SAU TAO HONG KONG FRIED EGG NOODLES 380G

Sau Tao Hong Kong Fried Egg Noodles 380g-egg flavor-Easy to stir-fry-Non-fried noodles- No Added PreservativesStir-fry : Soak noodles in cold water for 10 minutes, drain and set aside. Stir fry the prepared ingredients until half-cooked, add thenoodles and prepared sauce, stir fry until the noodles fully cooked to serve.Soup : Put noodles in boiling water and cook for 2 minutes, stir it with chopsticks. Drain and put it into the prepared soup base to serve.Dried-Mix: Put noodles in boiling water and cook for 2 minutes, stir it with chopsticks. Drain and mix it with prepared sauce to serve.From its inception, the firm differentiated itself by focusing on non-fried noodles (Gift Pack Noodles Cake Series, Noodle King Series, Udon Series, Rice Vermicelli Series, Non Fried Mix Noodles Series)In 1967, the firm began production of Japanese style instant noodles and in 1976, it branched out into Shanghai noodles and cream flavored noodles. In its early years, it marketed its noodles to the Malaysian market under the “Longevity” (長壽牌) brand. When Sun Shun Fook turned its focus back to the local market in HK, Cheng Yiu-pang originally wanted to have the character “Fook” in its brand but since a popular brand imported from Taiwan already used the character, he came up with “Sau Tao” as the brand instead. In 1985, the firm registered the “Sau Tao” trademark and the next year expanded into the production of Cantonese noodles such as shrimp noodles, scallop noodles and egg noodles. In 1988, it moved into its own Sun Shun Fook Centre at 12-16 Wang Yip Street South in Yuen Long.In the 1990s, Sun Shun Fuk emerged as one of the top noodle brands in HKthrough the launch of abalone noodle and shrimp egg noodle gift boxes andinstant noodle bowls and also benefited from its “non-fried” focus as HK consumers became more health conscious. In 1997, the firm was officially incorporated as Sun Shun Fuk Foods Co Ltd.In the early 2000s, the firm launched its “Noodle King” series and continued its product innovation with itsoat ramen in 2006 andits first semi-fresh noodles – rice vermicelli and udon in 2007. By the late 2000s, Sun Shun Fuk produced over 500 different noodle products which were exported to over 100 markets around the world.#vermicelli #noodles #sautao #instant #noodle #hongkong #traditional #wanton #meesuah #chinese #lunch #dinner #fullmonth #party