Key Information

Country/place of Origin

Dietary

Halal

Hypoallergenic

Preparation

• • 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

• • 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

Nutrition Info

• Attributes
  Per Serving (58g)
• Energy
  195g
• Protein
  4.2g
• Total Fat
  17.1g
• Saturated Fat
  7.3g
• Trans Fat
  0g
• Cholesterol
  7mg
• Carbohydrate
  6.1g
• Sugars
  4.1g
• Dietary Fibre
  1.3g
• Sodium
  1226mg