Salt & Chilli Chicken, Zucchini Noodles & A Curry Dip Sauce

Ingredient Declaration:

CHICKEN: diced chicken fillet ZUCCHINI NOODLES: courgette, water PEPPERS: red capsicum pepper ONIONS; white onion CORNFLOUR; cornflour CURRY SAUCE: wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamine), vegetable oil (palm, rapeseed), curry powder (coriander, turmeric, mustard, Bengal gram farina, cumin, chillies, fenugreek, black pepper, garlic, fennel, poppy seeds), sugar, salt, flavour enhancer (E621), tomato puree, spices OIL: rapeseed & palm oil SEASONING: sea salt, sugar, MSG E621, garlic, dried spice mix, crushed chillies, white pepper, cinnamon, fennel, ginger, aniseed, cloves

Allergens in Bold on all dishes.

Shelf Life: 7 Days

Storage Conditions:  Refrigerated storage (0-4˚C). Do not expose to direct sunlight or strong aromas.

Cooking/Re-Heating Instructions:

MICROWAVE:

Pierce lid. Heat on full power for 2 minutes 30 seconds (800W)

Open, stir, shake sauce pot. Heat on full power for a further 1 minute.

Let stand for 30 seconds before serving.

Please ensure product core is piping hot before serving. Take extra care when using sauce pot as contents will be hot.