Sour Cabbage Rice Noodle Soup Kit (V)
10 oz or 284 g / kit (including sauces and toppings)
Package:
Pre-packed and ready-to-cook
15 min. prep time
Recommend one kit per adult
Main Ingredients:
Rice noodle
Wood ear mushroom, and Asian dry tofu skin topping
Sour cabbage, mushroom and bamboo shoots soup base
Sauce including scallion oil.
Contain soy
10 oz or 284 g / kit (including sauces and toppings)
Package:
Pre-packed and ready-to-cook
15 min. prep time
Recommend one kit per adult
Main Ingredients:
Rice noodle
Wood ear mushroom, and Asian dry tofu skin topping
Sour cabbage, mushroom and bamboo shoots soup base
Sauce including scallion oil.
Contain soy
10 oz or 284 g / kit (including sauces and toppings)
Package:
Pre-packed and ready-to-cook
15 min. prep time
Recommend one kit per adult
Main Ingredients:
Rice noodle
Wood ear mushroom, and Asian dry tofu skin topping
Sour cabbage, mushroom and bamboo shoots soup base
Sauce including scallion oil.
Contain soy
Cooking Instructions
SOUR CABBAGE RICE NOODLE SOUP KIT
LEARN • COOK • SHARE • ENJOY
Local, seasonal fresh produce meets traditional Chinese recipes. The food we prep is local, traditional, and cultural.
READY TO COOK – KEEP REFRIGERATED – COOK THOROUGHLY
BEST CONSUMED WITHIN THREE DAYS AFTER PURCHASE
**CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SHELLFISH, EGGS, OR UNPASTEURIZED MILK MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS**
STORAGE TIP: Store your noodle kit in a freezer if you do not plan to cook them within three days after purchase; the food should keep for up to three weeks if frozen but the quality might not be as good as the fresh ones.
COOKING TIP: Defrost the soup base and the noodle topping in a fridge overnight before cooking.
COOKING DIRECTIONS - RECOMMENDED
1: MICROWAVE- the soup base for 1 minute (adjust time if needed); transfer the soup to a noodle bowl and set aside.
2: ADD – 5 cups of water to a pot; adjust the amount of water as preferred.
3: SET – stove to MEDIUM or HIGH heat and bring water to a boil.
4: REMOVE – rice noodles from the sealed package; add noodles to boiling water and stir for up to 2 minutes.
5: REMOVE – pot from heat.
6: STRAIN - rice noodles to the noodle bowl.
7: TOP – noodles with wood ear mushroom and dry tofu skin; add scallion oil; mix all ingredients together to your satisfaction. Add extra salt if desired.
8: DEVOUR and ENJOY.
Food & Culture
YUNNAN RICE NOODLES or 云(Yún)南(Nnán)米(Mǐ)线(Xiàn)
HISTORY: Yunnan rice noodles (or过 (Guò) 桥(Qiáo), which translates to “crossing-bridge noodles”) is said by some to have originated from a wife who would cross a particular bridge every day to deliver home-cooked dinners to her husband, who was studying for emperor’s exams...
