180g Hakubaku Organic Ramen noodles
2 tbsp Hoi-sin sauce
1 tbsp soy sauce
1 tbsp caster sugar
2 tbsp corn flour
400g stir-fry chicken breast
1 tbsp macadamia or olive oil
1/4 purple Chinese cabbage, diced
1 onion, sliced
3 cloves garlic, diced
1 tsp chicken stock
1 tsp rice wine vinegar
1 tbsp sesame seads
small handful parsley, chopped
Hakubaku Ramen noodle with Hoi-sin Sesame Chicken
In a bowl mix together the Hoi-sin and soy sauce, add the sugar, cornflour and mix to combine. Season the chicken with salt and pepper, then add it to the bowl and toss to coat in the marinade. Cover with glad wrap and place in the fridge for at least 20 minutes.
Place a medium frypan on a low-medium heat and heat the oil. Add in the garlic and onion and cook for 2 minutes. Add the cabbage and cook until soft. Season and add to a bowl to reserve for later.
On a medium – high heat cook the chicken, adding oil as necessary.
Boil some water and cook the Ramen Noodles for 4 minutes, then drain and mix with the cabbage, onion, garlic mix. Sprinkle the chicken stock, sesame seeds and the rice wine vinegar over the noodle and cabbage mixture and stir to distribute the flavours.
Add a few tablespoons of water to the Hoi-Sin chicken and add the Noodle mixture and simmer covered for 3 minutes (this is important as it takes the last bit of bitterness out of the cabbage and blends the lovely Hoi-Sin flavours through the noodles.
Stir in the chopped parsley and serve, to enjoy a sensational meal.