KOKA VEGAN FIVE SPICE DUCK NOODLES

A delicious bowl of KOKA’s Purple Corn Five Spice Duck Noodles and five basic ingredients for a fuss-free meal you can quickly whip up at home.

In this recipe

MULTIGRAIN PURPLE CORN FIVE SPICE DUCK NOODLES

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INGREDIENTS:

  • 1 packet of KOKA Multigrain Purple Corn Five Spice Duck Noodles
  • 1 packet of dried beancurd (50g)
  • 2 red chillies, diced
  • A handful of coriander leaves, finely chopped
  • 1 teaspoon of cornstarch
  • Cooking oil

TOOLS:

  • 1 pot
  • 1 frying pan
  • Knife and chopping board

PREPARATIONS:

  1. Submerge the bean curd skin in hot water to remove any excess oil or smell, and let it soften.
  2. Remove from water and set aside. Once dried, roll up beancurd skin to get 4 pieces.
  3. Pan-fry the bean curd skin rolls with a little bit of oil until browned on both sides. Set aside.
  4. In a pot, bring 350ml of water to the boil and mix in the seasoning. Add in some sliced chilli, a handful of coriander leaves and a teaspoon of cornstarch to thicken up the soup. Set aside.
  5. In another pot, bring water to a boil and parboil noodles for exactly two minutes. Once cooked, strain and serve in a shallow bowl.
  6. Place the beancurd skin rolls on the noodle and pour the soup over.
  7. Garnish with red chilli and coriander leaves.

KOKA VEGAN FIVE SPICE DUCK NOODLES

A delicious bowl of KOKA’s Purple Corn Five Spice Duck Noodles and five basic ingredients for a fuss-free meal you can quickly whip up at home.

In this recipe

MULTIGRAIN PURPLE CORN FIVE SPICE DUCK NOODLES

GO TO PRODUCT

INGREDIENTS:

  • 1 packet of KOKA Multigrain Purple Corn Five Spice Duck Noodles
  • 1 packet of dried beancurd (50g)
  • 2 red chillies, diced
  • A handful of coriander leaves, finely chopped
  • 1 teaspoon of cornstarch
  • Cooking oil

TOOLS:

  • 1 pot
  • 1 frying pan
  • Knife and chopping board

PREPARATIONS:

  1. Submerge the bean curd skin in hot water to remove any excess oil or smell, and let it soften.
  2. Remove from water and set aside. Once dried, roll up beancurd skin to get 4 pieces.
  3. Pan-fry the bean curd skin rolls with a little bit of oil until browned on both sides. Set aside.
  4. In a pot, bring 350ml of water to the boil and mix in the seasoning. Add in some sliced chilli, a handful of coriander leaves and a teaspoon of cornstarch to thicken up the soup. Set aside.
  5. In another pot, bring water to a boil and parboil noodles for exactly two minutes. Once cooked, strain and serve in a shallow bowl.
  6. Place the beancurd skin rolls on the noodle and pour the soup over.
  7. Garnish with red chilli and coriander leaves.
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