HOGA Ramen Noodles with Chicken & Mushroom Sauce

HOGA Ramen Noodles are expertly crafted from freshly grown wheat flour mixed with Agarwood tea powder, prized for its superior quality and light delicate taste


Qty Ingredients
4 pcs HOGA ramen noodles
400 g Chicken breast, minced
6 nos Dried mushroom, soaked, drained and cubed
1 tbsp Sesame seeds
1 tsp Sesame oil
2 tbsp Cooking oil
1 tbsp Cornstach, dilute in 2 tbsp of water
3000 ml Water


2 tbsp Oyster sauce
1 tsp Dark thick sauce
2 tbsp Soy sauce
1000 ml Water


Preparation 10 mins
Cook 30 mins
Serving 6 pax
Tools / equipment Needed
  • Cooking pot
  • Colander


  1. Heat up 3000 ml of water in a pot. When the water starts boiling, add in HOGA ramen noodles. Cook noodles for 3 minutes. Remove heat and dish out ramen noodles in 4 servings. Mixed noodles with sesame oil. Set aside
  2. Heat up wok with cooking oil. Add in chicken and saute for 4 minutes. Next, add in mushroom and cook until fragrant
  3. Mix all the sauces together and pour into wok. Cook for 3 minutes. Add in water and let it boil
  4. Lastly, put fire on slow and add in cornstarch mixture into sauce. Off the fire
  5. Pour sauce into HOGA ramen noodles and garnish the dish with sesame seeds
  6. Serve it hot


HOGA Ramen Noodles taste great with some Malaysian sambal belacan

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