Wheat Flour (65%), Water, Potato Starch, Egg Powder (3%), Mineral Salt (451, 450), Vegetable Oil, Colour (101, 102), Lye Water, Baking Powder, Preservative (202).

Contains Gluten (Wheat) and Egg.

Note: Nutritional values are based on average figures and 
on standard product formulation. Actual portion size and 
nutritional values may vary. Ingredients are subject to seasonal variation.    

 Cook small amounts at a time (200g) in a large pot of boiling water as noodles need room to move around 
to prevent under cooking or clumping     DO NOT oversoak

Boil: Bring a large pot of water to a full rolling boil. Open bag and submerge loosened noodles in boiling water. Stir quickly and frequently, separating noodles with a fork or chopsticks for 1-1½ minutes or until just cooked (similar to concept of 'al dante' ie firm but not hard). Remove from water and immediately place under cold water (to prevent further cooking) then strain. Separate any clumping noodles.

Noodles are now ready for use.

 Lubricate well with vegetable oil if not using within 10 minutes to prevent sticking (recommended), before storing away for later use.

Stirred Egg Noodle (Lo Mein) {Serves 4}

Ingredients
500g Hakka Lucky Egg Noodles
½ Bunch of Bok Choy (2 inch length)
1 Spring onion (chopped)
Sauce for Noodles (per serving)
1½ tbs Shallot oil
1½ tbs Light soy sauce
1½ tbs Thick caramel sauce
1 tbs Oyster sauce
1 tsp Sugar
White pepper to taste

Method
1. Prepare Sauce for noodles by mixing together in a bowl or cup.
2. Using a medium steamer, bring water to the boil over high heat. Add bok choy and simmer over medium-low heat for 5 to 7 minutes or until tender. Remove and set aside.
3. Follow “Cooking Instructions” above.
4. Mix noodles & bok choy in the prepared sauce and serve with your choice of cooked:
Hakka Wontons
Hakka Dumplings
Hakka Chinese BBQ Pork (Char Siew)
Hakka Fish & Meat Balls
5. Top with chopped spring onion and serve.