Recipe Review Spicy Chicken Noodles with Broccolini Quick Fix in the TMX p102

[CreamPuff63]

In this 40^o heat there is no way I want to turn on the oven or stove even, so this was a great dish to have today. There was a perfect blend of spiciness and herbs, and just the right amount of chicken and broccolini. Probably not going to be a meal that young children will like with the chilli, but we loved it.  5/5

[judydawn]

This is another one on my 'to do list' CP, you and I seem to have the same choices from this book 
I'm sure people like Hally will leave the chilli out for their children and it will still taste great.

[judydawn]

We enjoyed this one too but next time I would combine it all in the thermosaver and not the TM bowl as my noodles got a bit mashed up in places.   Only used a piece of seeded chilli for half quantity and would have liked a little more liquid/sauce as I find chicken breasts in this type of meal a little dry - would use thighs next time but that is just a personal preference of mine.

[Halex]

This is on my list for next week.

Sounds like I will need to leave the chilli out so ds can eat this. He loves chicken, noodles & brocolini

Thanks for the tip about the chilli.

H

[cookie1]

We were going to have a chicken pie for dinner tonight but ran out of time to prepare it. I found this and made it. We really loved it and will be doing it many more times.
5/5 from us.

[asha_76]

Made this for dinner tonight and I couldn't believe how quick and easy it was.  I only used one generous handful of coriander leaves and one teaspoon minced chilli (equivalent of one chilli) so that hubby and four year old would eat it.  I used palm sugar and one thing I noticed was that it hadn't quite melted down after the four minutes of sauteing so I found a small lump of it in amongst the noodles at the end.  Apart from this, I highly recommend this dish, we will definitely be making it again in our house!

[judydawn]

I've had that problem before in recipes using palm sugar asha, now I grate it before adding it to alleviate that problem.

[asha_76]

Thanks for that idea judydawn...I'll try that next time.  We found another lump of palm sugar in the leftovers we had for dinner tonight so grating it first sounds like a much better idea!

[CreamPuff63]

When I was in Bali I did a cooking course, and we had to shave off a bit of palm sugar. It was so different from this hard stuff that we have as it is a lot fresher. So much softer and sugary.

[judydawn]

Going back a few years ours was better here too CP, it is just since they started selling it in those individual baton sized pieces that it is as hard as a rock.  I don't like it at all.

[goldfish]

those individual baton sized pieces that it is as hard as a rock.  I don't like it at all.

couldn't agree more, JD - I don't grate mine but just mince it up with a knife (probably the same outcome . . . )  When you look at those little "boxes" of the sugar they're like mini bricks and I just can't see them ever melting down if they were added whole . . .

Hadn't thought about it before but now that CP has mentioned it I'm just wondering if Asian grocery shops might carry different packages - If I remember I'll check out a couple of shops in our area.

[Merlin]

In the Asian grocery I go to you get the palm sugar in a large block and shave it off that- it's still pretty hard and what annoys me is there is no way of telling how old it is! I can't stand the supermarket mini-brick palm sugar things. When I used one of those to do the dressing for the vietnamese chicken salad from Dinner Spinner I thought my TM blades were going to kark it!!!

[Katiej]

Some Asian supermarkets have a softer variety of palm sugar.  It's in a plastic cylinder type container and you can spoon it out.  It's a lot nicer and easier to use than the hard type that needs grating.  It can be hard to find sometimes though as not all Asian supermarkets seem to have ti.

[judydawn]

That's good to know Katie.

[CreamPuff63]

I like the saying at the bottom of your posts Katie - its very true.