Thai Style Steamed Chicken With Noodles Recipes

Steps:

• Drop swiss chard leaves into a pan of boiling water, drain immediately, then dip into a bowl of iced water until cold. Drain well.
• Place a chicken fillet on a swiss chard leaf, sprinkle with lime leaves, chilli and lemongrass. Wrap swiss chard leaf around chicken to enclose (you may need more than one leaf if they aren't large enough).
• Line a bamboo steamer with baking paper or a heatproof plate. Place chicken in prepared steamer over a wok or pan of simmering water. Cover and steam about 15 minutes or until cooked through.
• Meanwhile, place noodles in a large heatproof bowl, cover with hot water and stand for 5 minutes; drain.
• To make sweet chilli dressing combine all ingredients in a small screw-top jar and shake well.
• Toss half of the sweet chilli dressing through the noodles. Slice the chicken in thick slices and serve with noodles and remaining sweet chilli dressing.

Steps:

• For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well., In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan., In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.

Steps:

• In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.

Steps:

• Bring lightly salted water to a boil in a medium pot; cook noodles 3 minutes. Place cabbage in a colander and drain noodles over cabbage; immediately rinse with cold water. Drain again. Toss cabbage and noodles in a bowl with carrots, cucumber, pepper, scallions and chicken. Whisk basil, mint, juice, vinegar, sugar, fish sauce, chile paste and oil in another bowl; drizzle over noodle mixture; toss and divide among 4 bowls.

Steps:

• Blanch the sugar snap peas in a bowl of boiling water for 2 mins, then drain. Heat the oil in a large frying pan. Add the spring onions, garlic, ginger and chicken. Gently fry for 2-3 mins. Stir in the curry paste and cook for 1 minute more. Add the coconut milk to the pan, along with a splash of water, the lime juice, peas and sugar snap peas. Gently bubble for around 5 mins until the chicken is cooked through.
• Meanwhile, cook the noodles according to the pack instructions. Drain. Stir the noodles through the sauce, scatter with coriander and serve with a wedge of lime for squeezing over.