500 ml good quality chicken stock (1 stock cube and 500ml water)
300 g chicken breast, cut into small cubes
10 g fresh coriander, roughly chopped
2 spring onions, finely sliced
In a saucepan place the chicken stock, chicken, Amoy stir fry sauce sweet thai chilli, and Amoy udon noodles and slowly bring up to the boil, stirring gently to separate the noodles. Ensure chicken is thoroughly cooked.
Remove from the heat, stir through coriander and spring onions and serve immediately.
Tip: Also works well with Amoy Straight to Wok ribbon rice noodles.