How to make
Let’s do this…
1. Remove the topper, peel back the foil lid & remove the sauce sachet from the pot.
2. Pour boiling water up to the fill line (approx. 110ml).
3. Stir & replace the foil lid, leave to stand for 4 minutes, stirring halfway through.
4. After 4 minutes, add all the sauce sachet & stir thoroughly, to coat the noodles.
5. Add the topper, stir half in & leave some to garnish on top for an extra crunch!
Ingredients
Dried Noodles [WHEATFLOUR, Palm Oil, Salt, Raising Agents (Potassium Carbonate, Sodium Carbonate)]
Korean Style Chicken Sauce (28%) [Soy Sauce (Water, SOYA Beans, Salt, Spirit Vinegar), Water, Garlic Purée, Glucose Syrup, Brown Sugar (Sugar, Cane Molasses), Ginger Purée, Tomato Paste, Rice Vinegar, Sherry Vinegar, Rapeseed Oil, Cornflour, Spirit Vinegar, Black Bean Pellets [Black Beans (SOYA Beans, Water, Salt), Salt), Chicken Stock (Flavouring, Dried Glucose Syrup, Salt, Yeast Extracts, Sugar, Chicken Stock), Lime Juice, Onion Powder, Red Bell Peppers, Sugar, Salt, White Wine Vinegar, Cayenne Pepper, Natural Flavouring, Paprika Extract, Black Pepper, Preservative (Potassium Sorbate), Yeast Extract (Yeast Extract, Sweet Potato Maltodextrin)]
Onion Topper (11%) [Crispy Fried Onions (Onion, Palm Oil, WHEATFLOUR, Salt), Chilli Flakes]
Dried Cabbage
Dried Carrot
For allergens, including Cereals containing Gluten, see ingredients in BOLD.
Also, may contain Milk, Egg, Soya, Mustard and other Gluten sources.
Nutritional Information
| (as consumed) Per 100g | (as consumed) Per pot (194g) | |
|---|---|---|
| Energy | 764kJ / 183kcal | 1483kJ / 354kcal |
| Fat | 8.2g | 16.0g |
| of which saturates | 4.0g | 7.8g |
| Carbohydrate | 23.1g | 44.9g |
| of which sugars | 3.3g | 6.3g |
| Fibre | 2.2g | 4.3g |
| Protein | 2.9g | 5.6g |
| Salt | 0.70g | 1.35g |
| This pot provides 1 serving |
|
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