Lee Kum Kee
Lee Kum Kee Sichuan Style Spicy Noodle Sauce 368g
Lee Kum Kee Sichuan Style Spicy Noodle Sauce 368g
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Lee Kum Kee Sichuan Style Spicy Noodle Sauce
Product of Hong Kong
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Hong Kong's favourite sauce brand Lee Kum Kee, or LKK as it's fondly known, was founded by a chef at a cooked oyster shop in Guangdong village in Shenzhen. In 1888 after leaving a barrel of oysters to ferment, he discovered they created a delicious rich brown liquid - today's oyster sauce. The company has continued to grow over four generations and is now an award-winning world famous producer.
Water, Sugar, Salted Chilli Pepper (10%) (Chilli Peppers (80%), Salt), Soybean Oil, Fermented Soybean Paste (Water, Salt, Soybean, Wheat Flour), Pickled Mustard Tubers (Mustard Tubers, Salt), Peanut Powder, Salt, Soy Sauce (Water, Salt, Soybean, Wheat Flour), Shallots, Dried Shrimps (Crustaceans), Peanut Paste, Spices, Dehydrated Garlic, Stabiliser (Xanthan Gum (Soybeans, Wheat)), Flavour Enhancers (Disodium Inosinate, Disodium Guanylate).
Recipe suggestions:
Pork and Noodles in Spicy Noodle Sauce:
• Cook 120g egg noodles in boiling water according to packet instructions or until tender. Drain and put on a serving plate.
• Saute 1 diced onion and 1 diced red chili in 2 tbsp oil. Add 120g minced pork, 4 tbsp Sichuan Spicy Noodle Sauce and 3 tbsp water. Stir well until pork is done.
• Put on top of noodles. Mix well and serve hot.
Sichuan spicy Noodles:
• Cook 120g noodles until tender, drain and place in a bowl.
• Combine 120ml water and 3 tbsp Sichuan Spicy Noodle Sauce and bring to the boil.
• Pour over the cooked noodles and serve.
Soybeans, Soy, wheat, Peanut Paste.
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