Description: Mykuali Penang White Curry Noodle 110g. Discover the delicious flavours of Malaysia with Mykuali Penang White Curry Noodle! Made with authentic spices and creamy coconut milk, this 110g pack is perfect for a quick and satisfying meal. Enjoy the fusion of aromatic spices and smooth coconut for a unique and flavourful experience.
Tuk Tuk Method: Add noodles into 350ml of boiling water and cook for 3 minutes. Add White Curry paste, soup sachet and non-dairy creamer. Remove the noodles from the heat, pour in bowl and stir well. Dish is now ready to serve!
Storage: Store in a cool, dry place away from direct sunlight.
Ingredients: Noodles (60%): Wheat Flour (55%), Tapioca Starch, Salt, Palm Oil, Thickener: E412, Humectant: E450(iii), Acidity Regulator: E500(i), E501(i). White Curry Paste (27%): Palm Oil, Garlic, Onion, Chilli (2.5%), Shrimp Paste (Shrimp, Salt)(Crustacean), Spices (Chilli, Turmeric, Coriander, Cinnamon, Star Anise, Fennel, Cloves, Cumin, Fenugreek, Cardamom), Fish Seasoning Powder (Salt, Maltodextrin, Anchovies (Fish), Sugar, White Pepper Flavour Enhancers: E621, E627, E631, Hydrolysed Vegetable Protein. Onion, Palm Fat, Spices), Salt, Flavour Enhancers: E621, E627, E631, Preservative: E202. Soup Sachet (8%): Sugar, Flavour Enhancer: E621, Fish Seasoning Powder (Salt, Maltodextrin, Anchovies (Fish), Sugar, White Pepper, Flavour Enhancers: E621, E627, E631, Hydrolysed Vegetable Protein, Onion, Palm Fat, Spices), Seafood Seasoning Powder (Salt, Sugar, Prawn (Crustacean), Anchovies (Fish), Garlic, Spices, Corn Starch, Flavour Enhancers: E627, E631, E621). Non-Dairy Creamer (5%): Glucose Syrup, Hydrogenated Palm Kernel Oil, Sodium Casein ate (Milk), Stabiliser: E340ii, Emulsifiers: E471, E472e, Anti-Caking Agent: E551.
Nutrition Information:
Typical Values |
Per 100g |
Serving |
100g |
Energy |
-KJ / 459kcal |
Fats |
24.5g |
of which saturates |
-g |
Total Carbohydrate |
52.3g |
of which sugar |
10.3g |
Protein |
10.5g |
Salt |
-g |
Allergen Information: Contains Wheat, Crustacean, Milk, Fish.
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