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?
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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.
- 1 onion, halved
- 4 cloves of garlic
- 30 g Cobram Estate Extra Virgin Olive Oil Cobram Estate EVOO BUY
- 4 - 6 chicken thighs, diced to 1cm
- 2 tbsp fish sauce
- 1 tbsp dark soy
- 1 tbsp oyster sauce
- 1 tbsp light tamari or soy
- 2 tbsp Coconut - Sugar coconut sugar BUY
- A little water if needed
- Generous Handful roasted, unsalted cashews
- Generous Handful thai basil leaves or regular basil leaves
- 1 Pack Hokkein noodles
- Water for soaking noodles
Place onion, garlic and oil into TM 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.