Jamie Oliver’s Chicken Satay with Fiery noodle salad
First of all, I need to congratulate Simone Cameron for winning the Antony Worral Thompson GI DIET book yesterday. I know I made this one quite hard but Simone persevered and finally got the answers right. Here are the answers.
1. Brown Mushroom
3. Uncooked Crab
During the last week I’ve been feeling less and less inspired to cook dinner at night. Almost like my mojo has been disappearing slowly. Which is quite a scary thing. I think it’s a combination of having so many things to plan (babyshower for a friend, twins’ second birthday party, our trip to Stilbay in December) , the fact that I am now seriously on diet (don’t ask!!) and just being a mom and wife, all at the same time. I have SERIOUS respect for mother’s who work all day and then go home, cook, deal with the kids. It’s HARD WORK!!
So last night when dinner time came around, I was once again feeling uninspired. With no self-motivation in sight, I decided to turn to the new Jamie Oliver.
As I was paging through the book, nothing jumped out at me. I wanted simple and delicious food, which is exactly what Jamie’s 30 Minute Meals delivers, but I just really didn’t want to spend more than 15 minutes in the kitchen.
Then I saw the recipe for Chicken Skewers with Amazing Satay and Fiery Noodles. And while I was imagining all the flavours…peanuts, chilli, garlic, gingers…slowly my mojo started coming back. Ok, so it’s not back all the way yet but while I was taking the photo’s of this dish, it crept back a bit more. And hopefully over the weekend I’ll restore my mojo 100%.
But back to the recipe, I did change some of Jamie’s elements slightly as I didn’t have some of the ingredients his recipe required but it still came out delicious. Once again, I was quite worried about what my family would think of this but my husband devoured 2 kebabs and about 3 cups of the noodles, my dad didn’t complain so I guess he liked it and my twins ate ever last little morsel on their plate (I just left the chillies out of their noodles). I am so impressed that I can get 2-year olds to eat ginger, garlic, soy sauce, fish sauce etc.
I used 2-minute noodles instead of egg noodles because, well I didn’t have egg noodles, but it still worked really well. Obviously I think the egg noodles will be perfection but no-one even noticed that I used 2-minute noodles. I also simplified my noodle salad dressing slightly. If you like Thai flavours you should really give this a try.
- 3 garlic cloves peeled
- 2 cm fresh ginger peeled
- 3 tbsn soy sauce
- 3 tbsn fish sauce
- 2 tsp honey
- 3 tbsn crunchy peanutbutter
- 4 skinless deboned chicken breasts (try to get nice fat and plump ones)
- 500 g egg noodles
- handful of chopped coriander/ parsley
- handful of crushed peanuts
- 1 onion very finely chopped
- 2 garlic cloves minced
- 2 cm piece of fresh ginger minced/grated
- 1 red chilli finely chopped (use as much as you can handle)
- 2 tbsn honey
- 3 tbsn soy sauce
- 3 tbsn fish sauce
- 2 tbsn canola oil
Combine the satay ingredients in a food processor and whizz until a thick paste is formed. Add a bit of water until the sauce is spooning consistency.
Pour half of the sauce into a bowl and set aside.
Pour the other half into a roasting tray.
Slice the chicken breasts into big chunks and skewer onto wooden skewers. (soak the wooden skewers for a few minutes before skewering the chicken). Place the chicken skewers into the roasting tray and coat in the satay sauce. Grill/roast the skewers until the chicken is cooked and they are golden.
Cook the noodles according to the packet instructions. Drain and rinse with cold water, then drain again.
Combine the cooked noodles with the coriander/parsley and peanuts.
Combine the onion, garlic, ginger, chilli, honey, soy, fish sauce and canola oil in a little bowl and mix well. Pour over the noodles and toss to combine.
Serve the fiery noodles with the chicken skewers and satay.