Thai Coconut Curry Noodles

Thai Coconut Curry Noodles

 A Very Satisfying One Dish Meal!

Difficulty: Easy

Prep Time: 20 minutes

Cooking Time: 25 minutes

Ingredients

4 servings KA Me cooked Thai Noodles

1 small pork tenderloin, cubed

1 can coconut cream

2 bricks  Japanese Golden Curry

1 tbsp Thai curry paste

1/2 cup green onions, chopped

2 garlic loves, minced

1 tbsp vegetable oil

1/2 tsp sesame oil

1/2 cup chicken stock

salt

pepper

Cooking Tools

Wok 

Directions

Coat cubed pork tenderloin in the Thai curry paste and set aside for 15 minutes. Place vegetable oil in pan on medium high heat and pan fry the marinated pork tenderloin cubes until 3/4 done. Pour coconut cream, curry brick, 1/2 of the chopped green onions, garlic, chicken stock and sesame oil in with pork.  Cook until slightly thicken.  Add in the cooked Thai Noodles and allow to separate on their own, do not break apart the noodles. Cook for addition al 5 minutes on medium low heat, adjust seasoning with salt & pepper.  Garnish with the rest of the chopped scallions before serving.

Serves 4

Hen In Heather

Hen In Heather
A Traditional Dish Of Scotland!
Difficulty: Easy

Serve With Some Scalloped Potatoes And Root Vegetables!

Ingredients
One whole chicken, minus giblets
1/2 cup light cooking oil
3/4 cup  clear heather honey
salt
pepper
juice of 1/2 lemon
2 tbsp  French mustard
1/4 tsp curry powder
1 clove garlic, minced

Directions
Place the chicken in an oven-proof casserole dish. Mix all the other ingredients together and pour over the chicken. Cover the dish and cook in a pre-heated oven at 375 Degrees F for an hour. Baste the chicken thoroughly with the juices and sauce and return to the oven for another half hour uncovered. The chicken will brown as a result. Serve with scalloped or creamed/mashed potatoes and roasted root vegetables.
Serves 2

 



Chicken Satay Noodle Bowl

Chicken Satay Noodle Bowl
A Taste Of Thailand!
Difficulty: Moderate

Ingredients
Chinese noodles (enough for 6 servings) 
2 grilled skinless chicken breast, sliced thin
2 tbsp toasted sesame oil  
3/4 cup peanut butter  
4 tbsp soy sauce  
4 tbsp Mirin, sweet rice wine
2 tbsp rice wine vinegar  
1 tbsp grated fresh ginger  
1 tsp garlic puree
1 tsp coarse black pepper
juice of 1 lime
1 tsp red chili paste (Sambal)
pinch of curry powder
water for thinning sauce
1 tbsp palm sugar or brown sugar (optional)   
1 green pepper, julienned
1 red or orange pepper, julienned
1 cup match stick carrots
1/2 red onion, julienned
1 cup red cabbage, julienned
1 cup snow peas, julienned or whole
1/3 cup chopped fresh cilantro
1/3 cup parsley leaves 
3 green onions, thinly sliced 

Serve As A Main Meal, Side Dish Or At A Buffet Party!

Directions
Cook noodles according to directions; rinse, drain and cool.  In a large mixing bowl, whisk together sesame oil, peanut butter, soy sauce, Mirin, vinegar, ginger, garlic, pepper, lime juice, chili paste, curry powder, brown sugar.  If the sauce is too thick, then add small amounts of water to thin.  Adjust seasoning to suit your taste.  Add cooked, cooled noodles and toss, add cooked grilled chicken and fresh vegetables and toss until well coated.  Chill in refrigerator for and hour before serving.
Serves 6