Tangy hoisin Kabuto noodles
Up your noodle game with this homemade hoisin noodle recipe made using Kabuto’s super Chicken Ramen Noodles for extra speed and flavour. It’s one of those recipes that hits the spot when the ‘what shall we have for dinner?’ question kicks in, which is quite often in our household.
10 minutes
Serves 1 people
Ingredients
- FOR THE HOISIN SAUCE
- 60ml Tamari or low sodium soy sauce
- 15ml rice wine vinegar
- 20g peanut butter, crunchy or smooth
- 1 small garlic clove, crushed
- 1 teaspoon fresh grated ginger
- 2 tablespoons runny honey
- 1/2 teaspoon five spice
- 1 tablespoon sriracha
- FOR THE NOODLES
- 1 Kabuto pot noodles
- 2 baby pak choi, cut in half down the middle
- 1 precooked chicken breast
- 1 tablespoon sesame oil
- 1 large egg
- 1 tablespoon sesame seeds
- Salt and pepper to season
- TO SERVE
- Sesame seeds
- Sriracha, if you like things hot
Method
- First, make the hoisin sauce. Place all the sauce ingredients in a small, heavy-bottomed pan and place over a medium heat. Allow to gently simmer and thicken slightly for 2-3 minutes before setting aside.
- Open your Kabuto noodles and tip the contents into a small pan along with the pak choi. Measure out boiling water according to the pack instructions and pour into the pan along with the noodles and pak choi.
- Place the noodle pan over a medium to low heat and allow the noodles to cook, the pak choi to blanch and the water to almost evaporate fully.
- Reheat the chicken breast according to pack instructions (if desired) before heating the sesame oil in a frying pan over a medium heat. Crack in the egg and fry for 2-3 minutes until the edges are crispy and the white is nicely set.
- When ready to serve, spoon the warmed hoisin sauce into the noodle pan and stir well to coat the noodles. Spoon into a bowl and top with the pak choi, warmed and sliced chicken and fried egg.
- Season the egg with salt and pepper and finish with a sprinkling of sesame seeds and sriracha if you fancy.
