Chicken Cold Noodles
2 people
00h 00
00h 00
Credit: Lee Kum Kee UK
- 350 grams Chicken Thigh
- 200 grams Fresh Egg Noodles (Boiled as instructed)
- 1/2 Cucumber (Cut into thin strips)
- 1 Large Carrot (Peeled & cut into strips)
- 50 grams Canned Water Chestnuts, Sliced (optional)
- 2 tbsp Lee Kum Kee Premium Oyster Sauce
- 2 tbsp Lee Kum Kee Sauce for Dumplings
- 1). Marinate the chicken thigh with the oyster sauce for 30 minutes.
- 2). Grill or pan-fry for 15-20 minutes or until cooked thoroughly and cut into strips or cubes, set aside.
- 3). Mix all the remaining ingredients with dumpling sauce together.
- 4). Serve with chicken thigh.
- Tips: Lee Kum Kee Premium Oyster Sauce can be substituted by Lee Kum Kee Panda Brand Oyster Sauce.
