This delicious katsu curry noodle dish is packed with red peppers, ginger, turmeric, and so many other herbs and spices that we had to use a really tiny font for the ingredients.
Egg Noodle (70%) (Wheat Flour (Contains: Calcium, Iron, Niacin, Thiamin), Pasteurised Free Range Egg, Salt, Colour Beta-Carotene), Curry Powder (Rice Flour, Coriander Seed, Turmeric, Fenugreek Seed, Cumin, Salt, Black Pepper, Ginger, Garlic, Green Cardamom, Natural Flavouring, Turmeric Extract), Hydrolysed Rice Flour, Sugar, Cocoa Butter, Red Pepper, Green Bean, Salt, Yeast Extract, Natural Flavouring, Dried Soy Sauce (Soy beans, Salt, Spirit Vinegar), Garlic, Mushroom, Onion, Nigella Seed, Turmeric, Chive, Dried Seaweed, Garam Masala (Coriander, Cinnamon, Mustard, Ginger, Clove, Pepper, Cumin, Nutmeg, Pimento, Fennel, Cardamom, Spice Extract), Chilli, Ginger, Turmeric Extract.
Suitable for Vegetarians.
Egg, Mustard, Wheat and Soya
|Typical Values||Per 100G||Per Serving|
|Energy (kJ)||295 kJ||1329 kJ|
|Energy (kcal)||70 kcal||315 kcal|
|(of which saturates)||0.5g||2.2g|
|(of which sugars)||1.4g||6.4g|
"That Which Doesn’t Kill Me, Will Make Me Noodles."
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Step 1Remove lid and fill to fill line with boiling water, replace lid loosely and wait 3-4 minutes (opportunity to meditate or practise your karate)
Step 2Stir well, leave for 1 minute, then enjoy noodles and soup straight from the pot or poured into a bowl (if no bowl available, try upside down helmet)