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1-2 pieces of leftover Gai Yang
1 pack of mung bean glass noodles
3-4 tbsp cooked Gai Yang sauce or marinade
Soak the noodles in hot water for 6-7 minutes and then drain and cool under the cold water tap and set aside in a serving bowl. Finely slice the cucumber into matchsticks and place neatly on top of the noodles. Finely chop the leftover chicken (along with a little roasted skin if you wish) and place on top of the cucumber. Drizzle the Gai Yang sauce or marinade (you may heat this up in a saucepan if a warm sauce is desired) over the top of the chicken and serve.