Serves 4

Ingredients:

• Tang Hoon (Mung Bean Noodles), 50 grams (1 bundle)
• Sesame Oil, 4 tablespoons
• Ginger, 2 small slices
• Garlic, 5 cloves (chopped)
• Chicken Thighs, 4 (cut into bite-sizes)
• Mirin (Japanese Rice Wine), 1 tablespoon
• Japanese Cooking Wine, 1 tablespoon
• Oyster Sauce, 1 tablespoon
• Light Soy Sauce, 1 tablespoon
• Drinking Water (room temperature)
• Chinse Parsley, for garnish

Preparation:

1. In a bowl, soak tang hoon in water for about 5 minutes. Drain and set aside.

Instructions:

1. Using a 20cm Thermos® KNA-020S Non-Stick Cooking Pot with Double Pouring Mouths, heat 1 tablespoon of sesame oil over low-medium heat. Add ginger slices and chopped garlic, and stir fry until fragrant.
2. When fragrant, add chicken pieces and stir fry for about 2 to 3 minutes. Add mirin, Japanese cooking wine, oyster sauce, and light soy sauce. Stir well.
3. Add water until it covers the chicken pieces and bring the contents to a boil for 3 minutes.
4. When boiling, add soaked tang hoon and bring to another boil.
5. Before serving, garnish with Chinese parsley. Enjoy!

Notes:

• This recipe is based on using a Thermos® KNA-020S Non-Stick Cooking Pot with Double Pouring Mouths. You may adjust the ingredients quantity based on the capacity of the cooking pot.

Recipe and photos courtesy of Chermaine Aw Yong from @chermaine.ay and Group Expert from ‘Thermos® SG Community’ Facebook private group