麵條 - 超寬

The extra-wide cut is perfect for soaking up sauce—these noodles stayed firm without getting mushy. I used them in a chicken noodle soup and they had the ideal chewy texture.

I was skeptical about the texture, but the eggs listed in the ingredients give these noodles a nice, firm bite that holds up well in broth. They cooked up perfectly without getting mushy.

The extra-wide cut is perfect for soaking up broth, and the texture stays firm without turning mushy. I added a fried egg on top and it made the whole bowl feel indulgent.