Soba Noodles Platter

This recipe serves 4 to 5.

Ingredients:

• 280ml (1.125 cup or 9 oz) fresh or 250ml (1 cup or 8 oz) dried Soba noodles

Ingredients for Sauce:

• 250ml (1 cup) water
• 250ml (1 cup) creamy peanut butter or almond butter
• 2 tablespoons Maggi Taste of Asia cooking soy sauce
• 2 to 3 tablespoons Maggi Taste of Asia chilli garlic sauce
• 60ml (1/4 cup) chopped fresh basil
• 1 tablespoon sesame oil
• 2 teaspoons lime juice

Ingredients for Topping:

• 125ml (1/2 cup) bean sprouts
• 125ml (1/2 cup) shredded cucumber
• 60ml (1/4 cup) shredded carrot
• 60ml (1/4 cup) shredded honey ham
• 60ml (1/4 cup) thinly sliced flavoured baked tofu, or extra-firm tofu
• 60ml (1/4 cup) shredded smoked salmon

Method:

1. Prepare noodles according to package directions. Rinse in cold water and drain. Set aside.
2. Place water, peanut butter, soy sauce and chilli garlic sauce in small saucepan; heat over low fire, stirring until smooth. Stir in basil, oil and lime juice. Taste sauce and adjust for heat level. Pour into serving bowl to cool.
3. Arrange noodles, bowl of sauce and toppings on large serving plate. Each diner mixes sauce with noodles and chooses toppings as to their liking. Serve cold.

Sesame Chicken Skewers

This recipe serves 4.

Ingredients:

• 125ml (1/2 cup) Maggi Taste of Asia cooking soy sauce
• 125ml (1/2 cup) sake (rice wine)
• 80ml (1/3 cup) granulated sugar
• 2 large cloves garlic, finely chopped
• 1 teaspoon peeled, finely chopped fresh ginger
• 1/2 teaspoon Maggi instant chicken flavour bouillon
• 1/2 teaspoon sesame oil
• 4 (about 1 lb total) boneless, skinless chicken breast halves, cut 1 1/2 inch pieces
• 12 to 15 (6 inch) skewers
• 1 tablespoon toasted sesame seeds
• 2 tablespoons finely chopped cilantro (coriander leaves) (optional)

Method:

1. Combine soy sauce, sake, sugar, garlic, ginger, bouillon and oil in medium bowl; reserve 80ml (1/3 cup).
2. Add chicken to remaining marinade; toss to coat. Refrigerate for 1 to 2 hours.
3. Preheat griller or broiler.
4. Thread chicken into skewers. Discard marinade.
5. Grill or broil chicken, turning and basting with reserved marinade, for 10 to 15 minutes or until no longer pink.
6. Sprinkle with sesame seeds and cilantro before serving.

Note: If you are using wooden skewers, soak skewers in water for 30 minutes before threading