Ingredients

• Hakka noodles - 6 oz
• Chicken, cooked and shredded - 4 oz
• Chicken stock - 6 oz
• Fish sauce - 1 tsp
• Ginger, minced - 1 tsp
• Cilantro, chopped - tsp
• Chili paste - 1 tsp

Preparation

Hakka Noodles are precooked and ready to use. Defrost noodles under running water or blanch in hot water for 1-2 minutes. Remove and drain excess water.

In a small sauce pot heat chicken stock, fish sauce, ginger, and chili paste. Take off heat and stir in cilantro and chicken.

Add noodles into broth, simmer for 2 minutes and serve.