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Pick n Pay


  • ½ cup (125ml) sweet Indonesian soy sauce

  • 2 cloves garlic, crushed

  • 3cm knob ginger

  • 1 chilli, deseeded and chopped (optional)

  • Juice of 2 limes or 1 lemon

  • 4 chicken breast fillets, sliced

  • 1 Tbsp (15ml) cornflour

  • Glug oil

  • 1 packet (250g) egg noodles

  • 1 Tbsp (15ml) sesame oil

  • 4 spring onions, thinly sliced

  • Handful coriander, chopped

  • Sprinkle of sesame seeds


  1. Mix sweet Indonesian soy sauce, garlic, ginger, chilli and lime juice together. Set aside.

  2. Toss chicken strips in cornflour.

  3. Heat a little oil in a large wok.

  4. Add chicken and fry for 2 minutes.

  5. Add sauce and stir-fry for 5 minutes.

  6. Cook noodles according to packet instructions, drain and toss with sesame oil, spring onion and coriander.

  7. Serve noodles topped with sticky chicken and scattered with sesame seeds.