Description
MADE WITH FRESH, NATURAL INGREDIENTS
Elevated by using the popular Asian plant called Pandan aka Screwpine. Pandan is an herbaceous plant that grows in Southeast Asia and is often used to flavour desserts, drinks and in some cases it’s also ground into a paste and used in savoury dishes to flavour rice or wrap up food. It adds an additional depth of flavors and its aromatic fragrance tantalized your taste buds even before tasting it thus making it a more delicious experience. Rated 5 out of 5 stars by The Ramen Rater (www.theramenrater.com).
The broth was interesting – definitely detected the pandan’s nutty
taste. Spicy and rich white curry with a great oiliness and strong finish
– by The Ramen Rater –
| FEATURES | BENEFITS |
|---|---|
| Paste Made of Natural Ingredients | The Natural Ingredients Paste is formulated with 15 types of spices from several countries, together with other fresh ingredients such as fresh garlic, fresh onions and shrimp paste. The paste is then infused with Fresh Pandan Leaves to give that elevated aroma that is light and fragrant. The outcome of cooking each packet of Red Chef Pandan White Curry Noodles is similar to the freshly served noodles that is cooked from scratch. |
| Non-added artificial colouring and preservatives | An instant noodle that is non-added artificial colouring and preservatives that provides a healthier choice and experience without compromising on convenience and taste. |
FAQ
Pandan White Curry
1. Cook the noodles for 3 minutes in boiling water, drained and pour onto a bowl
2. Boil 300 ml of water, add in the Non-dairy Creamer and seasoning, and stir well.
3. After the Non-daily creamer and seasoning is dissolved, add in the Natural Ingredients Paste, and stir well.
4. Pour the Pandan White Curry soup onto the noodles, serve hot
Yes, the paste is already pre-cooked and it can be consumed by just adding hot water.
Goes well with prawns, bean curd (“Tao Pok”), cuttlefish, cockles and long beans (Recommended to cook
the ingredients separately so that it does not change the original taste and aroma of the soup.)
Level 3 (Level 1 being least spicy and 5 being most spicy)
Reviews
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