Amoy premium stir fry
Prep
0-15 mins
Total
35 MIN
Servings
2 Servings
Ingredients
300 g
Amoy thick udon noodle
200 g
Diced chicken thighs
200 g
Carrot cut in long thin strips
4 tbsp
Amoy first press soy sauce
1
Red pepper – diced
2
Spring onions – roughly chopped
1/2
Red chili – sliced
2 cm
Grated ginger
1
Clove of garlic finely chopped
1 cm
Lemon grass finely chopped
1 tbsp
Roasted white sesame seeds
1/2
Lemon zested
-
Dash of sesame oil
Instructions
Step 1
Prepare all ingredients and keep them separate. Bring a small pan of water to the boil. Blanch the carrot strips for 2 minutes and rinse them under cold water
Step 2
Open two packs of Amoy Thick Udon and marinated 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 and 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.
