1 kg Dried Khao Soi Noodles Northern Thai food Noodle Noodles K

Khao Soi is a type of noodle dish native to Yunnanese China, but is also widely eaten in northern Thailand. Khao Soi noodles are made by thinly shredding wheat flour, hence the name "Khao Soi." Later, machinery was introduced to the production process, resulting in beautiful, smooth, and even noodles. Khao Soi noodles, also known as Liu Brand dry noodles, are made from high-protein flour, resulting in a chewy texture that resists mushy cooking. Liu Brand Khao Soi noodles come in two varieties: yellow and natural off-white. We also offer two sizes to suit different dishes: flat 3 mm noodles and thin 1.5 mm noodles. Because of their name, many consumers believe that these noodles can only be used in dishes known as Khao Soi. However, in reality, Khao Soi noodles are a type of thicker noodle that can be used in a variety of dishes. They are ideal for Khao Soi, stir-fried yakisoba, koi si mee, and even plain noodles in soup or dry. Vegetarians can enjoy this dish, as it contains no additives. Animal-derived ingredients How to use: - Bring water to a boil and add the khao soi noodles. Boil until tender. - Remove the noodles and immediately rinse them in cold water. - Drain and toss with 1-2 tablespoons of vegetable oil to prevent sticking. Usually, 1 kilogram of dry khao soi noodles yields approximately 3 kilograms of khao soi noodles or rice noodles. Therefore, measure the amount carefully when serving. If you cannot finish eating it all, store it in a sealed bag or container and refrigerate for several days.