Trusted By The Experts

Lucky Boat Noodles are the chosen noodle used in the majority of Chinese takeaways. You can now cook your noodles like a expert!

Easy To Cook For Great Results Every Time

Lucky Boat noodles are extremely versatile & very simple to prepare. The £/Portion of Lucky Boat noodles makes your cooking even cheaper whilst not compromising on taste.

No Egg, No Wheat & No GMO, Suitable For Vegans

Our noodles naturally contain no allergens & no GMO in the process. They are are suitable for vegetarians & vegans.

PAD THAI GUNG – THAI STYLE SPECIAL NOODLES WITH PRAWNS

Preparation:

Pour boiling water over the Lucky Boat Rice Stick 3MM/5MM & leave them to soak for 10-12min until cooked. Stir frequently to separate noodles & drain.

Cooking:

1. Heat the oil in a wok on a medium to high heat. Add the prawns & red onion, stir for 1min, break in eggs.
2. Turn the heat to high, stirring until the eggs are cooked.
3. Add Lucky Boat Rice Stick 3MM/5MM, Hamadaya light soy sauce, pickled turnip & tofu.
4. Continue cooking until the noodles are soft 2mins.
5. Add tamarind sauce, mix thoroughly for 2min. Add the beansprouts & chives or spring onion & mix well.
6. Remove from the heat transfer to a plate. Serve with a wedge of lime, ground peanuts & dried chilli flakes to taste.

SINGAPORE NOODLES USING RICE VERMICELLI NOODLES

Preparation:

Place the Lucky Boat Rice Vermicelli in boiling water. Remove from the heat & leave them to soak for 2min until cooked. Stir frequently to separate noodles & drain. Add all sauce ingredients into a bowl & mix well.

Cooking:

1. Heat the cooking oil in a wok or pan over a medium heat, add beaten egg & scramble for 30 seconds.
2. Add Lucky Boat Rice Vermicelli noodles, prawns & vegetables & stir fry for 1min until the vegetables are just soft.
3. Keeping the wok or pan on the heat, add the prepared cooking sauce, toss through and continue to mix well for 2min.
4. Serve into a bowl & garnish with coriander and fresh lime on the side

GOYTEOW PAD KIMOW NUA – ‘DRUNKEN’ NOODLES WITH BEEF

Preparation:

Pour boiling water over the Lucky Boat Rice Stick 5MM/10MM & leave them to soak for 10-12min until cooked. Stir frequently to separate noodles & drain.

Cooking:

1. Heat the oil in a wok on a medium heat. Add garlic, stir until the aroma is released, add eggs stirring.
2. Turn the heat up to very high. Add the chilli & beef and stir to mix well with the eggs & garlic. It should take approximately 2min for the beef to be cooked.
3. Add the Lucky Boat Rice Stick 5MM/10MM & stir well to heat through. Try not to break or chop the noodles.
4. Add the seasoning (sugar, oyster sauce, Hamadaya light soy sauce & dark soy sauce) & stir until the noodles are soft, about 1min.
5. Add 1-2 tbsp water & stir if a softer texture is required.
6. Add the broccoli & cook for a further minute. The broccoli should be ‘Al Dente’ (crunchy). Serve on a warm plate & garnish with the crispy basil leaves.