Shop Online :: Noodles :: Big Boss Instant Vermicelli Pot (Hot & Sour) (大BOSS酸辣粉)

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Big Boss Instant Vermicelli Pot (Hot & Sour) (大BOSS酸辣粉)

Shipping Weight: 0.3465kg
Brand: Bai Jia

Description:Bai Jia Big Boss Hot & Sour Vermicelli Pot

Ready to eat.
Serving Instruction: Add vermicelli and all the sachet into the bowl in order, add above 85C drinking water, cover the lid, and wait for 5 minutes, stir and ready to serve.

Consume soon after opening.
Storage Condition: Keep away from direct sunlight and store in a cool dry place.

Ingredients:Vermicelli: Sweet Potato Starch (39.25%), Salt.

Sauce Sachet: Palm Oil (6.3%), Low Erucic Acid Rapeseed Oil, Fermented Soy Sauce (Water, Soybeans, Salt, Colour (E150a), Sugar, Wheat (Gluten), Wheat (Gluten) Flour, Flavour Enhancer (E621), Straw Mushroom), Chilli, Flavour Enhancer (E621), Salt, Sugar, Sesame, Sichuan Pepper, Sesame Oil, Green Sichuan Peppercorn Oil Flavour, Chilli Seasoning Oil (Dry Chilli, Non-GMO Corn Oil, Chilli Extract, Colour (E160c)), Chilli Seasoning (Dried Chilli, Maltodextrin (Corn)), Preservative (E202), Spices (White Pepper, Nutmeg, Bay Leaf, Amomum Tsao-Ko, Cinnamon, Fennel).

Vinegar Flavoured Sauce Sachet: Fermented Vinegar (Water, Wheat (Gluten) Bran, Salt, Polished Glutinous Rice, Rice, Spices) (9.65%), Salt, Flavour Enhancer (E621), Rattan Pepper Oil, Aftertaste Powder (Yeast Extract, Salt), Corn Starch, Sugar, Thickener (E415), Flavour Enhancer (E635).

Oil Sachet: Palm Oil (3.22%), Low Erucic Acid Rapeseed Oil, Chilli, Shallot, Ginger, Sesame.

Powder Sachet: Salt, Flavour Enhancer (E621), Dehydrated Green Peas, Dehydrated Celery, Dehydrated Tofu (Soybean).

Beansprout Flavour Sachet: Bean Sprouts, Refined Vegetable Oil, Salt, Flavour Enhancer (E621, E635), Acid (E270 Lactic Acid), Flavouring (Sichuan Peppercorn Extract), Colour (E160c), Acidity Regulator (E330 Citric Acid), Preservative (E202)), Chilli Seasoning (Dried Chilli, Maltodextrin (Corn)), Chilli, Sugar, Sichuan Pepper, Yeast Extract, Spices (Star Anise, Cumin, Ginger Lily, Cinnamon, Amomum Tsao-Ko).