Southeast Asian Peanut Noodles Food

12 MINUTE THAI CHICKEN PEANUT NOODLES

Steps:

• Sauté garlic: Heat oil in a medium skillet over high heat (not too large, else the sauce will evaporate too quickly). Add garlic and cook for 20 seconds until it turns golden.
• Cook chicken: Add chicken mince and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.
• Add flavourings: Add 1 tbsp red curry paste, curry powder and soy sauce. Cook for 1 minute.
• Cook extra curry paste: Clear a space in the middle of the pan, add remaining 1/2 tbsp curry paste, stir the curry paste for 30 seconds.
• Simmer stock: Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.
• Add noodles: Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.
• Cook 45 sec, flip, 30 sec: Leave to cook for 45 seconds, then flip noodles. Leave for another 30 seconds, then separate the noodles with 2 wooden spoons.
• Add peanut sauce: Push noodles aside, add coconut milk, peanut butter and vinegar, then give it a quick mix to mostly dissolve the peanut butter.
• Toss with spinach: Add spinach, toss with the noodles for 30 seconds until wilted. Make sure it's still pretty saucy - everybody loves sauce!
• Serve: Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chilli paste if desired.

SOUTHEAST ASIAN PEANUT NOODLES

Steps:

• Whisk together tamari, hot water, honey, peanut butter and chili sauce.
• Cook noodles according to package directions in boiling salted water.
• Heat sesame oil in a large skillet over medium high heat.
• Add garlic and ginger and stir-fry for about 30 seconds, until fragrant.
• Add snow peas and stir-fry another 3 minutes.
• *The original recipe has the baked tofu added here. (Because I used my baked tofu recipe, the tofu was already hot, so I waited because I did not want the cubes to loose their shape).
• If using store bough baked tofu, add it here and stir-fry another minute before adding sauce.
• Add tamari mixture and cook 2 minutes or until sauce thickens, stirring occasionally.
• *I added my tofu AFTER the sauce thickened, and tossed gently to coat evenly.
• Add cooked noodles, and toss to coat with snow peas and sauce.
• Sprinkle with cilantro and chopped peanuts.
• Serve with lime wedges.

SOUTHEAST ASIAN PEANUT NOODLES

Steps:

• 1. Basic Stir-Fry Cooking Principle: Preheat the skillet or pan on the stove (medium-high heat should work) for 3-4 minutes BEFORE adding the oil. This will allow the skillet the heat evwenly and keep food from sticking and burning
• 2. I am laying out the directions as though no one has access to the cooking condiment sambal oelick (the mix made of chiles, brown sugar, and salt). Those who have it - please use to taste...as the heat on this condiment is super high for many
• 3. Bring 6 cups of water to a boil in a non stick skillet (large wok - or spaghetti pot. Aded noodles stir to separate then cover and remove from heat. Let stand 6 minutes to soften. Drain & set aside.
• 4. Whisk together teriyaki sauce, 2 TBS hot water, PB & chill sauce in a small bowl.
• 5. If using a wok - now is the time to wipe it out,add sesame oil, and heat over medium-high heat. Add garlic and ginger, and stir fry 30 seconds. Add snow peas and fry for 3 minutes. Add tofu, and stir-fry 1 minute. Add teriyaki mixture and cook 2 minutes, or until sauce thickens, stirring occasionally.
• 6. Add noodles, and gently toss with fork 2-3 minutes, or until noodles are coated with sauce and heated through. Sprinkle with cilantro and peanuts.
• 7. Serve hot with lime wedges