Abalone - Chicken Flavor (Thin Noodle)
September 1st, 2005
The Hong Kong style noodle in this entree is a very thin air dried egg noodle that is a stable to the region, including what was formerly known as Canton. It is somewhat crunchier than other types of noodle. The early chinese arrivals to America were mostly from the region, which is why this noodle is often associated with Wonton soup.
As prepared, this entree was very tasty. As much as I wanted to drink up the soup sauce after eating most of the noodles, I drained the sauce away to get at the leftovers. It was good to the last drop.
The waxed paper cup is popular in Chinese takeouts and seems barely able to hold the hot water. It also come with a silly little plastic fork. You can substitute the cup with a bowl that can hold about two cup of water and use a plate for a lid, and when following the cooking directions, let stand for at least 4 minutes.
It can be cooked using just a microwave, but you need to be careful or the water will boil over. First add the content of all the packets to the noodle, add water to the line. Leave the cover off and heat it in the microwave until the water just begin to boil, watch it the first time and take note of how long this take for next time. Now cover the cup and wait about 3 minutes before eating.
Cooking Directions
- Boil about 2 cups of water.
- Open lid, add contents of all packets into the bowl.
- Pour boiling water up to the inside line, close lid and let stand for 3-4 minutes.
- Remove lid, stir well and serve.
Product of China (Hong Kong) by Sun Shun Fuk Foods Co., Ltd.
Ingredients*
Net wt. 2.65 oz (75g)
Noodle
Wheat FLour, Egg Powder, Tapioca Flour, salt, potassium Carbonate, Water.
Dried Vegetable Packet
Cabbage, Wakame, Corn, Chive.
Powder Packet
Salt, Artificial Chicken Flavor, Sugar, Flavor, Monosodium Glutamate, Abalone Extract, Pepper, Chive.
Sauce Packet
Hydrogenated Vegetable Oil, Shallot, Artificial Chicken Flavor, Soy Sauce, Flavor.
Disclaimer*
Ingredients were copied from the product label, however you should not rely solely on this information in any manner.
The Hong Kong style noodle in this entree is a very thin air dried egg noodle that is a stable to the region, including what was formerly known as Canton. It is somewhat crunchier than other types of noodle. The early chinese arrivals to America were mostly from the region, which is why this noodle is often associated with Wonton soup.
As prepared, this entree was very tasty. As much as I wanted to drink up the soup sauce after eating most of the noodles, I drained the sauce away to get at the leftovers. It was good to the last drop.
The waxed paper cup is popular in Chinese takeouts and seems barely able to hold the hot water. It also come with a silly little plastic fork. You can substitute the cup with a bowl that can hold about two cup of water and use a plate for a lid, and when following the cooking directions, let stand for at least 4 minutes.
It can be cooked using just a microwave, but you need to be careful or the water will boil over. First add the content of all the packets to the noodle, add water to the line. Leave the cover off and heat it in the microwave until the water just begin to boil, watch it the first time and take note of how long this take for next time. Now cover the cup and wait about 3 minutes before eating.
- Boil about 2 cups of water.
- Open lid, add contents of all packets into the bowl.
- Pour boiling water up to the inside line, close lid and let stand for 3-4 minutes.
- Remove lid, stir well and serve.
Ingredients*
Net wt. 2.65 oz (75g)
Disclaimer*