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KO-LEE Medium Egg Noodles 375g

Regular price £1.85

Tax included.

Medium Egg Noodles.

Only 4 minutes cooking time, Low fat food, Easy to cook, For soups, salads & stir-frys, Free from artificial colours, flavours & preservatives.

 

Ingredients:

Softwheat Flour, Durumwheat Semolina , Egg(5.5%), Acidity Regulator: Potassium Carbonate.

Nutrition:       

Typical Values Per 100g Per Serving
Energy (kcal) 487 414
Protein (g) 11.0 9.4
Fat (g) 21.1 18.0
Saturated Fat % 8.7 7.4
Carbohydrate (g) 63.1 53.7
Dietary Fibre % 0.9 0.8
Sugar % <1.0 <0.9
Sodium (as Na) mg 524 445

 

Allergen:

See ingredients in bold.

Features: 

Ko-Lee egg noodles are often served with an accompanying soups, salads and stir-fries. Ko-Lee Noodles are instant noodle sensation because not only can you enjoy delicious noodle soup and a traditional noodle dish, but you can also eat them dry as a crispy snack. The noodle block is specially flavoured and prepared so you can eat them as a tasty snack straight from the packet.   

Suitable for vegetarian.  
Halal.

Usage:

Ideal for soup, Stir-fry.

Preparation:

Prepare the noodles according to the instructions In the packet.

Recipe:

Recipe Idea
Hot chilli prawns on egg noodles
Serves: 2
Preparation time: 15 minutes To cook: 10 minutes

Method:
Prepare the noodles according to the instructions on the packet. Drain them and then immediately refresh under cold running water to rinse away the starch and keep them springy. Set aside.
Mix the 200ml of boiling water, tomato ketchup, light soy sauce, soft brown sugar and corn flour together for the sauce and set aside. Heat a wok over high heat and add the olive oil. Add the garlic, ginger and chillies, stir fry for a few seconds, and then add the prawns and stir fry until they start to go pink.
Stir in the sauce mixture as prepared and cook for less than 1 minute. Then add 100ml of boiling water and the lime juice, spring onions and coriander.
Refresh the prepared noodles under boiling water, then drizzle with some olive oil and divide between 2 bowls. Place the prawns and the sauce on top and serve immediately.

Recipe Ingredients:
150g egg noodles
200ml boiling water
5 tbsp tomato ketchup
2 tbsp light soy sauce
1 tbsp soft brown sugar
2 tsp corn flour
2 tbsp olive oil for wok, plus extra for drizzling
6 large garlic cloves, crushed & chopped
1 tbsp freshly grated ginger
3 medium red chillies, deseeded & chopped
300g fresh raw tiger prawns, shelled and de-veined (tail on or off optional)
100ml boiling water
1 tbsp lime juice
2 spring onions, chopped lengthways
4 tbsp freshly chopped coriander, stalks and leaves


Storage:

Store in a cool, dry place.   
For Best Before End: See packaging.

Packaging:

Heat Sealed

Weight:

375g

Country of Origin:

Belgium




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