Ingredients | Water, Wheat flour, Salt. |
Flavor | taste good |
Purpose | Instant noodles taste complements many Asia cooking including boiling and stir-fry. |
Color | Bright yellow. |
Serving suggestion | TSY Brand instant noodles are made of choice quality of flour superior in quality, delicious and highly nutrition,When taken,first it is required to first-fry ingredients till its cooked.Add seasoning and some soup and then place in the noodles,fry and cook the whole for2-3minuts and serve. |
Nutrition information | Protein 8.6g, |
Instant noodles are a convenient and quick meal option made from pre-cooked and dried noodles with seasoning packets. They come in a variety of flavors and variations and are popular for their ease of preparation and long shelf life. Instant noodles can be customized with additional ingredients to enhance their flavor and nutritional value. While convenient, it is important to enjoy instant noodles in moderation and consider healthier options to balance their nutritional content.
Ingredients | Water, Wheat flour, Salt. |
Flavor | taste good |
Purpose | Instant noodles taste complements many Asia cooking including boiling and stir-fry. |
Color | Bright yellow. |
Serving suggestion | TSY Brand instant noodles are made of choice quality of flour superior in quality, delicious and highly nutrition,When taken,first it is required to first-fry ingredients till its cooked.Add seasoning and some soup and then place in the noodles,fry and cook the whole for2-3minuts and serve. |
Nutrition information | Protein 8.6g, |
Instant noodles are a convenient and quick meal option made from pre-cooked and dried noodles with seasoning packets. They come in a variety of flavors and variations and are popular for their ease of preparation and long shelf life. Instant noodles can be customized with additional ingredients to enhance their flavor and nutritional value. While convenient, it is important to enjoy instant noodles in moderation and consider healthier options to balance their nutritional content.
