I think I have overdosed on noodles lately, I’ve gotten into a bit of a food rut which infact, depresses me. The full time work routine has overpowered my time in the kitchen lately and have fallen into a deep food depression, full of tasteless co op sandwiches for my pre-work meal and just quick stir frys post work. I didn’t realise how much this would affect my mood and enhance my lethargy. Due to John’s long hours at work, he also rarely gets a look into the shopping that I do for the week, which hasn’t been happening for a few weeks now. Not having him to cook for hasn’t helped either, I like cooking for myself but eating alone can get a little unrewarding. He’s the one that sits there and eats while saying every minute what an amazing cook I am, and how he hopes I will always be there to cook for him. HA.
Today I have decided enough is enough, I’m expecting a food delivery later on today, full of new ingredients that will invigorate my cooking and encourage me to carry on cooking different exciting food. My bread dough is currently proving in the kitchen, my recipes for the week are written down in a list and the bake off is on my tv screen. I’m starting to feel like myself again. But that’s not before scoffing down a quick stir fry of course, the last one in a while I think.
So as there was noodles in the house and some frozen chicken thighs, this was perfect timing to do next on the Nigel list, a chicken noodle Laksa.
The noodles were infact in preparation for this recipe and probably the most expensive noodles I have ever bought. Unfortunately, I don’t think I could bring myself to buy them again. I purchased Soba noodles (gluten free) which had a weird cardboard texture and went slimy and stuck together when cooked. Sorry Mr Gordon! I tried. But all in all, the flavour of the soup was yummy! I used homemade chicken stock which makes all the difference and the smells that came from the roasted, sesame dosed chicken thighs was heaven.
But that’s all the noodles I can handle for a while. I’m totally noodled out.
You will need
– 2/4 boned free range chicken thighs
-2 tbsp sesame oil
– 10/12 cloves garlic
-1 medium carrot
-2 tsp peeled, finely chopped ginger
– 1 mild red chilli
-30ml tamarind paste
-1 litre brown chicken stock
-150g buckwheat noodles
handful of coriander/basil leaves
Preheat the oven to 200C/Gas 6. Mix the chicken thighs with the sesame oil and unpeeled cloves of garlic and lay out in a roasting tray and roast for about twenty five minutes. Remove from the oven and drain the juices into a saucepan, put the chicken and garlic to the side. Heat the saucepan with the juices in and add the onion, chopped garlic, carrot, ginger and chilli. Sautee over a moderate heat until a little softer but not soggy. Add the roasted garlic cloves, tamarind paste and the chicken stock. Bring to the boil and simmer for ten minutes. Cut the chicken into small pieces then add them to the pan to warm them through.
Add the tamari and check for seasoning, heat the buckwheat noodles in warm water and place in heated bowls. Ladle the Laksa broth over the noodles and sprinkle generously with coriander leaves/basil leaves.