NSNL Spicy Chilli Pan Mee Noodles with Fried Radish (Vegetarian) 香辣菜脯板面 (素) 干捞拌面条 120g

INTRODUCTION
Brand: No Spicy No Life
Product: Spicy Chili Pan Mee Noodles with Fried Radish 香辣菜脯板面 (For one serving)
Taste: Hot & Spicy, Chewy and Springy Pan Mee with Fried Radish
Spicy Level: 🔥🔥
Suitable for Vegetarian
No preservatives
1 piece noodle and 1 pack sauce

🌶♨Spicy Dry Pan Mee With Radish - our homemade chili oil will lend a kick to the noodle. The fried dried radish compliments the overall taste profile.

Pan Mee is one of the undisputed creation of the Chinese Hakka community in Malaysia. It is most popular in the central region of Peninsula Malaysia. The most traditional style is Pan Mee in anchovy soup followed by the dry version. The spicy version is very popular in Klang Valley region since 20 years ago. This style of noodle making originated from China where noodle dough is cut into noodle blocks by hand, hence the name Pan Mee or 'Banmian' (meaning noodle blocks). As a result, the noodle is more springy and chewy. As what all Malaysian cuisines are famous for, it is the combination of all ingredients that makes the dish wonderful.

Cooking Instructions:
1. Boil noodles for 3-4 min
2. Drain the water
3. Add in toppings
4. Mix & eat

产品介绍
品牌 : 不辣不爽
产品 : 香辣菜脯板面 (素) 干捞拌面条 (一人份）
出产地：马六甲
口味：香辣，醇香菜脯味
辛辣程度：🔥🔥
不含五辛,不含蛋, 适合全素食者
不含防腐剂
一片面 & 1 包酱

🌶♨香辣菜脯板面-香辣菜脯板面口感很嫩，同时也很韧口，配上我们自配的辣椒，绝对让您吃了还想多来一碗。
我们的板面合适素食，较大份，如果想再辣些，可以试试火辣版的板面，或者再加些我们自制的香脆花椒拌辣酱。

Pan Mee是马来西亚客家人创作之一。它在马来西亚半岛中部地区最受欢迎。最传统的风格是江鱼仔汤中的Pan Mee，之后研发成干捞版本。自20年前以来，辛辣版本在巴生谷地区非常受欢迎。这种面条制作方法起源于中国，是将面团手工切成条状，因此得名Pan Mee或“ Banmian”。结果，面条更具弹性和耐嚼性。正如所有马来西亚美食都出名的那样，所有食材的组合使这道菜变得美妙。

烹饪用法：
1.沸煮面条3-5分钟
2.面条捞出
3.加入酱料或自备的配料
4.搅拌均匀即可享用

Ingredients:

High Gluten Flour, Tapioca Starch, Water, Salt, Sugar, Chilli, Radish, Oil

食材：

高筋面粉，水，盐，糖，辣椒，菜脯，油