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.

 

Cooking Instructions:

1. Place carrot pasta into boiling water (100°C) and boil for 2 minutes 30 seconds.
2. Place the boiled carrot pasta into cold water to soak for 15 sec.
3. Drain the water and stir fried carrot pasta together with your favourite sauce or ingredients.

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