Lemongrass Chicken Noodles

20 minutes
10 minutes
4 servings


  • 1 package KA–ME® Singapore Express Rice Noodles
  • 1/2 can KA-ME® Whole-Peeled Water Chestnuts
  • 1 can KA–ME® Straw Mushrooms
  • 2 tbsp KA–ME® Tamari
  • 1 carrot, thinly sliced
  • 1/2 sweet onion, thinly sliced
  • 3 green onion stalk, thinly sliced
  • 2 bok choy, chopped
  • 1/2 tsp sugar
  • 1/2 tsp garlic powder
  • 1 tbsp KA-ME® Oyster Sauce
  • 1 tsp white pepper
  • 1 tsp ground black pepper
  • black sesame seeds, garnished
  • 1-2 lbs chicken thighs, sliced in chunks
  • 1 lemongrass, white parts only, minced
  • 1 tbsp ginger, minced
  • 2 tbsp KA–ME® Tamari
  • 1 tsp KA–ME® 100% Pure Sesame Oil
  • 1 tsp white pepper


  1. In a large bowl combine chicken thighs and all ingredients to marinade for 15 minutes.
  2. Heat 1 tbsp oil in a nonstick pan on medium-high and seared chicken until golden brown, 5-6 minutes on each side and remove from pan. Leave on the side. Using a small bowl, combine KA-ME ®Tamari, KA-ME® Oyster Sauce, and sugar.
  3. Add 1 tbsp oil, add onion, garlic, KA-ME® Straw Mushrooms, KA-ME® Water Chestnuts, carrots and bok choy. Cook for 4-6 minutes. Add in KA-ME® Singapore Cooked Noodles and stir to combine. Pour sauce in, stir to combine and add chicken back in. Season with garlic powder, white pepper and ground black pepper. Garnish with sesame seeds and green onion. Enjoy!
Recipe credit to Annie Eats Food

Included Products

100% Pure Sesame Oil
Straw Mushrooms Whole-Peeled
Oyster Sauce
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