Chicken Knife Cut Noodles
10 mins
5 SERVINGS
INGREDIENTS
Minced Chicken- 1 pack Sadia Minced Chicken
- 1 pack of Knife cut noodles
- 1 tsp olive oil
- 1 cup of water
- 1/2 cup (120g) Sauerkraut or Pickled Mustard Greens, finely chopped
- 1/4 cup (26g) Powdered Peanut Butter
- 1/4 cup Low Sodium Soy Sauce
- 2 tbsp Chili Oil
- 2 tbsp Hoisin sauce
- 1 tbsp Honey
- 1 tbsp Rice Vinegar
- 1 tsp Chinese Five Spice
- 1 tsp Garlic Powder
- 1/4 tsp White Pepper
METHOD
- Begin by bringing a large pot of water to a boil for the noodles. While waiting for the water to boil, mix the sauce ingredients together in a separate bowl and set aside.
- In a separate skillet, heat 1 tsp of olive oil over medium-high heat until the olive oil is lightly bubbling. Add the Sadia Minced Chicken and cook until fully brown, stirring frequently to ensure even cooking.
- Your pot of water should be boiling by now. Add the noodles in. Cook until noodles are al dente.
- While the noodles are cooking, add the previously mixed sauce to the skillet with the minced chicken. Stir together and let the sauce caramelise slightly, keeping an eye on it to avoid burning.
- Next, add a cup of water to the skillet, mix everything together. You can add more water if you prefer a more broth-like consistency. Once done, remove from the heat. Best to do this step when noodle is almost cooked to ensure noodles are still hot when added to skillet.
- Combine the noodles with the minced chicken and sauce. Drain the noodles and then add them directly to the skillet. Toss everything together to coat the noodles evenly with the sauce.
- Serve the noodles garnished with toasted peanuts, scallions, and extra chili oil if desired. Enjoy!
Minced Chicken
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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