Chef Eric Teo’s Stir Fry Hokkien Flat Noodles

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

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