A CHUN NDLE BWL KUNG PAO

Noodles: Water, Wheat Flour, Modified Tapioca Starch, Salt, Wheat Gluten, Lactic Acid. Sauce: Soy Sauce (water, Wheat, Soybeans, Salt, Alcohol, Vinegar, Lactic Acid), Brown Sugar, Sherry Cooking Wine Sherry Wine, Salt), Sesame Oil, Garlic (garlic, Citric Acid), Water, Red Chili Garlic (red Chili Pepper, Distilled Vinegar, Garlic, Salt), Corn Starch, Ginger (ginger, Citric Acid), Dehydrated Onion, Dehydrated Garlic, Yeast Extract. Toppings: Peanut, Dehydrated Cabbage, Dehydrated Bok Choy, Dehydrated Carrot, Roasted Sesame Seeds.

Microwave heating instructions. 1. Place dry toppings in bowl and add about 1/4 cup of water (ignore water line on bowl), then place noodles on top. 2. Place lid loosely on bowl 2 and microwave on high for 90 seconds (time is based on 1200 watt microwave. Microwave ovens vary . Times given are approximate.) 3. Let bowl sit in microwave 3 for an additional 30 seconds. (caution! Bowl will be hot.) 4. Add sauce and stir well. Enjoy the goodness! No microwave? Place dry toppings and noodles in bowl. Add boiling water up to line. Cover loosely with lid and let stand for 2 minutes. Drain noodles well; add sauce and stir well. Enjoy! Caution! Contents are hot after heating. Handle with care.

Serving tips. Mix in fresh or stir-fried carrots. Bell peppers and snow peas. Add grilled chicken, shrimp or tofu for even more protein

Store in a cool dry place. Avoid direct sunglight.