Seriously Sound East Indian 'tangra' skewers by Arun Kapil brought to you by Seriously Sound Food Co.
Ingredients
Serves 2
Skewer Marinade
- 1 pack, 225g Seriously Sound Plant-based Chicken
- 2 tblsp light olive or peanut oil
- 2 tblsp soy sauce
- 2 tsp cornflour, mixed into a slurry with 1 tblsp of water
- 2 tsp Green Saffron ‘Hope Foundation’ Curry powder
- ½ tsp sea salt
- ½ tsp chilli powder
- Sprinkle of fresh ground Szechuan pepper
- 1 tblsp tamarind paste
- 2 tsp black treacle
Chilli Crisp Noodles
- 2 ‘nests’ of dry noodles
- 4 tsp chilli flakes
- 1 tblsp Oyster sauce
- 1 lime zest and juice
- 2 cloves garlic, finely chopped
- 2 spring onions, finely sliced, keeping a small handful aside for garnish
- 1 tlbsp soy sauce
- 1 tsp Green Saffron ‘Hope Foundation’ Curry powder
- 1 dst sp honey
- Good handful coriander, finely sliced
- 75ml light olive oil or peanut oil
Method
- Mix all the skewer marinade ingredients in small bowl, set aside to marinate for about 30 mins
- Take a couple of metal or soaked wooden skewers and thread equal numbers of the Seriously Sound Plant-based Chicken pieces on to each, shaking off and retaining any excess marinade.
- Place onto a BBQ, under a medium hot grill or into a hot griddle pan for 2 mins turning once, then brush the kebabs all over with the remaining marinade and cook again for another couple of minutes, until beautifully cooked and slightly charred. Set aside.
- Follow the on-pack instructions to cook the noodles, by soaking in boiling water for a few minutes, set aside.
- Pop all the remaining noodle ingredients into a heat-proof bowl, then in a small pan heat the oil to approx. 200°C or until a piece of bread browns in about 3 seconds.
- When hot, immediately and carefully pour the oil into the bowl over all the ingredients, stir then tip in your cooked noodles and stir to combine.
Assembly
- Into a couple of noodle or soup bowls, place the cooked chilli noodles, pop a skewer on top of each, resting on the rims of each bowl, squeeze over a good amount of garlic sauce, sprinkle with toasted sesame seeds and the remaining spring onion slices. Serve immediately and enjoy!
