Quay lại thực đơn
| Chất dinh dưỡng | Mỗi khẩu phần1 plate (approx. 550 g) | Mỗi phần550 g |
|---|---|---|
| Sugar | 9.5 g | 9.5 g |
| Energy | ~3650 kJ | ~3650 kJ |
| Sodium | 1580 mg | 1580 mg |
| Protein | 44 g | 44 g |
| Fat, total | 34 g | 34 g |
| Carbohydrate | 92 g | 92 g |
| Saturated fat | 6.8 g | 6.8 g |
Hokkien noodle, chicken, beef, mixed vegetables in a rich peanut satay sauce.
Thick egg-based Hokkien noodles (mì Phúc Kiến), tender seasoned chicken strips, marinated beef slices, crisp broccoli florets, sliced carrots, red capsicum chunks, fresh bean sprouts, minced garlic, finely sliced onions, rich roasted peanut satay sauce paste, coconut milk splash, premium light soy sauce, ground white pepper, vegetable cooking oil, crispy fried shallots, chopped spring onions.
Satay Hokkien Noodles represent a beloved Southeast Asian street food classic, highlighting the culinary connections between Chinese-style egg noodles and the rich, spice-laden peanut sauces of maritime Southeast Asia. Stir-fried at a high heat in a blazing hot wok to seal in flavor and develop a beautiful smoky complexity, this multi-protein version satisfies diners looking for a robust, deeply savory, and intensely aromatic noodle main.
Contains peanuts (satay sauce base), egg and gluten (Hokkien egg noodles), and soy (marinating and stir-fry seasonings). Prepared in a commercial kitchen environment that also handles sesame, dairy, fish, and crustacea.
Best enjoyed immediately while the wok-seared egg noodles are hot and the peanut satay coating remains thick and intensely fragrant. Leftovers can be kept in an airtight container in the refrigerator for up to 24 hours.
If saving leftovers, ensure the noodles cool completely down to room temperature before sealing the container lid to prevent condensed moisture from thinning out the rich satay coating.
To reheat, place the noodles in a non-stick skillet over medium-low heat with a small tablespoon of water or broth to help loosen the sauce. Cover and warm gently for 4 to 5 minutes, tossing occasionally until piping hot throughout.
Serve hot on a flat ceramic plate. Crowned beautifully with a generous scatter of crispy fried shallots and chopped fresh spring onions for a burst of texture and aromatic freshness.
