NEW - Spicy Sichan Noodles w/pork (Dan Dan)-350g

$13.95 Inc. GST

Made for those with no dietary requirements.

Sure, you could track around the Asian grocery stores to find these ingredients to cook this meal at home but why bother when our chefs have done all the hard work for you!  You’ll love the amazing aromas and flavours of the Sichuan peppercorns used in this recipe.


Water, Lean Minced Pork, Bok Choy, Noodles (Wheat Flour, Water, Salt, Food Additives (466, 500), Curcumin), Chicken Stock (homemade – water, chicken, brown onion, carrot. celery, garlic,  peppercorns, bay leaves), Brown Onion, Sweet Soy Sauce (Palm Sugar, Sugar, Soy Extract (Water, Salt, Soybean, Wheat), Water, Salt, Colour (150a), Preservative (211, 223), Acidity Regulator (330), Stabiliser (415) ), Dark Soy Sauce (Water, Soybeans, Sugar, Salt, Wheat Flour), Chinese Cooking Wine (Water, Rice, Wheat, Salt, Colour (150c)), Chilli Oil (homemade – Peanut Oil, Garlic, Chilli Flakes, Sesame Seeds, Peanuts, Sugar, Salt, Szechuan Peppercorns), Caster Sugar, Tahini (Sesame Seeds), Peanuts, Chinese Vinegar (Water, Glutinous Rice, Wheat Bran, Salt, Sugar), Garlic, Ginger, Sesame Oil, Spring onions, Vegetable Oil, Tamari Gluten Free Soy Sauce (Whole Soybeans, Water, Sea Salt, Alcohol), Shiitake Mushrooms, Szechuan Peppercorns, Black Pepper, Cayenne Pepper, Brown Sugar, Ground Cumin.

ALLERGY ADVICE: Contains Soy, Gluten, Sesame, Peanuts & Sulphites. May contain fish, egg, tree nuts, milk.

Serving Size: 350g, Servings per Dish: 1
Average Quantity per Serve Average Quantity per 100g
Energy 2241 kJ (535 Cal) 640 kJ
Protein 32.2 g 9.2 g
Fat, total 18.1 g 5.1 g
– Saturated 3.2 g 0.9 g
Carbohydrate 57.7 g 16.5 g
– Sugars 16.1 g 4.6 g
– Fibre >4.8 g >1.4 g
-Lactose 0 g 0 g
Sodium 1301 mg 371 mg

The nutrient values which appear in our Nutrition Information for each meal are developed based on a standard product formulation and average calculations. Due to variations in seasonal produce and chef production of meals (not machines), there may be slight variations between meals. We aim to minimise this with strong processes and procedures in place but human and seasonal variations, although minimal, will occur.


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