We have recently added Noodle
Boxes to our Hot Food Container section why not take a look. It is something
that we are really excited to show to customers, they are easy to brand and
come in three different sizes.
The sizes that we offer are
the 16oz, 26oz and 36oz and they come in boxes of 500. This product has a PE
coating making it leak and grease resistant – perfect for saucy dishes.
Order before 2pm for next day delivery and spend over £100 for free
delivery on all products. Head to our online
shop to place your order.
Branding & Bulk Orders
you are interested in branding, get in touch with
us today to discuss creating your own bespoke Noodle
Box. For bulk orders, we are able to offer you a discount, contact
us to find out more.
Chopsticks have been around for centuries and, of course, they’re ubiquitous in Asia.
Actually, the sticks as we would recognise them today go back as far as the late Shang Dynasty.
In case you didn’t know, that was 16th-11th century BC, so just the other day…
In the early days, the Chinese word for Chopsticks was “zhu” 筯, and during that time, the tyrannical King Zhou ordered his craftsmen to make chopsticks out of elephant’s teeth which were deemed to be of utmost luxury in early Chinese culture.
The rise of chopsticks versus early versions of the spoon which were just as prevalent in very early Asian culture, is largely thanks to the rise of wheat!
Millet and other such grains used to be the staple for most early Chinese meals, but as the growing appeal of wheat continued, so to did wheat-flour foods such as noodles and dumplings.
With a lot more in the way of noodles and dumplings knocking around, chopsticks were clearly a much better tool than the humble spoon.
There’s an old Chinese proverb which gives testimony to the above: ‘you are what you wheat’.
Ok, sorry about that – here’s what you should know about using them:
Dos & Don’ts
It seems to be that chopsticks are no longer the novelty that they used to be and Asian restaurants are far less likely to assumptively provide silverware to their Western diners.
Here’s a quick run down of the main ones that should see you through to the end of your meal and warmly welcomed back to dine again in the future.
Do take food from a serving bowl and place it in your bowl before eating – patience will serve hungry diners well here!
Don’t wave your chopsticks around or use them to point or gesticulate at someone.
Do place them on top of/across your bowl horizontally when not using them but DON’T cross them – crossing chopsticks is very taboo and a symbol of death…
Don’t stick them into your food vertically as this is reminiscent of placing incense in rice at the altar during a funeral!
Don’t pick through food with your chopsticks looking for which item to choose from a shared serving plate, have conviction and commit.
Don’t suck the tip of your chopsticks – yes, even if there’s some amazingly tasty sauce left on it! This will see you ridiculed in front of everyone as someone lacking a family education…
Do hold the bowl in your hand and use your chopsticks to push rice into your mouth, if you need to.
Don’t do that if you’re in Korea.
Do NOT pierce pieces of food with your chopsticks, this is very rude!
Don’t pass food to another person chopstick to chopstick, that’s also a funeral ritual…
Don’t break apart wooden chopsticks and rub them together – this is because people would often do this with cheap wooden chopsticks that splinter. Doing so with any pair of chopsticks tells the host you think their chopsticks are cheap!
Takeaway Packaging have been manufacturing branded food packaging for Sushi Bars for years. With so many different types of packaging out there, we know it can be tricky deciding what products are best suited to your company. All of our clients have different requirements, which is why we stock and produce such a wide range of disposables.
Branding your chopsticks/chopstick sleeves is a visually appealing way of increasing brand awareness. We can produce both wooden, disposable and resin reusable chopsticks. View Our Chopsticks Page
Our soup pots are coated inside with a PE coating, this proves the ideal barrier against condensation when containing hot food. Alternatively, we can supply you with a PLA coated pot which makes the pot fully compostable. We can produce branded soup containers in any size and print them with vegetable-based inks. View Our Soup Pots Page
Having such a wide variety of styles, sizes and colours to choose from, we are sure we can create the perfect food box for your business. View the different options available to you here. If you don’t see the style you have in mind, get in touch with us – we are sure we can help. View Our Food Boxes
Sushi trays are a new addition to our unbranded line, get in touch with us to find out more about the colourful range. If you’re looking to brand your sushi trays, click here to contact us. Contact Us
There’s an old Chinese proverb which says that the longer the noodles you eat the longer you live.
