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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

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Back

History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

Kung Pao Noodles

INGREDIENTS

  • 2 packs Knorr Noodles
  • Onions – 10gms
  • Mushrooms – 25gms
  • Garlic – 5gms
  • Spring onions – 15gms
  • Dry red chili – 5gms
  • Green capsicum – 10gms
  • Roasted peanuts – 25gms
  • Chicken – half kgs
  • Half whipped eggs
  • Corn flour to coat chicken
  • Knorr Ketchup – 10 gms
  • Oyster sauce – 25gms
  • Soya sauce – 10ml
  • Sugar – 2tbsp

METHOD

  • Boil Knorr Noodles and set aside.
  • Now, marinate chicken in half whipped eggs and corn flour.
  • In a bowl, make the kung pao sauce by adding Knorr ketchup, Oyster sauce, Soya sauce and sugar. Set the sauce aside.
  • deep fry the marinated chicken in oil.
  • Stir fry garlic in a pan, add fried chicken, sauce and vegetables, sautee for 2 minutes. Add Knorr Noodles and stir fry until well mixed.

Kung Pao Noodles

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