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Wu-Mu Dry Noodles 4 lb

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Made In:TaiwanUnit Qty:4 lbBrand:Wu-Mu
Wheat (Gluten).
Dietary Needs:
Sugar FreeCholesterol-FreeLow FatTrans Fat-Free


Wu-Mu Dry Noodles (Thin) Introduction:

Wu-Mu Dry Noodles (Thin) are very popular noodles and are deeply loved by many people. The noodles are non-fried and preservative-free. The quality is satisfactory. It is very healthy to eat this kind of noodles. You can rest assured to buy it, because we can guarantee its value for money. At Weee!, we offer authentic Wu-Mu Dry Noodles (Thin) at a very competitive price.

Wu-Mu Dry Noodles (Thin) Ingredients:

Wheat Flour, Water, Salt.

Allergens: This product contains wheat.

Wu-Mu Dry Noodles (Thin) Nutrition Facts:

Servings per container: 32

Serving size: 2oz (56g)

Amount per serving: Calories 197, Total Fat 1g (1% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 349mg (15% DV), Total Carbohydrate 40g (15% DV), Dietary Fiber 1g (4% DV), Total Sugars 1g (Includes 0g Added Sugars 0% DV), Protein 7g, Vitamin D 0mcg (0% DV), Calcium 9mg (1% DV), Iron 0.3mg (2% DV), Potassium 54mg (1% DV).

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Store?

Keep at room temperature and away from sunlight.

Cooking Guidelines for Wu-Mu Dry Noodles (Thin)

Step 1. Add noodles (100g per person) to boiling water and stir occasionally to separate noodles. Wait for three minutes.

Step 2. Turn to small flame. Add a half cup of water. Turn off the flame while boiling again.

Step 3. Serve as cold noodles of hot soup noodles.

Step 4. Consume the noodles as soon as possible.


Product packaging, specifications and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.

The noodle texture is perfectly smooth and elastic. No preservatives.

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