Sate Chicken And Noodles - Chinese Style - cooking recipe

Ingredients

500 g chicken thigh fillets, skin and all visible fat removed
1 1/2 teaspoons soy sauce
1/4 teaspoon black pepper (or a good grind of the pepper grinder!)
2 teaspoons sesame oil
1 teaspoon cornflour
2 tablespoons water
1 tablespoon peanut oil (or I use spray oil, extra light olive oil)
200 g of thin dried noodles (or noodles of choice)
Sauce
1 garlic clove, finely diced
1 medium onion, roughly sliced
3 teaspoons peanut butter (I use reduced fat)
2 teaspoons shaox hsi wine
1 teaspoon curry powder
1 teaspoon Chinese five spice powder
1/2 teaspoon cayenne pepper
2 tablespoons water
2 teaspoons soy sauce
1/2 teaspoon sugar
Vegetables
5 -6 pieces broccoli
1/2 capsicum, finely chopped
1 -2 spring onion, finely chopped

Preparation

For the chicken, cut into 3-4cm pieces and lightly pound with a meat mallet, so the chicken is of the same thickness.
In a bowl, combine the water and corfour, mix until it is paste-like.
To the bowl, add the soy sauce, black pepper, and sesame oil - mix well.
Add the chicken to the bowl, toss to coat, and then refrigerate for 20 minutes.
Combine the peanut butter, shaox hsi wine, curry powder, 5 spice powder, cayene pepper, water, soy sauce and sugar in a bowl. Stir until peanut butter has broken down and blended in with other ingredients. (Note: you might need to press down on the peanut butter with a spoon or fork as you're stirring).
Heat up water in a saucepan for the noodles. Add the noodles to the saucepan and cook as per instructions. Drain and set aside.
Heat up the oil in a wok and saute the chicken until browned. Remove and set aside.
Add the onions (and a bit more oil if needed), and cook a few minutes until they become transparent.
Add the garlic and cook a further minute or two.
Return the chicken to the wok, and then add the sauce.
Sit until boiling, then reduce heat and cook 4-5 minutes, stiring as needed.
Add the vegetables and half the spring onions, toss through and cook 1-2 minutes (Note: I like my vegetables crunchy).
Add the noodles to the wok, toss through - add a little more water if needed.
Serve in bowls and top with spring onions.