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
INGREDIENTS
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 |
SAUCES
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 |
|
DIRECTIONS
- 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
- Heat up wok with cooking oil. Add in chicken and saute for 4 minutes. Next, add in mushroom and cook until fragrant
- Mix all the sauces together and pour into wok. Cook for 3 minutes. Add in water and let it boil
- Lastly, put fire on slow and add in cornstarch mixture into sauce. Off the fire
- Pour sauce into HOGA ramen noodles and garnish the dish with sesame seeds
- Serve it hot
TIPS:
HOGA Ramen Noodles taste great with some Malaysian sambal belacan
View product