KOKA MULTIGRAIN OATS & BARLEY SESAME CHICKEN NOODLES WITH SEAWEED AND SPROUTS
Turn up the flavour in your chicken noodles with just a few simple ingredients!
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INGREDIENTS:
- 2 packets of KOKA Multigrain Oats & Barley Chicken Noodles
- 5 cups of water
- 3 cloves of garlic, crushed
- 2 thick slices of ginger
- 3 spring onions, sliced
- 1 large-sized cut of chicken thigh/breast meat, cut into 2-inch pieces
- 15g Japanese seaweed, also known as wakame
- 100g of alfalfa sprouts
- 2 teaspoons of sesame seeds
- A drizzle of sesame oil
PREPARATIONS:
- Bring 4 cups of water to a boil in a pot, add 1 packet of instant noodle seasoning, garlic, ginger and spring onions and add the chicken pieces. Bring back to a boil and reduce to a simmer. Cover the pot and leave to cook for 10 minutes.
- While the chicken is cooking, rinse seaweed under running water. Warm up 1 cup of water and soak the seaweed in the water for 5 minutes. Remove the seaweed and chop into strips. Add the cup of water that the seaweed was soaked in into the pot.
- After cooking, remove the chicken pieces from the pot and slice to desired thickness.
- Add the remaining 1 packet of instant seasoning powder to the boiling water, add the two cakes of KOKA Noodles and cook for 2 minutes.
- In 2 separate bowls, add the chicken, sprouts and seaweed. Portion out the noodles once cooked. Add more sprouts to garnish and sprinkle sesame seeds, drizzle with sesame oil and serve!
KOKA MULTIGRAIN OATS & BARLEY SESAME CHICKEN NOODLES WITH SEAWEED AND SPROUTS
Turn up the flavour in your chicken noodles with just a few simple ingredients!
INGREDIENTS:
- 2 packets of KOKA Multigrain Oats & Barley Chicken Noodles
- 5 cups of water
- 3 cloves of garlic, crushed
- 2 thick slices of ginger
- 3 spring onions, sliced
- 1 large-sized cut of chicken thigh/breast meat, cut into 2-inch pieces
- 15g Japanese seaweed, also known as wakame
- 100g of alfalfa sprouts
- 2 teaspoons of sesame seeds
- A drizzle of sesame oil
PREPARATIONS:
- Bring 4 cups of water to a boil in a pot, add 1 packet of instant noodle seasoning, garlic, ginger and spring onions and add the chicken pieces. Bring back to a boil and reduce to a simmer. Cover the pot and leave to cook for 10 minutes.
- While the chicken is cooking, rinse seaweed under running water. Warm up 1 cup of water and soak the seaweed in the water for 5 minutes. Remove the seaweed and chop into strips. Add the cup of water that the seaweed was soaked in into the pot.
- After cooking, remove the chicken pieces from the pot and slice to desired thickness.
- Add the remaining 1 packet of instant seasoning powder to the boiling water, add the two cakes of KOKA Noodles and cook for 2 minutes.
- In 2 separate bowls, add the chicken, sprouts and seaweed. Portion out the noodles once cooked. Add more sprouts to garnish and sprinkle sesame seeds, drizzle with sesame oil and serve!
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