Rice vegetables macaroni

Vegetable noodles are a unique combination of traditional formula and modern processing methods to create the best-quality, soft, and stretchy noodles. They serve as a rich source of energy, vitamins, and essential nutrients for a day full of activities. The product carries a natural aroma, and the noodles become chewy, rich in flavor when cooked. Convenient with safe ingredients from rice and vegetables, they are easy to store and can be prepared into nutritious meals.

1. Product Description of Vegetable Noodles

1.1. Fresh, Natural Source of Ingredients

SK Foods’ vegetable noodles are made from rice starch combined with various types of vegetables, ensuring absolute safety and purity for consumers.

1.2. Unique Flavor Creation

The organic vegetable noodle manufacturing formula achieves a perfect balance between the taste of rice and vegetables. When consumed, you’ll notice the aroma of rice, the sweetness of the vegetables, and the soft yet chewy texture in every strand of noodle.

1.3. No Use of Harmful Colorants and Chemicals

Our dried vegetable noodles contain no gluten, are non-GMO, and are free from preservatives, artificial colorants, or flavor enhancers. They’re completely safe for consumers.

1.4. Stringent Production Process

SK Foods’ natural vegetable noodles are produced using modern technology. Every stage, from ingredient selection to processing and packaging, occurs under strict supervision and thorough checks.

1.5. Perfect Nutritional Supplement

Processed from natural rice starch and fresh vegetables, under a modern production process, SK Foods’ vegetable noodles provide a delicious, enticing taste and a rich source of nutrition from the natural vitamins and minerals found in vegetables.

1.6. Convenient Packaged in Pouches

Weight: 450g.

2. Ingredients of Vegetable Noodles

The ingredients include rice flour, cassava flour, and dried vegetable powder.

2.1. What is rice starch?

Rice starch (also known as rice powder) is a type of flour made from rice through soaking and grinding. Rice starch is a primary component in many familiar foods in Asian countries, often found in various traditional Asian pastries.

2.2. Vegetable powder

Green color: extracted from water spinach.

Red color: extracted from beetroots.

Purple color: processed from purple sweet potatoes.

Yellow color: processed from Momordica cochinchinensis (gấc) powder.

3. How to Prepare Vegetable Noodles

Step 1: Boil an adequate amount of water depending on the quantity of noodles to be prepared (usually 1 liter of water for 100g of noodles). To enhance the flavor and reduce boiling time, add a pinch of salt and a bit of cooking oil to the boiling water to prevent sticking.

Step 2: When the water is boiling vigorously, add the noodles and stir until the water returns to a boil. Then reduce the heat and simmer to avoid breaking the noodles.

The cooking time for the noodles will be around 10 – 12 minutes. Therefore, check the noodles for tenderness before turning off the heat to ensure they are adequately cooked but not overly soft.

Step 3: Once the noodles are cooked, drain and rinse them with cold water. Then, add a few drops of olive oil or cooking oil to prevent sticking.

Step 4: Now you can prepare the organic vegetable noodles according to your preferred dishes.

4. Storage Instructions for Vegetable Noodles

Seal the pouch tightly after use. Instant noodles should be stored in a dry and cool place, away from direct sunlight.

5. Shelf Life of Vegetable Noodles

The product has a shelf life of 12 months from the manufacturing date printed on the packaging.”