Thai Chicken Flavour Instant Noodles 55g by Mama

Instant Noodle Chicken Flavour (55g) by Mama

Directions:

1. Put the noodles and condiments into 1 1/2 cups (350ml), of boiling water. 
2. Cover for 3 minutes. 
3. Ready for serving.

Ingredients: Wheat Flour (79%), Palm Oil, Salt, Spices (Garlic, Pepper), Sugar, Flavour Enhancer: E621, E635, Chilli Powder, Dried Spring Onion, Flavouring 0.19%, Colour (Plain Caramel), Acidity Regulators (E500, E501, E451), Thickener (E466), Soy Sauce (Soybean, Water, Salt), Citric Acid.

This product may contain traces of egg, milk, crustaceans, fish, sesame and celery

Mama, the veterans in authentic Thai food preparations, present their instant noodle chicken flavor in an all-new enhanced taste in a very conveniently packed 55g pack. Now you can get the same Thai flavor in a delicate taste from a light chicken flavored seasoning oil.
Mama instant noodles (chicken) lend themselves superbly to experimentation producing ever greater tastes.

Try this variety of chicken and noodles in spiced broth:
Ingredients
1/4 tsp Sichuan peppercorns
1/2 tsp coarse sea salt
6 1/2 cup chicken stock
2 star anise pods
1/2 tsp black peppercorn, coarsely crushed
1/2 cinnamon stick
One 3" orange zest strip
4' piece of peeled ginger - 1" cut into fine matchsticks and the rest thinly sliced
6 mushrooms, soaked in warm water and thinly sliced
Six 6oz skinless, boneless chicken breast halves
Mama instant noodles (chicken) 3oz

1. 1 tabsp fish sauce
2. 2 tabsp thin soy sauce
3. 2 tabsp sugar
4. 2 thinly sliced green parts of scallions

Method

1. Mix the peppercorn with salt, set aside. Mix the chicken stock and the star anise, orange zest, sliced ginger and the peppercorn and salt powder. Put on flame to simmer, lower the flame, cover and cook for about 20 minutes, until fragrant. Strain the broth and season it with fish sauce, soy sauce and sugar. Add the sliced mushrooms, cover and cook over low flame for about 5 minutes. 
2. Take a large saucepan of water and poach the chicken in it at a very low simmer for about 18 minutes, until it is white throughout. Pat the chicken dry, let it rest for 5 minutes and then slice crosswise diagonally, 1/2 inch thick. 
3. Soak the noodles in hot water until tender, drain and pour them into the hot broth. Let it stand for a minute, ladle out the broth with the noodles and mushrooms into shallow bowls. Add sliced chicken breasts and garnish with scallions and ginger sticks. Sprinkle the chicken with pepper salt mix and serve.

Product of Thailand.