Spicy Peanut Noodles (2)

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The local Chinese restaurant near me does a spicy noodle dish as a side which is served cold Now that we live far away I don’t seem to have come across it. So I experimented and have, I think, come up with a good approximation. Getting the correct balance of ingredients and consistency has been an interesting process – a little bit of this, a little bit of that, how salty do you want it – until it finally tastes right. I combined the sauce with rice noodles and ate it as a vegetarian meal with scallions scattered over the top, but it could also be a dipping sauce for crudites, if you don’t dilute it too much, or as a satay sauce for chicken.

Boiling water – both for cooking rice noodles and for diluting the peanut sauce

4 oz. rice noodles

Pour boiling water over the rice noodles in a pan and let stand for 10 minutes during which time you can make the sauce.

Spicy Peanut Sauce

2 tbsp. smooth peanut butter

2 large cloves of garlic – finely grated

Bunch of scallions – finely chopped (reserve some for sprinkling over the top)

Pinch of red pepper flakes

1 1/2 – 2 tbsp. gluten-free soy sauce (depending on how salty you like things)

Juice of half a lime

Boiling water to dilute sauce to a coating consistency for the noodles.

Place the peanut butter, garlic, scallions, soy sauce, and lime juice in a bowl and whisk together, adding boiling water to get the desired consistency.

Pour sauce over the noodles, mix together well and sprinkle chopped scallions over the top.

Serve immediately or you will find that the sauce tends to thicken up again.

 

 

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Jo’s Chinese Chicken (4)

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I have played with the flavors here and they are less salty as there is no soy sauce. Good both hot and cold. I have introduced rice noodles (Annie Chun’s brand) into my diet and used the very fine ones – even better if you can find a brown rice variety. Love the ‘A Taste of Thai’ brand as the products mainly seem gluten and diary free (but I always check). Incorporated water chestnuts and baby sweetcorn as well as spinach. There is ginger too and garlic – healthy.

1 tbsp. olive oil

1 shallot – finely chopped

2 large cloves of garlic – grated

1 large tbsp. ginger – grated

Kettle full of boiling water

4oz. rice noodles

2 x chicken breast – sliced thinly and halved into bite-size pieces

10 oz. baby spinach

1 x 8 oz. can sliced water chestnuts

1 x 15 oz. baby sweetcorn  (pre-cut into chunks)

Juice of 1/2 lime – freshly squeezed

Handful of unsalted peanuts – bashed with a rolling pin

Place oil in cast iron casserole dish and when sizzling add shallot and garlic, turn down heat and let soften. Then add ginger and cook for a few minutes.

Add chicken and let brown a little, then add 1 cup of sauce (see below) and cook, stirring from time to time, for 10 minutes.

Add water chestnuts, baby sweetcorn, 5 oz. spinach and rest of sauce.

Cover with lid and let spinach wilt for 5 minutes or so and then add 5oz more of spinach and the lime juice

Cook for 5 more minutes.

During this time bring kettle full of water to boil then pour over rice noodles and let noodles sit for about 6 minutes. Drain, wrap in tea-towel and when water has been removed chop rice noodles into 2 or so inch pieces. Add to chicken mixture. Mix together and sprinkle peanuts over the top

SAUCE

2 tbsp. tamarind concentrate

1/2 cup water

1 tbsp. fish sauce

1 tbsp. A Taste of Thai Garlic Chilli Pepper Sauce (aka sriracha)

Mix all ingredients into a bowl and it will make just about 1 cup of sauce.