Ingredients 1 tsp coriander
1 tsp ground cumin
1 tsp ground turmeric
About 500 g chicken thigh fillets, chopped coarsely
220 g Hokkien noodles
3 spring onions
About 100 g fresh baby corn
1 tbsp oil
½ large carrot, sliced thinly
1 - 2 tbsp fresh coriander
For the satay sauce About 65 g peanut butter, crunchy
60 g coconut cream (I used powdered)
60 g chicken stock
1 tbsp sweet chili sauce
1 tbsp soy sauce
½ tbsp coconut sugar
½ tbsp lime juice
For the cauliflower ½ cauliflower
Bit of butter
Mix the spices in a bowl, add the chicken, mix well to coat with the spices.
Put the noodles in a bowl, cover with boiling water, separate with a fork, and leave a few minutes, as per packet instructions. Drain
Cut the onion and corn diagonally into about 4 cm pieces.
Heat half of the oil in a wok and stir fry the chicken until browned, and cooked through.
Set aside when cooked
Heat the remaining oil and stir fry the corn and carrot until almost tender - about 5 to 10 minutes.
Return the chicken to the wok with the noodles, onion, satay sauce and coriander and stir fry until it is heated through.
For the satay sauce Combine the ingredients in a jug and whisk until they are well combined.
For the cauliflower
Microwave or cook the cauliflower until it is partly done.
Make a cauliflower sauce by melting butter, adding flour and stirring in a pan.
Take off the heat and add some milk - put back on heat and add more milk as needed to make as much or as little sauce as you want.
Pour sauce over chopped cauliflower florets and bake in the oven for about 15 minutes.