No. 11
Thai Beef & Prawn Glass Noodle Salad (Yum Woon Sen)
A sharp, cold Thai salad for days too hot to cook.
- Made for cold water: about 15 minutes
- Lime, fish sauce, chilli and garlic
- Beef, prawns and glass noodles
Per pouch
- kcal
- 454
- protein
- 50g
- carbssugars 9.6 g
- 43g
- fatsaturates 3.4 g
- 8.8g
- salt
- 1.8g
High protein
The sum: 50 g × 4 kcal = 200 of 454 kcal, 44 %
EU law allows “high protein” from 20 % of the energy from protein (Reg. (EC) 1924/2006).
- 44 % of energy from protein
- 413 kcal per 100 g dry
- 126 kcal per 100 g prepared
- 11 g protein per 100 kcal
A hot day with no flame
About this pouch
Glass noodles that soaked up a dressing of lime, fish sauce, chilli, garlic and palm sugar before drying, tossed with finely crumbled beef, halved prawns, cherry tomato, red onion, spring onion and coriander. It's yum woon sen, the Thai glass noodle salad: sour, hot and bright where the rest of the range runs warm and saucy. And it's made for cold water: pour it in, close the zip, wait about 15 minutes, then stir in the lime sachet. On a hot day at anchor or at a sweltering desk, there's nothing to light and nothing to heat. It's cooked first, then freeze-dried whole, and eaten cool, the way a yum is eaten in Thailand.
Food information
- Name of the food
- Freeze-dried Thai salad of mung bean glass noodles with beef and prawns
- Net quantity
- 110 g
- Ingredients
- lean minced beef (made with 123 g of beef per 100 g of product), prawns 90 % (crustaceans), cherry tomato, mung bean glass noodles (28 %), lime juice, freeze-dried lime juice sachet (2 g), red onion, spring onion, coriander, fish sauce (anchovy, salt), garlic, palm sugar, fresh chilli.
- Ingredient quantities
- made with 123 g of beef per 100 g of product; glass noodles 28 %; prawns 90 %
- Allergens
- crustaceans, fish. Allergens are printed in bold in the ingredient list.
- Water activity and shelf life
- aw ≤ 0.60 · 36 months
- Storage
- Store in a cool, dry place. Once opened, use within 24 hours; once prepared, eat straight away.
- Food business operator
- Alexander Neurohr (Stock Up), [address], San Luis de Sabinillas, Manilva (Málaga), Spain.
- Lot and best-before
- The lot number and best-before date are printed on the pouch.
Nutrition declaration
| Nutrient | per 100 g | per pouch (110 g) | per 100 g prepared |
|---|---|---|---|
| Energy | 1,745 kJ / 413 kcal | 1,919 kJ / 454 kcal | 533 kJ / 126 kcal |
| Fat | 8 g | 8.8 g | 2.5 g |
| of which saturates | 3.1 g | 3.4 g | 0.9 g |
| Carbohydrate | 39 g | 43 g | 12 g |
| of which sugars | 8.7 g | 9.6 g | 2.7 g |
| Fibre | 2.1 g | 2.3 g | 0.6 g |
| Protein | 45 g | 50 g | 14 g |
| Salt | 1.7 g | 1.8 g | 0.51 g |
Prepared: 110 g with 250 ml of water.
Average values calculated from the recipe.
Preparation
- of water, hot or cold
- 250ml
- with cold water, the way it's made
- 15min
- warm water
- 60–70°C
- warm water
- 5min
- Open the pouch and take out the oxygen absorber.
- Add 250 ml of cold water, or warm water at 60–70 °C. The amount is the same.
- Stir and close the zip.
- Wait about 15 minutes with cold water, or 5 with warm water. The cold time varies with the water.
- Stir again and eat from the pouch. No cooking needed.
Made for cold water: pour it in cold and wait. Water just off the boil makes the prawns tough, so warm water is the alternative, never boiling.
Questions about this pouch
- Why cold water?
- A yum is a salad, eaten at room temperature. Cold water keeps the prawns tender and the lime bright; warm water at 60–70 °C is fine when you're short of time, boiling water isn't.
- Which allergens does it contain?
- Crustaceans, in the prawns, and fish, in the fish sauce, which is made from anchovy. Both are in bold in the ingredient list.
- How hot is it?
- There's a clear chilli kick, with lime ahead of it and palm sugar to round them off.