INFORMATION

Wheat noodles are one of the two main families of Asian noodles, the other being rice noodles. Made from wheat flour, water, and sometimes egg, they're the foundation of dishes like laksa, chow mein, and wonton soup. What sets them apart is gluten, the protein naturally present in wheat flour, which gives these noodles their springy, chewy bite. That structure is also what lets them hold up in a hot wok or a rich broth without falling apart. At Yunion, we make our wheat noodl

Fresh Asian noodles are noodles made shortly before you buy them, with no drying or freezing step in between, which is what gives them their springy bite and clean, wheaty flavour. That single difference in process shapes everything else: how they cook, how they taste, and how they should be stored. This guide brings together everything Yunion knows about fresh noodles in one place: the main types you'll come across, how fresh compares to dried and frozen, how to store and co

Fresh Noodles Manufacturing at Yunion

Egg noodles are a versatile staple that deserves a place in every kitchen. Knowing how to cook egg noodles properly makes all the difference. At Yunion WA Enterprises, we've been making fresh noodles for decades, and we're here to share our expertise on getting perfect results every time. What Makes Egg Noodles Special? Egg noodles are made from wheat flour and eggs, giving them a richer flavour and firmer texture than regular pasta. The higher egg content helps them hold the

Stir-fried noodles are a weeknight hero. They're quick, satisfying, and endlessly adaptable. With the right technique and quality fresh noodles, you can create restaurant-worthy dishes in your own kitchen. Choosing Your Noodles Not all noodles stir-fry the same way. Texture and thickness matter. Japanese Noodles Our Japanese noodles are our top pick for stir-fries. They're slightly thinner than our Hokkien noodles, with a distinctly chewy and bouncy texture that holds up beau

Rice noodles are gluten-free, lighter in texture, and slightly lower in calories, making them ideal for delicate soups and fresh salads. Wheat noodles contain more protein and fibre, offering a chewier texture that holds up well in hearty stir-fries and rich broths. Your choice depends on dietary needs, the dish you're preparing, and whether you prefer a light or filling meal. Rice or Wheat Noodles: Which Is Healthier? Choose rice noodles if you: Have coeliac disease or glute

There's something unmistakably satisfying about a bowl of fresh noodles. The springy bite, the way they soak up sauce, the clean, wheaty flavour - sensory experiences that dried or frozen noodles struggle to replicate. At Yunion WA Enterprises, we've spent over three decades perfecting the art of fresh noodle making, and we understand exactly why fresh noodles taste better. It comes down to science, craftsmanship, and timing. Related Post: Fresh vs Frozen Noodles: What's the

In a city with a competitive restaurant scene like Perth, lousy ingredients can make or break the success of an eatery. For those that...

Fresh noodles need a bit more care than dried ones, but not much. Keep them cold, use them within a few days, and cook them for a fraction of the time you'd give dried noodles. If you're not getting to them in time, yes, you can freeze most fresh noodle types, though it's worth knowing what freezing does to texture before you do. Here's exactly how to store, freeze and cook fresh noodles so you get the bite and flavour they're meant to have, whether you're working with Hokkie

The difference comes down to one thing: what happens to the noodle after it's made. Fresh noodles go straight from the kitchen to your wok, usually within a day or two. Frozen noodles are made, then frozen for weeks or months before they reach a shelf, and that freezing process changes the noodles at a cellular level. That matters more than most labels let on. Plenty of noodles marketed as "fresh" in Perth supermarkets have actually been frozen and thawed before packaging, wh