Salt and Chili King Prawn Noodles with Diced Signature Curry Sauce

Allergen Information

Contains ; Crustaceans, Soya, Wheat, Sesame


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Nutrition Facts




Thick Cut Noodles (WHEAT Flour (with Calcium, Iron, Niacin and Thiamin [B1]), Salt, Colours [Paprika Extract and Carotenes], Acidity Regulators [Sodium Carbonate, Potassium Carbonate, Citric Acid], Antioxidant [Ascorbic Acid]), King Prawns ([CRUSTACEAN], Water, Salt, Stablisers [Sodium Bicarbonate, Citric Acid]) Curry Sauce (WHEAT Flour [WHEAT Flour, Calcium Carbonate, Iron, Niacin {B3}, Thiamin {B1}]), Vegetable Oils [Palm, Rapeseed], Curry Powder, [Coriander, Turmeric, MUSTARD, Bengal Gram Farina, Cumin, Chillies, Fenugreek, Black Pepper, Garlic, Fennel, Poppy Seeds.], Sugar, Salt, Flavour Enhancer E621, Tomato Puree, Spices), Onion, Cracked Black Pepper, Sweetener (Bulking agent: Erythritol, Sweetener: Steviol Glycosides, Natural Flavourings), Onion, Red Pepper, Light Soy Sauce (water, Salt, SOYBEANS, Sugar WHEAT Flour, Flavour Enhancers, (E631, E627), Minced Garlic (Garlic, Rapeseed Oil, Acidity Regulator [Citric Acid]), SESAME Seeds, Coconut Sugar, Chinese 5-Spice (Sugar, Salt, Onion Granules, Dried Garlic Granules, Ground Star Anise, Ground Ginger, Ground Fennel Seed, Ground Cinnamon [Cassia], Black Pepper, Ground Cloves), Chilli Flakes, Pepper, Salt.


We handle all allergens in our kitchen and due to how our meals are prepared and how we and our suppliers/partners handle food we are unable to guarantee that any item is allergen free.

How to prepare


Remove and place lid loosely on container.

Lean Portion

800/900W        3 Mins 15 Secs

Bulk Portion

800/900W        4 Mins 30 Secs

All appliances vary, these are guidelines only. Check food is piping hot throughout before serving.


Suitable for home freezing. Ideally freeze as soon as possible after purchase but always by ‘use by’ date shown.

For best results, defrost in the fridge overnight and cook according to instructions above.


Keep refrigerated below 5 degrees, and consume by use date shown.

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