Traditional thin rice noodles with delicious shallot sauce and separate soy sauce.

Serve dry or as a soup. Add your own ingreidents like chopped scallions, greens, eggs, or bean sprouts.

Three minute cooking time.

Each bag contains 4 packs (servings)

Non-Fried!

ABOUT TSENG NOODLES

In the entertainment industry everyone knows Mr. Zeng really loves noodles. During 25 years as an actor and host of a multiple award winning Food TV Show in Taiwan he’s tasted all kinds of noodles. He always wanted to make one noodle dish that truly met his expectations – now after several years we finally have Tseng noodles. Mr. Zeng supervised every aspect of the selection of taste/ingredients to perfectly summarize all the excellent noodles he’s tasted over the years into one line of products.

INGREDIENTS

Rice Noodles: Corn Starch, Rice, Water, Sodium Carboxymethyl Cellulose (Pasting Agent), Glycerin Fatty Acid Ester (Emulsifier), Phosphate Salts (Sodium Metaphosphate, Sodium Dihydrogen Phosphate, Sodium Pyrophosphate)(Texture Improver)

Shallot Sauce:Palm Oil, Fried Shallot, Shallot Extract, Soy Sauce (Water, Non-GMO Soybean, Wheat, Salt, Alcohol), Water, Salt, Soy Protein, Seasoning (Monosodium L-Glutamate Or MSG, Sodium 5’-Inosinate, Sodium 5’-Guanylate), Shallot Powder, Sugar, Seasoning Powder (Medium-chain Triglyceride Oil, Alcohol, Starch Sodium Octenyl Succinate, Sugarcane Sugar, Propylenen Glycol, Glycerin Fatty Acid Ester, Yeast Extract, Monosodium L-Glutamate, Salt, Milk Powder, Sodium Hydroxide, Ethyl Maltol), Antioxidants (Tocopherol Concentrate, Mixed), Stevioside.

Soy Sauce: Naturally Brewed Soy Sauce [Water, Salt, Sugar, Seasoning (Monosodium L-Glutamate Or MSG, Sodium 5’-Inosinate, Sodium 5’-Guanylate), Caramel Colors, Acesulfame Potassium], Black Vinegar, White Vinegar.

CONTAINS: Soy, Wheat.

Disclaimer: Every effort has been made to ensure the ingredients listed above are accurate. However, consumers with dietary restrictions are reminded to carefully read the actual package before consuming in case of typographical errors or formulation chages by the manufacturer.

HOW TO COOK TSENG RICE NOODLES

Dry Rice Noodles

1. Pour 250ml water in a saucepan and bring to the boil.

2. Put both sauce packets’ content in the boiling water then add the rice noodles.

3. Cook at medium to high heat for 3 to 3.5 mins while rice noodles gradually absorb the sauce. Cook until liquid is reduced.

4. Turn off the heat and it’s ready to serve.

Rice Noodles Soups

1. Pour 400ml water in a saucepan and bring to the boil.

2. Put both sauce packets’ content in the boiling water then add the rice noodles.

3. Cook at medium to high heat for 2.5 to 3 mins while rice noodles gradually absorb the sauce.

4. Turn off the heat and it’s ready to serve.

演藝圈裡大家眾所皆知曾國城愛麵成痴, 在他25年的演藝生涯以及主持美食節目”型男大主廚”三年得到金鐘獎最佳主持人獎的過程, 他吃過各種道地的麵食。身為美食主持人他心中一直想要做一款符合自己期待的麵食推薦給大家，在這漫長的主持歲月裡，終於在時機都成熟情況下, 城哥親自監製挑選品嚐在各方面都符合自己心中期待的好麵，來為這些年嚐過的優秀麵食做一個完美的總結。

成份

米粉成分: 玉米澱粉，米，水

食品級添加物: 羧甲基纖維素鈉(粘著劑)，脂肪酸甘油酯(乳化劑)，重合磷酸鹽(偏磷酸鈉，多磷酸鈉，磷酸二氫鈉，焦磷酸鈉)，(品質改良劑)

紅蔥肉燥醬包: 棕櫚油，蔥酥，蔥萃取物，醬油，水，鹽，大豆蛋白，調味劑(L-麩酸鈉，'5-次黃嘌呤核苷磷酸二鈉，5'-鳥嘌呤核苷磷酸二鈉)，紅蔥粉，糖，肉味調味料，抗氧化劑(混合濃縮生育醇)，甜味劑(甜菊糖苷)

3號醬油包: 純釀造醬油，(醬汁，水，鹽，糖，調味劑(L-麩酸鈉，5'-次黃嘌呤核苷磷酸二鈉，5'-鳥嘌呤核苷磷酸二鈉)，著色劑(焦糖色素)，甜味劑 (醋磺內酯鉀)，烏醋，白醋

煮製方式

乾米粉

1. 鍋內放入250毫升的水加熱至水滾，拆開醬包倒入。

2. 將米粉放入鍋中過程可依個人喜好添加蔥花、青菜、滷蛋、豆芽菜等。

3. 開中大火，煮製3分鐘至3分半使水份略為收乾，保持些許濕潤即可。

湯米粉

1. 鍋內放入400毫升的水加熱至水滾，拆開醬包倒入。

2. 將米粉放入鍋中過程可依個人喜好添加蔥花、青菜、滷蛋、豆芽菜等。

3. 開中小火，煮製2分半鐘至3分鐘。