Sweet And Spicy Mock Chicken Noodles Recipe

About this recipe

Transform your dinner routine with Sweet and Spicy Mock Chicken Noodles, a delightful Chinese-inspired dish that brings together bold flavors and wholesome ingredients. Featuring tender udon noodles, savory mock chicken, and an array of fresh vegetables like carrots, chow chow, and mooli radish, this dish is both nourishing and satisfying. The Chinese Five Spice combined with soy sauce and a hint of honey creates a perfect balance of sweet and spicy, while black garlic and ginger add depth to every bite. This quick-to-make recipe provides a substantial 31g of protein per serving, making it ideal for fueling your evening or post-workout recovery. Garnished with sesame seeds and spring onions, it's a visually appealing dish that feels like a restaurant-quality meal at home. Perfect for busy weeknights, this recipe is ready in just 35 minutes and is sure to impress your taste buds and your dinner guests alike.

Ingredients

• 280G Sunita Organic Light Tahini, 280G
• 250G Yutaka Dried Udon Noodles, 250G
• 4 Pack Fresh Carrots - Pack Of 4
• 300 g Trs Flake Rice Thick Pawa 300G
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 100G Chinese Five Spice Pouch, 100G
• - Amoy Dark Soy Sauce
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 50G The Garlic Farm Black Garlic Cloves
• 65G Natoora Root Ginger
• 1 L Africa'S Pure Palm Cooking Oil 1L
• Bunch Spring Onion (Bunch)
• 200G Natco Coconut Flakes, 200G
• 250G Spanish Lemon Honey, 250G
• 100G Top-Op Black Till Sesame Seeds 100g
• - Maldon Flakes Sea Salt
• 100G Rajah Black Pepper Ground 100G

Instructions

1. 1. Bring a large pot of water to a boil and cook the udon noodles for 6-7 minutes until tender, then drain and set aside.
2. 2. Heat the palm cooking oil in a large wok over medium heat and add minced black garlic and ginger, sautéing for 30 seconds until fragrant.
3. 3. Slice the mock chicken into bite-sized pieces and add to the wok, stirring for 4-5 minutes until slightly browned.
4. 4. Julienne the carrots, chow chow, and mooli radish, then add them to the wok and stir-fry for 3 minutes for a slight crunch.
5. 5. Sprinkle in the Chinese Five Spice and chili flakes, stirring well to coat the vegetables and mock chicken evenly.
6. 6. Lower the heat and add soy sauce, rice vinegar, and honey, tossing everything to create a rich glaze.
7. 7. Add the cooked udon noodles to the wok and toss thoroughly to combine with the sauce and other ingredients.
8. 8. Thinly slice the spring onions and sprinkle them over the noodles along with the sesame seeds for garnish.
9. 9. Taste and adjust seasoning if needed, then serve the dish hot and enjoy the sweet and spicy flavors.