Chef Eric Teo’s Hokkien Noodles in Spicy Bean Paste Soup

Red Yeast Hokkien Noodles Soup2

Chef Eric Teo’s Hokkien Noodles in Spicy Bean Paste Soup

  

February 17, 2016

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Join Chef Eric Teo as he shares in this short tutorial how to prepare healthy Hokkien Noodles in Spicy Bean Paste Soup using Kang Kang fresh noodles - with no preservatives added and no refrigeration needed!

Stir fried, soup-based, and even cold dishes – do check out other recipes by Chef Eric Teo! All dishes are made using Kang Kang fresh noodles. Conveniently available at your preferred supermarkets island-wide!

  • Prep: 10 MIN
  • Total Time: 25 MIN
  • 10 MIN

    15 MIN

    25 MIN

  • 3 - 4 Servings

Ingredients

1 packet Kang Kang Fresh Hokkien Noodle

20 g Ginger (slice thinly)

1 tbsp Sesame Oil

400 g Poached Chicken (chopped into large pieces)

2 tbsp fermented Bean Paste

12 pcs Nai Bai Chye (blanched)

1 litre Chicken Stock

1 tsp Spicy Bean Paste

1 tbsp Sugar

1 tsp Light Soy Sauce

1 whole White Onion (sliced)

1 whole Red Chili (sliced)

Directions

Add Sesame Oil to hot pan and fry sliced Ginger with Sesame oil for 30 seconds (till fragrant)

Add in fermented Bean Paste and Spicy Bean Paste and stir fry for 20 seconds.

Add in water and bring to boil

Add a little of Light Soy Sauce, Sugar

Let it simmer for 10 minutes and then bring to boil

Add in Poached Chicken, sliced White Onion and Nai Bai Chye

Bring to boil

Unpack Kang Kang Hokkien Noodles and set aside in a large bowl.

Put half a packet (or quantity desired) of Kang Kang Hokkien Noodles into the soup and let it simmer

Dish out the noodles once soft

Add sliced Red Chili to the soup and simmer for about 10 seconds

Pour soup into the bowl of Kang Kang Hokkien Noodles

Garnish with blanched Nai Bai Chye, Poached Chicken, White Onion slices and Chili to serve

Cooking Tip:

For softer noodle texture, blanch the Hokkien Noodles for 30 seconds

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