Chef Eric Teo’s Stir Fry Hokkien Flat Noodles with Tangy Sauce

Stir Fry Hokkien Flat Noodles with Tangy Sauce

Chef Eric Teo’s Stir Fry Hokkien Flat Noodles with Tangy Sauce

  

February 17, 2016

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Join Chef Eric Teo as he shares in this short tutorial how to prepare healthy Stir Fry Hokkien Flat Noodles with Tangy Sauce 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: 5 MIN
  • Total Time: 15 MIN
  • 5 MIN

    10 MIN

    15 MIN

  • 3 - 4 Servings

Ingredients

1 packet Kang Kang Fresh Hokkien Flat Noodles

2 whole Roasted Duck Breast (sliced)

10 pcs Shitake Mushrooms (sliced)

2 stalks Chinese Leek (sliced)

1 whole Red Chili (sliced)

Tangy Sauce

75 g Chinese Celery

50ml Lime Juice

50ml Water

110g Pickled Chye Sim

1 tbsp Garlic (chopped)

4 pcs Green Chili Padi

100g Plum Sauce

1 tbsp Thai Fish Sauce

Directions

Place all Tangy Sauce’s ingredients into a blender and blend till smooth. Set aside.

Stir fry Chinese Leek in a frying pan over medium heat then add in Kang Kang Hokkien Flat Noodles and fry till fragrant.

Add in 5 tbsp of blended tangy sauce, Roast Duck Breast slices and Shitake Mushrooms.

Garnish with Red Chili to serve.

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