Tag Archives: noodles

Chicken Strips Stir-Fried on Cobb Cooker

Serves 4

Ingredients

  • 2 Tbsp Oil
  • 1 Onion, chopped
  • 2 cloves Garlic (crushed)
  • 1 tsp Ginger
  • 4 Chicken Breasts, cut into strips
  • 1 Chilli, chopped
  • 1 Tbsp Black Bean paste
  • 3 Celery sticks, sliced
  • 3 Carrots, sliced
  • 4 Courgettes, sliced
  • 5 Spring Onions, sliced
  • 2 Tbsp Soy Sauce
  • 2 pks Instant Noodles
  • a handful of fresh Coriander

Directions:

  1. Prepare your CobbleStone in the COBB Cooker, using the Wok Pan, and heat for about five minutes.
  2. Add oil and when it’s hot, add onion, garlic, ginger and chicken. Fry for two minutes.
  3. Add rest of ingredients, stirring for five minutes.
  4. Place noodles in boiling water for five minutes, drain and serve the stir-fry on the noodles topped with chopped coriander

Variations:

  • For a spicy kick, substitute the black bean paste with some curry paste. 
  • Use cubes of beef or pork fillet or calamari rings instead of the chicken. 
  • Use cooked rice in place of noodles. 
  • Add another chilli for extra heat.

Recipe Compliments of Cobb SA

Soba Noodle Salad with Asian Smoked Duck

Sesame and ginger marinated Duck Breast over cold soba noodle salad.

INGREDIENTS

  • 2 Duck Breasts

Marinade

  • ¼ cup Vegetable Oil
  • 2 Tbsp Sesame Oil
  • 1 Tbsp Rice Wine Vinegar
  • ¼ cup Soy Sauce
  • 1 tsp grated Ginger

Soba Noodle Salad

  • 250 g (½ lb or 6 ½ cups) Soba or Buckwheat Noodles
  • 1 Tbsp Vegetable Oil
  • ½ cup Shitake Mushrooms, sliced
  • ½ cup Zucchini, sliced
  • ¼ of a small Red Cabbage
  • 3 cloves Garlic
  • ¼ cup White Wine
  • 1 Red Bell Pepper, finely diced
  • 1 medium-sized Carrot, grated
  • 2 Green Onions, thinly sliced
  • ½ cup Soy Sauce
  • 2 Tbsp Balsamic
  • 2 Tbsp Tahini
  • 1 tsp Sesame Oil
  • 1-3 tsp Sriracha Sauce (depending on spice level preference)
  • 1 Tbsp Honey
  • 3 Tbsp Sesame Seeds

Directions

  1. Whisk together ingredi

    ents for the marinade.

  2. Marinate Duck Breasts overnight.
  3. Score the skin of the Duck Breasts, being careful not to pierce the skin and only cut the fat cap.
  4. Smoke Breasts for 1-2 hours with Oak Bisquettes at 212-239°F (100-115°C) or until an internal temperature of 158°F (70°C) is reached.
  5. Remove from smoker and let cool.
  6. Bring a saucepan filled with 6 cups water to a rolling boil.
  7. Add Soba Noodles and simmer for 6-7 minutes, stirring occasionally.
  8. Drain noodles and run under cold water, then transfer to a large bowl.
  9. Heat Vegetable Oil in a large skillet.
  10. Sauté Mushrooms, Zucchini, Cabbage and Garlic in skillet. Deglaze with White Wine and cook until vegetables are tender.
  11. Add to bowl of Soba Noodles.
  12. Mix in diced Bell Pepper, Grated Carrot and sliced Green Onion.
  13. Whisk together Soy Sauce, Balsamic Vinegar, Tahini, Sesame Oil, Sriracha Sauce and Honey.
  14. Dress Soba Noodle Salad with dressing.
  15. Slice cool Duck and arrange over Soba Noodle Salad.
  16. Garnish with Sesame Seeds.

 

 

This delicious recipe, along with many others, can be found in The Bradley Smoker Cookbook.  Original recipe by Lena Clayton.