Amoy Sesame-Ginger Chicken Noodles
Ingredients
200 g of chicken thighs, diced
200 g of carrot, cut in long thin strips
4 tbsp of amoy first press soy sauce
1 red pepper, (diced)
2 spring onions, (roughly chopped)
0.5 red chilli, (sliced)
2 cm of ginger, grated
1 clove of garlic, (finely chopped)
1 cm of lemon grass, (finely chopped)
1 tbsp of roasted white sesame seeds, roasted
0.5 lemon, (zested)
1 dash of sesame oil
300 g of amoy thick udon noodles
2 servings
Calories~575 kcal
Protein~33 g
Carbs~70 g
Fat~20 g
Fiber~8 g
Sugar~13 g
Total recipe
Calories~1,150 kcal
Protein~65 g
Carbs~140 g
Fat~40 g
Fiber~15 g
Sugar~25 g
Method
Step 1
Prepare all ingredients & keep them separate. Bring a small pan of water to boil. Blanch the carrot strips for 2 minutes and rinse them under cold water.
Step 2
Open two packs of Amoy Thick Udon and marinate the noodles with 3 tbsp Amoy First Press Soy Sauce and a dash of sesame oil, half the grated ginger, garlic and chili.
Step 3
Stir-fry the chicken dices in a hot wok with vegetable oil until nice and brown. Once cooked through add one tbsp of Amoy First Press Soy Sauce and the other part of the chili, garlic and ginger. Fry for 1 more minute. Leave the chicken on the side and clean rinse the pan with water.
Step 4
Put the pan back on the stove. Stir-fry all the vegetables for 3 minutes and add the marinated noodles and stir-fry for another 3 minutes. Serve with sesame seeds and lime zest.
