Uni-President’s noodle range uses a “Nine-Step Noodle-Kneading Technique” that mimics traditional hand-kneading:
rubbing, kneading, pinching, squeezing, pulling, tossing, stretching, dragging and bouncing.
This process creates noodles that are smooth, springy and pleasantly chewy.
The umami essence is worked into the dough, giving the noodles a fresh and fragrant flavour.
For the Sauerkraut Beef flavour, the highlight is the pickled cabbage seasoning pack.
It is made with region-specific vegetables and Sichuan’s well-known Yanxue water, then sealed and fermented for over two months to develop its distinctive tang.
The result is a flavour that is savoury, slightly sour and helps cut through richness. Customers love it for its unique taste and aroma.
Please refer to the packaging for the best before date.
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