Japanese Miso Seaweed

Noodles:

Wheat flour, tapioca starch, salt, palm oil, turmeric. Acidity regulators: sodium carbonate (500(i)), pentasodium triphosphate (451(i)), citric acid (330); antioxidants: BHA (320), BHT (321). 

Seasonings:

Palm oil, sugar, hydrolysed plant protein (soya), creamer, noodle chips, salt, yeast extract, soya bean paste powder, dehydrated seaweed (3.02 g/kg), sesame seed, miso paste (1.99 g/kg), sesame oil. Flavour enhancers: monosodium L-glutamate (621), disodium 5'-guanylate (627), disodium 5'-inosinate (631), DL - alanine (639), glycine (640); nature identical flavour: sesame flavour; synthetic flavour: seaweed flavour; anticaking agent: silicon dioxide, amorphous (551); antioxidants: BHA (320), BHT (321), tocopherol, di- alpha-(307c); natural colouring: caramel 111 – ammonia caramel (150c); stabilisers: dipotassium hydrogen phosphate (340(ii)), sodium polyphosphate (452(0)); acidity regulator: acetic acid (260); emulsifiers: mono- and di-glycerides of fatty acids (471), starch sodium octenyl succinate (1450), diacetyl tartaric and fatty acid esters of glycerol (472e); synthetic colouring: carotenes (160a(i)).