Hot Chilli Sauce (Sriracha) 435ml
 
 
Gluten Free
No Added MSG
 
435ml No added MSG Gluten Free   Extra spicy, made with sun-ripened red chillies and garlic. Use to add heat to any stir fry or noodle dish, or even as a dipping sauce.   Buy Now At Harris Farm Amazon ...Read more
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  • Description
  • Nutrition Information
  • Benefits
  • Recipe
  • Reviews
  • 435ml
  • No added MSG
  • Gluten Free

 

Extra spicy, made with sun-ripened red chillies and garlic. Use to add heat to any stir fry or noodle dish, or even as a dipping sauce.

 


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Ingredients

Water, pickled chilli (chilli, salt) (28%) sugar, garlic, fructose syrup, modified starch (1422), salt, food acid (260), vegetable gum (415), paprika extract (160c) (paprika oleoresin, sunflower oil).

Nutrition Information

Servings per package: 22.9

Serving size: 23.3g (1 tablespoon of 19mL)

 

Quantity Per Serving

Quantity Per 100 g

Energy

90 kJ

385 kJ

21 Cal

92 Cal

Protein

Less Than 1.0 g

Less Than 1.0 g

Fat, total

Less Than 1.0 g

Less Than 1.0 g

Saturated

Less Than 1.0 g

Less Than 1.0 g

Carbohydrate

4.6 g

19.9 g

Sugars

3.6 g

15.3 g

Sodium

408 mg

1753 mg

Gluten

Not Detected

Not Detected


No Nasties

AYAM™ has banned genetically modified ingredients, preservatives, added MSG and trans-fat in all AYAM™ products.


Gluten-Free

AYAM™ Chilli Sauces have been tested by an independent laboratory and is certified Gluten Free.


Vietnamese Pho Soup

pax icon 4 person   | time 18 minutes
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Ingredients

  • 185g jar AYAM™ Vietnamese Pho Soup Paste
  • 4½ cups water
  • 250g thinly sliced beef
  • 200g AYAM™ Flat Rice Noodles (dry)
  • 65g bean sprouts
  • Red Chilli (sliced)
  • Coriander leaves

Garnish:

  • Mint leaves, Basil leaves, Lime wedges

Dipping Sauce:

  • Equal parts of AYAM™ Hoisin and AYAM™ Hot Chilli Sauce (Sriracha)
 

Method

  1. In one pot, cook the rice noodles (following packet instructions) and then drain the water.
  2. In another pot, bring 4 1/2 cups water to a boil and then add in the paste.
  3. Add in half of the beef (125g) to cook.
  4. Bring to the boil and strain all the scum that may have formed on the surface of the broth.
  5. Assemble the pho by arranging the noodles, bean sprouts, remaining beef slices (125g), coriander leaves and red chiilli into a (ceramic) bowl.
  6. Pour in the boiling pho broth, serve garnished with mint, basil & lime and diipping sauce as a side.
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