Latest news with #marrymechicken
The Guardian
28-06-2025
- General
- The Guardian
Meera Sodha's vegan recipe for Thai-style tossed walnut and tempeh noodles
Up until now, I was sceptical about viral recipes. Is anyone still making the baked feta pasta from 2021? Has the 'marry me chicken' resulted in an uptick in matrimonies? But the tossed noodles (guay tiew klook) currently doing the rounds on Thai social media platforms really whet my appetite. In short, they're noodles tossed with mince, garlic oil and a dark, sweet, salty and tangy hot sauce, and they just make so much sense that they really couldn't not be great. I love them, so I'm passing on the baton to you using a combination of crumbly tempeh and walnuts instead of the mince. Black vinegar (Chinkiang vinegar) and Laoganma crispy chilli in oil can be found in south-east Asian supermarkets or online, while Thai Taste makes a great and widely available vegan fish sauce. You'll need a food processor to blitz the tempeh and nuts. Prep 10 min Cook 30 min Serves 4 200g tempeh, cut into chunks75g shelled walnuts 200g folded rice noodles 7 tbsp rapeseed oil 150g beansprouts, rinsed and drained6 garlic cloves, peeled and minced3 tbsp light soy sauce 1 tbsp black vinegar 1½ tbsp vegan fish sauce 1½ tbsp brown sugar 1½ tbsp lime juice (from 1 lime) 8 spring onions (100g), trimmed, whites and greens finely sliced1½ tbsp Laoganma crispy chilli in oil sediment 20g fresh coriander, chopped In the small bowl of a food processor, blitz the tempeh and walnuts to a coarse rubble the size of peas or smaller. Cook the rice noodles according to the packet instructions, then lift out, drain, rinse under the cold tap. Coat with a tablespoon of the oil and put to one side. Put a wide frying pan on a medium heat and, when hot, add the beansprouts and a splash of water. