Korean Style thick soba Noodle "Gook-soo" for beef or enchovy broth Thick & Flat (Asian Linguine) NET WT.: 2lbs / SERVINGS ABOUT 16 INGREDIENTS: Wheat flour, salt, water COOKING DIRECTION: 1) In a pot, bring anchovies to a boil. For 10 minutes using medium heat, then remove all anchovies from water. 2) Then using high heat, boil anchovy soup, adding noodles, 1/2 teaspoon of salt, sliced squash, clammeat, and garlic powder for approximately 7 minutes. 3) Serve hot in soup bowls adding sesame oil, red pepper powder, roasted sesame oil, and egg. A thick, pale colored Korean noodle made with wheat flour. They are available as flat narrow rods or thin round rods. Also found spelled as Kuk Soo. Asian noodles consist of strands that vary in shape, width, and length. Many Asian noodles are very long in length, symbolizing longevity. They can be thin straight sticks, flat strands, round strands, and wavy strands. The noodles are made from various flours, such as wheat flour, rice flour, potato flour, soybean flour, and mung bean flour. Some Asian noodles are made with eggs but many do not contain any eggs. Many are available fresh and dried but some are only found in Asian markets. Asian noodles are a variety of colors, such as translucent white, opaque white, cream, yellow, tan and brown. The ingredients used, in the dough affects the color of the noodle. Asian noodles are eaten hot and cold, and are used in soups, salads, stir-fries, and other Asian dishes. Most Asian noodles are rinsed with cold water and drained after cooking to remove the starch. Manufactured by Haitai Global PRODUCT OF KOREA(ROK)