
Ingredients
- 2 Tbsps Lee Kum Kee Chilli Garlic Sauce
- 1 packet Hakubaku Udon Noodles
- 8 Hibiscus Petals
- 1 Tsp Roasted Sesame Seeds
- 2 Tbsp Minced Garlic
- 3/4 cup Tomato Pasta Sauce (I have used homemade sauce)
- 1/4 cup chopped Capsicum
- 1/2 cup chopped Broccoli
- 1/4 cup Bamboo Shoots
- 2 Spring Onions
- 2 Birdseye Chillies
- 1 Tbsp Sesame Oil
- 2 Shiitake Mushrooms
Method
- Cook Hakubaku Udon Noodles as per packet instructions.
- Make Hibiscus Chilli Sauce. Rinse Hibiscus petals and place in blender. Add in LKK Chilli Garlic Sauce, Tomato Pasta Sauce, minced Garlic and toasted Sessme Seeds. Blend and then put aside.
- Chop up Broccoli and Capsicum into 1cm sized pieces. Drain and rinse Bamboo Shoots. Slice Mushrooms thinly. Saute vegetables in Sesame Oil for about 5mins. Stir in Hibiscus Chilli Sauce and then add in your Hakubaku Udon Noodles coating well with sauce.
- Garnish with Spring Onions, finely diced Birdseye Chillis and Sesame Seeds.
Product used in recipe
- LEE KUM KEE - LKK CHILLI GARLIC SAUCE 226G
- HAKUBAKU - HAKUBAKU ORGANIC UDON NOODLE 270G