Satay Pork Patties and Udon Noodles

Make pork meatballs with satay sauce and diced fried onions. Next time I might put some panko in them as they were a bit too soft to handle easily. Fry, set aside.

Fry up some suitable veg for Chinese style, add the rest of the satay sauce, add prepped udon noodles, serve with meatballs on top.

This won several hoofs up, so next time I'll try to take a pic.

Chicken Peanuts (Satay Chicken with Oriental-ish Rice Noodles)

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:

• 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.