Radio 1 presenter and co-host of That Peter Crouch Podcast Chris Stark has released a student cookbook that’s full of stories of his own time at uni along with some easy and tasty dishes for those cooking for themselves for the first time. Try his delicious recipe for satay chicken noodles from Eat, Sleep, Zoom, Reheat.
'Starkay' satay noodles
Ingredients
- 300 g boneless chicken thigh meat diced
- 2 tbsp soy sauce
- Zest and juice of 1 lime
- 2 tsp cornflour
- 400 g dried noodles (2 nests per person)
- 4 tbsp vegetable oil
- 1 onion thinly sliced
- 1/2 broccoli cut into florets and stalk thinly sliced
- 1 carrot thinly sliced
- 50 g smooth peanut butter
- 2 tbsp sweet chilli sauce
- 400 ml tin coconut milk
- 100 g mangetout thinly sliced
- 50 g frozen peas
- 50 g roasted peanuts lightly crushed
Method
- Put the chicken in a bowl, add the soy sauce, lime zest and cornflour and mix together well. Cover and leave to marinate for five minutes. If you are using tofu, do the same step.
- Bring a large pan of water to the boil, add the noodles and cook for two minutes. Once cooked, drain with a colander and rinse under running water until cold. Drain again and drizzle with two tablespoons of the vegetable oil, coating them well before setting aside.
- Heat a large frying pan over a high heat until hot, add the remaining oil and fry the onion, broccoli stalk and carrot for one minute. Stir in the peanut butter, chilli sauce and coconut milk. Bring the pan to the boil, then turn down the heat to a simmer. Add the marinated chicken or tofu and poach for five minutes. Throw in the mangetout, peas and broccoli florets and simmer for another two minutes.
- Return to the boil, stir in the lime juice and cooked noodles and heat until they are piping hot. Serve with the crushed peanuts on top.
Notes
Nutrition
Eat, Sleep, Zoom, Reheat: How To Survive And Thrive In Your Student Kitchen by Chris Stark is published by John Blake, priced £9.99 Amazon.
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