Soy and Basil Chicken NoodlesMake on Drop
I love a quick dinner at this time of year and something less festive and practical is always good. You need energy for all that wrapping and gift buying you are in the middle of! Right?
If you want to keep up with my culinary adventures through images, follow on Instagram straight away. You will be ahead of the game on what is likely to make it to the blog based on YOUR popular opinion!
SO, whipped this up in a jiff and here it is for you. If the season is getting to you, (already) fear not, plan ahead to have a few staples in the pantry and freezer and you can be eating this in oh…about 14 minutes. Move over Jamie Oliver. I got you beat.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 onion, halved
- 4 cloves of garlic
- 30 Grams Cobram Estate Extra Virgin Olive Oil BUY
- 4 - 6 Chicken thighs, diced to 1cm
- 2 Tablespoons fish sauce
- 1 Tablespoon dark soy
- 1 Tablespoon oyster sauce
- 1 Tablespoon light tamari or soy
- 2 Tablespoons Coconut Sugar
- A little water if needed
- Generous Handfuls roasted, unsalted cashews
- Generous handful of Thai basil or regular Basil leaves
- 1 Pack Hokkein noodles
- Water for soaking noodles
Place onion, garlic and oil into Thermomix bowl and chop 4 sec/speed 6. Scrape down sides of bowl and saute 6 min/Varoma/speed 2.
Add chicken, sauces, sugar and water. Cook 8 min/Varoma/Reverse/speed soft.
Add nuts and basil and just stir through.
Meanwhile, place noodles into a large insulated serving bowl and cover with hot water.
Drain noodles and mix with chicken.
Serve immediately, this could also be served over steamed or fried rice.