My Mum had bought a food magazine on easy recipes and flicking through it, this recipe caught my eye.
6 boned chicken thighs with the skin removed
2 chicken breasts
2 dl teriyaki sauce
2 large cloves of garlic
2 tbsp sesame oil
3 tbsp lime juice
400 g dried thin rice noodles
2 l water
1 chopped red chili of desired heat level
1.5 tbsp chopped fresh ginger
1 dl chopped fresh coriander
1 dl sesame seeds
butter for frying, about 1 dl
2 dl teriyaki sauce for serving
- Cut the chicken into similar sized chunks and place in a bowl.
- Add the teriyaki sauce, press in the garlic and add the sesame oil and lime juice.
- Stir in well, cover and let stand in the fridge for at least 1 h.
- When marinating time is nearly up, pre-heat the oven to 175 degrees C.
- Bring 2 l of water to the boil, then add the noodles and simmer for 2 - 3 minutes.
- Drain most of the water, then add the chili, ginger, coriander and sesame seeds and stir in as well as possible.
- Heat up a frying pan on medium, then brown the chicken and place in an oven safe dish and finish cooking in the oven for about 20 minutes.
- In the mean time, heat up some butter in the pan, then take out about 1 dl worth of noodles and place in the frying pan in a pile. Then flatten with a spatula and let it go a bit crispy. Turn over and fry on the other side, then take out and place on kitchen paper to remove some of the fat.
- Repeat with the remainder of the noodles, adding butter as needed.
- Serve immediately.
This turned out to be a very good recipe. My Mum was worried that the spices weren't correctly balanced and tried to persuade me not to put in the full amount of sesame oil. Luckily I didn't listen to her this time, because it was yummy just the way it was.
We had enough for 5 people and there was a little left over, so 6 portions all in all.
The noodle rösti were an even better surprise - I call them rösti because that's what they ended looking like. Fabulously tasty, even my Dad had some, despite declaring from the outstart that he wouldn't eat anything silly like that.
My Sister on the other hand is now a teriyaki sauce convert and has declared to be the new ketchup and favourite dipping sauce.
I struggled with my timings and the chicken was ready well before the noodles and I had to keep it in the oven longer than needed and the breast pieces were a bit on the dry side.
We had a salad with this meal - romaine lettuce, radishes, cucumber and avocado, which worked rather well. Though I think a mixed baby leaf salad would be better.
As for our Valentine's Day dinner, we went to Brasserie Le Rouge. It was pricey, but very good and very nice atmosphere and very suitable for Valentine's Day. We didn't get a chance to celebrate it this year, so this was our opportunity to catch up.