Hoisin Chicken Noodle Bowl
What You Will Need
Ingredients
- 7 oz. dried egg noodles
- cooking oil spray
- 1 lb. uncooked chicken breast, slice into thin strips
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1 Tbsp. Lee Kum Kee Minced Ginger
- 1 red pepper, sliced into thin strips
- 1 zucchini, sliced into thin strips
- 1 carrot, sliced into thin strips
- ¼ green cabbage, shredded
- crushed peanuts, for topping
- mint, for garnish
Seasoning
- salt and black pepper, to taste
Sauce Mix
- 6 Tbsp. Lee Kum Kee Hoisin Sauce
- 1 tsp. Lee Kum Kee Pure Sesame Oil
- 1 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
- 1 Tbsp. Lee Kum Kee Premium Dark Soy Sauce
- 1 Tbsp. Lee Kum Kee Seasoned Rice Vinegar
- ¼ cup water
Made with
Lee Kum Kee products
How to make it
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Cook the noodles according to package instructions and set aside.
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Whisk together the Lee Kum Kee Hoisin Sauce, Lee Kum Kee Pure Sesame Oil, Lee Kum Kee Panda Brand Cooking Soy Sauce, Lee Kum Kee Premium Dark Soy Sauce, Lee Kum Kee Seasoned Rice Vinegar and water, set aside.
-
Heat a large frying pan or wok over a medium-high heat, spray with cooking oil spray, add the chicken, a little pinch of salt and black pepper, Lee Kum Kee Minced Garlic and Lee Kum Kee Minced Ginger and cook until lightly browned. Remove and set aside.
-
Add the red pepper, zucchini, carrot, and green cabbage, and stir fry for a couple of minutes.
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Add back in the chicken, noodles, and the sauce, and continue to stir fry for a minute or two until everything is well coated in the sauce. Sprinkle with the peanuts and garnish with mint, serve and enjoy!
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