Cooking Chinese with Ching He Huang and Amoy sauces
Cooking Chinese food just got a lot easier. I got to try cooking with these easy sauce packs from Amoy. On hand to demonstrate the versatility of these products was Ching He Huang, pictured here with ther new book, Eat Clean: Wok Yourself to Health
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She made some satay chicken with some ready made satay sauce. Although these are not very Malaysian, they were more like Thai satay, they were very tasty. The chicken had a spicy marinade and the sauce was well spiced and had a good balance of flavour. This will be a great cheat recipe for a party.
Ching then cooked a couple of noodle dishes, a Thai Green Curry with rice noodles and a Chinese stir fried vegetable noodles.
For the first dish, she used the Amoy rice noodles and the Thai Green curry sauce. Some colour and crunch was introduced by way of baby corn and some French beans. The cooking took all of 10 minutes. Firstly, the chicken was fried in a little oil. Then the vegetables were cooked in the sauce for a few minutes, noodles were added, then stirred to coat well, served with some coriander or chilli. Click here for the full recipe.
For the Chinese stir fried noodles or Bacon Chow Mein, she used some of the ready to cook yellow egg noodles, some peppers, mange tout and bean sprouts. You can add some chicken or roast pork if you fancy.
Bacon Chow Mein Chinese Fried Noodles
Ingredients
- 1 tablespoon of rapeseed oil
- 75 g smoky bacon lardons
- 1 teaspoon of Amoy Dark Soy Sauce
- 100 g red peppers deseeded and sliced to julienne strips
- 75 g mangetout sliced into julienne strips
- 70 g beansprouts washed, drained
- 1 spring onion sliced to julienne strips
- 1 x 120g Amoy Chow Mein Stir Fry Sauce
- 2 x 150g Amoy Singapore Curry Noodles
- 1 tablespoon Amoy Reduced Salt Soy Sauce
Instructions
- Prepare the vegetables.
- Heat a large wok (or large sauté pan) over high heat. Add the rapeseed oil and swirl it around so it coats the side of the wok (or pan).
- Add the smoked bacon lardons and fry for 1-2 minutes until crispy. Add 1 teaspoon of Amoy Dark Soy Sauce.
- Add the red pepper, mangetout, beansprouts and spring onions to the pan and toss for 1 minute. Next, add Amoy Chow Mein Stir Fry Sauce and Amoy Singapore Curry Noodles and stir so all the flavours are mixed in well.
- Add 1 tablespoon of Amoy Reduced Salt Soy Sauce to add a pop of savouriness at the end.
- Ladle and divide to serve. Add garnish and eat immediately.
I never knew Amoy made so many ready made sauces or the ready to cook noodles. I normally have to trek to Chinatown to buy egg noodles fresh from a Chinese supermarket. These are so much more convenient and more readily available. You don’t even have to soak the rice noodles before you use them. So convenient. The full recipe is here.
The sauces available are very versatile too. You can use them to stir fry noodles or you can add your own combination of meat and vegetable, stir fry and serve it with some white rice. It’s so simple to do and faster than ordering a takeaway.
Have a go and let me know what you make.
