticks are thin rice-flour noodles common in Chinese, Thai,Vietnamese, and other Southeast Asian cuisines, where they are often used in stir-fries, soups, spring rolls, and salads.
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Red Drago Rice Sticks 3mm
Rice sticks are thin rice-flour noodles common in Chinese, Thai,Vietnamese, and other Southeast Asian cuisines, where they are often used in stir-fries, soups, spring rolls, and salads.
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Red Drago Rice Sticks 5mm
Rice sticks are thin rice-flour noodles common in Chinese, Thai,Vietnamese, and other Southeast Asian cuisines, where they are often used in stir-fries, soups, spring rolls, and salads.
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Wai Wai Rice Vermicelli
Rice vermicelli are thin rice-flour noodles common in Chinese, Thai,Vietnamese, and other Southeast Asian cuisines, where they are often used in stir-fries, soups, spring rolls, and salads.
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