SAUTAO Japanese Ramen 540g 壽桃牌日本拉麵

• Traditional Ramen Bowls: Pair with a rich Tonkotsu, Shoyu (soy sauce), Miso, or Shio broth. Top with sliced chashu pork, a soft-boiled marinated egg, nori sheets, and scallions. 
• Stir-Fries (Chow Mein / Yakisoba): Boil briefly, drain, and toss in a high-heat wok with cabbage, carrots, protein, and a savory soy-sesame glaze. The non-fried texture ensures the noodles stay firm and do not turn mushy in the pan.
• Cold Noodle Salads (Hiyashi Chuka): Cook, shock in ice water, and toss with julienned cucumbers, ham, shredded egg crepe, and a tangy sesame-soy dressing for a refreshing summer meal.

1. Boil: Bring a large pot of water to a rolling boil.
2. Cook: Add the desired number of noodle cakes. Cook for 2 to 3 minutes, stirring gently with chopsticks to separate the strands.
3. Finish for Soups: Drain the noodles thoroughly and place them directly into your pre-prepared hot soup broth.
4. Finish for Stir-Fries/Cold Dishes: Drain and rinse immediately under cold running water for 5 seconds to remove surface starch and lock in the firm, chewy texture. 

• Pantry Storage: Store in a cool, dry place away from direct sunlight and strong odors.
• Resealing: Once the main outer pack is opened, transfer any remaining dry noodle cakes to a tightly sealed container or ziplock bag to prevent moisture absorption and maintain maximum freshness.

Wheat Flour, Water, Corn Starch, Salt, Soybean Oil, Thickener E401, Acidity Regulator E500(i), E270