Wheat Flour, Salt, Refined Palm Oil Gour Gum (Stabilizing Agent, E412), Sodium Polyphosphate (Emulsifying Agent, E452(I)), Sodium Garbonate (Raising Agent, E 500(I)), Egg Powder, Potassium Carbonate (Acidity Regulator, E 501 (I)), Turmeric.
1 Boil 10 Cups Of Wate Rin A Large Pan, Let The Water Bubble.
2 Drop The Noodles & Boil For Only 2-3 Minutes. The Noodles Are Cooked Al Dente (al Dente Means Partially Cooking The Noodles Or Leaving It Slightly "kachcha").
3 Drain The Noodles & Wash Und
From The Imperial Palaces Of The Han Emperors In China To Roadside Carts In Inida Hakka Noodles Have Come A Long Way
In The Early 20th Century, Thousands Of Chinese Hakka People Settled In Several Indian Cities And Created Little 'China Towns'. One Suc
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I did't know how to cook but i read on back side it was quite easy and tasty as well