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

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	Cooking pot Colander

DIRECTIONS

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

TIPS:

HOGA Ramen Noodles taste great with some Malaysian sambal belacan

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