Bit of a cheat really, as I only used a packet of satay marinade. However, I believe these are readily available world-wide so:
First:
Then:
N.B. - This is the very-tame-version for those with children not accustomed to anything hot. Naturally, chili flakes/slices etc would certainly not go amiss in this. However, as our circumstances differ, I just served it with a bottle of chili sauce on the side. Works wonders.
First:
- Marinade your chicken-chunks in satay sauce (mine said two hours - what does yours say? I ignored mine and marinaded for about ten minutes, it was great).
- Prep up some sliced peppers, mange tout, fine-sticked ginger, whatever you feel like putting in with your rice noodles. Probably don't make it more complicated than a couple of veg).
- My recipe said some lemon zest and some scallions as well - they go in after you've fried up anything you want to fry.
Then:
- Skewer your chicken chunks and barbecue / grill.
- Prep your rice noodles - mine said 2 minutes' soak in water and and don't expect yours will be much different.
- Fry up any of the veg you want to.
- Drain your rice noodles, add to the veg, add the scallions and lemon, pour on some soy sauce/peanut oil, and add some nuts - preferably dry salted peanuts in this case, I'd guess. Arrange on a plate.
- Put the ready chicken on top. Serve. I find alcohol usually helps as an accompaniment.
N.B. - This is the very-tame-version for those with children not accustomed to anything hot. Naturally, chili flakes/slices etc would certainly not go amiss in this. However, as our circumstances differ, I just served it with a bottle of chili sauce on the side. Works wonders.
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