300g Amoy Thick Udon Noodle
200g diced chicken thighs
200g carrot cut in long thin strips
4 tbsp Amoy First Press Soy Sauce
1 red pepper – diced
2 spring onions – roughly chopped
½ red chili – sliced
2cm grated ginger
1 clove of garlic finely chopped
1cm lemon grass finely chopped
1 tbsp roasted white sesame seeds
½ lemon zested
Dash of sesame oil
Sesame-Ginger Chicken Noodles
Be inspired and Savour every note of soy.
What makes this recipe different than other stir fry’s? Our First Press Amoy soy sauce!
It gives the dish a richer, more intense flavor which brings depth and quality to your favorite dish.
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
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.
Stir-fry the chicken dices in a hot wok with vegetable oil until nice an 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.
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.