Chicken Satay Noodles Food

CHICKEN SATAY NOODLES

Steps:

• Cook spaghetti according to package directions. , Meanwhile, in a small microwave-safe bowl, microwave peanut butter on high for 30 seconds or until melted. Whisk, in the water, honey, soy sauce, lime juice, pepper sauce and garlic. Add the oil in a steady stream, whisking constantly., Drain spaghetti and rinse in cold water. Transfer to a large bowl. Pour dressing over pasta; toss to coat. Add the spinach, chicken, carrots, onions and peanuts. Toss to coat. Sprinkle with cilantro.

THAI SATAY NOODLES

Steps:

• In a bowl mix the peanut butter, chilli sauce, coconut milk, vegetable stock and soy sauce to make a smooth sauce. (this can be kept in a container for up to 3 days)
• Heat the oil in a wok and stir fry the broccoli, red pepper, baby corn and ginger for 3 minutes Add the mange tout and garlic and cook for a further 2 minutes Pour over the satay sauce and bring to the boil.
• Drain the noodles or remove from pack and add to the wok. Stir fry over a high heat for a couple of minutes.
• Serve with the basil leaves and peanuts sprinkled over.

CHICKEN SATAY NOODLE SOUP

Steps:

• Bring a large pot of water to boil, salt it, add the pasta an cook until al dente, drain.
• Meanwhile, in a soup pot, heat the oil over med heat.
• Add the chicken and garlic and cook, stirring until the chicken is opaque, about 5 minutes.
• Transfer to a plate.
• Add the peanut butter, tamari, curry paste and tomato paste to the pot and stir.
• Increase the heat to med high and whisk in the chicken broth; add the ginger.
• Bring to a boil, then stir in the cabbage and cook until wilted, about 2 minutes.
• Return the chicken to the pot and stir in the apple juice.
• Divide the pasta among 4 bowls.
• Ladle the soup over the pasta.
• Top with bean sprouts, peanuts, scallions and cilantro.
• Serve with lime wedges!

CHICKEN SATAY

Steps:

• KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Make a yummy marinade. Peel the ginger and help them to finely grate it and tip it into a bowl. Repeat with the garlic and lime zest. Halve the lime and get your child to juice it, then mix it in a bowl with the honey, soy, curry powder and peanut butter. Get them to give it a good mix, adding a small splash of water if it's too stiff, then help them spoon two-thirds of the mix into a small pan. Set aside for Step 4.
• Now for some chicken bashing! Put the chicken in the sandwich bag, one breast at a time, getting your child to flatten each one with a rolling pin or a meat mallet - this isn't essential, but they like doing it.
• Mix the chicken with the marinade you made. Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix, then get your child to stir well. Cover with cling film and chill until required. This can be done up to 3 hrs ahead.
• Cook your tasty sauce. While the chicken is marinating, pour the coconut milk into the pan and get your child to stir together with the peanut butter mix. The sauce needs to be heated gently and stirred - suitable for confident seven- or eight-year olds, under strict adult supervision.
• 'Sew' the chicken onto the skewers. The chicken needs to be threaded into 'S' shapes onto the skewers. Get your child to thread the skewers away from themselves, being careful of the sharp points. Younger ones might find this a little fiddly, so they could just push on small chunks.
• Paint the tray with oil and cook the chicken. Heat the grill to high and get your child to brush a baking tray with oil. They can then line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred.
• Make cucumber ribbons with a peeler. Using a swivel-blade peeler, get your child to peel the cucumber into a bowl, then carry on peeling the cucumber flesh into ribbons until they get to the seeds. Repeat with each side of the cucumber.
• Mix a dressing for the cucumber. Get your child to mix the vinegar and sugar until the sugar dissolves - explain what dissolves means. Add the sweet chilli, if using, then pour over the cucumber. Add coriander if your child likes it, or serve on the side for the grown-ups. To serve, put the skewers on a platter, the sauce and salad in bowls, and serve with rice and lime wedges on the side.