Australian Made Noodles and Pastry

Egg noodles are a type of noodle made with flour and eggs, resulting in a richer, denser, and more flexible texture compared to noodles made with just flour and water.

Hokkien noodles are thick, yellow noodles, similar in texture to udon, commonly used in stir-fries and soups, particularly in Southeast Asian cuisines like Malaysian and Singaporean Hokkien mee.

Chow mein, meaning "stir-fried noodles" in Cantonese, is a dish of Chinese stir-fried noodles, often served with vegetables, and sometimes meat or tofu.

Udon noodles are thick, chewy Japanese noodles made from wheat flour, water, and salt, often served in a dashi-based broth or as a stir-fry.

They are slightly paler in colour and are precooked and oiled. They are the traditional choice for serving with the famous pork and brown bean sauce the chinese love as much as the western world loves spaghetti bolognese. They are also happy in soups and stir fries.

A Spinach based noodle from dough that has had finely chopped spinach added to it when the dough is made that has had spinach powder added to it during mixing.