February 17, 2016
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!
10 MIN
15 MIN
25 MIN
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
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