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450 g meal for 1
Let yourself be surprised by this Asian comfort bowl with crunchy vegetables, noodles and edamame, enriched with black fungus and served in a silky, fragrant coconut curry soup with a subtle spicy touch.
Cooked WHEAT noodles 23% (WHEAT flour, water, sunflower oil, salt), carrot 11%, sugar snaps 11%, edamame SOYA beans 10%, grilled eggplant 9%, wood ear mushrooms 9%, coconut milk 8% (coconut extract, water), onion 7%, bell pepper 6%, garlic, lemongrass, vegetable broth (salt, natural flavors, sugar, onion, tomato, carrot, rapeseed oil), lime juice, red chili pepper, shallot, mushroom extract, cumin, galangal, cayenne pepper, coriander seed powder, paprika extract, salt, rapeseed oil.
Add your favorite oil to a wok pan and heat the frozen product for 6 minutes over medium heat. Stir occasionally. Then add 200 ml of water and bring to a boil. Heat for another 1 minute and serve in a bowl. Store at -18°C or below. Do not refreeze after defrosting.
