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Celebrate Chinese New Year at home with Aldi
12 Jan 2017


Chinese New Year, one of the most colourful and hugely celebrated events across the world, falls on 28th January 2017 and this year Aldi has a delicious selection of budget-friendly Specialbuys for the whole family to enjoy.

From Ready To Wok Rice Noodles (99p) to Malay Nasi Goreng Meal Kits (£1.99), why order in when there is everything you need to create a mouth-watering feast and rejoice the Year of the Rooster at home? 

With Aldi’s core product offering – including BBQ Pork Ribs (£2.99) and Coldwater Prawns (£2.25) – available all year round, there are plenty of delectable ingredients in store for you to cook up your favourite Chinese dishes and celebrate in style.

Please find below the discount supermarket’s range available in stores:

Ready To Wok Rice Noodles – 99p, 2 x 150g  
Asian Sauces – 79p each Choose from Satay, Plum, Hoisin or Korean BBQ.
Malay Meal Kit – 79p each Choose from Nasi Goreng or Laksa.
Siracha Hot Chilli Sauce – £1.99, 455ml  
Tilda Coconut, Chilli & Lemongrass Rice – 79p, 250g  
Calbee Prawn Twists – 99p, 70g  
Uncle Ben’s Sweet & Sour with Extra Pineapple – £1.19, 450g  
Fry Light Extra Virgin Olive Oil Spray – £1.49, 190ml  
These are Specialbuy items available in stores from Thursday 26th January, while stocks last.
 
Pork Loin Medallions – £2.39, 400g
Chinese Egg Noodles – 55p, 250g
Appleby’s BBQ Pork Ribs – £2.99, 600g
The Fishmonger Coldwater Prawns - £2.25, 180g
These are core products, in stores nationwide whilst stocks last.

 
Recipes:
 
Carrot Ribbon Asian Salad

Serves: 4 people
Prep time: 10 minutes
 
Ingredients
 
2 large Carrots, trimmed and peeled
 
3-4 Spring Onions, trimmed and sliced lengthways into 3cm long sticks
 
1 plump Garlic Clove, crushed
 
1 small Red Chilli, seeded and very thinly sliced
 
1 tbsp Lime Juice
 
1 tbsp Cream Sherry
 
1 tsp Dark Soy Sauce
 
1 tbsp Specially Selected Rapeseed Oil
 
Thumb-sized piece Ginger, peeled and grated
 
Freshly Ground Black Pepper
 
2 tbsp Flaked Almonds
 
1 tbsp Fresh Coriander, chopped
 
1 tbsp Fresh Mint, chopped
 
Method
 
Spiralise the carrots using the ‘twister spiral cone’ and place in a serving bowl along with the spring onions.
 
Mix together the crushed garlic, chilli, lime juice, sherry, soy sauce, oil, ginger and a few twists black pepper.
 
Pour over the carrots and gently mix.
 
Toast the flaked almonds either under a grill (take care not to burn) or in a dry pan, shaking the pan to toast evenly.
 
Sprinkle over the salad and finish with a sprinkling of chopped herbs.
 
 

Beef and Cabbage Stirfry
 
This stir fry is perfect for a delicious, easy-to-make dinner or side dish.
 
Serves: 4 people
Prep time: 15 minutes
Cooking time: 15 minutes
 
Ingredients
 
2 283g packs Ashfield Rump Steaks
 
½ Savoy Cabbage
 
1 large Red Onion
 
1 large Green Chilli
 
3 cloves Garlic
 
30g piece of peeled fresh Ginger
 
50ml Asia Soy Sauce
 
15ml The Pantry Lime Juice
 
30ml Rapeseed Oil
 
Sea Salt and Black Pepper
 
Method
 
Thinly slice the steak, discard any fat and season with some salt and black pepper.
 
Shred the Savoy cabbage.
 
Peel, halve and thinly slice the red onion.
 
Halve the chilli lengthways and thinly slice with the seeds.
 
Peel and finely chop the garlic and grate the fresh ginger.
 
In a large wok, heat the oil until hot, then add the steak and fry for a few minutes to seal.
 
Add the onion, cabbage, garlic and chilli, and stir fry for about 5 minutes.
 
Then add the ginger and cook for a further couple of minutes.
 
Add the soy sauce and the lime juice.
 
Cook stirring for 4 minutes – then serve.
 
Great with either rice or noodles.


 
Pork Loin Stir Fry
 
Serves: 4 people
Prep time: 20 minutes
Cooking time: 15 minutes
 
Ingredients
400g pack Pork Loin Medallions
1 bunch Spring Onions
1 Red Pepper
135g Baby Sweetcorn
120g Mangetout
1 Lemongrass stalk
3 Garlic Cloves
20g Ginger, peeled
50ml Light Soy Sauce
50g Sweet Chilli Sauce
250g Chinese Egg Noodles
1 Lime
Rapeseed Oil
 
Method
 
Trim off any fat from the pork loins and cut into thin strips. Cut the spring onions, pepper, sweetcorn and mangetout lengthways to create thin strips.
Peel and finely chop the garlic and ginger. Throw away the outer leaf of the lemongrass, trim the ends and chop finely.
Mix together the soy sauce and sweet chilli sauce in a bowl. Grate the lime and juice it. Add the rind and juice to the soy sauce mix.
In a large wok, heat some oil until very hot. Add the pork strips and seal quickly, stirring as you cook. Add the remaining vegetables and stir for 5 minutes. Then add the soy sauce mix and gently stir through for 1 minute.
Meanwhile, cook the noodles in some boiling water for 4 minutes, as per directions on the pack. Drain the noodles and serve the stir fry on a bed of noodles, or stir them through the stir fry.
Easy Chicken Kebabs with Peanut Dipping Sauce
 
Succulent Chicken Skewers with a tasty peanut dipping sauce.
 
Serves: 4 people
Prep time: 15 minutes
Cooking time: 20 minutes
 
 
 
Ingredients
 
4 tbsp Natural Yogurt
 
2 Chicken Breast Fillets, cut into roughly 35-40 small pieces, skin off
 
2 Red Onions, peeled and cut into small pieces
 
8-10 tbsp Water
 
uice of 1 fresh Lime
 
Salt Coarse Ground Black Pepper
 
Method
 
Place 4 tbsp yogurt onto the chicken and leave for 15 minutes.
 
Cut the onion into smallish pieces and place into a saucepan.
 
Cover with water and bring to the boil, then drain well.
 
Thread the chicken onto skewers, interweaving with the cooled onions, then chill well.
 
Place the peanut butter, water and lime into a small saucepan and gently heat until you have a sauce consistency, then keep warm.
 
Gently grill the kebabs on the BBQ (lightly oil the bars first) seasoning with salt and coarse ground black pepper.
 
Cook for 8-10 minutes on each side and serve hot with the dipping sauce separately.
 
Tips
 
Leaving the chicken to marinate longer will make the texture of the chicken even softer.
 
These can be cooked in a normal frying or griddle pan.
 
As an alternative, why not try this with pork chops.
 
Pre-boiling the onion first softens and makes it not only quicker to cook, but also nicer to eat.
 
If using wooden skewers, soak in cold water for 20 minutes first, to prevent burning.
View our 'Notes to Editor'