This recipe will serve 2-3 people. Double up on the sauce if you are serving more.
2-3 chicken breasts 15ml sunflower oil 10ml garlic salt 5ml origanum 5ml smoked paprika 30 ml butter
2 x 200g packets of fresh Pad Thai noodles
For the sauce: 15ml peanut butter 25ml miso paste 15ml sesame oil 7,5ml chilli sauce 10ml soy sauce 7,5ml honey 7,5ml lemon juice 2 cloves garlic, minced 60ml chopped chives
Drizzle the sunflower oil over the chicken breast and rub all over. Mix the garlic salt, origanum and paprika in a small bowl, sprinkle it over the chicken and rub it over the breasts. Place a pan on medium-high heat and wait for it to heat up. Add the butter to the pan and wait for it to melt. Now add the chicken and partially cover the pan with a lid. Cook for 4 minutes. Flip the chicken and cook for another 3 minutes, once again with the lid partially on the pan. Remove the chicken from the pan and keep warm.
Add all the ingredients for the sauce to a small bowl and mix together. Cook the noodles according to the instructions on the packet. Add the noodles to the sauce ingredients and mix through to coat all the noodles. Spoon into serving bowls, slice the chicken and place on the noodles. Serve immediately.
Also called Scallion Flatbread or Green Onion Flatbread, these tiny breads are flaky with a crispy outside and wonderfully soft inside. Easy and very straightforward to make!
250g flour 160g HOT water sunflower oil
30ml sunflower oil 30ml flour 2,5ml salt 40g green onion/scallion, chopped
Add the flour to a mixing bowl and pour in the hot water. Stir with a spatula/spoon until no more flour can be seen. Combine the mixture into a rough-looking dough with your hands. Cover the dough with plastic wrap and set aside for 15 minutes. Uncover and knead by hand until it becomes smooth. Rub a thin layer of oil over the dough as well as on the work surface. Roll the dough into a rectangle of about 43cm x 33cm. Add the 30 ml sunflower oil, flour and salt tot a small mixing bowl and mix together. Brush the mixture over the rolled dough and sprinkle the green onion over. Roll the dough, from the short side, into a log that is not too tight. Cut into 4 equal pieces. Stand a piece on its cut side, press it down with your hand to flatten slightly and then roll out into a 13cm diameter circle. Repeat with the remaining 3 pieces of dough. Place a frying pan over medium heat and pour a small amount of oil into it. Wait for the pan to heat up and place the breads in the pan if you can fit all of them. You may also cook 2 breads at a time if space is a problem. Place a lid on the pan and cook the flatbread for 3 minutes. Flip them over and cook for another 2 minutes until done. Serve while warm.
The recipe makes one large portion but may be doubled as needed.
Sauce: 30ml cornstarch 125ml water, room temperature 60ml soy sauce 45ml honey 15ml lemon juice 2,5ml sesame oil
200g udon noodles 100g mushrooms, pan-fried cucumber cut into thin “sticks” radish cut into thin “sticks”
Ensure that the mushrooms are cooked and the cucumber and radish have been sliced and prepped.
For the sauce: Add the cornstarch to a small mixing bowl and add just enough of the 125ml water to dissolve the cornstarch. Stir briefly. Add the rest of the water, soy, honey, lemon juice and sesame oil and whisk together until fully incorporated. Place a pan on medium heat, add the sauce and simmer for 2-3 minutes while stirring continuously. Remove the sauce from the heat as soon as it thickens – it is going back on so simply pull it away.
Cook the noodles according to packet instructions. Place the sauce back on the heat and add the noodles. Stir for about a minute so that the noodles absorb some of the sauce. Spoon the noodles and any sauce into a serving bowl and arrange the mushroom, cucumber and radish on the noodles. Serve immediately and slurp away!!