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**

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

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.