House of Knorr Recipes Knorr Noodles Gang Subscription
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
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

INGREDIENTS

  • Noodles (Knorr) 230g
  • 2 teaspoons Vegetable Oil (Rafhan)
  • Prawns or diced chicken 100g
  • Cabbage ~2 leaves chopped 100g
  • Onion ~1/2 small onion, sliced 100g
  • Carrot ~1/2 carrot, julienned 60g
  • Worcestershire 2 tbsp
  • Ketchup (Knorr) 1 tbsp
  • Oyster sauce 1 tbsp
  • Honey ½ tbsp
  • White pepper ¼ teaspoon

METHOD

  • Boil the noodles. When the noodles are done, drain and rinse thoroughly with cold water, using your fingers to agitate the noodles. Drain as much water off the noodles as possible by using a dropping motion with both hands and yanking up suddenly. Toss the noodles with 2 teaspoons of vegetable oil to keep the noodles from sticking together.
  • Prep the vegetables and make the sauce by whisking together the Worcestershire sauce, ketchup, oyster sauce, honey and white pepper in a small bowl.
  • Heat a large heavy-bottomed frying pan or griddle over high heat until hot. Add 1 tablespoon of oil along with the prawn or chicken. Fry.
  • Add the carrots, onions, and cabbage and stir fry using two spatulas until the vegetables are vibrant in color and starting to wilt (they don’t need to be fully cooked through yet).
  • Add noodles and toss with the oil in the pan. If you notice they are sticking, add some more oil directly onto the noodles.
  • Drizzle the sauce evenly over the noodles and continue tossing and frying until the noodles are a uniform color and you can smell the sauce starts to caramelize.

border

RECIPES

border