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Label-RiceRoll

Mandarin Noodle has been making their signature Rice Roll since the company was first launched in 1983. Still hand rolled at the factory in Calgary this perennial dim sum favorite is fast and easy to prepare at home. Traditionally served steamed with sweetened soy sauce, Rice Rolls are equally satisfying topped with your favorite hoisin, oyster or satay peanut sauce.

Nutrition-RiceRolls
Product-RiceNoodle

Essentially a rice roll that has been cut into long strips, these broad, flat noodles are typically stir-fried, and can also be enjoyed in soups or mixed with sauce. Originating from Guangzhou, in the southern Chinese province of Guangdong, Rice Noodles are also a regional favorite in Southeast Asian countries such as Thailand, Indonesia, Malaysia and Vietnam.

Nutrition-RiceNoodles
Product-LaiFan

Lai Fan Noodle is a thick, round spaghetti made of sticky (glutinous) rice. Suitable for soups or stir-fries, or served cold in a noodle salad, Lai Fan has a satisfyingly springy texture.

Product-RiceNeedle

Named for their whimsical shape, tapering at each end, these white, slightly
transparent noodles may be stir-fried, cooked in soup, cooked dry in a clay-pot, or plunged in boiling water, and topped with a favorite sauce. For an unique dessert soup, use Silver Needle Noodles as a substitute for tapioca.

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Product-UdonNoodle

A thick white noodle frequently used in Japanese cuisine, Udon is usually served in a hot broth, but can also be served stir-fried or on its own, topped with a savory sauce. Udon was introduced to Japan in the 9th Century by a travelling Buddhist monk Kobo-Daishi, and were once available only to nobles. These days, each region in Japan claims their own favorite Udon dish – the options are endless!

Nutrition-UdonNoodles
Product-ShanghaiNoodle

Available in two widths, Shanghai Noodles are essentially the Chinese Udon.
Shanghai Noodles are the base for the signature spicy stir-fries of Szechuan province. These noodles can be freely substituted in recipes calling for fresh spaghetti or linguine.

Nutrition-Shanghai
Product-SteamedNoodle

Available in two widths, Steamed Noodles are made of wheat flour, enriched with eggs. These versatile noodles are a favorite in Cantonese cuisine, and can be readily substituted into recipes that call for spaghettini.

Nutrition-SteamedNoodles
Product-WontonNoodle

Made of the same egg enriched wheat dough as wonton wrappers, these thin noodles have a wonderfully springy texture that make them excellent in soups. Deep-fried, Wonton Noodles produce a crispy nest-like base for stir-fries.

Nutrition-WontonNoodles
Product-WontonWrap

Versatile, convenient Mandarin Noodle Wonton Wraps make it easy to create delicious dumplings at home. Wonton Wraps can also be used to make a delicate tortellini. Paper thin and slightly translucent when steamed or boiled, Wonton Wraps puff up into crispy wafers when deep-fried. For an elegant and easy pasta dish, press sprigs of fresh herbs between two Wonton Wraps, and boil the resulting packets until al dente. Drain and serve immediately topped with a bit of olive oil, sprinkling of cheese and a lashing of your favorite tomato sauce.

Nutrition-WontonWrap
Product-EggRollWrap

Larger and more substantial than Wonton Wraps, Mandarin Noodle Egg Roll Wraps are frequently stuffed with seasoned meat and used for creating appetizers such as deep fried egg rolls and deep fried wontons. For dessert, Egg Roll Wraps can be filled with a fruit pie filling, deep fried and served hot with ice cream. Choices of fillings are limited only by your imagination. Deep fried in single sheets, Egg Roll Wraps make for a sophisticated garnish. Use them unadorned on savory dishes, or dust them lightly with powdered sugar for a crunchy, contemporary addition to any dessert platter.

Nutrition-EggRollWraps
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Mandarin Noodle Manufacturing Co. Ltd.