Chicken Satay Noodles

As a child, every Saturday morning I would go grocery shopping with my grandma. I loved going to the grocery store with my grandma, helping her get all the things on her list. It was my time with just grandma. And I still love grocery shopping today. My current fav grocery store is an Asian supermarket about 15 minutes away from me. Now if only Grandma still paid for the groceries...

Chicken Satay Noodles

adapted from Bited-Sized Thai

1/2 pkg rice noodles

3 chicken breasts, butterflied

Matchstick carrots

5 scallions

bean sprouts

Marinade:

1 t. cinnamon

1 t. cumin

1/2 t. black pepper

1 T. brown sugar

1/4 c. oil

2 T. soy sauce

1 garlic clove, smashed

1 Thai chili, sliced

Satay Sauce:

1 T. oil

2 t. red curry paste

1/3 c. coconut milk

1/4 c. water

2 T. soy sauce

3 T. brown sugar

1 garlic clove, minced

1 Thai chili

1/4 c. peanuts, finely chopped

Soak noodles in cold water for 30 minutes. Mix marinade ingredients together in gallon ziploc bag, add chicken and let marinade for 30 minutes. In small saucepan, heat oil, add curry paste and mix together for about 30 seconds. Add the rest of ingredients, mix well and let simmer for 10-15 minutes, until slightly thickened. Remove chili from sauce. In large skillet, cook chicken 4 minutes per side, or until just done. Remove chicken, let cool then slice thinly. In same skillet, cook carrots and scallions for 5 minutes, until tender. At the same time, put noodles in salted boiling water for 5 minutes. Add satay sauce, sliced chicken and noodles. Mix well and top with bean sprouts.