Shredded Chicken Noodle Box Kung Po

Noodle preparation:
Soak noodles in cold water overnight or alternatively soak
in hot water for quicker absorption.
Note: 1Kg Dried Noodles will yield 2.5kg of finished ready
to use noodles.
When Noodles are ready, drain excess water. Separate Noodles by lightly cutting through in various directions with knife. Apply 50g/Kg of chosen marinade to noodles and lightly mix until an even coverage of marinade is achieved through the noodles.

Method: Place 300g of PREPARED Noodles in the base of aluminium tray
SR1200. Apply 20g of Wok Sauce on top of noodles. Carefully layer 150g of
shredded chicken on top and apply another 40g of Wok Sauce and garnish
accordingly with finely chopped mixed peppers and onions (Stir-Fry Mix).

Allergens in the marinade: Soybeans, Wheat, Celery.

Allergens in Noodles: Egg, Gluten/Wheat.

Note: Please refer to shredded chicken for additional allergen information.
Cooking Instructions: Preheat oven to 180°C. Remove plastic film from
tray, place tray in the middle of the rack of the oven and cook at 180°C for 25-30mins.
Covering with tin foil if necessary. Additionally, cook in a 700w microwave for 7mins.
Please ensure product is fully cooked before eating.