Sate Chicken And Noodles Chinese Style Recipes

Steps:

• Cook spaghetti according to package directions. , Meanwhile, in a small microwave-safe bowl, microwave peanut butter on high for 30 seconds or until melted. Whisk, in the water, honey, soy sauce, lime juice, pepper sauce and garlic. Add the oil in a steady stream, whisking constantly., Drain spaghetti and rinse in cold water. Transfer to a large bowl. Pour dressing over pasta; toss to coat. Add the spinach, chicken, carrots, onions and peanuts. Toss to coat. Sprinkle with cilantro.

Steps:

• For the chicken, cut into 3-4cm pieces and lightly pound with a meat mallet, so the chicken is of the same thickness.
• In a bowl, combine the water and corfour, mix until it is paste-like.
• To the bowl, add the soy sauce, black pepper, and sesame oil - mix well.
• Add the chicken to the bowl, toss to coat, and then refrigerate for 20 minutes.
• Combine the peanut butter, shaox hsi wine, curry powder, 5 spice powder, cayene pepper, water, soy sauce and sugar in a bowl. Stir until peanut butter has broken down and blended in with other ingredients. (Note: you might need to press down on the peanut butter with a spoon or fork as you're stirring).
• Heat up water in a saucepan for the noodles. Add the noodles to the saucepan and cook as per instructions. Drain and set aside.
• Heat up the oil in a wok and saute the chicken until browned. Remove and set aside.
• Add the onions (and a bit more oil if needed), and cook a few minutes until they become transparent.
• Add the garlic and cook a further minute or two.
• Return the chicken to the wok, and then add the sauce.
• Sit until boiling, then reduce heat and cook 4-5 minutes, stiring as needed.
• Add the vegetables and half the spring onions, toss through and cook 1-2 minutes (Note: I like my vegetables crunchy).
• Add the noodles to the wok, toss through - add a little more water if needed.
• Serve in bowls and top with spring onions.