I love the speed and ease of cooking with a wok. My recipe for Chicken Cashew Stir-fry with Noodles is a breeze to prepare. Once all the ingredients are chopped, they go straight into the wok and everything cooks rather quickly. The sweet hoisin sauce and toasted sesame oil give this dish its distinct oriental flavour while the cashews provide a contrasting texture. Add the convenience of ready noodles and you’ve got some seriously good comfort food. So wok this way!
Do you love peanut sauce as much as I do? It goes so well with noodles so I created a peanut-ginger sauce for this recipe, which uses crunchy peanut butter for extra texture.
I wanted to use vibrant, crisp vegetables for this stir fry so I chose spring onions, and both green and red peppers (but you can choose yellow or orange ones too!) I added garlic for extra flavour and lots of ginger to enhance the peanut butter’s flavour.
A drizzle of sesame oil prepared the stir-fried vegetables for the dish’s nutty flavours. The prawns were enhanced by the soy sauce and Thai fish sauce, which blended perfectly with the baobab peanut butter. And because it’s crunchy, the finished dish looks and tastes like you added a sprinkle of peanuts at the end, but without the hassle of chopping them and/or roasting them.
This Thai-inspired recipe is fuss-free and very tasty. Ginger is a particularly fragrant ingredient and lends a clean, fresh flavour to both the salmon and the rice. The bulk of the work is chopping the ingredients and making the black bean sauce. You can even prepare the sauce ahead of time and marinate the salmon in a covered baking dish for up to 24 hours in the refrigerator. Then all you need to do is pop the salmon in the oven and make the coconut rice whilst the salmon is baking.