Simply Asia 514 Recipe
Simply Asia 514 recipe is a noodle recipe from the famous Thai food and noodle bar. Simply Asia has stores located in South Africa and is slowly expanding its roots all over the World. This restaurant offers a unique dining experience to its customers and caters to those who are on the lookout for authentic, traditional Asian cuisine. It also offers some fusion foods that the customers might enjoy.
Listed below are two variations of a popular noodle dish that the restaurant serves. These are based on the recipes that are prepared in the restaurant kitchens and though they are not exactly what you would get if you visited the eatery, they will give you something pretty similar. You can add or leave out spices in this dish based on your personal preference.
This recipe makes use of roasted cashews along with noodles as is commonly seen when the dish is served in the restaurant.
- 2 packs quick-cooking noodles
- 4-5 chicken fillets, cut into thin strips
- 1 onion, cut in quarters
- Red peppers cubed
- Sliced spring onions
- ¼ cup roasted cashews
- 1 tsp green spice rub
- 1 tsp chilli flakes
- 1 tsp piri piri spice rub
- 2 tbsp soy sauce
- 2 tbsp pad thai sauce
- 2 tbsp oil
Method of Preparation
- Soak the noodles in boiling water for about 3 minutes. Adhere to the timing as the noodles will get too soft if soaked for a longer time than that.
- Now take a wok or a large non-stick pan and add the oil to it.
- Once the oil has heated up, add Piri Piri spice and chili flakes. Let the spices sizzle for a while.
- Now add the chicken strips and toss them around till the meat is no longer pink.
- Now add the onion and let it cook through.
- Next add the peppers, soya sauce, and pad thai sauce.
- Add in the noodles and toss them around.
- Lastly, add the spring onions and cashews.
This recipe has peanuts along with cashews and makes use of angel hair noodles in the place of quick-cooking noodles.
- 2 onions finely sliced
- Olive oil for frying
- 5 cloves of garlic, crushed
- 3 red chilies, 2 sliced fine, and one kept whole for garnishing
- 1 bunch spring onions
- 1-2 tsp rough red chilies
- ½ cup cashew nuts
- 3 tbsp sesame seeds
- ⅓ cup peanuts
- 1 tbsp Worcestershire sauce
- ¾ cup soy sauce
- 4-5 chicken breasts, sliced
- 1 red, green, and yellow pepper, sliced
- Sugar Snap peas, a handful
- 250 gms angel hair pasta
- Fresh coriander, a handful
Method of Preparation
- Immerse the pasta in boiling water for about 5 minutes, and add some salt.
- Once it is soft enough, drain the water and keep the pasta aside. Do not over boil the pasta or the noodles will get too soft.
- Heat oil in a large wok or a non-stick frying pan.
- Add in the onions, garlic, chili, spring onions, and rough red chili. Stir this around for about 5-7 minutes. The onions should be slightly transparent before you proceed to the next step of the recipe.
- Now add the cashews and the sesame seeds. Stir this around for another 5 minutes.
- Add the soy sauce and Worcestershire sauce and cook for about 2 minutes.
- Now add in the chicken and cook for about 10-15 minutes.
- Now drop in the peppers and the sugar snap peas and cook for about 10-15 minutes. Do not overcook at this stage as you will want to keep the peas and the peppers crunchy. This is what will give the noodles their characteristic bite.
- Stir in the past now and cook until everything comes together.
- Garnish with chopped spring onions, fresh coriander, sliced red chilies, and sesame seeds.
Pointers To Keep In Mind While Making This Dish
- You do not want the noodles to overcook as that will make them mushy. Remember that they will cook further when they are pushed around with the other ingredients in the pan. So take them out of the boiling water when they are still slightly undone.
- Roast the cashew nuts and peanuts only till they are fragrant and immediately drop them into an airtight container to add to the dish later.
- Do not slice the chicken too thin or the strips might break when they are cooking. A quarter of an inch in thickness is good enough.