Yunion Japanese Noodles are ideal for stir-fry and soups.
No added MSG
KEEP REFRIGERATED AT ALL TIMES.
Store at or below 4°C
Ingredients
Wheat flour, water, iodised salt, potassium carbonate, potassium sorbate, ascorbic acid, colours (102, 110), folic acid, vegetable oil.
To remove the vegetable oil coatings, simply place in a pot of boiling water, stir for a few seconds and drain immediately.
Allergen
Contains wheat, gluten.
Nutritional Information
Japanese Noodles: 1kg
Serve per Pack: 4
Serving size: 250g
Average Quantities | Per 250 g Serve | Per 100 g |
Energy | 2000 KJ | 800 KJ |
Protein | 14.8 g | 5.9 g |
Fat - Total Fat - Saturated | 7 g 1.7 g | 2.8 g 0.7 g |
Carbohydrates - Total Carbohydrates - Sugars | 87.8 g 0.5 g | 35.1 g 0.2 g |
Sodium | 525 mg | 210 mg |
Quantities stated above are average only. Further nutritional information may be displayed on the label.
Disclaimer
General Product information provided is intended as a guide only such as nutritional information, and packaging. Please read the product label and follow the directions for use on our packaging. Please do not hesitate to contact us via email: info@yunionnoodles.com.au or call on 08 9443 8375. We are more than happy to help you with your enquiries.
Country of Origin
Australia
Suggested cooking instructions
Stir Fry Method (Serves two)
INGREDIENTS
500g Yunion Japanese Noodles
2 tbsp vegetable oil
1 onion, diced
2 cloves garlic, minced
3 cups assorted vegetables, chopped (broccoli, bell peppers, carrots, snap peas)
150g protein (chicken breast, tofu, shrimp, etc.) - optional
1/4 cup soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
1 tsp sesame oil
Salt and black pepper to taste
Chopped fresh cilantro or scallions, for garnish (optional)
Method:
Marinate the protein (optional): If using protein, cut it into bite-sized pieces and marinate it in 1 tablespoon soy sauce and a pinch of pepper for 10 minutes while you prepare the vegetables.
Stir-fry the vegetables: Heat the oil in a large wok or pan over medium-high heat. Add the onion and garlic, and stir-fry for 30 seconds until fragrant.
Add protein (optional): If using, add the marinated protein to the pan and cook until browned and cooked through. Remove from the pan and set aside.
Stir-fry the vegetables: Add the chopped vegetables to the pan and stir-fry for 3-5 minutes, depending on the desired crispness.
Make the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, and sesame oil.
Combine and finish: Add the cooked noodles and the sauce to the pan with the vegetables. Toss everything together to coat the noodles evenly.
Season and serve: Season with salt and black pepper to taste. Stir in the cooked protein (if using) and heat through for another minute.
Garnish and enjoy: Transfer the stir-fry to a serving platter and garnish with chopped fresh cilantro or scallions (optional). Serve immediately.
Tips:
Feel free to use any vegetables you have on hand.
You can add a fried egg on top of each serving for extra protein and richness.
For a spicier stir-fry, add a pinch of red pepper flakes or sriracha to the sauce.
Comments