Japanese Fresh Carrot Pasta
Shelf Life: 1 year (Chilled); 8 months (Ambient Condition)
Weight: 20packs x ±300 g/carton
Ingredients: Wheat Flour, Soft Water, Salt, Tapioca Starch, Gluten, Carrot Powder.
- Place carrot pasta into boiling water (100°C) and boil for 2 minutes 30 seconds.
- Place the boiled carrot pasta into cold water to soak for 15 sec.
- Drain the water and stir fried carrot pasta together with your favourite sauce or ingredients.