Siudle Noodles 

After Britain transferred Hong Kong's sovereignty back to China in 1997, Man Siu moved his family to America. Siu already had a very successful noodle-making company in the Kowloon side of Hong Kong, but he, along with his sons Michael and Jordan (he's a bit of a basketball fan), opened a second location in Conyers three years ago.

The noodles at the Conyers location are made using almost the exact process that Siu learned from his father, who also learned from his father long before there were noodle-making machines. The high level of demand for noodles in Hong Kong means the factory is open 24/7 and the noodles are never frozen since turnover is so high. In Conyers, however, the noodles are frozen to ensure that the flavor and quality remain intact.

The company's original name was Shing Heng Foods Inc., but a friend of Siu came up with Siudle Noodle. The Sius make a large variety of noodles – crispy noodles for soup, vermicelli rice noodles, and wonton noodles. The cooked egg noodle is a great product to have on hand for a speedy weeknight supper. Simply soak the noodles in hot water per the package's instructions, dry well, and throw them in your wok with your protein of choice. I like to stir-fry them with julienned Char Siu (barbecued pork) from Ming's Bar B Q, shaved green onions, bean sprouts and a sauce made with soy sauce, hoisin sauce, chicken stock, salt, and a dash of brown sugar.

The noodles are sold at many local markets – such as Super H-Mart, Assi Plaza, Gwinnett International Farmers Market and Cobb International Farmers Market – and served at many local restaurants. Call 678-480-8953 to find a retailer near you.

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