Inspired by authentic Asian ramen, Nissin Cup Noodles Katsu Curry Instant Ramen Style Pot brings a warming Curry bowl of noodles to your table in minutes. Springy noodles, a deeply savoury broth and bold seasoning combine for a genuinely satisfying instant noodle experience.
Key Highlights
- Rich, warming curry flavour
- Ready in just 3 minutes — just add boiling water
- One pot — zero washing up
- Perfect for lunch, a quick dinner or a late-night snack
- Great at home, at work or on the go
Ingredients
Noodles 77.6% [Wheat Flour, Palm Oil, Salt, Flavour Enhancer (Monosodium Glutamate), Acidity Regulators (Sodium Carbonate, Citric Acid), Stabiliser (Triphosphates), Antioxidant (Tocopherol-Rich Extract)], Sugar, Glucose Syrup, Curry Powder 2.1% [Spices (contain Mustard), Wheat Flour, Salt], Spices 1.7%, Textured Wheat Protein [Wheat Gluten, Stabiliser (Calcium Sulphate)], Flavour Enhancers (Monosodium Glutamate, Disodium Guanylate, Disodium Inosinate), Garlic Powder, Salt, Yeast Extract, Potato Powder, Flavourings (contain Wheat, Soya, Milk), Carrot, Spring Onion, Modified Starch, Hydrolysed Maize Protein, Thickener (Xanthan Gum), Dextrose, Chicken Meat Powder, Skimmed Milk Powder, Soy Sauce Powder (Soybean, Wheat, Salt, Maltodextrin), Anti-Caking Agent (Silicon Dioxide), Colours (Ammonia Caramel, Paprika Extract), Worcestershire Sauce Powder [Maltodextrin, Molasses, Vinegar, Corn Syrup, Salt, Spices (contain Celery), Colour (Sulphite Ammonia Caramel), Sugar, Tamarind, Flavouring].
Allergen Information: Contains: celery, soya, milk, mustard, wheat. May contain: molluscs, crustaceans, sesame, fish.
Nutritional Information
Typical values per 100g (Prepared) | Per Serving (Prepared)
Total Fat: 3.0g per 100g | 1.5g per serving
Of which Saturates: 1.5g per 100g | 10.4g per serving
Carbohydrate: 10.4g per 100g | 1.4g per serving
Of which Sugars: 1.4g per 100g | 2.4g per serving
Protein: 2.4g per 100g | 1.1g per serving
Salt: 1.1g per 100g
Reference Intake of an average adult: 8400kJ / 2000kcal. 1 serving = 67g (prepared).
