Teriyaki chicken-potato noodle casserole

The spicy teriyaki chicken and potato noodle casserole, with a slightly fiery twist, charms with its flavor!

Ingredients:

0,600 KG Mestari potato noodles, thawed
0,200 KG cooked chicken strips
0,100 KG carrot strips, frozen
0,070 KG bamboo shoots, canned
0,050 KG onion strips
0,001 KG chili flakes, dried

Broth:

0,300 KG water
0,008 KG toasted sesame oil
0,015 KG rapeseed oil
0,060 KG soy sauce
0,060 KG Knorr Sunshine Chili
0,015 KG Knorr Ginger Purée Professional
0,030 KG lemon juice

Seasoning mix:

0,025 KG Knorr Cold-soluble starch
0,030 KG Knorr Dark red onion sauce
0,015 KG Knorr chicken bouillon powder, low-salt
0,004 KG garlic, powdered
0,035 KG sugar

Preparation:

Mix the spice blend ingredients together. Mix the liquid ingredients together in the bowl of a stand mixer or in a mixing kettle.

Sprinkle the spice blend in a little at a time into the mixture while the stand mixer or kettle is running. Add the remaining ingredients except for the potato noodles and mix until uniform. Finally add the potato noodles.

Mix until uniform and portion into baking dishes. Cook in the oven at 130°C with 30% steam for about 50 minutes and an additional 10 minutes at 200°C. Cooking times vary depending on the oven and fill levels.

Recipe and photo: Sami Lamminaho, Unilever Food Solutions and national chef team member Tiina Norkio.