Healthy Noodle Recipes

HEALTHY NOODLE RECIPES 健康麵食譜

Hot and Spicy Rice Vermicelli in Soup Serves 2

Ingredients 120g dried rice vermicelli 50g asparagus, sliced 80g canned bamboo shoots, sliced 50g carrots, sliced 50g baby corn, sliced 170g chicken meat, shredded 1Âź litre hot water Sauce 70g Lee Kum Kee Soup Base for Sichuan Hot & Spicy Hot Pot (1 pack) Method 1. Bring water and Lee Kum Kee Soup Base for Sichuan Hot & Spicy Hot Pot to the boil.

2. Add chicken and vegetables. Cook for about 3 minutes.

3. Cook the rice vermicelli in boiling water according to pack instructions or until soft.

Drain.

4. Add rice vermicelli into the boiled soup.

5. Serve the rice vermicelli and soup into two bowls immediately. Arrange the chicken and vegetables on top.

Sweet & Sour Stuffed Chicken Breasts with Noodle Serves 2

INGREDIENTS 2 chicken breasts 1 tsp ginger, peeled and sliced 2 garlic cloves, peeled and sliced 2 spring onions, sliced 50g mixed vegetables 100g egg noodles SauCE 5 tbsp Lee Kum Kee Sauce for Sweet & Sour Pork / Spare Ribs METHOD 1. Split the chicken breasts to make a pocket, fill with the ginger, garlic and spring onions and fold over.

2. Place the chicken breasts onto a greased baking tray and coat with 4 tbsp Lee Kum Kee Sweet and Sour Sauce.

3. Bake at 180째C/350F/Gas 4 for 25 minutes.

4. Cook the noodles as per pack instructions and drain well.

5. Serve with mixed vegetables, noodles and 1 tbsp Lee Kum Kee Sauce for Sweet & Sour Pork / Spare Ribs.

Chow Mein Serves 2

INGREDIENTS 5g garlic, finely chopped 100g chicken breast, finely diced 1 tbsp vegetable oil 50g mangetout, shredded 150g egg noodles SauCE mix 1 tbsp Lee Kum Kee Premium Light Soy Sauce 1 tbsp Lee Kum Kee Sesame Oil 1 tbsp dry sherry METHOD 1. Cook the noodles as per pack instructions, soak in cold water and drain well.

2. Stir-fry the garlic and chicken in the vegetable oil for 5 minutes.

3. Add the mangetout and noodles.

Stir-fry for 3 minutes.

4. Finish by adding Lee Kum Kee Premium Light Soy Sauce, sherry and Lee Kum Kee Sesame Oil. Serve immediately.

Serving tips: Can be served with chopped coriander and Lee Kum Kee Chiu Chow Chilli Oil for a greater hot taste.

Stir-fried Rice Vermicelli with Seafood Serves 2

Ingredients 150g dried rice vermicelli 150g peeled prawns 100g squid, cut into pieces 1 green pepper, shredded 25g carrots, shredded 2 tbsp vegetable oil Sauce Mix 2 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood 2 tsp Lee Kum Kee Premium Oyster Sauce 2 tsp Lee Kum Kee Pure Sesame Oill Method 1. Cook the rice vermicelli in boiling water according to pack instructions or until soft. Drain.

2. Stir-fry prawns and squid in 2 tbsp oil until done. Add peppers and carrots. Toss for 1 minute.

3. Return rice vermicelli to pan or wok and add sauce mix. Stir well and heat through.

Serve immediately.

Dan Dan Noodle Serves 2

Ingredients 250g minced pork 150g dried noodles 20g Lee Kum Kee Minced Ginger 20g Lee Kum Kee Minced Garlic 240ml water Sauce 3 tbsp Lee Kum Kee Sichuan Spicy Noodle Sauce Method 1. Stir-fry 250g minced pork, 20g Lee Kum Kee Minced Ginger and 20g Lee Kum Kee Minced Garlic for 5 minutes. Set aside.

