Vegan version of the classic noodle dish with tofu, spring onions and zingy tamarind flavour
rice noodles, tamarind syrup (tamarind, water, sugar, salt), cabbage, carrot, vegetable oil, tofu (soya beans, water, potassium sorbate, ascorbic acid, calcium sulphate), onion, spring onion, soy sauce (water, soya beans, wheat, salt), lime juice, preserved turnip (turnip, sugar, salt)
See ingredients highlighted in bold . soya beans, wheat,
Produced in a kitchen which handles allergens including peanuts and sesame
Nutritional Information: Typical Value per (100g) Energy 200 kcal (837 KJ), Fat 11g, Saturates 1.5g, Carbohydrate 23g, Sugars 11g, Protein 4.3g, Salt 0.75g
Cooking times are only a guide and times may vary. Click here for advice on heating multiple dishes.
In the microwave 900w
Remove outer box. Place on suitable plate, open top of parcel and add 1 tablespoon of water and re-close. Heat on full power for 2 minutes from defrosted (or 4 minutes from frozen). Serve.
In a frying pan or wok
Defrost in the fridge naturally or microwave for 2 minutes full power from frozen. Heat a non stick wok or frying pan on a high heat and tip in the contents. And add 1 tablespoon of water, gently separate the noodles and heat for 3.5 mins, turning continuously, try not to cut the noodles. Serve onto a hot serving plate.
Add crushed peanuts, a squeeze of lime and dried chilli flakes for the really authentic hit!
Store in a freezer, use by best before date (shown on top label) Once defrosted use within 48 hours.