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Yunion Hokkien Noodles are ideal for stir-fry and soups.
No added MSG
Vegan Suitable.
KEEP REFRIGERATED AT ALL TIMES.
Store at or below 4°C.
Ingredients
Wheat flour, water, iodised salt, potassium carbonate, potassium sorbate, ascorbic acid, colours (102, 110), folic acid, vegetable oil.
To remove the vegetable oil coatings, simply place in a pot of boiling water, stir for a few seconds and drain immediately.
Allergen
Contains wheat, gluten.
Nutritional Information
Cooked Hokkien Noodles:1kg
Serve per Pack: 4
Serving size: 250g
Average Quantities | Per 250 g Serve | Per 100 g |
Energy | 2000 KJ | 800 KJ |
Protein | 14.8 g | 5.9 g |
Fat - Total Fat - Saturated | 7 g 1.7 g | 2.8 g 0.7 g |
Carbohydrates - Total Carbohydrates - Sugars | 87.8 g 0.5 g | 35.1 g 0.2 g |
Sodium | 525 mg | 210 mg |
Quantities stated above are average only. Further nutritional information may be displayed on the label.
Disclaimer
General Product information provided is intended as a guide only such as nutritional information, and packaging. Please read the product label and follow the directions for use on our packaging. Please do not hesitate to contact us via email: info@yunionnoodles.com.au or call on 08 9443 8375. We are more than happy to help you with your enquiries.
Country of Origin
Australia
Suggested cooking instructions
Stir Fry Method (Serves two)
INGREDIENTS
500g fresh Hokkien Noodles
2 tbsp vegetable oil
1 onion, diced
3 cloves garlic, minced
500g chicken thigh fillet, sliced
For the sauce:
50ml soy sauce
15ml fish sauce
30ml oyster sauce
2 carrots, julienned
1 cup green beans, trimmed and cut into bite-sized pieces
1 capsicum (bell pepper), any color, sliced
100g mushrooms, sliced (optional)
Salt and black pepper to taste
Sesame seeds, for garnish (optional)
Lime wedges, for serving (optional)
Method:
Marinate the chicken: In a bowl, combine the chicken slices with 1 tablespoon of soy sauce, a pinch of salt, and black pepper. Mix well and set aside for 10 minutes.
Stir-fry the chicken: Heat the oil in a wok or large pan over medium heat. Add the onion and garlic, and stir-fry for 30 seconds until fragrant. Add the chicken and cook for 5 minutes, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
Prepare the sauce: In a small bowl, whisk together the remaining soy sauce, fish sauce, and oyster sauce.
Stir-fry the vegetables: Add the carrots, green beans, and capsicum to the pan. Stir-fry for 2-3 minutes, or until slightly softened (depending on your preference for crispness). You can also add the mushrooms at this point if using.
Cook the noodles: Push the vegetables to the side of the pan. Add the hokkien noodles and pour in half of the prepared sauce. Stir-fry for 2-3 minutes, tossing the noodles to coat them evenly with the sauce.
Combine and finish: Add the cooked chicken back to the pan along with the remaining sauce. Stir-fry for another minute until everything is heated through. Season with salt and black pepper to taste.
Serve: Transfer the Hokkien noodles to a plate and garnish with sesame seeds (optional). Serve with lime wedges for those who want a squeeze of fresh citrusy flavor.
Tips:
You can adjust the amount of vegetables or protein according to your preference.
For a vegetarian option, simply swap the chicken and add more vegetables like bean sprouts or leafy greens.
If you prefer a thicker sauce, mix a cornstarch slurry (1 tablespoon cornstarch with 2 tablespoons water) and add it to the pan while stir-frying the noodles.
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