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Ingredients:
| 1/2 | kg | MAGNOLIA CHICKEN STATION TIMPLADOS TERIYAKI |
| 9 | cloves (39 g) | garlic, chopped (3 tbsp) |
| 1/4 | cup | sesame oil |
| 1 | pack (200 g) | store bought buckwheat noodles (soba), cooked according to package directions |
| 1/4 | cup | light soy sauce |
| 1 | pc (120 g) | carrot, sliced into thin strips |
| 1 | pc (200 g) | cucumber, peeled, seeded and sliced into strips |
| 1 | stalk (90 g) | onion leeks, sliced |
| 1/2 | tbsp | toasted sesame seeds |
Procedure:
1. In a hot wok over medium heat, heat chicken in its marinade until cooked through. Move to one side of the pan.
2. Sauté garlic in sesame oil, and then add noodles and light soy sauce. Mix well.
3. Toss in carrot, cucumber and onion leeks and cook for a few minutes.
4. Transfer to a platter and sprinkle with sesame seeds.
Makes 4 servings.
(Yield: 4 cups/1 cup per serving)
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