RAMEN NOODLE: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: CANOLA, COTTONSEED, PALM) PRESERVED BY TBHQ, SALT, SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), POTASSIUM CARBONATE, SODIUM (MONO, HEXAMETA, AND/OR TRIPOLY) PHOSPHATE, SODIUM CARBONATE, TURMERIC. SOUP BASE: SALT, DEHYDRATED SOY SAUCE (WHEAT, SOYBEANS, SALT), MONOSODIUM GLUTAMATE, DEHYDRATED VEGETABLES (GARLIC, ONION, CHIVE), SUGAR, CARAMEL COLOR, SPICES, BEEF EXTRACT, MALTODEXTRIN, HYDROLYZED CORN, WHEAT AND SOY PROTEIN, PARTIALLY HYDROGENATED VEGETABLE OL (COTTONSEED, SOYBEAN), LACTOSE, DISODIUM INOSINATE, DISODIUM GUANYLATE, NATURAL FLAVORS. CONTAINS WHEAT, SOY AND MILK INGREDIENTS. MANUFACTURED IN A FACILITY THAT ALSO PROCESSES SHELLFISH AND FISH PRODUCTS.

RAMEN NOODLES ARE VERSATILE. RAMEN NOODLES CAN BE USED EASILY AS A MAIN COURSE OR AS AN ENHANCING SIDE DISH. TO DO THIS, SIMPLY DRAIN OFF THE BROTH THEN ADD ANY VARIETY OF VEGETABLES OR YOUR FAVORITE MEAT BEFORE WARMING IN A FRYING PAN OR OVEN. NOT ONLY DO RAMEN NOODLES MAKE ALL KINDS OF EXCITING SOUPS, BUT ARE EXCELLENT WHEN USED IN SALADS.

COOKING: 1. BOIL TWO CUPS OF WATER IN A SAUCEPAN, ADD NOODLES AND COOK THREE MINUTES, STIRRING OCCASIONALLY. 2. TURN OFF HEAT, ADD CONTENTS OF SEASONING PACKAGE, STIR. 3. SERVE IMMEDIATELY FOR BEST RESULTS. MAKES 2-8 OZ SERVINGS.