KEY INFORMATION
Singapore's favourite noodle curry dish which consist of a rich curry aroma and taste.
COUNTRY/PLACE OF ORIGIN
Singapore
DIETARY
Halal
HypoallergenicPREPARATION
- • Directions:
- 1. Heat up 1L of water
- 2. Add in chicken cuts and bring it to boil
- 3. Retain 600ml of chicken stock
- 4. At medium heat, stir fry Curry Noodle Paste in a pot for 2 minutes
- 5. Add in 600ml of chicken stock, mix well and bring it to boil
- 6. At low heat, add in coconut cream and evaporated milk and stir well
- 7. Simmer the gravy for 15 minutes
- 8. Blanch yellow noodle and suggested ingredients in boiling water for 5 seconds
- 9. Drain off the water
- 10. Portion into individual bowl and pour hot gravy over
STORAGE INFORMATION
- • Store in cool and dry place
- • Once opened, keep refrigerated and use within 3 days
INGREDIENTS
- Vegetable Oil, Shallot, Dried Shrimp, Lemongrass, Ginger, Salt, Sugar, Curry Powder, Belachan (Shrimps, Salt, Palm Oil), Flavour Enhancer (E621), Soya Bean, Candlenut, Spices, Chili
- • Chili Paste: Dried Chili, Salt, Water, Benzoic Acid
- • Chicken Powder: Salt, Monosodium Glutamate, Cornstarch (Contains Sulphites), Sugar, Chicken Meat & Fat Flavouring, Soya Sauce (Soya Flakes, Salt, Wheat Flour), Sodium Inosinate and Sodium Guanylate, Caramel (150D) and Turmeric
NUTRITIONAL DATA
- AttributesPer Serving (58g)
- Energy195g
- Protein4.2g
- Total Fat17.1g
- Saturated Fat7.3g
- Trans Fat0g
- Cholesterol7mg
- Carbohydrate6.1g
- Sugars4.1g
- Dietary Fibre1.3g
- Sodium1226mg