Garlic and Sesame Noodles

Small touches make a lot of difference in cooking. Using a single condiment and with a complementing flavour , takes a simple dish to a higher level. Noodles are an all time favourite at our kitchen table. Its a preferred vehicle to deliver the required vegetable and fibre quota per meal. Its easy to cook and can be turned into a one dish meal , just be adding certain sauces and optionally meats/ eggs.

I have used:
1 bundle hakka noodles
2 cups sliced vegetables ( carrots, french beans, capsicum, cabbage, mushrooms, spring onions )
2 tablespoons sesame seeds
1 tablespoon chopped garlic
2 tablespoons sesame oil / regular cooking oil of choice ( rice bran, sunflower, olive oil, canola)
salt and pepper to taste
1 tablespoon vinegar/ chilli infused vinegar

 Boil the hakka noodles as per instructions on the pack ( different noodles have different cooking time. Make sure the noodles are just about cooked) , strain . In a wide wok , heat the oil add in garlic. Once it turns pink add the sesame seeds. As the seeds start spluttering add in the vegetables and toss around on high heat. Add the Noodles.

Add in the salt and pepper to taste , finish with a splash of vinegar.

If you want to make this into a one dish meal , in a small bowl mix 1 table spoon oyster sauce ( mushroom sauce is the vegetarian option) , 1 teaspoon soy sauce, 1 tablespoon tomato purée , 1 teaspoon sugar. Mix the sauces and add to the vegetables, before adding the noodles to the wok.

The same can be made with instant noodles. Replace the hakka noodles with instant noodles , which have been boiled for just one minute. Immediately strain and add to the vegetables.Cover and cook for 3-4 minutes on low flame . The moisture from the vegetables will further cook the noodles, without making them mushy.If kept on the flame without the lid for another 2 minutes, the noodles at he bottom of the wok will start getting crispy. This recipe is great for students who need to cook on their own.

Chicken Satay

We are always on the look out for exotic, easy to make and non fried party snacks. Anything that is on skewers seems to be difficult to make and needs to be tended to. Not the satay. Its easy to assemble, needs no special equipment. Can be just as easily cooked on a girdle as it can on a barbeque . Its juicy, yummy and flies off the plate really fast. i have had guests , monopolizing the satay plate . The peanut dipping sauce is as yummy on its own as it is with the satay. It can be used as a dip with julienned vegetables as well. I make the peanut sauce in larger quantities , so its just a matter of marinating some chicken and putting it on skewers the next time we feel like having satay. 

4 chicken breast boneless, cut into strips or thin cubes.

1st marinade :
 salt, pepper , 2 tsp soy sauce, 2 tsp cornflour. mix well with the chicken and keep for abt 10 mins.

peanut sauce :
1 small onion, 6 cloves garlic, 1 tsp red chilli powder, 1 inch piece of ginger, 2 tbsp soy sauce, 1 tbsp chopped green coriander, 2 tbsp fish sauce, 2 tbsp sweet mango chutney ( if not available use 1 tbsp mango murabba or 2 tbsp oil free sweet mango achaar), 1 cup peanuts or 1/2 cup peanut butter. if the mango chutney or achaar is not sour enough , mix in the juice of one lemon. the taste has to be crunchy sweet and a little sour. if you like more spice add in a green chilli while grinding.

this is basically the peanut dipping sauce. just mix all ingredients except the peanuts and blend to a paste, add in the peanuts and blend till the peanuts are coarsely crushed.  use 1 tbsp of this as a marinade for the chicken.

soak the wooden skewers or toothpicks in water for about half an hour. thread in the marinated chicken and keep aside till required. this chicken will cook in 7 to 10 mins flat. just line up on a hot gridle, or grilling surface. turn every 2 mins till all sides are well roasted. serve hot with the peanut dipping sauce separately or spooned over the chicken.