Crank up the heat
I turned up the heating to the max this week due to the onslaught of snow outside. The boiler wasn’t so keen on that apparently. It hummed and hawed and muttered spluttered imprecations under its breath. While it was deciding whether it wanted to slowly, slowly grind up into a higher gear and start kicking out a decent amount of heat or just give up entirely with a few rude noises and then a resounding silence, I decided I needed something to warm me up from the inside too. Something with two levels of heat. With two different types of chilli. Not to mention warming undertones of a faraway country with sandy beaches and sunshine. Ahhhh.
Spicy Thai noodles
Adapted from Healthy Gluten-free Eating
200g chicken breast, diced
6 spring onions, green and white bits, chopped
1 small disc fresh ginger, slivered
2 red birdseye chillies, diced
2 cloves garlic, minced
1 teaspoon crushed, dried chillies
50g cashews, chopped
1 red pepper, chopped
75g chestnut mushrooms, chopped
1 tablespoon gf soy sauce
A couple of good squeezes of lemon juice
1 teaspoon tamarind paste
1. Place the rice noodles in a large bowl of freshly boiled water and leave to sit for 15 minutes. When soft, drain and rinse briefly in cold water and set aside.
2. Heat a drizzle of oil in a large wok until it shimmers. Season the chicken liberally with salt and add to the wok. Cook over a high heat for about 5 minutes, until the chicken is golden brown on all sides. Lower the heat to medium high and cook for another 2-3 minutes.
3. Add the garlic, ginger, birdseye and crushed chillies and spring onions to the wok and cook for another 3 minutes, stirring occasionally so the garlic doesn’t burn.
4. Add the cashews, pepper and mushrooms and stir again. Pour in the soy sauce, lemon juice and tamarind paste if you have it (this sometimes requires stirring in a little cold water, just to help dissolve it). Leave for a couple of minutes and then add a couple of tablespoons of water – this will help get any tasty brown bits off the bottom of the pan, as well as creating a nice sauce for the noodles.
5. Check the seasoning (my gluten-free soy sauce also happens to be low sodium so I need to add salt in addition to soy) and finally throw the noodles in the pan and toss for a minute until they are nicely coated and mixed into the other ingredients. Serve immediately.