Nutty Chicken Noodles Recipes

NUTTY OVEN-FRIED CHICKEN

Steps:

• Preheat oven to 350°. Place milk in a shallow bowl. In another shallow bowl, combine the baking mix, pecans and seasonings. Dip chicken pieces in milk, then coat generously with pecan mixture., Place in a lightly greased 13x9-in. baking dish. Drizzle with butter. Bake, uncovered, until chicken is golden brown and crispy and juices run clear, about 1 hour.

NUTTY CHICKEN WITH NOODLE SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6 and cover a baking tray with baking paper. Finely chop the peanuts in a food processor or by hand - you want large crumbs, not dust - then tip onto a plate. Dip the chicken pieces in egg, then coat in the peanuts and place on the tray. You can freeze the coated chicken pieces for up to a month, defrost, then continue with recipe. Bake for 15-20 mins until golden and cooked through.
• Meanwhile, cook the noodles according to pack instructions, drain, rinse under cold water until cool, then drain again. When the chicken is ready, use kitchen tongs or two forks to mix the noodles with the cucumber slices, mint, lime juice and zest, sugar, chilli if using, and some seasoning. Serve immediately, topped with the crunchy chicken.

NUTTY CHICKEN NOODLES

Steps:

• 1. Heat about 750ml of water in a saucepan, with a lid, then crumble in and dissolve the optional stock cube.
• 2. Cut any fat from the chicken breast and lower into the water once it's just below boiling. Just below boiling should be when tiny bubbles start to form on the bottom of the pan and a few make their way to the surface, but there isn't too much movement. Keep the water/stock just below boiling and poach gently for 15 minutes.
• 3. Mix the peanut butter, soy, sesame oil, juice of the lime, grated clove of garlic, grated ginger and cracked black pepper in a small bowl or cup and add a couple of tablespoons of the poaching chicken stock to create a sauce the consistency of thick soup.
• 4. Deseed the pepper and cut into thin strips. Chop the chilli as small as possible, removing the seeds.
• 5. Peel and finely slice the onion, then peel and cut the carrot into thin strips. The best way to cut the carrot is to peel it into thin strips with a potato peeler, then line those strips up and slice fine strips with a sharp, straight-edged knife.
• 6. Boil a kettle full of water and place the rice noodles in a bowl, then pour enough of the boiling water onto the noodles to cover them and leave for 3 minutes.
• 7. Add the ½ tablespoon of vegetable oil to a large frying pan, saucepan or wok and heat over a high heat. Add the prepared pepper, onion and carrot all at once and stir-fry for 2 minutes, keeping everything moving in the pan, then mix in the chopped chilli.
• 8. Drain the noodles in a sieve, then add to the pan of veg along with the sauce and toss everything to combine. Transfer onto a serving plate.
• 9. Pluck the chicken out of the water, check that it's cooked right through by cutting in half and making sure that the thickest part has no pink bits. Cut or tear the chicken up as soon as it's cool enough to handle and pile onto the noodles.