Chicken Satay Noodle Bowl

I’m not sure which side of the fence I’m on with regards to “authentic” food. When I was travelling, I liked to eat the local dishes as much as possible, because they were the tastiest, and cheapest too! But here in the UK, our national dishes are influenced by so many wonderful cultures, it can be hard to keep track of what is “real”. The majority of the time, it’s doesn’t matter one jot; flavour is queen and experimentation should always be encouraged.

I use brown rice spaghetti in place of rice noodles in this recipe, because I prefer the texture and find that they pick up the sauce with greater ease. So, is this an Italian dish? My chicken satay could be described as Chinese, Malay or Thai, but how about we call it a Boo Special and let the taste do the talking?

Chicken Satay Noodle Bowl

Serves One for dinner or Two for lunch

1) To a cereal bowl, add 2tbsp smooth peanut butter, 1tbsp tamari, a goodly pinch of hot chilli powder, 1tsp honey, a small mound of freshly grated ginger and a splash of water. Stir briskly to combine, adding as much water as necessary to make a smooth, silky sauce. Taste test, and add a little more of whichever component you think it needs. Set aside.


2) Prepare 1 carrot and half a courgette by peeling into ribbons with a vegetable peeler. Dice one large chicken breast, then heat 1tsp culinary coconut oil in a large saucepan or wok.

3) Cook up 100g of brown rice spaghetti (I use Dove’s Farm, available at Sainsbury’s) in a large pan of simmering water. You must stir it frequently with a fork to seperate the strands and avoid clumps. Add your chicken to the coconutted pan and sizzle away. Once the chicken is cooked, add your vegetables, and keep cooking until the noodles are soft.

4) Now, you can drain your noddles, add to the veg and THEN cover with satay sauce. Or you could do what I did (for aesthetic purposes) and add the sauce to the veg and serve alongside the noodles. Cooking is so personal.


I’m already thinking about when I will get the opportunity to make this again. If Lawrence liked peanuts, it would already be on the menu for this week! Actually, it’s quite delicious cold, so I might just have to make it for my own lunchboxes next week.

Do you like to eat “authentic” food? What’s your favourite cuisine?

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3 thoughts on “Chicken Satay Noodle Bowl

  1. Pingback: 3 Cheap Ingredients: Fruit and Veg | Boo Wholefoods

  2. Pingback: Coconut Satay Veggie Bowl | Boo Wholefoods

  3. Pingback: 3 Cheap Ingredients: store cupboard essentials | Boo Wholefoods

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