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Gili gado noodle soup with fragrant satay chicken skewers recipe

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Ingredients

Adjust Servings:
For the Braising Stock
1 sheet of Kombu seaweed, broken into pieces and soaked in cold water for 20 minutes
8½ cups (2 litres) good-quality Vegetable Broth 2 lemongrass stalks, ends well crushed
1 x 6–7-cm/2½–2¾ inch thumb of fresh Ginger , peeled and thinly sliced
4 dried Mushrooms , such as porcini or shiitake
½ cup (120 ml) Soy Sauce
For the Fragrant Satay Chicken
2 tablespoons Sesame Oil
1 small Leeks , finely chopped
6 Green Onion /scallions, trimmed and thinly sliced
4 Garlic cloves, finely chopped
2 Lemongrass stalks, fat half only, smashed and then finely chopped (add the rest to the broth)
3 teaspoons ground Coriander
½–1 teaspoon Sea Salt , to taste
7 oz (200 g) vital wheat gluten Flour
1½ tablespoons Chickpeas /gram flour
2 tablespoons Soy Sauce
4–5 tablespoons Vegetable Oil
For the Peanut Sauce
2 tablespoons Coconut Oil
4 Garlic cloves, finely chopped
1 tablespoon finely chopped fresh Ginger or 2 teaspoons ground ginger
2–3 teaspoons dried Chilli Flakes /hot red pepper flakes
3 heaped teaspoons Garam Masala
8 generous tablespoons crunchy Peanut Butter (if sugar-free, add 1 tablespoon unrefined sugar or agave syrup)
generous ¾ cup (200 ml) Coconut Milk
1–2 teaspoons Sea Salt , to taste
To Serve
2 large handfuls of Bean Sprouts
1 large handful of fresh greens, such as Kale , roughly chopped
7 oz (200 g) dried yellow egg-free Noodles , soaked in hot water for 15–20 minutes, then drained
½ Cucumber , deseeded and cut into 5-cm/2-inch batons
Red Chillies /chiles, roughly chopped
fresh Coriander /cilantro, roughly torn lime wedges
2 tablespoons Chilli /chile sambal, to serve (optional)

Gili gado noodle soup with fragrant satay chicken skewers recipe

  • Serves 4
  • Medium

Ingredients

  • For the Braising Stock

  • For the Fragrant Satay Chicken

  • For the Peanut Sauce

  • To Serve

Directions

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Steps

1
Done

First, rinse the kombu and add to a large pan along with all the other braising stock ingredients. Bring to the boil and then simmer on a low heat, covered, for 1 hour. Remove the lid and leave to cool. Strain the broth through a fine sieve/strainer. This stock can be frozen in portions for later use.

2
Done

To make the fragrant satay ‘chicken’, add the sesame oil to a small frying pan/skillet and place on a medium heat. Add the leek and spring onions/scallions. Sauté for 5–6 minutes until softened. Add the garlic, lemongrass, ground coriander and salt. Stir well and sauté for another 5–6 minutes. Set aside.

3
Done

Place the wheat gluten and chickpea/gram flours in a large bowl, then add the leek mixture from the pan along with 235 ml/1 cup of the stock and the soy sauce. Using gloved hands, mix well and add more stock as needed to make a firm dough. Roll out the dough into two long, thick sausage shapes.

4
Done

Lay out a large piece of muslin/cheesecloth on the work surface. Generously oil the cloth. Place one of the sausage shapes onto the cloth, then roll up tightly and tie at each end like a giant Christmas cracker. Wrap some extra twine around the middle to ensure the dough is snugly wrapped in the cloth.

5
Done

Repeat with the second piece of dough. Now add 1 litre/1 quart of the stock to a large pan and bring to a simmer. Add the wrapped seitan doughs and bring to boil again. Simmer for about 1 hour, then remove from the pan and set aside to cool.

6
Done

Once these are cooled, unwrap and, using a sharp knife, cut a thick slice, then halve this piece to form large bite-sized chunks to fit on the skewer. Thread 3–4 pieces onto each skewer and set aside.

7
Done

For the peanut sauce, in a medium pan, add the coconut oil and place on a medium–high heat. Add the garlic and ginger and fry until starting to soften, then add the dried chilli/hot red pepper flakes and garam masala. Add a tablespoon of water and the peanut butter, then stir well until the mixture starts to simmer. Cook on a low heat for a few minutes. The sauce should be sticky and thick. Set aside.

8
Done

Generously coat the skewers with some of the peanut sauce and lay on a lightly oiled baking sheet. Place under a preheated hot grill/broiler and cook for a few minutes on each side until nicely browned.

9
Done

In a medium pan, add 400 ml/1¾ cups of the remaining stock plus the remaining peanut sauce and coconut milk. Bring to a simmer, then season to taste with salt. The broth should be fairly soupy, but not too thin. Add a little more water or reduce if needed. Add the beansprouts and greens, and bring back to a simmer. Then add the softened noodles just for a moment to reheat them, and ladle the soupy noodles into big bowls. Serve each bowl of soup with one or two skewers, along with a handful of cucumber batons, a squeeze of lime and scatter on fresh chillies/chiles and coriander/cilantro leaves if you like.

10
Done

Serve some hot sambal on the side for an extra kick if you wish.

daisy

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