Hanoi Chicken Noodle Soup

Spiced chicken broth flavoured with cinnamon and star anise, with chicken, rice noodles and green beans.

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This is a recipe from Rick Steins Far Eastern Odyssey Cookbook, which I tried out for dinner one night this week. It was absolutely delicious, and made a really simple and healthy weekday dinner!

Ingredients: Serves Two

  • 2 chicken legs, skin removed.
  • 15g ginger  – sliced into rings
  • 2 cloves of garlic, finely chopped
  • 2 star anise
  • 1 cinnamon stick
  • 1/2 tsp black peppercorns
  • 200g chopped green veg   -I used sugar snap peas.
  • 1 large carrot, sliced
  • 150g dried rice noodles
  • 1 chicken stock cube
  • light soy sauce
  • sesame oil
  • 5 spring onions, finely chopped
  • handful of mint leaves
  • handful of coriander leaves
  • red chilli

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To Make:

Place the chicken legs in a large wok, along with the ginger, garlic cloves, chilli, star anise, cinnamon, black peppercorns, spring onions and stock cube. Cover with water and simmer for 30-45 minutes until the chicken is completely cooked through and beginning to fall off the bone.

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Soak the rice noodles in hot water, according to the packet instructions.

Remove the chicken legs from the broth and shred the meat off the bone, return the meat to the pan, along with the chopped green vegetables. cook for a further 2-3 minutes until the green veg is cooked.

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Taste the broth and season with soy sauce. Then add the mint and coriander.

Strain the noodles and divide between two bowls. Ladle over big spoonfuls of the soup mixture. Finish off with a drizzle of sesame oil and a few extra slices of spring onion and red chilli.

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Serve and enjoy!

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Spicy Szechuan Beef Noodles

Thin slices of tender beef cooked in a spicy sauce flavoured with Sichuan peppercorns, served with fresh noodles ,beansprouts and peanuts.

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I bought some beautiful new bowls and chopsticks this weekend, so I had to make something to serve in them!

Always choose a Szechuan beef when I get a Chinese takeaway, so I thought I would try to recreate something similar at home! I was very pleased with the result, the spicy savoury sauce coated the noodles perfectly, and it made a delicious stir fry!

This recipe is really quick and easy so would make a great mid-week meal!

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Variations: You could use chicken instead of beef, which would be equally delicious, or leave out the meat, and replace it with some big chunks of mushroom, for a veggie version!

Ingredients: Serves Two

  • 200g beef
  • 200g noodles
  • handful of beansprouts
  • fresh coriander
  • 50g peanuts
  • sesame seeds
  • 1 large clove of garlic
  • 1 thumb sized piece of ginger
  • 1 red chilli
  • 1/2 a red onion
  • 1tsp Sichuan peppercorns
  • 1 carrot
  • 1red pepper
  • 3tbsp light soy sauce
  • 1tsp cornflour
  • 1tsp brown sugar
  • 1tbsp shaoxing rice wine

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To Make:

First get all the ingredients chopped and ready:

Finely sliced the beef, against the grain into thin slithers, set aside.

Finely mince the garlic ginger and chilli, then crush the Sichuan pepper into a fine powder.

Slice the onion, pepper and carrot into thin strips.

Heat 1tbsp vegetable oil in a large wok, until smoking. Stir fry the beef for 1-2 minutes until just cooked through and set aside.

Stir fry the garlic, ginger, chilli, onion and Sichuan pepper for a few seconds until fragrant, then add the peppers and carrot with the shaoxing rice wine, soy sauce and a splash of water.

Stir fry for a few minutes, until the veg is tender, then add the cornflour and a little extra water to form a thick sauce. (taste at this point to see if it needs more soy sauce or sugar!)

Transfer the cooked noodles, beansprouts and peanuts to the pan and mix thoroughly. Spoon the noodles into bowls and top with the beef, coriander and sesame seeds.

Serve while steaming hot, and enjoy!

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Fake-Out Satay Chicken Skewers, served with a Peanut Dipping Sauce and Stir Fried Noodles

Grilled Chicken Skewers, Smothered in a Spicy Satay Marinade, Served With a Sweet Peanuty Dipping Sauce, and Stir Fried Noodles.

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Satay chicken skewers are always my starter of choice when I go out for a Thai meal or get a take away, so I just had to try and re-create them at home! However, I have made them into a main meal by serving them with noodles.

This is surprisingly easy to make, so can definitely be served as an exciting weekday dinner, but also looks and tastes good enough to be served as a weekend treat!

 

Variations: Use vegetables or tofu in the skewers for a vegetarian version, or serve with a Thai spicy vegetable salad rather than noodles to make this a healthier option!

Ingredients: Serves 2

For the Skewers:

  • 400g Chicken Thighs
  • 1 Thai Chilli (Depending on how spicy you like it!)
  • 2 Cloves of Garlic
  • 1 Piece of Ginger
  • 1 Stalk of Lemongrass
  • ½ an Onion
  • 2tbsp Fish Sauce
  • 1tbsp Honey
  • 2tbsp Lime Juice
  • 1tsp Turmeric
  • 1tsp Ground Coriander
  • 1tbsp Vegetable Oil

Satay Dipping Sauce:

  • 2tbsp of the Satay Marinade
  • 160ml Coconut Cream
  • 2tbsp Peanut Butter
  • 1tbsp Fish Sauce
  • 1tbsp Lime Juice
  • 1tsp Honey

Noodles:

  • 150g Fine Egg Noodles
  • 1 Pepper
  • Hand full of Sugar Snap Peas and Baby Sweet Corn
  • 1tbsp Satay Dipping Sauce
  • 1tsp of Sesame Oil

To Serve:

  • Sesame Seeds
  • Lime Wedges
  • Fresh Coriander

To Make:

Chicken Skewers:

Blend all the ingredients for the marinade in a small blender, reserve 2tbsp for the Satay Dipping sauce

Slice the chicken thighs into strips and soak in the satay marinade

Thread the chicken onto skewers length ways and grill for around 4 minutes either side, or until the chicken has started to colour

The Satay Dipping Sauce:

Fry the marinade in a pan for 2 minutes.

Add the coconut milk and peanut butter to the pan and mix until fully incorporated.

Simmer for a few minutes, then add the lime juice, fish sauce and honey. Taste the sauce at this point and adjust if necessary!

Spoon into a small ramekin to serve, reserving 1tbsp for the noodles.

The Noodles:

Cook the noodles according to the packet instructions.

Meanwhile stir-fry the vegetables for a few minutes until cooked though, then add the satay sauce.

Transfer to noodles to the pan and stir until the vegetables are evenly distributed, and the noodles are coated in the sauce.

Transfer to a bowl to serve and sprinkle over some sesame seeds and chopped coriander.

To Serve: 

Sprinkle sesame seeds and chopped coriander over the skewers and noodles.

Serve up two skewers, 1 large spoonful of satay sauce and a generous serving of noodles. Eat and enjoy!

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