Ingredients List: Noodle: Rice Powder (32.33%), Corn Starch, Wheat Starch (32.33%), Water River Snail Sachet: Water, River Snail (0.2%), Pork Bone, Vegetable Oil (Soybean), Spices, Salt, Flavour Enhancer (E621), Crystal Sugar, Soup Paste [Water, Chicken, Salt, Flavour Enhancer (E621), Ginger, Preservative (E202)], Butter (Milk), Chicken Powder, Flavouring [Flavour Enhancer (E621, E635), Salt], Ginger. Chilli Sachet: Vegetable Oil (Soybean), Chilli, Spices, Butter (Milk) Peanut Sachet: Peanut (0.2%), Vegetable Oil (Soybean) Beancurd Sachet: Beancurd (Soybean, Water) (0.2%), Vegetable Oil (Soybean) Pickled Bamboo Shoot Sachet: Pickled Bamboo Shoot [Bamboo Shoot, Water, Preservative (E262, E223)](0.2%), Salt, Vegetable Oil (Soybean), Chilli Pickled Beans, Fungus, Radish Sachet: Pickled Beans [Cowpea, Salt, Vinegar, Preservative(E262, E202)], Water, Black Fungus, Dried Radish [Radish, Salt, Preservative (E211)], Chilli, Salt, Flavour Enhancer (E621) Vinegar Sachet: Vinegar, Garlic, Chilli.
Allergy Advice: Not suitable for Gluten, Soybean, Milk, Molluscs allergy sufferers.
Feature: None.
Origin: China.
Storage: Keep in a cool and dry place, away from direct sunlight.
Storage Type: Ambient.
Instructions for Use: 1. Soak the dried rice noodle in cold water for 1 hour and cook in boiling water for about 10 minutes. Or Directly into the water cook for about 10-20 minutes. 2. Add seasonal vegeables to your personal preference. Remove the rice noodles and seasonal vegetables in a large bowl. 3. Add 500ml water to the pot, boil it andadd sauce bag, and cook for 2 minutes. 4. Pour the cooked soup on the rice noodle and add seasoning bag according to personal taste.
