Ingredients:

Vermicelli:Potato starch, Tapioca starch, Corn starch, Pea starch, Water

Yuzu saucepacket: Water, Sucrose, Fermented soy sauce, Fermented vinegar, Mirin (Glutinousrice, Ponzu rice, Fructose, Water, Fermented vinegar, Salt), Fructose, Soybeanoil, Salt, Grapefruit Concentrate, Lemon juice, Seasoning Agents [Bonitoextract (Water, Alcohol, Bonito), Salt, Bonito extract, Yeast extract (Yeast,Dextrin, Salt)], Yeast extract, Xanthan gum, Monosodium L-Glutamate, Hydrolyzedsoy protein, Caramel colors, Flavor, Citric acid, Preservative (Potassium sorbate)

Wasabi sauce: Horseradishpowder, Lactose, Distilled water, D-sorbitol (quality improvement agent), Wheatfiber, Soybean oil, Mustard flavor, Sucrose fatty acid ester, Licorice powder,Sodium metaphosphate, Monosodium phosphate (no water), Xanthan gum, Tartrazine,Brilliant Blue FCF

Net weight: 200g (7.1oz)(100g×2packs)

Storage period: 12 months

Origin: Taiwan

 

Storage: Do not place under direct sun beam and a damp place (After opening, please finish it as soon as possible.) to avoid deterioration.

Allergyinformation: Contains Soybean, Fish, Gluten, and Milk.

 

Cooking Instructions:

1. Soak the vermicelli in water for about 10 minutes until completely soft. Optionally, cut them into sections according to personal preference, then drain and set aside.

2. Cut the pomelo sauce packet and pour it into a bowl. For the wasabi sauce, add it according to personal preference, in moderation.

3. Take the soaked vermicelli and boil it in boiling water for 3 minutes. Then, remove the vermicelli from the water and soak them in ice water to cool completely. Drain the vermicelli and put into the bowl, then mix well with the sauce. In winter, you can skip the step of soaking in ice water and directly mix the cooked vermicelli with the sauce.

4. Vegetables or other ingredients can be added according to personal preference.