Mee Kia: Thin Egg Noodles used in many Singapore hawker dishes, most prominently in Wanton Noodles, Minced Meat Noodles and Fishball Noodles. Available in a 320g pack that serves 4.
Country/place of Origin
Loosen the noodles before cooking. Soupy dish: Cook the noodles at 90C or above for 25 - 30 sec, drain and add in desired soup base. Dry: Cook the noodles at 90C or above for 30 - 35 sec. To prevent the noodles from sticking together, use room temperature water to rinse it. Drain and toss in desired sauce.
Keep Refrigerated at 2 - 7C. Once open, consume within the day.
Wheat Flour, Egg, Acidity Regulator (E500i, E524), Salt, Colouring (E102), Starch
- AttributesPer Serving ()
- Dietary Fibre2.3g