Thai Salad Dressing 205ml
 
 
Gluten free Without gluten  
Glutamate free Without glutamate  
 
Without Sodium Glutamate Without Gluten Without Preservatives Learn More Slightly spicy and sweet and salty, this Thai salad dressing will bring a Thai flavor to your salads and raw vegetables. Versatile, it is suitable for Asian salads as well as green salads.Learn more
  • Description
  • Ingredients / Nutrition
  • Quality
  • Without Sodium Glutamate
  • Gluten free
  • Without Preservatives
 

Slightly spicy and sweet and salty, this Thai salad dressing will bring a Thai flavor to your salads and raw vegetables. Versatile, it is suitable for Asian salads as well as Western-style green salads. You can even use it as a dip for raw vegetables and spring rolls. 

AYAM Thai Salad Dressing is gluten-free, preservative-free, sodium glutamate-free.

 


Ingredients

WATER, SUGAR, CHILI PEPPER (6.35%), SOYBEAN SEED OIL, GARLIC, CORIANDER, SALT, TAPIOCA STARCH, LEMON JUICE CONCENTRATE, ACIDITY REGULATOR (E260), THICKENER (E415), NATURAL LIME FLAVOR , COLOR (E160C). GLUTEN FREE.

Nutritional information

For 100 ml

 

For 5 ml

For 100 ml

Energy (1kcal = 4.2kJ)

11 Kcal

210 Kcal

Fat

0,3 g

6,0 g

- Saturated fatty acids

0,1 g

1,0 g

Carbohydrates

2,0 g

39 g

- Sugars

1,8 g

35 g

Proteins

0 g

0 g

Salt

0,1 g

2,6 g


Gluten free

AYAM™ Salad Dressings are Gluten Free. 


High quality

AYAM strives to offer products with short ingredient lists. We have banned genetically modified foods, preservatives, sodium glutamate, trans fats, hydrogenated fats from all of our products and bisphenol A from our packaging.


Beef and Vegetable Noodle Soup

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Ingredients:

  • 600g rib steak
  • Oil spray
  • 2 liters of chicken stock
  • 2 tablespoons of AYAM ™ Soy Sauce
  • 2 teaspoons of AYAM ™ sesame oil
  • 1 tablespoon grated ginger
  • 1 teaspoon of garam masala (Asian grocery store)
  • 4 new onions, thinly sliced
  • 100g of AYAM ™ Shiitake mushrooms
  • 300g broccoli, cut into pieces
  • 4 servings of AYAM ™ instant noodles
 

Preparation:

  1. Cook the entrecote in a non-stick pan with a little oil for two minutes on each side or until desired doneness. Reserve
  2. Combine the chicken stock, soy sauce, sesame oil, ginger, garam masala, onions, mushrooms and broccoli in a large saucepan. Heat until boiling and cook for 2 minutes or until the vegetables are tender.
  3. Prepare the noodles following the directions on the package, drain and place in the serving bowls. Pour the stock and the vegetables on top. Slice the meat and place it on top.
 
 

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