Liu Quan River Snail Rice Noodle 320g

Ingredients:
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:
Contains Soy.
Contains Milk.
Contains Wheat.
Contains Peanuts.
Contains Molluscs.
For allergens, including cereals containing gluten, see ingredients in Bold.

Storage:
Store in a cool dry place away from direct sunlight.
Best Before: See package for Date.

Cooking Instructions:
Instant (with Boiled Water)
1. Put the vermicelli noodle in the bowl, pour boiling water (100°C), wait for 8 minutes and drain the water.
2. Put sachets (Peanut, Chilli Oil, Pickled Vegetable, Beancurd) in the bowl with noodle, pour boiling water (100°C), wait another 3 minutes
3. Stir well and serve.

Stove Top
1. Cook the vermicelli noodle with cold water for 5-8 minutes, until noodle get soft, then drain the water.
2. Boil 500 ml (about 2 1/3 cups) of water. Add sachets (Peanut, Chilli Oil, Pickled Vegetable, Beancurd) and noodle.
3. Stir well and serve