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Export 16 ingredients for grocery delivery
Step 1
Heat the oil and butter in a large saucepan, over a medium heat, until the butter melts.
Step 2
Add the garlic and ginger, and fry for 1 minute, stirring often to ensure the garlic doesn’t burn.
Step 3
Add the stock, light and dark soy sauce, sriracha, rice wine (or sherry), brown sugar, and white pepper.
Step 4
Stir together, then add in the cooked shredded chicken breast.
Step 5
Turn up the heat to high, and bring to the boil, then simmer for 3 minutes to heat through the cooked chicken breast.
Step 6
Add the instant noodles, bring back to the boil then simmer for 3 minutes, stirring a couple of times to separate the noodles.
Step 7
Use a set of tongs to divide the noodles between four bowls.
Step 8
Ladle over the sauce and add the pieces of chicken.
Step 9
Top each bowl with springs onions, 2 pieces of egg and strips of carrot.
Step 10
Sprinkle on the sesame seeds and drizzle on a little chilli oil or chilli paste before serving.
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