Manufactured on an equipment that also processes peanuts, sesame, fish, soybeans, tree nuts, celery, molluscs, mustard and egg products. When choosing your vegetables, make sure they are leafy and will wilt or are thinly shredded so they soften easily in the boiling water. Mamee Chef’s premium instant noodle is using Pull Noodles Technology, to make the noodles firmer and springier.

The Laksa La Mian is no exception, featuring a fragrant blend of spices, coconut milk, and dried shrimp that creates a delectable and savoury broth.It takes about 10 minutes to make (pretty much as long as it takes to boil water), making it fast enough for a weekday lunch or quick dinner.

Ingredients:Laksa Paste: Water, Vegetable Oil (Palm Olein), Chilli Paste (Water, Dried Chilli, Salt), Dried Shrimp (Crustacean), Shallot, Galangal, Shrimp Paste (Shrimp, Salt) (Crustacean), Turmeric, Turmeric Powder, Lemongrass, Laksa Leaf (Polygonum Odoratum), Chilli, White Pepper, Chilli Powder. It looks so pretty in the glass but can be served in Tupperware containers, too, for a more practical everyday option.

This soup is cozy, filling, and fresh, perfect for workweek lunches, packed with veggies and plant protein. This healthy high protein riff on instant noodles is vegan, gluten free and a great lunch option to take to the office!