BOIL NOODLES SEPARATELY FROM BROTH

Noodles should be boiled in their own water, separate from the broth.

*For Rice Noodles, boil noodles with a strainer for 5-10 seconds. 

*For Egg White Noodles, boil noodles with strainer for 10-15 seconds. 

*For Banh Canh, put noodles in pot and bring water to boil to separate noodles.

NOODLES GO DIRECTLY INTO BROTH AFTER COOKING

Your broth should be ready before the noodles are finished cooking. Place cooked noodles in bowl and pour broth over.

The longer they stay in the air, the stickier they get!

(rinse with cold water after cooking to avoid sticking)

NO ADDITIONAL SALT NEEDED

Our noodles are already perfectly seasoned. If you add salt to the boiling water, they will come out salty.

There's no need to be extra salty!

NOODLES CAN BE FROZEN

All of our noodles can be refrigerated for up to 3 months, and frozen for up to 6 months.

Be sure to thaw your noodles before cooking to avoid sudden temperature changes.