Whole Grain Vegetable Vermicelli - 200 g

 Fine noodles with 21.5% leek and carrot | Cooks in 7-9 minutes, ideal for soups and pilaf | 14.3 g protein/100 g

Fine vermicelli noodles made with a fifth of their weight in vegetables. Whole-grain wheat flour, rye flour and wheat semolina carry 12% leek and 9.5% carrot powder, which is where the colour and the light sweetness come from. Per 100 g the pasta reads 14.26 g protein and 2.8 g fibre. Cook for 7 to 9 minutes over low heat in a wide shallow pan with a little water, or use it the Turkish way: toasted in butter and stirred through rice for a pilaf, or dropped into a broth to give a thin soup body. Around four servings per 200 g pack. Contains gluten from wheat and rye. 

• 21.5% REAL VEGETABLES – 12% leek and 9.5% carrot milled into the dough, giving the vermicelli its colour and a gentle sweetness.
• WHOLE GRAIN AND RYE – Whole-grain wheat flour with rye flour and wheat semolina, at 14.26 g protein per 100 g.
• READY IN 7-9 MINUTES – About 4 servings per pack. Cook in a wide shallow pan with just enough water for the pasta to absorb.
• SOUPS, PILAFS AND SIDE DISHES – Toast it in butter for a Turkish rice pilaf, drop it into broths, or serve it plain as a quick side.
• MADE IN TURKIYE, UK IMPORTED – 200 g resealable doypack. Contains gluten (wheat, rye). Store cool and dry.