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Ingredients:
| 1/4 | cup | peanut oil or cooking oil |
| 2 | packs (500 g each) | MAGNOLIA CHICKEN TIMPLADOS TERIYAKI, drained (reserve marinade) |
| 1 | pc (50 g) | onion, sliced |
| 1 | pc (150 g) | carrot, julienned (cut into matchbox size strips) |
| 1 | head (300 g) | broccoli, cut into florets |
| 3 | bundles (300 g) | bok choy, ends trimmed and sliced into 4 |
| 1 | pack (500 g) | dried egg noodles (canton) |
| 3 | cups | chicken stock, kept hot |
| 1 | tbsp | sesame oil |
| 1 | tsp | black sesame seeds (optional) |
Procedure:
1. Heat oil in a large pan or wok and sauté chicken until lightly browned.
2. Add onion and carrot and continue sautéing until onion is tender.
3. Add other veggies, marinade and then canton noodles.
4. Pour stock and mix well until noodles and veggies are tender.
5. Mix in sesame oil and sprinkle with sesame seeds just before serving.
Makes 8 servings.
(Yield: 8 cups/1 cup per serving)
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