

Japanese ramen noodles for the preparation of Chinese style dishes Chukasoba and Chukamen
Along with rice, noodles are a key food in Japanese cuisine.
Chinese noodles were imported to Japan in the late 19th century and the Japanese adapted them to their palate: In Japan, chukamen 中華麵 noodles are most often cooked as soup and served in large bowls, while chukasoba 中華そば noodles are pan-fried and served on large plates.
You can alternate and enjoy these delicious Japanese noodles according to classic recipes and customize your dishes by adding your favorite ingredients.
Drain well and serve in a hot broth that you have previously prepared.
Drain well. Heat a little oil in the bottom of a pan or wok. Cook the noodles, adding the chopped vegetables, meat or seafood as you prefer. Add the sauce and let it cook a little more. The cooking time depends on the ingredients and the quantity.
Data sheet
Energy kcal | 352 Kcal |
1492 | |
Fat | 2.2 g |
Saturates | 0.6 g |
Carbohydrate | 73 g |
Sugars | 0.5 g |
Protein | 8.4 g |
Salt | 0.01 g |
Composition: wheat flour, water, salt, acidity regulator (E501, E500), colouring E160a (contains soya).