Singapore Noodles

Additives (3)

This label lists 1 colour and 1 thickener or gelling agent. 1 more we cannot place from the code alone.

Also on the label, not assessed here yet

• E150A Plain caramel colour
• E440 Pectin thickener
• E502 No entry in our register

Names and jobs come from the register of additives permitted in Great Britain, which we have not finished transcribing: a code shown without a name is a gap in our coverage, not a finding that it is unapproved. Naming one is not grading it either. Full detail appears only where we have an assessment against a named authority, so all of this describes our coverage rather than these additives. Most are common and low concern.

Ingredients

Egg Noodles (21%) [Fortified Wheat flour (_Wheat_ flour with Calcium, Iron, Niacin, Thiamin), Water, Pasteurised Free Range _Egg_, Salt, Paprika, Turmeric], Cooked Chicken Breast (17%) [Chicken Breast, Cornflour], Water, Carrots (11%), Red Peppers (11%), Onions (9%), Savoy Cabbage (5%), Spring Onions, Coconut Milk, Ginger Purée, rlic Purée, Dark Soy Sauce [Water, Salt, Plain Caramel, Sugar, _Soya_ Beans, _Wheat_, Alcohol], Rapeseed Oil, Sugar, Curry Powder, [Spices, _Mustard_ powder, Fortified Wheat Flour [_Wheat_ flour, Calcium 8% 15% 11% Carbonate, Iron, Niacin (B3), Thiamin (B1)], _Celery_ Seeds, Flavouring], Cornflour, Lime Leaf, Salt, Lime Juice from concentrate, White Wine Vinegar, Turmeric, Chicken Stock [Chicken Extract, Yeast Extract, Water, Salt], Coriander Powder, Pectin, Red Chillies, Black Pepper.

As printed on the pack, in the producer's own order: ingredients are listed by weight, so what comes first is most of what is in it. E numbers link to their assessment where we have one.