Unfried and Fresh
Fresh Japanese riceberry udon poured in an aromatic hot
and sour Tom Klong soup sprinkled with spring onions and dried fish.
Riceberry is a famous super food that is rich in antioxidants
and dietary fiber and also well-know for its ability to fight cancer ,
diabetes and heart disease.
Wheat Flour 20.56% , Modified Tapioca Starch 12.11% , Iodized Salt 3.22% , Sugar 3.17% , Tomyum Paste 1.98% , Fish Powder 0.79% , Riceberry 0.79% , Dried Fish 0.71% , Dried Leek 0.08% , Flavour Enhancer (Monosodium Glutamate , Disodium 5'-Ribonucleotide) , Acidity Regulator (INS270, INS325 , INS296) , Emulsifier (INS471 , INS322(I)) , Thickener (INS405 , INS415 , INS466 , INS1442 , INS1414) , Natural Flavour , Nature Identical Flavour.
Contains wheat , Soy , Milk , Fish and Shrimp.
Preparation and Storage
Preparation and Usage
1. Place udon and condiments in a bowl.
Add water 200ml.
2. Microwave on high (850 watts) for 3 minutes.
3. Stir well and enjoy!
*Heating time may vary based on model wattage of microwave oven.
Empty packets in a bowl. Pour boiling water 200ml.
Stir well and wait foe 2 minutes for softer and mode chewy texture Enjoy!
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