Rice and Noodle

Chicken Satay Chow Mein

Chicken Satay Chow Mein

350 gm boneless chicken meat - cut into about 3/4-inch pieces
2 Tbsp oil

*Marinade:
1 Tbsp soy sauce
1 tsp chilli sauce [optional]
1 Tbsp cooking wine
1 1/2 Tbsp bottled satay sauce

*Noodles:
250gm egg noodles
1 Tbsp oil [optional]

*Vegetables:
1 Tbsp oil
1 medium onion - sliced
1/2 Tbsp minced garlic
125 gm small mushrooms - sliced
1/2 red bell pepper - sliced
125 gm mangetout (sitcharo) - topped and tailed
125 gm bean sprouts (toge)

*Sauce:
1 tsp sugar
2 tsp cornstarch
1/2 cup water
1 chicken stock cube
1 Tbsp cooking wine
1 1/2 Tbsp oyster sauce
1 Tbsp soy sauce

1. Mix sliced chicken and all marinade ingredients in a container. Marinate in the fridge for at least 1 hour.
2. Cook egg noodles in boiling water according to the package instructions. Stir fry noodles briefly in 1 Tbsp of oil and dish up in a serving plate OR just toss the noodles with 1 Tbsp oil and put in a serving plate.
3. In another bowl combine all ingredients for the sauce. Heat 2 Tbsp oil in a wok. Fry chicken with the marinade until thoroughly cooked (about 10 minutes). Push to one side of the wok.
4. Saute garlic and onion in the wok. Add in mushrooms, mangetout, and bell pepper. Stir fry for a few seconds. Mix in the chicken and stir fry for about 2-3 minutes.
5. Add bean sprouts, stir fry for about 1 minute. Stir in the sauce and bring to boil until thick. Give it a stir for a few seconds. Dish up and pour on top of the cooked noodles.

Pork Chilli Noodles

Here's one noodle dish that's so easy to make and with few ingredients. You just need some sotanghon (aka bean thread noodles or glass noodles), a little minced pork, some chilli bean sauce, soy sauce, garlic, green onion and you're done!

I adapted this from the Chinese Cuisine cookbook by Huang Su-Huei. Adjustments were made to the soy sauce (it was originally quite salty) and the chilli bean sauce (too hot for me) and eliminated the salt. Other than that it was easy peasy to make.


Pork Chilli Noodles

100 gm sotanghon (bean thread or glass noodles)
1/2 cup minced pork
2 Tbsp chopped green onions
1/2 Tbsp chopped ginger
1/2 Tbsp chilli bean sauce
1/2 Tbsp soy sauce
1 tsp sugar
2 cups stock or water
2 Tbsp oil

1. Soak the sotanghon in water until soft (about 20-30 minutes). Drain. Cut to desired lengths.
2. Mix stock, soy sauce, and sugar in a bowl or container. Set aside.
3. Heat oil in wok. Stir-fry pork for about 3-4 minutes.
4. Turn up heat and add green onions, ginger, and chilli bean sauce. Stir fry for about 1 minute or until green onion and ginger becomes aromatic.
5. Add stock mixture and sotanghon. Bring to boil then turn heat to low and cook for about 2-3 minutes or until the liquid has almost completely evaporated.
6. Dish up and serve.

Paella Mixta

350 gm paella rice (calasparra, bomba, granza, etc.)
1 1/2 Tbsp olive oil
1 kg chicken - cut into serving pieces
1 large onion - chopped roughly
1 red bell pepper - diced into 1/2-inch pieces
110 gm chorizo - skinned and sliced into 1/2-inch pieces
2 tsp minced garlic
1 tsp paprika
1/4 tsp cayenne pepper (optional)
1/2 tsp saffron strands
225 gm tomatoes - skinned and chopped
5 cups stock or water
10-12 raw tiger prawns, shell-on
1/2 cup frozen or fresh peas
salt and pepper

1. In a 13-inch paella pan, heat oil then lightly brown chicken in batches. Set aside.
2. Saute onion, bell pepper and chorizo for about 5 minutes in medium heat.
3. Stir in garlic, paprika, cayenne (if using), saffron and cook for about 1 minute.
4. Bring back the chicken to the pan, stir a little; then tomatoes.
5. Add plenty of seasonings (salt and pepper) and pour in the stock.
6. Bring to boil then simmer for 10 minutes uncovered.
7. With a slotted spoon, remove chicken and set aside.
8. Pour rice in the pan and stir.
9. Bring back to boil, stir once or twice making sure rice is not sticking at the bottom. Lower down heat and simmer uncovered for 10 minutes. As you simmer, move pan occasionally to distribute heat evenly since your pan is more likely to be a lot bigger than your cooking hob.
10. Return chicken to the pan, cook for another 10 minutes while stirring occasionally (and *carefully* so as not to turn the rice into mush) and adding more liquid if necessary.
11. Add prawns and peas and cook for another 5-10 minutes turning prawns half way through.
12. Check rice if cooked especially ones at the outer edges. If not yet fully cooked, simmer for a few minutes more while keeping a close eye to make sure the bottom is not browning too much. Add more liquid if necessary.
13. Remove from heat. Cover with a tea towel for about 5 minutes to absorb moisture. Serve with wedges of lemon.