Snapdragon Chili Crunch Ramen

Ingredients

Ramen Noodles: Wheat Flour, Shortening Oil, Tapioca Starch, Potato Starch, Salt, Sodium Hexametaphosphate, Sodium Hydrogen Carbonate, Mixed Tocopherol, Guar Gum, and Riboflavin. Soup Base: Non-Dairy Creamer (Glucose Syrup, Hydrogenated Palm Kernel Oil, Hydrogenated Coconut Oil, Caseinate, Dipotassium Phosphate, Sodium Polyphosphate, Mono and Diglycerides of Fatty Acids, Silicon Dioxide, and Beta Carotene), Salt, Sugar, Flavor Enhancers (Msg, Disodium Inosinate, Disodium Guanylate), Yeast Extract, Soy Sauce Powder (Soy Sauce [Soybeans, Salt, Alcohol], Maltodextrin, Salt), Shallot*, Garlic Powder, Miso Powder (Miso [Including Soybean], Dextrin, Salt, and Caramel Color), Black Pepper, Artificial Chicken Flavor (Maltodextrin, Gum Arabic, Artificial Flavor, Oil, Triacetin, and Modified Food Starch), Mushroom Powder, White Radish*, Caramel (Glucose Syrup, Sugar, Maltodextrin), Silicon Dioxide, and Citric Acid, Chili Crunch Oil: Soybean Oil, Sichuan Pepper Powder, Garlic, Preserved Bean (Black Bean, Salt), Sesame Oil, Shallot, Red Chili*, Soy Sauce (Water, Defatted Soybean, Salt, Wheat, Potassium Sorbate, and Koji Seed), Oleoresin Paprika, and Ginger, Vegetables: Carrot*, Cabbage*, Spring Onion*, and Sesame Seed. * Dried.

Directions

Cooking Instructions: Kettle: 1. Open the lid halfway and remove the packets. 2. Add veggies and soup base (wait on the chili crunch). 3. Add hot water to the fill line, close the lid and wait 3 minutes. 4. Add the chili crunch, stir well and enjoy! Microwave: 1. Open the lid halfway and remove the packets. 2. Add the veggies and soup base (wait on the chili crunch). 3. Add cool water to the fill line, close the lid, and microwave on high for 2 minutes and 30 seconds (a). 4. Let cool for 1 minute. Add the chili crunch, stir well and enjoy! (a) Use microwave oven up to 1000 watts. Microwave cook time may vary depending on oven wattage. Caution: Contents will be hot. Please handle with care. Do not microwave without water.