Ingredients
Satay:
3 garlic cloves, peeled
2cm (0.79 inches) fresh ginger, peeled
3tbsn soy sauce
3tbsn fish sauce
2tsp honey
3tbsn crunchy peanutbutter
4 skinless, deboned chicken breasts (try to get nice fat and plump ones)
500g (17.64 ounces) egg noodles
handful of chopped coriander/ parsley
handful of crushed peanuts
1 onion, very finely chopped
2 garlic cloves, minced
2cm (0.79 inches) piece of fresh ginger, minced/grated
1 red chilli, finely chopped (use as much as you can handle)
2tbsn honey
3tbsn soy sauce
3tbsn fish sauce
2tbsn canola oil
Preparation
Combine the satay ingredients in a food processor and whizz until a thick paste is formed. Add a bit of water until the sauce is spooning consistency. Pour half of the sauce into a bowl and set aside. Pour the other half into a roasting tray. Slice the chicken breasts into big chunks and skewer onto wooden skewers. (soak the wooden skewers for a few minutes before skewering the chicken). Place the chicken skewers into the roasting tray and coat in the satay sauce. Grill/roast the skewers until the chicken is cooked and they are golden. Cook the noodles according to the packet instructions. Drain and rinse with cold water, then drain again. Combine the cooked noodles with the coriander/parsley and peanuts. Combine the onion, garlic, ginger, chilli, honey, soy, fish sauce and canola oil in a little bowl and mix well. Pour over the noodles and toss to combine. Serve the fiery noodles with the chicken skewers and satay.
