2 kg Ardo Bio Wok Mix 150 g Ardo Asian-style herb mix Drizzle of peanut oil 600 g veggie chicken pieces 200 ml sweet chilli sauce 100 ml sweet soya 50 ml sesame oil 100 g rice noodles
Allergens
Egg, Soy
Preparation
Briefly fry the rice noodles in the deep fryer until they puff up.
Fry the veggie chicken pieces in peanut oil together with the Asian-style herb mix .
Steam or cook the wok vegetables briefly and add them to the veggie chicken pieces.
Season with the chilli sauce, soya and sesame oil.
Allow to heat through for a while and finish with the fried rice noodles.
