Product Name: Myojo Chukazanmai Beijing Style Salt Ramen(1 serving)
Contents: Noodle 80g Soup: 23g
Shelf life: 180 days at room temperature
Storage /Please store away from direct sunlight, high temperature and high humidity.
*The image is for illustrative purposes only and does not include any garnish.
Ingredients:
Noodle (wheat flour (produced in Japan), starch, vegetable oil and fat, salt, soybean dietary fiber), soup (salt, sugar, chicken oil, chicken and pork extracts, vegetable oil and fat, flavored oil, seasoning, protein hydrolysate, sesame, beef fat, shrimp sauce, scallop extract, yeast extract, spices, fish sauce, fried onion) / processed starch, seasoning (amino acids, etc.), kansui (brine), sake spirit, polysaccharides thickener, magnesium carbonate, flavorings, acidifiers, carotenoid dyes, caramel dyes, spice extracts, (some of which contain egg, milk ingredients, wheat, shrimp, sesame, mackerel, soybeans, chicken, pork and gelatin)
Allergens: (allergens that may cause allergies)
heat, egg, soybeans, chicken, pork
About Ramen:
Authentic Chinese flavor with scallops, shrimp sauce, and scallion oil in a Beijing-style salty broth, combined with firm and resilient non-fried noodles. The aroma of scallion oil and sesame oil has been enhanced.
How to cook:
1 Prepare 50g boiled salad chicken
As a preparation, cut boiled "salad chicken" into small pieces.
*A loosened type of salad chicken is convenient.
2 Cut your favorite ingredients into bite-size pieces
Prepare Chinese cabbage, white onion, etc. as desired.
3 Prepare boiled water
Fill a pot with 500 ml of boiling water and bring it to a boil over a flame.
4 Cook noodles and ingredients for "4 minutes
Add the noodles and ingredients to the pot and cook for 4 minutes while unraveling.
5 Add powder soup and liquid soup
When the noodles are loosened, turn off the heat and add the powdered soup and liquid soup, stirring well.
6. Serve in bowls to complete the dish.
Transfer the noodles to a bowl first, then add the soup and ingredients on top of the noodles, and it is ready to serve.
