Sauces and flavours to enrich international cuisine.

Black Bean Sauce Wing Yip	Sweet and Sour Sauce Wing Yip
Chilli Sauce Siraccha	Sweet Chilli Sauce Healthy Boy
Fish Sauce Thai	Teriyaki Marinade
Hoisin Sauce Wing Yip	Teriyaki Sauce Meridan
Jerk Seasoning Jamaican	Wasabi Paste S&B
Lime Pickle	Balti Paste Knorr
Oyster Sauce Wing Yip	Madras Paste Knorr
Plum Sauce Wing Yip	Tandoori Paste Patak
Rice Vinegar Amoy	Tikka Paste Knorr
Rice Vinegar (Black) Merchant Gourmet	Thai Curry Paste - Red Mae Ploy
Satay Sauce	Thai Curry Paste - Green Mae Ploy
Sesame - Light	Thai Curry Paste - Yellow Mae Ploy
Sesame - Toasted Yeo's	Mirin Manjo
Soya - Kikkoman	Plum Wine Kikkomans
Soya - Dark	Sake
Soya - Light	Shaohsing Wine
Soya - Sweet Kecap Manis

Dried noodles are reconstituted by boiling or soaking in water. The word noodle comes from the Latin word "nodus", meaning knot. The oldest form of noodle was found at the Lajia site along the Yellow River in China. It was approximately 4,000 years old and appeared to be made from foxtail millet and broomcorn millet.

Brown Rice Noodles Thick or thin	Sweetcorn Noodles Thick or thin
Egg Noodles Medium	Thai Rice Noodles
Jasmine Rice Noodles Thick or thin	Vermicelli Rice Noodles
Soba Noodles*
For rice see Pulses, Grains, Rice, Seeds & Nuts

Tasty ingredients for international dishes.

Bamboo Shoots	Coriander - minced Blue Dragon
Bean Sprouts in water Blue Dragon	Coconut - Creamed block
Water Chestnuts	Coconut - Milk Chaokoh
Breadcrumbs Japanese soft with honey	Ginger - Green Minced Blue Dragon
Nori Japanese seaweed Sanchi	Ginger - Pickled
Poppadoms 10's Plain	Ginger - Pink Centaur
Rice Paper 22cm	Gram Flour
Tempura Batter Mix	Lemon Grass Stems Blue Dragon
Chilli - Green Whole in vinegar Delicias	Kaffir Lime Leaves dried Blue Dragon
Chilli - Green minced in oil Blue Dragon	Palm Sugar
	Stem Ginger Mango, Papaya & Lychees
See Fruit

Versatile, ready to thaw and use pastry.

Spring Roll Pastry

Wonton Wrappers