First Press Soy Sauce
First Press Soy Sauce
Our First Press Soy Sauce is made from the first pressing of naturally brewed soy beans for a rich, intense flavor. Add First Press Soy Sauce when making your stir fry to bring out the flavor. Perfect also for marinades and dipping sauces.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
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Sesame-Ginger Chicken Noodles
Ingredients:
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
Method
- 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.
Nutrition Information
