Ingredients:
1/4 | cup | peanut oil or cooking oil |
2 (500 g each) | packs | MAGNOLIA CHICKEN TIMPLADOS TERIYAKI, drained (reserve marinade) |
1 (50 g) | pc | onion, sliced |
1 (150 g) | pc | carrot, julienned (cut into matchbox size strips) |
1 (300 g) | head | broccoli, cut into florets |
3 (300 g) | bundles | bok choy, ends trimmed and sliced into 4 |
1 (500 g) | pack | dried egg noodles (canton) |
3 | cups | chicken stock, kept hot |
1 | tbsp | sesame oil |
1 | tsp | black sesame seeds (optional) |
Procedure:
Makes 8 servings.
(Yield: 8 cups/1 cup per serving)
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