25 String Hoppers with sothy & sambal

Steamed nest noodles prepared with red / white rice and wheat flour

• For allergens see ingredients in bold.
  This product made in a factory which handles nuts, mustard, sesame seeds, peanut, egg, gluten, fish, soya, milk, molluscs, sulphur dioxide, celery and crustaceans.
• Sold as ambient.

Storage & Heating Guidelines:  Heating appliances may vary.

•  Transfer String Hoppers into an air tight container.
•  Store in the refrigerator.
• Place String Hoppers in a microwavable container or steamer, heat or steam for 1-2 mins.

Ensure the centre is piping hot. Rest for one minute

Store at below 8^0cc. Suitable for home freezing, once thawed do not refreeze. Follow the instruction above to reheat.

INGREDIENTS: Red / White Rice Flour, Wheat Flour, Water, Salt.

Coconut Sambal

Ingredients: Coconut (40%), Red Dried Chilli, Onion, Tamarind, Lemon, Mustard, Fennel, Curry Leaves, Salt, Rapeseed Oil

Sold as chilled keep refrigerated. For allergens see ingredients in bold.

Sothy

Ingredients: Coconut Milk (Milk Protein), Onion, Tomato, Green Chilli, Lemon Juice, Mustard, Turmeric Powder, Fenugreek, Curry Leaves, Salt, Water.

Sold as chilled keep refrigerated. For allergens see ingredients in bold.

TRIVIAL TIPS

The most popular dinner time dish throughout Sri Lanka, eaten with sothy/hothi, coconut sambal and selection of two or three curries.