The Takeaway Packaging crew all agree that they want to live as long and as fully as possible, so we put our heads together, scoured dozens of recipes, heated our woks and trialled an insane amount of noodles.
We picked out the 3 best and easy to make noodle recipes that can be enjoyed on the go, in the office, in the park, and work perfectly in our bespoke noodle boxes.
For the sauce 80ml reduced sodium soy sauce 3 minced garlic cloves 2 tbsp brown sugar 1 tbsp ground fresh chili paste (or more if you like it fiery!) 1 tbsp oyster sauce 1 tbsp freshly grated ginger 1 tbsp sesame oil
In a small bowl, whisk together soy sauce, garlic, brown sugar, chilli paste, oyster sauce, ginger and sesame oil; set aside.
In a large pot of boiling salted water, cook pasta; drain well.
Heat olive oil in a large pan/wok over medium high heat.
If including add prawns, and 2 tablespoons soy sauce mixture, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Otherwise/then stir in mushrooms, pepper, courgettes and carrot to the wok.
Cook, stirring frequently, until tender, about 3-4 minutes.
Stir in spaghetti, (prawns) and remaining soy sauce mixture until well combined, about 2-3 minutes.
Vegan dishes have never been more popular. Keep your offering current and your vegan customers raving about you with this scrumptious dish.
Winter woes be gone! This warming lunchtime go-to is a sure winner!
You need: 550g dried spaghetti noodles 1 bunch of fresh chopped broccoli rabe, florets and stems 35g white sesame seeds + more for garnish 60ml sesame oil 60ml + 2 tbsp soy sauce 60ml rice wine vinegar 3 tbsp vegan granulated sugar 3 tbsp sliced fresh ginger 2 heaped tbsp creamy peanut butter 4 large roughly chopped garlic cloves 1 ½ tbsp fresh garlic chili paste, to taste 1 tbsp fresh lime juice 4 fresh sliced green onions
Bring a large pot of salted water to boil over high heat for the pasta.
Cook according to the package, about 9 minutes, until al dente.
When there’s about 3 minutes left for the noodles to cook, add the chopped broccoli rabe to parboil.
Strain the noodles and broccoli rabe; return to the pot and set aside.
Meanwhile, in a small frying pan toast the sesame seeds over medium-low heat for about 5-8 minutes until slightly golden brown and fragrant, stirring frequently (taking care not to burn). Place in blender once finished.
Add the remaining ingredients in the blender along with the sesame seeds, excluding the green onions.
Blend on high until super smooth.
Stir into the cooked pasta and broccoli rabe until well combined along with the green onions.
Never point at someone with your index finger whilst using chopsticks, this is considered to be very rude.
Never bang your chopsticks on the side of a bowl or plate, the saying goes ‘tapping bowls and you’ll be a beggar for life’. In the past only beggars tapped bowls to attract the attention of passers-by.
Don’t use the reverse end of your chopsticks, this means that you are too hungry to pay attention to table manners.
Roughly 20 million pairs of chopsticks are used annually, with the majority being used in Japan. The most common material used to manufacture chopsticks is aspen wood, which are the disposable type found in restaurants. The aspen tree is part of the willow family and can be grown in a number of different environments, which is another reason for using this material as it is easily sustainable.
Many of the restaurants Takeaway Packaging supply want to brand their chopsticks, opting for each pair to be supplied in a printed paper sleeve. The branded sleeves offer a level of hygiene and are an excellent way to get your name out there.
Please get in touch with us for more information about branding your chopsticks, or view our Branded Chopsticks page here.
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