#5593 椒麻乾拌麵[承昌] Dry Noodles with Sichuan Pepper Sauce (里仁) 110 g

青花椒的清香麻感交織香辣醬汁，拌出香、麻、辣層次分明的椒麻風味

以青花椒、純釀醬油、烏醋、辣椒與多種香辛料調製椒麻醬汁，再搭配花椒油，入口先是濃郁醬香，接著帶出花椒特有的清香與麻感，以及恰到好處的香辣尾韻。高麗菜、酸菜與木耳增添不同口感，與 Q 彈麵條拌勻後，風味濃郁又有層次。

麵體以未漂白小麥麵粉搭配白山藥粉製成，無論想吃濃郁乾拌麵，或保留湯汁做成椒麻湯麵都適合；可直接以熱水沖泡，也能下鍋快煮，方便依不同場合享用。

產品特色

蒸煮乾燥、不經油炸
麵體添加白山藥粉
不添加麵質改良劑及修飾澱粉
使用無氫化油脂
不添加味素、防腐劑及人工香料
搭配高麗菜、酸菜與木耳
乾拌、湯麵兩種吃法
純素
台灣製造

食用方式

乾拌－沖泡方式：將麵塊與蔬菜放入碗中，倒入約 600 mL 沸水並蓋上碗蓋，靜置約 6–7 分鐘。倒掉麵湯後，加入花椒油及椒麻醬充分拌勻即可享用。

乾拌－快煮方式：將麵塊與蔬菜放入約 800 mL 沸水中煮約 2 分鐘。另將醬包倒入碗中，加入少量煮麵水調勻。麵條瀝乾後放入碗中，加入花椒油並充分拌勻即可。

湯麵－沖泡方式：將麵塊、蔬菜與調味料放入碗中，倒入約 600 mL 沸水並蓋上碗蓋，靜置約 6–7 分鐘即可享用。

湯麵－快煮方式：將約 600 mL 水煮沸，加入麵塊、椒麻醬與蔬菜包，續煮約 2–3 分鐘，起鍋前加入花椒油即可。

商品資訊

成分：
麵塊：未漂白小麥麵粉、白山藥粉、水、食鹽
調理包：葵花油、純釀醬油、糖、花椒、薑、烏醋（水、糯米、小麥、糖、鹽、焦糖色素第一類、甘草萃）、湖鹽、酵母萃取粉、辣椒醬、胡麻油、辣椒粉、花椒粉、五香粉（小茴香、八角、肉桂、丁香、胡荽、香芹）、八角粉、甘草粉、混合濃縮生育醇（抗氧化劑）
蔬菜包：高麗菜、酸菜、木耳

淨重：110 g
原產地：台灣
保存期限：10 個月（未開封）
保存方式：請置於陰涼乾燥處，避免陽光直射。拆封後請儘速食用。
飲食類型：純素
過敏原資訊：本產品含小麥、大豆及芝麻。
注意事項：商品包裝外觀及色澤以實際出貨為準。

Aromatic Sichuan Pepper Meets a Savory, Spicy Sauce for a Bold Noodle Dish with Layers of Tingly, Fragrant Heat

A savory sauce made with Sichuan pepper, naturally brewed soy sauce, black vinegar, chili, and aromatic spices is paired with fragrant pepper oil for a distinctive balance of savory, spicy, and pleasantly numbing flavors. Cabbage, pickled mustard greens, and wood ear mushrooms add contrasting textures that complement the chewy noodles.

Made with unbleached wheat flour and white yam powder, the noodles can be enjoyed as a rich dry noodle dish or prepared with broth for a comforting noodle soup. Prepare with boiling water or cook briefly on the stovetop for a convenient meal.

HIGHLIGHTS

Steamed and air-dried, never fried
Made with white yam powder
No dough conditioners or modified starch
Made with non-hydrogenated oils
No added MSG, preservatives, or artificial flavors
Includes cabbage, pickled mustard greens, and wood ear mushrooms
Enjoy dry or as a noodle soup
Vegan
Made in Taiwan

HOW TO USE

Dry Noodles – Hot Water Method: Place the noodles and vegetables in a bowl. Add approximately 600 mL (20.3 fl oz) of boiling water, cover, and let stand for 6–7 minutes. Drain the water, then add the Sichuan pepper sauce and pepper oil. Mix thoroughly before serving.

Dry Noodles – Stovetop Method: Cook the noodles and vegetables in approximately 800 mL (27 fl oz) of boiling water for about 2 minutes. Place the sauce in a serving bowl and mix with a small amount of the cooking water. Drain the noodles, transfer to the bowl, add the pepper oil, and mix well.

Noodle Soup – Hot Water Method: Place the noodles, vegetables, and seasonings in a bowl. Add approximately 600 mL (20.3 fl oz) of boiling water, cover, and let stand for 6–7 minutes before serving.

Noodle Soup – Stovetop Method: Bring approximately 600 mL (20.3 fl oz) of water to a boil. Add the noodles, Sichuan pepper sauce, and vegetables and cook for 2–3 minutes. Add the pepper oil just before serving.

PRODUCT DETAILS

Ingredients:
Noodles: Unbleached Wheat Flour, White Yam Powder, Water, Salt
Seasoning Sauce: Sunflower Oil, Naturally Brewed Soy Sauce, Sugar, Sichuan Pepper, Ginger, Black Vinegar (Water, Glutinous Rice, Wheat, Sugar, Salt, Class I Caramel Color, Licorice Extract), Lake Salt, Yeast Extract Powder, Chili Sauce, Sesame Oil, Chili Powder, Sichuan Pepper Powder, Five-Spice Powder (Fennel, Star Anise, Cinnamon, Clove, Coriander, Parsley), Star Anise Powder, Licorice Powder, Mixed Tocopherols (Antioxidant)
Vegetable Packet: Cabbage, Pickled Mustard Greens, Wood Ear Mushroom

Net Weight: 110 g / 3.9 oz
Product of Taiwan
Shelf Life: 10 months (unopened)
Dietary Information: Vegan
Storage: Store in a cool, dry place away from direct sunlight. Consume promptly after opening.
Allergen Information: Contains wheat, soy, and sesame.
Note: Product packaging appearance and color may vary from the images shown.