Salt, Salt, Salt, Sugar, Sugar, Shallot, Garlic, Yeast Extract, Ginger, Lemon Grass, Noodle/LaMian - Wheat Flour, Sodium Carbonate, Disodium Phosphate, Water, Turmeric, Spices, Galangal, Dried Chili, Chili Flavor, Candlenut, Curry Paste - Palm Olein, Curry Powder (Coriander, Chili, Salt, Fennel Seed, Lentil, Turmeric, Cumin, Black Pepper, Cinnamon, Star Anise, Clove, Cardamom), Shrimp Paste (Shrimp, Salt), Curry Premix - Coconut Milk Powder (Coconut Milk Solids, Maltodextrin, Sodium Caseinate)
Cooking: 1. Add (A) curry paste and then (B) curry premix into 2 cups of water. Mix well and bring to a boil. 2. Put noodles into the boiling curry soup. Lower heat and boil for 7 mins. 3. Curry LaMian is ready to serve. For a more indulgent meal, at step 2, you may add cooked chicken, cooked potatoes, hard-boiled eggs, bean sprouts and fried bean curd (tau pok) at the 6th minute. Keep in a cool dry place.
Always refer to the actual package for the most accurate information