Noodles & Vermicelli

Chongqing Green Chilli Tingling Noodles

Suitable for vegetarians

No artificial colors

A sensorially satisfying encounter between two protagonists of the Chinese cuisine, the green peppers and the green Szechuan peppercorns. The second will catch you unprepared with their pungent and tingling tinge. The green colour make them look innocuous, but in practice these are no joke.

1. Bring a pot of water to a boil and gently cook the noodles (70g) for 3 minutes (medium heat). Save some cooking water (about 250ml) before draining your noodles. Set the noodles aside.

2. Add the seasoning bag (35g) and the pickled vegetables bag (18g) into a bowl. Pour the cooking water you’ve saved, and stir well.

3. Add the noodles to the bowl, sprinkle the powder bag on top (following individual tastes). Mix well and serve immediately.

TIPS: Add beef, fried eggs, and/or cabbage for a better taste.

Noodles (70g): Wheat, Water, Salt.

Seasoning bag (35g): Vegetable oil, Chilli, Sichuan pepper, Ginger, Garlic, MSG, Salt, Sugar, Spicy, Edible flavors and spices, Potassium sorbate, Disodium 5′-ribonucleotide.

Pickled vegetables bag (18g): Pickled mustard, Soybean oil, Salt, Pepper, Ginger, Garlic, Sugar, Species (star anise, pineapple, fennel, cinnamon, cardamom, Sichuan pepper, turmeric), Sodium glutamate, 5 ‘-Disodium ribonucleotide, Sulfur dioxide.

Powder bag (10g): MSG, Salt, Sugar, Food flavorings and spices, Silicon dioxide, Disodium 5′-ribonucleotide, Disodium succinate.

This product contains soybeans, mustard and grains (wheat).

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