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En Dining Nagasaki Sara Udon 7 Ingredients 372g 1 each

Details

Product of:JapanUnit Qty:1 each

Description

Just add cabbage and bean sprouts and you can easily enjoy authentic Nagasaki sara udon. 
En Dining's "Sara Udon Made in Nagasaki with 7 Ingredients, 2 Servings (371.8g)" is an authentic sara udon set made by a Nagasaki manufacturer. It contains 7 ingredients: bamboo shoots, carrots, corn, green peas, pork, wood ear mushrooms, and kamaboko, so you can easily enjoy the authentic Nagasaki taste at home. In addition, it also comes with "Kincho Worcestershire Sauce," which is made in Nagasaki, to add an accent to the flavor.

 

Product specifications for En Dining 7 kinds of ingredients, 2 servings (371.8g) made in Nagasaki

 

Other

Ingredients:[Ingredients]Vegetables (bamboo shoots, carrots, corn, green peas), powdered soup (sugar, salt, glucose, chicken powder, powdered soy sauce, garlic powder, yeast extract) (domestically produced) Kamaboko, pork, Chinese soup stock, dried wood ear mushroom, pork extract, vegetable oil, sugar/thickener (modified starch), seasoning (amino acids, etc.), modified starch, acidulant, coloring (caramel, cochineal), pH adjuster, (contains wheat, pork, chicken, soybeans, protein hydrolysate (seafood))[Fried noodles]Wheat flour (domestically produced), edible vegetable oil, salt/kansui, antioxidant (V.E), (contains wheat) [Thick Tartar Sauce�zVinegar (made in Japan), sugar, vegetables and fruits (apples, tomatoes, onions, garlic), salt, amino acid liquid, spices/caramel coloring, seasonings (amino acids, etc.), spice extracts, sweetener (licorice), (contains apples and soybeans)
Nutritional Information:Per 2 servings (371.8g) (280g ingredients, 80g fried noodles, 5.9g Worcestershire sauce x 2): Energy 566kcal, protein 11.8g, fat 24.3g, carbohydrates 75.3g, salt equivalent 4.8g
Storage Method:Store away from direct sunlight, high temperatures and humidity
*This product (ingredients factory) also manufactures products containing shrimp, crab, eggs, dairy ingredients, and peanuts.


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