2. Cook 150g noodles until done. Drain and place in bowls with 120ml water per serving.

3. Pour 3 tbsp Lee Kum Kee Sichuan Spicy Noodle Sauce over the cooked pork (adjusting according to taste).

Stir-fried Rice Cake Serves 4

Ingredients 450g rice cakes 90g prawns, deveined 50g Chinese leaves, cut into pieces 50g onions, shredded 25g bell peppers, shredded 25g carrots, shredded 40g leeks, chopped 10g spring onions SauCE mix 1½ tbsp Lee Kum Kee Premium Oyster Sauce 1 tbsp Lee Kum Kee Hoisin Sauce 4 tbsp water

Method 1. Stir-fry onions, Chinese leaves, carrots and peppers in 1 tbsp oil. Add prawns and stir well. Set aside.

2. Stir-fry the rice cakes in 1 tbsp oil until soft.

Add the sauce mix to the prawn and vegetable mixture, stirring well.

3. Finally, add spring onions and stir well.

Linguini with Fresh Clams Serves 1-2

Ingredients 250g fresh clams on shells 120g linguini 2 tbsp Lee Kum Kee Minced Garlic 90g onions, finely chopped 1 small red chilli, chopped Sauce Mix 1 tbsp Lee Kum Kee Premium Light Soy Sauce 2 tbsp Lee Kum Kee Char Siu Sauce Method 1. Cook the linguini in boiling water according to pack instructions or until soft.

Drain.

2. Stir-fry minced garlic, onions and red chilli.

Add clams and cook until done.

3. Pour over linguini in pan and add sauce mix. Toss well to serve hot.

Turkey Penne Serves 2

Ingredients 300g penne 200g turkey breast meat, sliced 200g onions, sliced 2 pcs shredded sundried tomatoes in oil 25g pitted black olives, sliced 1 small red chilli, sliced Cheese, shaved Sauce Mix 2 tbsp Lee Kum Kee Hoisin Sauce 2½ tbsp Lee Kum Kee Premium Oyster Sauce 1 tbsp tomato ketchup

Method 1. Cook penne in boiling water according to pack instructions or until tender. Drain.

2. Stir-fry red chilli in 2 tbsp oil. Add turkey, onions and stir well until done.

3. Add penne, sun-dried tomatoes, olives and sauce mix. Stir well until heated through.

4. Sprinkle shaved cheese on top.

Stir-fried Beef and Vegetables with Tagliatelle Serves 2

Ingredients 350g tagliatelle 90g beef, sliced 1 green pepper 1 red pepper 1 tbsp Lee Kum Kee Minced Garlic 2 tbsp vegetable oil Marinade 1 tbsp Lee Kum Kee Premium Oyster Sauce 1 tsp Lee Kum Kee Pure Sesame Oil 1 tsp corn starch Sauce Mix 3 tbsp Lee Kum Kee Premium Oyster Sauce 2 tbsp Lee Kum Kee Chilli Garlic Sauce 1 tbsp water

Method 1. Marinate beef for 15 minutes.

2. Cook tagliatelle in boiling water according to pack instructions or until soft. Drain.

3. Stir-fry minced garlic in 2 tbsp vegetable oil.

Add beef, green and red peppers with sauce mix and stir well until heated through.

4. Add cooked beef and vegetables onto the tagliatelle to serve.

Serving tips: Can be served with Lee Kum Kee Chiu Chow Chilli Oil for a greater hot taste.

Stir-fried Pasta with Oyster Sauce Serves 2

Ingredients 120g spiral pasta 120g chicken fillets, shredded 120g celery, sliced thinly 25g carrots, sliced thinly Marinade 3 tbsp Lee Kum Kee Premium Oyster Sauce 1 tbsp Lee Kum Kee Premium Light Soy Sauce 1 tbsp white wine 1 tsp corn starch 4 tbsp water White pepper to taste Method 1. Marinate chicken for 10 minutes.

2. Cook pasta in boiling water according to pack instructions or until tender. Drain.

3. Stir-fry chicken in 2 tbsp oil until done. Add the celery, carrots and sauce mix. Stir-fry for about 2 minutes.

4. Add in pasta and heat through.

Serving tips: Can be served with Lee Kum Kee XO Sauce.

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