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John and Lisa's Weekend Kitchen

John's satay chicken noodles

John and Lisa have a menu full of fresh and fragrant recipes in their Weekend Kitchen.

They start the day with a bake and it’s Lisa’s beautiful coconut angel food cake. Next John has some satay chicken noodles, just perfect for a quick midweek meal.

There’s a light and lovely tofu and vegetable broth - packed full of flavour. And finally a family favourite - spiced minced pork salad cups.

John's satay chicken noodles

Serves 4

Ingredients

Peanut sauce

400g tin of coconut milk (do not shake before using)

2 cloves of garlic, peeled and crushed

1 tbsp grated ginger 

1 tsp turmeric 

1 tsp chilli powder 

1 tsp curry powder

2 tsp red curry paste 

Splash of soy sauce  

4 heaped tbsp peanut butter, crunchy is best 

Noodles

50ml vegetable oil 

1 thumb ginger, grated

2 chicken breasts, cut in thin strips 

100g firm tofu, cubed

4 spring onions, whites sliced into rings and green tops sliced diagonally

200g Chinese greens (pak choi, tatsoi or choi sum)

100g sugar snap peas

500g fresh udon noodles

2 handfuls beansprouts

A splash of soy sauce

To serve

Sliced red chilli 

Coriander 

Crispy shallots


Method

Sauce

1. For the sauce, spoon the thick top layer of the coconut milk into a pan, add in everything else except the peanut butter and bring to a simmer.

2. Cook for around 5 minutes until fragrant then add the rest of the coconut milk and the peanut butter. Stir to combine, bring to the boil then remove from the heat. Add a splash of water if the sauce is a little thick.

Stir fried noodles

1. Heat your wok on a high heat, then drizzle the oil around the top sides so it falls into the centre and ensures that the wok is fully coated. Add in the ginger and chicken at the same time and cook for a minute or two. Then add in the whites of your spring onions, give it a quick stir then add the firm tofu and stir again. Drop your noodles in the wok for 30 seconds to help them begin to cook. As they do, drizzle in some soy sauce, add in the ends of your greens and sugar snap peas and stir fry everything together.

2. Finally add in 100g of your satay sauce (or a portion size to your taste) along with the leaves of your Chinese greens and beansprouts, and then stir until everything is nicely coated. Divide between serving bowls and top with the chilli, coriander and crispy shallots.

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John and Lisa's Weekend Kitchen