Lee's Nudeln—Not just for Asian
The typical Asian "Quick Cooking Noddles" is eaten at the present time quite in Chinese restaurant and snack, where the noodles as one of the most important food to offer. Above all, the Asian noodles are softer than the spaghetti, and can adapt the special kitchen better.
Our Lee's noodles have clearly better qualities, which the other Quick-Cooking Noodle from the PRC have never had, the better elasticity and toughness. Their stability can keep the integrity of the noodles very good during processing and cooking. It is very important for many snacks and bistros that our Lee's noodles are not broken from the middle.
Technology and Recipe
The Lee's noodles are made from a modern production line, which has been installed from German and Chinese production facilities. The integration of the mechanical and electronic equipment means that the automation of the entire production line is over 90%. It is precisely this modernization that has made the Lee's noodles as a food with "Made in Germany".
We have optimized the recipe according to the EU standard, so that Lee's noodles of food hygiene or ZZulVin (Zusatzstoff-Zulassungsverordnung) Germany and EU countries can successfully meet.
Processing and frying
Lee's noodles have their advantage when the cooker lets them dive for long time. The property hardly changes, even if one would forget the noodles in the water 2 hours. We realize this property by the Tecnick, but not by artificial additive. For some customers, who always sell large quantities of noodles for daily, the drawing time with cold water for more than 12 hours (overnight) is no problem.
- Pulling time: 45 minutes at approx. 50 degrees
- Pulling time: 30 minutes at approx. 65 degrees
For the kitchen the Lee's noodles are easy to process, and to fry. The spikes e.g. Soy sauce is dyed evenly by the surface of the pasta, and the junk is well preserved. The noodles do not stick with the pot, do not break during cooking and frying.