Taiwanese Dry Noodles with shallot sauce are dry noodles mixed in a shallot oil sauce.
1) Bring the right amount of water to a boil, then put the noodles in the pot for about 5 minutes
2) Remove the noodles to remove the water, put them in a container, pour the sauce bag and stir
Sauce package - Rub it with your hands before use until the oil and sauce are evenly fused
Combine and enjoy! Chu Ban Building Noodles have recently taken Taiwan by storm for their supremely chewy noodles that are handmade, and dried in the natural sun. These noodles are easily cookable, cooking quicker than regular noodles of a similar type, and are adapted from a recipe from a 70-year-old noodle shop in Tainan, the Xiejinguan temple noodles. The most popular product of the Tapei food show in 2019, you must try these dry noodles to see what they're about!

• Ingredient: Noodles: Flour, High Gluten Flour, Water, Salt, Canola Oil, Shallot, Vitamin E (Mixed Concentrated Tocopherol, Soybean Salad Oil) Soy Sauce: Pure Brewed Soy Sauce (Water, Sauce, Granulated Sugar, Fructose, Salt, Condiment (L-Sodium Glutamate, Inosine 5-Trihyrogen Diphosphate), Guanosine 5-Diphosphate Disodium Salt)
• Product Weight: 360.0 g (12.7 oz)
• Product of Taiwan

WARNING: Consuming this product can expose you to chemicals including acrylamide, which is known to the State of California to cause cancer. For more information go to www.P65Warnings.ca.gov/food.