Mid-Autumn Festival Feast with Amoy

Mid-Autumn Festival or Chinese Moon Festival is the second most important festival after the Spring Festival to Chinese people. It is traditionally celebrated on the fifteenth day of the eighth lunar month, usually in the period early September to early October and this year falls on 8^th September. When the festival comes, people go home from every corner of the country and the world to meet their family, put food on tables and look up at the sky while talking about life.

These day, people in different places follow various customs, but all show their love and longing for a better life. People will enjoy the full moon when it is said to be at its brightest and eat mooncakes on that day.”

To celebrate the Mid-Autumn Festival Amoy challenged me to come up with feast of my own using their range of Straight to Wok Noodles and Sauces. You can also see check out some fab recipes from TV chef, Ching He Huang who has come up with the Amoyzing Meals in a Minute recipe collection on YouTube.

The following feast will feed 6 people.

 King Prawn Pad Thai

200g Raw jumbo king prawns

60g Cashews (unsalted)

4 Mushrooms, large, sliced

1 Red pepper, sliced

1 Green pepper, sliced

2 Sachets Amoy Udon Thick Noodles (1 pack)

2 Sachets Amoy Pad Thai sauce

Method:

Heat 1 tbsp oil in a wok on a high heat and fry the prawns until pink.

Add cashews, peppers and mushrooms and fry until mushrooms are cooked stirring constantly.

Mix in the Udon Noodles and Pad Thai sauce and heat through for 2 – 3 minutes.

Serve immediately.

Sweet & Sour Chicken

1 tbsp Rapeseed oil

2 Chicken breasts, cut down centre & sliced

2 Slices fresh pineapple, chopped

½ 225g Tin bamboo shoots

½ 225g Tin Water Chestnuts, sliced (in circles)

2 Sachets Amoy Sweet & Sour Sauce

3 Sachets Amoy Straight to Wok Rice Noodles

Mehtod:

Heat the oil in a wok on a high heat and fry the chicken slices until cooked.

Add the pineapple, bamboo shoots and water chestnuts and fry for 2 minutes, stirring constantly.

Add the Sweet & Sour sauce and heat through for 2 minutes.

Put the Sweet & Sour Chicken in a warm place while you heat up the Rice Noodles in a tbsp of oil.

Serve the Sweet & Sour Chicken on a bed of rice noodles.

Sweet Thai Chilli Prawn Chow Mein

2 tbsp Rapeseed oil

160g Prawns, cooked & peeled

370g Beansprouts

1 Handful mangetout

1 Handful baby corn

1 Handful tenderstem broccoli

3 Spring onions, sliced

2 Sachets Amoy Straight to Wok Rice Noodles (1 pack)

2 Sachets Amoy Sweet Thai Chilli sauce

Method:

Heat the oil in a wok on a high heat.

Add the beansprouts and vegetables and fry for 2 minutes constantly stirring.

Add the prawns, noodles and sauce, mixing well and fry for another 2 – 3 minutes until heated through.

Serve immediately.

I hope I’ve inspired you to join in with the Mid-Autumn Festival and have your own celebration, cooking with the Amoy range makes it so quick and easy!

Part of the Amoy range. I love the Udon thick noodles which were new to me!

NB: This post was comissioned by Amoy who sent me a selection of products and vouchers, all opinions are my own.