K-Army Stew

Full Ingredients

7 1.PUT SOUP BASE AND FLAKES INTO A MICROWAVABLE BOWL, THEN ADD NOODLES ON TOP. 2.POUR 450 mL (ABOUT 1 3/4 CUPS) OF ROOM TEMPERATURE WATER. 3.COOK FOR 7 MINUTES. WHEN USING HOT WATER, COOK FOR 4 MINUTES. CAUTION: PRODUCT IS VERY HOT AFTER HEATING. HANDLE WITH CARE TO AVOID SPILLING OR BURNING YOURSELF. NEVER MICROWAVE WITHOUT WATER. 1146 05ur min INGREDIENTS: FOTATO STARCH, ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL, SEASONED PINTO BEANS (PINTO BEANS, SALT, MODIFIED CORN STARCH, TOMATO PESTE, SPICES, CORN OIL, SUGAR, GARLIC*, ONION*, PAPARIKA EXTRACT), DRIED FISH CAKE [BREAM, DEFATTED SOY FLOUR, POLLOCK, WHEAT FLOUR, CORN STARCH, SUGAR, SOY SAUCE* (SOY, WHEAT, SALT), SALT, ARTIFICIAL FLAVORS, FLAVOR ENHANCER POWDER (MALTODEXTRIN, DEXTROSE, GLYCINE, SODIUM PHOSPHATE TRIBASIC, D-XYLOSE), TOCOPHEROLS (ANTIOXIDANT)], MALTODEXTRIN, SALT, CONTAINS LESS THAN 2% OF: ARTIFICIAL FLAVORS, BLACK PEPPER*, CITRIC ACID, DEFATTED SOY PROTEIN, DEXTROSE, DISODIUM GUANYLATE, DISODIUM INOSINATE, DISODIUM SUCCINATE, DRIED KIMCHI FLAKES (NAPA CABBAGE, RED CHILI PEPPER*, GARLIC, DEXTRIN, SALT, GINGER, GLUCONO DELTA-LACTONE), FLAVOR ENHANCER POWDER (MALTODEXTRIN, DEXTROSE, GLYCINE, SODIUM PHOSPHATE TRIBASIC, XYLOSE), GARLIC*, GINGER*, GUM ARABIC, HIGH FRUCTOSE CORN SYRUP, HYDROLYZES CORN PROTEIN, HYDROLYZED SOY PROTEIN, HYDROLYZED WHEAT PROTEIN, MALIC ACID, MODIFIED CORN STARCH, MODIFIED TAPIOCA STARCH, NATURAL FLAVORS, NON-DAIRY LACTIC ACID, ONION*, POLYGLYCEROL ESTERS OF FATTY ACIDS, POTASSIUM CARBONATE, RED CHILI PEPPER*, RIBOFLAVIN (COLOR), RICE FLOUR, SILICON DIOXIDE, SODIUM CARBONATE, SODIUM PHOSPHATES, SOY LECITHIN, SUGAR, TOCOPHEROLS (ANTIOXIDANT), WHEAT GLUTEN, YEAST EXTRACT, YELLOW CORN FLOUR. *POWDERED CONTAINS WHEAT, FISH (BREAM, POLLOCK), AND SOY. our app. ais FA 4. In