Japanese-ramen-soup-with-chicken-egg-chives-and-sprout-on-dark-wooden

Dry Shoyu Ramen (6 pax)

Shelf Life: 1 year ( Ambient Condition )

Weight: 8 packs x ±792 g/carton (Each pack contains 6 individual packs of noodle)

Ingredients:

-Noodle: Wheat flour, Soft Water, Potato Starch, Salt, Gluten, Curcumin.

-Ramen: Shoyu Sauce, Spring Onion and White Sesame.

 

Cooking Instructions:

  1. Place noodle into boiling water (100°C) for 3-4 minutes for board noodles.
  2. Place the boiled noodle into cold water to soak for 15 sec.
  3. At the same time, prepare a pot and boil 470ml ( adjustable ) water with sauce.
  4. Drain the water, add noodle into the soup and cook for 1 minute.
  5. Add spring onion and white sesame, stir well and serve immediately.

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