Hong Kong Curry Noodles

Chicken Thighs (27.78%), Water, Coconut Milk [Coconut Extract, Water, Citric Acid (E330)], Onion, Carrots, Tofu Puffs [Soybean, Water, Soybean Oil], Soy Sauce [Water, Salt, Soybeans, Sugar, Wheat Flour, Flavour Enhancers (E631, E627)], Sugar, Shacha Sauce [Soybean Oil, Dried Lizard Fish, Garlic, Shallots, Sesame, Chilli Powder, Coconut Powder, Dried Shrimp (Crustacean), Ginger, Salt, Pepper], Chicken Powder [Lactose (Milk), Salt, Flavour Enhancers (E621, E631, E627), Maltodextrin, Mineral Salt, (Potassium), Chicken, Modified Corn Starch, Palm Fat, Sugar, Yeast Extract, Chicken Fat, Flavourings (Egg), Chicken Extract, Potato Starch, Acid (Lactic Acid), Antioxidant (Extracts of Rosemary), Colour (E150c)], Curry Mix [Turmeric, Coriander, Fenugreek, Mustard, Garlic, Fennel, Chilli, Bay Leaves, Clovers, Salt, Corn Flour, Celery, Sunflower Oil], Ginger, Garlic, Ground White Pepper, Noodles [Wheat Flour, Sea Salt, Vital Wheat Gluten, Kansui (E500 & E501), corn starch (for dusting)]

• Gluten
• Crustaceans
• Fish
• Dairy
• Mustard
• Sesame
• Soya

As our food is hand-made by our chefs, these reheating instructions are a guide. Check your food is piping hot throughout before serving.

❄️ FROM CHILLED

HOB: Empty paste into a saucepan and heat for 3-4 minutes on a medium/high heat until piping hot. In a separate pan, bring water to boil and add noodles. After 2 minutes, remove water and combine noodles and paste, mixing well. Stand for 1 minute before serving.

❄️ ❄️ FROM FROZEN

Defrost and follow the chilled instructions.