Last Updated: 27th June 2022

Sichuan Minced Pork & Noodles with Sesame, Ginger & Chilli (Dan Dan Mian)

Mince : 85% VL : UK, Egg Noodles : Medium (Fortified **Wheat** Flour (**Wheat** Flour with Calcium Carbonate, Iron , Niacin, Thiamin), Water, Pasteurised Free Range **egg** (5%), Salt, Colours (Carotenes), Firming Agent (Potassium Carbonate, Sodium Carbonate) Acidity Regulator (Citric Acid)..), Spring Onion (Spring Onions), Ginger (Ginger), Soy Sauce : Tamari : Gluten Free (Water, SOYbeans, Salt, Spirit vinegar), Garlic : Cloves : Peeled, Chillies : Red : Bullet, Tahini : Light (Organic Roasted Hulled **Sesame** Seeds (100%)), Black Beans : Salted & Fermented (Vegan) (Black bean, Salt), Sesame Seeds (**Sesame** Seed.), Sichuan Peppercorns : (Vegan) (Sichuan peppercorns (100%)), Professional : Chicken : Bouillon Jelly (Concentrated chicken bouillon (61%) (water, chicken extract), salt, yeast extract, chicken fat (4.9%), flavourings, vegetable juice concentrates (leek, onions), gelling agents (xanthan gum, locust bean gum).), Healthy Boy : Sriracha Chilli Sauce (Water, Sugar, Chilli (14%), Vinegar, Garlic, Modified Starch, Salt, Monosodium Glutamate (E621))

 Contains

  • Eggs
  • Gluten
  • Sesame
  • Soya
  • Wheat

 May Contain

  • Barley
  • Oats
  • Rye

 Does not contain

  • Almonds
  • Brazilnuts
  • Cashews
  • Celery
  • Crustaceans
  • Fish
  • Hazelnuts
  • Lupin
  • Macadamia
  • Milk
  • Molluscs
  • Mustard
  • Peanuts
  • Pecan
  • Pistachio
  • Sulphur Dioxide
  • Tree Nuts
  • Walnuts

Energy 2303kj 551kcal
27.53%
Fat 34.4g
49.14%
Saturates 50.13g
250.63%
Sugars 2.3g
2.56%
Salt 2.19g
36.55%
% of an adult’s reference intake
Typical Values Per Portion % RDA
Energy (KJ)230327.53
(KCal)55127.53
Fat (g)34.449.14
of which saturates (g)50.13250.63
Carbohydrates (g)5.131.97
of which sugars (g)2.32.56
Protien (g)19.839.59
Fibre (g)4.530
Salt (g)2.1936.55
Weight (g)210.3-

Please note nutritional information is currently in beta mode and there may be discrepancies

This information is a guide only. Our kitchens handle other allergens and while we try to segregate products as far as possible, there is a risk of cross-contamination and any customers with allergen requirements should ask to speak to the Manager or Head Chef.