Product List (Total 10 Products)
Specifications: 1*40*200g
Net weight: 200g
Certificate: ISO9001, FDA, HACCP
Udon noodle is one of the most representative noodles in Japanese, the eating is the law to be quite ...
Last Updated: May 27, 2012
Flavor: Hot-Hot-Capsicum, Stewed Beef, Shallot Chicken, Seafood, Gingeli, Spicy, Spicier
Ingredients: 3sachet, seasoning sauce, seasoning oil, vinegar
N. W. Per bag: 230g
N. W. ...
Last Updated: May 27, 2012
Flavor: Hot-capsicum, Stewed Beef, Shallot Chop
Shallot Chicken, Seafood, Gingili, Spicy, Spicier
Ingredients: 3sachet, seasoning sauce, seasoning oil, vinegar
N. W. Per bag: ...
Last Updated: May 27, 2012
Flavor: Brazilian cocoa
Specification: 12*10*50g
Model: 12*10*52G
Package (boxes/catrons): 120
Shelf life: 365 Days
Ingredients
Biscuit: Wheat flour, sugar, skimed milk ...
Last Updated: May 27, 2012
Product No: 6938618410529
Flavor: Spicy, Stewed Beef, Spicy beef, Mushrooms Chicken, Gingeli, Shallot Chop
Ingredients: 4sachet, seasoning sauce, seasoning oil, vinegar, ...
Last Updated: May 27, 2012
Ingredients:
Noodle: Wheat flour, starch, salt, lactic acid, vinegar, natural food color crocin, water.
Seasoning: Soy bean oil, soy sauce, sugar, salt, chill power, spice
...
Last Updated: May 27, 2012
Flavor: Strawberry Double Chocolate
Specification: 12*10*50g
Model: 12*10*52G
Package (boxes/catrons): 120
Shelf life: 365 Days
Ingredients
Biscuit: Wheat flour, sugar, ...
Last Updated: May 27, 2012
Specifications: 1*40*200g(7oz)
Net weight: 200g
Certificate: ISO9001, FDA, HACCP
Udon noodle is one of the most representative noodles in Japanese, the eating is the law to ...
Last Updated: May 27, 2012
Flavor: Brazilian cocoa
Specification: 12*10*50g
Model: 12*10*52G
Package (boxes/catrons): 120
Shelf life: 365 Days
Ingredients
Biscuit: Wheat flour, sugar, skimed milk ...
Last Updated: May 27, 2012
Flavor: Milk and Chocolate
Specification: 12*10*50g
Model: 12*10*52G
Package (boxes/catrons): 120
Shelf life: 365 Days
Ingredients
Biscuit: Wheat flour, sugar, skimed milk ...
Last Updated: May 27, 2012
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