( 400g egg noodles, soaked in cold water )  

( 36g Siniora Chicken Pops )  

( 20ml hoisin sauce )  

( 20ml soy sauce )  

( 10ml sesame oil )  

( 8ml corn oil )  

( 200g carrots, julienned )  

( 160g leeks, julienned )  

( 80g spring onions, sliced )  

( 100g onions, sliced )  

14g garlic, chopped )  

 

Deep fry the chicken pops until golden brown. Fry the onions and garlic for one minute with some corn oil in a wok over high heat. Add the carrots and stir, then add the leeks and mix all the ingredients well. Add the soy sauce, hoisin and sesame oil and stir well with the vegetables. Add the chicken pops and egg noodles and stir until all ingredients are combined. Place in a dish and garnish with the spring onions.