• 1 package (250 g.) of Kral Noodle
• 4 chicken legs
• 1 tbsp butter
• 1 tbsp olive oil
• 1 cup coarsely chopped walnuts
• 1 glass of Tulum Cheese
• 3 cloves of garlic
• Salt, mint, red chili powder

Preparation:

1. In a large pot, bring water to a boil and add the chicken thighs. Boil for 20-25 minutes until fully cooked.
2. Using a strainer, strain the chicken broth into another pot and set it aside.
3. Remove the chicken thighs from the pot and finely chop them into small pieces.
4. Add salt to the chicken broth and bring it to a boil.
5. Add the noodles to the boiling chicken broth and cook until soft.
6. Once the noodles are cooked, strain them through a strainer and set them aside.
7. In a pan, melt butter and fry garlic in oil with mint and ground red pepper until fragrant.
8. Add the walnuts and shredded chicken to the pan and fry for a few minutes until the chicken is slightly browned.
9. Add the noodles to the pan and mix all the ingredients together.
10. Transfer the noodles to a serving plate.
11. Sprinkle crushed tulum cheese on top of the noodles.
12. Serve hot and enjoy!

Bon appetite!

• 1 pack (250 gr.) Kral Noodle
• 2 chicken breasts
• 1 cup boiled chickpeas
• 1 bowl yogurt
• 2 spoonfuls butter
• 2 liters (10 cups) water
• Salt
• Red pepper flakes

Preparation:

1. Boil the chicken breasts until fully cooked, then shred them into small pieces.
2. In a non-stick skillet, melt 1 tablespoon of butter.
3. Add half a pack of noodles to the skillet and fry them until they start to brown.
4. Add the shredded chicken and boiled chickpeas to the skillet and continue frying.
5. Add the remaining half pack of noodles and enough water to cover everything in the skillet. Add salt to taste.
6. Cook the noodles on low heat until they’re soft and the water has been absorbed.
7. Take the skillet off the heat and let it cool for a few minutes.
8. When the mixture has cooled down a bit, transfer it to a glass bowl.
9. Spoon some yogurt over the top of the mixture.(Yoghurt with garlic can be)
10. In a separate pan, melt 1 tablespoon of butter and fry the red pepper flakes briefly until fragrant.
11. Drizzle the melted butter and red pepper flakes over the yogurt-topped noodles.
12. Optionally, sprinkle some chopped fresh mint over the top for extra flavor and garnish.
13. Serve hot and enjoy!

Bon appetite!

Ingredients:

• 200 gr. Mushroom
• 50 gr. Butter
• 100 ml. Chicken Broth
• 20 ml. Olive Oil
• 20 gr. Pinenuts
• 100 gr. Cheddar Cheese (grated)
• 150 ml. Cream
• 1 Egg

Preparation:

1. Toast the pine nuts until they turn golden brown.
2. In a skillet, sauté diced onion and two finely chopped garlic cloves in olive oil.
3. Add the finely chopped mushrooms to the skillet.
4. Pour in the chicken stock and cream, and let it cook for about 10 minutes.
5. Gradually add one beaten egg to the sauce, stirring constantly.
6. Add the toasted pine nuts, and season with salt and freshly ground black pepper to taste. Enjoy your meal!

Bon appetite!

Ingredients:

• 250 gr. mince
• 250 gr. tomatoes
• 1 red bell pepper
• 2 sweet green chili peppers
• 1 clove of garlic
• 5 egg-sized peeled tomatoes
• 1 tbsp of chili paste
• 2 medium onions
• Salt

Preparation:

1. Chop the peppers and garlic and onion as finely as possible.
2. Put the oil in a deep pan and heat it.
3. Then throw the onions into the hot oil, fry a little, then add the chopped pepper and minced garlic to the pan and fry them.
4. Then add the ground beef and fry it well.
5. Add the pepper paste to this mixture and fry it together, then add the finely chopped peeled tomatoes and add the salt.
6. Add a glass of water. Cook well.
7. If you pour the garlic yogurt on the cooked noodles before the sauce, it will be a more delicious sauce mixture.

Bon appetite!