A brand new experience with Japanese cuisine

Having existed for over 400 years in Japan and completely dissimilar to ordinary types of noodle, Udon Suki Suki Noodle is distinguished with white, large, supple noodle strands made from wheat, potato starch, soybean well blended in the unique soup extracted from fish and seaweed. Udon Suki Suki Noodle brings Vietnamese customers a brand new experience with Japanese cuisine.
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Instructions for use

Step 1
- Put the dried noodle, seasoning packages in the cup
Step 2
- Pour 400 ml of boiling water in, close the lid and wait for 5 minutes.
Step 3
- Mix well and enjoy.
Nutrition Facts
Energy 335 kcal
Fat 12,6 g
Carbohydrate 46,7 g
Protein 8,6 g
Dried noodle: Flour (micronutrients supplements: zinc, iron), vegetable oils (palm oil, antioxidant (BHA (320), BHT (321))), thickening agent (hydroxypropyl starch (1440)), potato starch, salt, emulsifier (sodium cacboxymethyl cellulose (466)), stabilizer (pentapotassium triphosphate (e451(i)), potassium carbonate (501(i))), citric acid (sodium hydrogen carbonate (E500ii)), turmeric powder, natural food color (cucurmin (100(i))).
Seasoning packages: flavor enhancer (glycin (640), monosodium glutamate (621), disodium 5" inosinate (631), disodium 5" guanilate (627), disodium succinate), salt, soybean meal (wheat, soybean), fish powder (wheat, soybean), sugar, tapioca starch, dried leek, dried seaweed, vegetable oils (palm oil, antioxidant (BHA (320), BHT (321))), anti-caking agent (silicon dioxide amorphous (551)), chicken seasoning powder (soy, wheat), spices (chilli, ginger), natural smoke flavor, citric acid (malic acid (296)).

việt nam

Acecook Vietnam
production process

Culinary Corner