3 chicken thighs, small cubes
200g of egg noodles or instant noodles
300ml water mixed with 2 tsp MA’s Kitchen Stock Seasoning Chicken Flavour
½ onion, finely chopped
3 stalks celery, finely chopped sliced
3 large carrots, grated
250g cabbage, finely sliced
2 green chillies, finely chopped
100ml Soy sauce
2 tsp MA’s Ginger Paste
2 tsp MA’s Garlic Paste
1 tbls Dad's Garden Japanese Katsu Sauce
2 tbls New Beginnings Sesame Oil
1 tbs sugar
1 tsp MA’s Chilli Pieces
In a bowl, mix all sauce ingredients together.
Add the chicken pieces and allow to marinate in the refrigerator for at least an hour.
Heat oil in a pan over a medium heat. Cook until the chicken is just cooked. Move the chicken to the side of the pan and add the vegetables and sauté until onions are translucent.
Add stock, water and noodles and mix.
Cover the pot with a lid, bring to a simmer for 5 minutes until noodles are cooked through.
Garnish with green chilli and serve hot.