Heat approx. 20 g salad oil in pan. Add drained partially‑cooked noodles, stir‑fry until golden brown. Add approx. 50 g of this product, toss and stir‑fry for about 30 seconds until fragrant. Ready to serve. Also suitable for tossed noodles or rice toppings.

Pour 30 ml per serving into bowl, dilute with boiling water 10‑15 times. Add drained cooked noodles and serve. Add char‑siu pork and vegetables for better flavour.

Pour 30 ml per serving into bowl, dilute with boiling water 10‑15 times. Add drained cooked noodles and serve. Add char‑siu pork and vegetables for better flavour.

Pour 30 ml per serving into bowl, dilute with boiling water 10‑15 times. Add drained cooked noodles and serve. Add char‑siu pork and vegetables for better flavour.

Dilute with boiling water 8‑10 times. Use as ramen soup base, for soups and hot‑pot seasoning.

Pour approx. 50 g per serving into bowl, dilute with approx. 300 g hot water. Add drained cooked noodles and serve. Add egg and vegetables for better flavour.

Shake well. Pour approx. 30 ml per serving into bowl, dilute with hot water 10‑15 times. Add drained cooked noodles and serve. Add char‑siu pork and vegetables for better flavour.

Pour approx. 30 ml per serving into bowl, dilute with boiling water 10‑15 times. Add drained cooked noodles and serve. Add fried egg and vegetables for better flavour.

Pour approx. 50 g per serving into bowl, dilute with approx. 300 g hot water. Add drained cooked noodles and serve. Add egg and vegetables for better flavour.