Delicate sakura noodles (texture is like mee hoon kueh) served in a light yet flavourful broth, complemented with balanced toppings — fragrant, unique, and refined.
What’s inside:
1 pack Sakura noodles (dried pasta style)
1 pack Tonkatsu broth with chashu & spring onion
1 pack Ajitsuke egg (whole egg) - pls note the egg may have some cracks on it
Delivered: Frozen for broth and egg. Sakura noodles are dried (room temp)
Storage: Keep frozen for up to 2 months
Serving size: 1 person
1. Cook the Noodles
Bring a pot of water to a boil. Add the sakura noodles and cook for 4–6 minutes until tender with a slight chew. Drain well and set aside.
2. Heat the Broth
Pour the broth, chashu, and spring onion into a pot. Heat over medium-low until hot. Stir gently and avoid boiling to keep the broth smooth and creamy.
3. Prepare the Egg (Optional)
Place the sealed egg pouch in warm water for 2–3 minutes, or serve directly for a cooler, jammy texture.
4. Fry the Sakura prawns gently for a crisp texture.
5. Assemble Your Bowl
Place noodles into a bowl, pour over the hot broth with chashu, then add the egg and prawns on top. Serve immediately.
