Chef Eric Teo’s Hokkien Noodles in Spicy Bean Paste Soup | TSK Foods

Ingredients

• 1 packet Kang Kang Fresh Hokkien Noodle
• 20 g Ginger (slice thinly)
• 1 tbsp Sesame Oil
• 400 g Poached Chicken (chopped into large pieces)
• 2 tbsp fermented Bean Paste
• 12 pcs Nai Bai Chye (blanched)
• 1 litre Chicken Stock
• 1 tsp Spicy Bean Paste
• 1 tbsp Sugar
• 1 tsp Light Soy Sauce
• 1 whole White Onion (sliced)
• 1 whole Red Chili (sliced)