Suggested cooking instructions
Stir Fry Method (Serves two)
INGREDIENTS
500g Yunion Hokkien Noodles
2 tbsp vegetable oil
1 tbsp slightly salted butter
½ onion, sliced finely
3 cloves garlic, minced
200g chicken thigh fillet, cut into bite-sized slices
Mixed sauce for marinating the bite-sized chicken thigh: 1 tbsp soy sauce, 2 tbsp bottled Teriyaki sauce, 1tsp chicken powder, 1tsp mushroom seasoning granules, ½ tsp white pepper powder and ½ tsp black pepper
1 tsp oyster sauce
1tbsp kecap manis (Indonesian sweet soya sauce)
1 carrot (medium size), julienned
1 cup of green beans, trimmed and cut into bite-sized pieces
100g mushroom, sliced
1 capsicum (bell pepper) any colour (medium size), sliced
Roasted sesame seeds for garnish (optional)
Lime wedges for garnish/serving (optional))
Cooking Method:
Marinate the chicken in a bowl. Combine the chicken with pre-mixed seasoning sauce. Toss and mix well then set aside for 10 minutes.
Heat the oil and butter (medium heat) in a wok. Add minced garlic, and stir-fry for 30 seconds. Add the cut chicken (with all the marinated sauce). Cook on medium heat for 8 minutes, then cook another 2 minutes on high heat.
Add 500g Yunion Hokkien Noodle into the wok and toss for 3 minutes on high heat.
Add all vegetables except the capsicum and stir-fry for 5 minutes on medium heat. While stir-frying, add oyster sauce and kecap manis (Indonesian sweet soya sauce).
Add chopped capsicum. Toss further and cook on high heat for 2 minutes.
Turn off heat and transfer the dish to a plate, or divide the dish into 2 serving bowls and garnish with roasted sesame seed (optional). Serve with lime wedges for those who want a squeeze of fresh citrusy flavour (optional).
Enjoy your Yunion fried noodle
Tips:
You can adjust the amount of vegetables or protein according to your preference.
For a vegetarian option, simply replace the chicken with Tofu or Tempeh, and add more vegetables like bean sprouts or leafy greens.
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