4 fresh Lunar New Year recipes
Lunar New Year is a time for bold flavours, shared dishes and celebratory dining. From sizzling stir-fries to fragrant rice-based plates, it’s the perfect opportunity to refresh menus with vibrant, crowd-pleasing recipes that are simple to execute yet full of impact.
Using Kikkoman’s Wok Sauce Teriyaki and Gluten-Free Soy Sauce, these four recipes showcase how easy it is to create dishes with depth, balance and consistency. Whether it’s sticky beef, wok noodles, aromatic pad krapao or fragrant fish balls, each dish brings familiar flavours with a fresh twist - ideal for marking the occasion in style.
Sticky Teriyaki Beef
This sticky teriyaki beef delivers rich, savoury-sweet flavour with minimal prep, making it ideal for fast-paced service. Finished with spring onions and sesame seeds, it’s a comforting, crowd-pleasing dish that pairs perfectly with steamed rice.
Prep
Marinate sliced beef in Kikkoman Wok Sauce Teriyaki and chill. Cook basmati rice according to the packet instructions.
Vegetables
Add oil to a wok. Stir fry the beef in batches, then set aside. Fry onions, shitake mushrooms, ginger, garlic and red pepper.
Finish off
Add the beef and more sauce to glaze. Serve with the rice, garnished with spring onions and sesame seeds.
Teriyaki Noodles
These teriyaki noodles are quick, flexible and packed with colour, combining crisp vegetables with a glossy teriyaki finish. Easily adapted with fish or meat, they’re a versatile base for menus looking to offer choice without complexity.
Boil them up
Boil broccoli florets in salted water for 3 minutes then plunge in cold water. Cook the noodles for 2 minutes and rinse briefly.
Veggie or not
Stir fry carrots, red peppers, onion, broccoli and baby corn in a wok with oil and garlic. If you don’t want a veggie dish, add fish or meat.
Final touches
Toss through noodles, Kikkoman Wok Sauce Teriyaki, then top with chilli flakes and lime wedges.
Pad Krapao Beef
Pad krapao beef brings bold Thai flavours, with crispy minced beef coated in a fragrant, umami-rich sauce. Finished with fresh herbs and crunchy peanuts, it’s vibrant, aromatic and deeply satisfying.
Sauce
Combine Kikkoman Gluten-free Soy Sauce, oyster sauce, fish sauce, lime juice, palm sugar, beef stock and cornflour.
Pad krapao
Stir fry shallots, garlic and peppers. Add minced beef and fry until crispy. Cook everything with the sauce until it thickens.
Jasmine rice
Serve with steamed jasmine rice. Top the pad krapao with peanuts, chives, coriander and Thai basil.
Fragrant Fish Balls
Light yet full of flavour, these fragrant fish balls combine white fish and prawns with herbs and citrus. Served with a punchy dipping sauce, they work well as a starter, sharing plate or snack-style dish.
Fish
Food-process white fish and prawns. Mix in herbs, spring onion, garlic, ginger, egg, potato starch and rice flour, then chill.
Balls
Form balls from the fish mixture. Blanch in boiling water, then add to skewers. Brush with Kikkoman Gluten-free Soy Sauce, sprinkle with sesame seeds and fry.
Dip
Serve with a dressing made from rice vinegar, soy sauce, sugar, orange zest, garlic, ginger, chilli and herbs.
“Jazz up your menu this Lunar New Year. Kikkoman’s Teriyaki Wok Sauce will lift stir fries and wok dishes with its perfect balance of salty and sweet, and light wine aroma”
- Bing-yu Lee, General Manager, Kikkoman UK
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