I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Wednesday, 6 July 2016

Teriyaki Chicken Noodles.


Teriyaki Chicken Noodles.

 Using leftover teriyaki roast chicken and turning it into a quick and healthy dinner. A balanced and delicious meal containing the recommended 5 a day.

Serves 6.

400g dry egg noodles, cook, according to package instructions.

   The Vegetables.
2 cloves chopped garlic.
2 onions  cut into chunks.
Vegetables of your choice (sugar snap peas, peppers, broccoli, asparagus, carrots or mushrooms).
200g sliced teriyaki chicken.

    Seasoning.
-1tbsp soy sauce.
-1tbsp oyster sauce.
-2tsp sesame oil.
-100ml leftover teriyaki cooking juices.

In a large wok, on high heat, with a tablespoon of vegetable oil, add 
-garlic,
-onions,
-your choice of vegetables.
Cook, stirring constantly, until the vegetables have softened, add
-seasoning,
-cooked noodles.
Mix well, taste and adjust the seasoning, add
-cooked chicken.
Stir to combine.

Spoon into a serving dish.
Sprinkle over sesame seeds.

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