#6611 波浪麵 Ripple Wide Noodles (里仁) 300 g

嚴選小麥粉心粉製成波浪寬麵，特殊紋理更易吸附醬汁，口感 Q 彈滑順、不易糊爛

里仁波浪麵選用美國與澳洲小麥粉心粉，以專用比例調配麵粉，搭配水與食鹽製成。特製波浪麵刀賦予麵條獨特的波浪紋理與寬麵造型，增加麵體與醬汁的接觸面積，料理後更容易均勻裹附醬汁。

配方僅使用小麥粉、水與食鹽，不添加防腐劑、漂白劑及人工色素。麵條約 3 分半鐘即可煮熟，可依喜好搭配麻醬、紅燒醬汁或各式湯頭，適合製作乾拌麵、湯麵與炒麵。

產品特色

特殊波浪寬麵造型，提升醬汁附著力
Q 彈滑順，烹煮後不易糊爛
成分僅有小麥粉、水與食鹽
無添加防腐劑、漂白劑及人工色素
約 3 分半鐘即可煮熟
乾拌、湯麵、炒麵皆適合

商品資訊

成分：小麥粉、水、食鹽
淨重：300 g
原產地：台灣
保存期限：12 個月
保存方式：請置於陰涼乾燥處，避免潮濕及陽光直射；開封後請冷藏保存。
食用方式：將麵條放入滾水中攪散，烹煮約 3 分半鐘。轉小火避免滾水溢出，煮至麵條兩側呈透明狀即可撈起，可依喜好製作乾麵或湯麵。
過敏原資訊：本產品含有含麩質之穀物及其製品。

Ripple-Cut Wide Noodles with a Springy, Smooth Texture Designed to Hold Sauces in Every Bite

Leezen Ripple Wide Noodles are made with carefully selected wheat flour, water, and salt. A specially designed noodle cutter creates the distinctive wide, rippled shape, giving the noodles more surface area to capture sauces and seasonings while maintaining a satisfyingly springy and smooth texture.

Made with just three simple ingredients, these noodles contain no preservatives, bleaching agents, or artificial colors. They cook in approximately 3½ minutes and pair easily with sesame sauce, braised-style sauces, or your favorite broth, making them a versatile choice for tossed noodles, noodle soups, and stir-fries.

HIGHLIGHTS

Distinctive ripple-cut shape helps capture sauces
Springy, smooth texture that holds up well after cooking
Made with only wheat flour, water, and salt
No preservatives, bleaching agents, or artificial colors
Cooks in approximately 3½ minutes
Versatile for tossed noodles, soups, and stir-fries

PRODUCT DETAILS

Ingredients: Wheat Flour, Water, Salt
Net Weight: 300 g / 10.6 oz
Product of Taiwan
Shelf Life: 12 months
Storage: Store in a cool, dry place away from moisture and direct sunlight. Refrigerate after opening.
Preparation: Add noodles to boiling water and stir to separate. Cook for approximately 3½ minutes, reducing the heat as needed to prevent overflowing. When the edges of the noodles become translucent, remove from the water and serve with sauce or in soup.
Allergen Information: Contains wheat (gluten).