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Wanton noodles have travelled a long way from Hunan to Guangzhou during the Qing dynasty. The texture was rough at first, but is has improved since antiquity into the finer, smoother
texture it has now, because of the competition to produce better wanton noodle texture. The noodles turn yellowish after cooking, springy to the bite. Traditional methods of preparing wanton noodle soup dish are with pork bone, broth, bean sprouts, prawns, fish slices, ginger and
barbecued pork pieces
 Cooking
Boil sufficient water in a pan, add 1 tablespoon of vegetable oil. Cook the noodles for 30 seconds and then drain.
Ideal for soups or mixed with sauces. To this can be added Chinese wonton or dumpling, meat and vegetables.
Ingredients
Wheat Flour, Egg, Water, Colouring
E160a, Potassium Carbonate E501, Salt
Nutrition Information (Per 100g)
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Energy value 1066KJ/251Kcal
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Protein 11.40g
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Carbohydrate 50.20g
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Fat
0.50g
Care
& Storage
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Keep refrigerated: 1°C to 5°C
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Suitable for home freezing: Freeze on
the day of purchase.
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Use within 6 months.
Packing
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Packing Style: Plastic Bag.
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Net Weight: per bag : 400g per bag :
2.27KG
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