Mushroom Vegetarian
October 14th, 2005
Little Cook Mushroom Vegetarian Premium Noodle - with retort pouch of fresh braised exotic vegetables. As you can see from the image, there are lot of good size mixed vegetarian goodies, including peanut, mushroom, bamboo, delicate curd skin and lily flower. It’s a tasty varieties of flavors and textures, especially the succulent meaty texture of the generous slices of mushroom - like grilled portabellos.
It’s a very nutritious traditional herbal soup with a wonderful braised earthy taste. Add a dash of sweet balsamic or wine vinergar to the soup and you got a special treat! I loved it, although I’m not sure it for everyone. This item is rarely found even for large Asian groceries.
There were two large yellow beans with pointed ends that looked and tasted like ginko nuts, but the ingredient only listed soyabean. I also tasted more than one type of mushroomy textures, one being very gelatinous - unlike the meaty one. I had this premium noodles several times, and I don’t always notice the curd skin or “ginko nut” in them, though the soup flavor remains the same.
With previous experience on this item, I let the retort pouch heat up with the boiling water and then added it in with the boiling water to the noodles and the contents of the other packets up to the inside line. After 3 minute, removed the lid and eat.
Suggested Cooking Directions
- Pull back lid just enough to take out both packets and the retort pouch.
- Boiling 2 cups of water with the retort pouch
- Add contents of the retort pouch and other packets to noodles.
- Add boiling water up to the inside line, close lid and let stand for 3 minutes.
- Remove lid, stir and serve.
Product of Thailand by Namchow Ltd.
Ingredients*
Net wt. 6.0 oz (170g)
Noodle
Wheat Flour, Palm Oil, Salt.
Soup
Sugar, Sesame Oil, Monosodium Glutamate, Dehydrated Vegetables, Peanut, Bamboo, Mushroom, Dry Lily Flower, Soyabean, Curd Sheets.
Disclaimer*
Ingredients were copied from the product label, however you should not rely solely on this information in any manner.
Little Cook Mushroom Vegetarian Premium Noodle - with retort pouch of fresh braised exotic vegetables. As you can see from the image, there are lot of good size mixed vegetarian goodies, including peanut, mushroom, bamboo, delicate curd skin and lily flower. It’s a tasty varieties of flavors and textures, especially the succulent meaty texture of the generous slices of mushroom - like grilled portabellos.
It’s a very nutritious traditional herbal soup with a wonderful braised earthy taste. Add a dash of sweet balsamic or wine vinergar to the soup and you got a special treat! I loved it, although I’m not sure it for everyone. This item is rarely found even for large Asian groceries.
There were two large yellow beans with pointed ends that looked and tasted like ginko nuts, but the ingredient only listed soyabean. I also tasted more than one type of mushroomy textures, one being very gelatinous - unlike the meaty one. I had this premium noodles several times, and I don’t always notice the curd skin or “ginko nut” in them, though the soup flavor remains the same.
With previous experience on this item, I let the retort pouch heat up with the boiling water and then added it in with the boiling water to the noodles and the contents of the other packets up to the inside line. After 3 minute, removed the lid and eat.
- Pull back lid just enough to take out both packets and the retort pouch.
- Boiling 2 cups of water with the retort pouch
- Add contents of the retort pouch and other packets to noodles.
- Add boiling water up to the inside line, close lid and let stand for 3 minutes.
- Remove lid, stir and serve.
Ingredients*
Net wt. 6.0 oz (170g)
Disclaimer*