Ching's Instant Noodles Singapore Curry 240 g
240g ($0.95 per 100g)
Cooking & Usage Tips
Easy to cook Cooking instructions Servings per pack - 4 Boil 250 ml (1 ½ cup) of water. Add one noodle cake & one seasoning mix pouch to the boiling water & cook for 2-3 minutes, stirring occasionally. Serve hot.
Noodles: WHEAT flour, refined palm oil, salt, potassium chloride (gelling agent, E508), WHEAT gluten, sodium polyphosphate (emulsifying agent, E452(i)), potassium carbonate (acidity regulator, E501(i)), sodium hydrogen carbonate (raising agent, E500(ii)), tertiary butylhydroquinone (antioxidant, E319). Seasoning mix: mixed spices 30% (coriander, turmeric, chilli, fennel, asafoetida, ginger, MUSTARD, cumin, fenugreek, star anise), sugar, salt, tomato powder, dehydrated onion, SOY sauce powder (SOYBEAN, WHEAT, salt), disodium 5'guanylate, disodium 5'inosinate (flavour enhancers, E627, E631), garlic powder, dehydrated vegetables 2.6% (curry leaves, carrot), silicon dioxide (anticaking agent, E551), citric acid (acidifying agent, E330), sunflower oil.
Store in a cool, dry & hygienic place.
Allergy advice: ingredients: contains wheat, soy and mustard. This product was processed on machinery and in a plant that also processes wheat, peanuts, tree nuts, sesame seeds, soy, mustard and milk (dairy products).