Japanese Fresh Spinach Pasta

Shelf Life: 1 year (Chilled); 8 months (Ambient Condition)

Weight: 20 packs x ±300 g/carton

Ingredients : Wheat Flour, Soft Water, Salt, Tapioca Starch, Gluten, Spinach Powder.

 

Cooking Instructions:

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

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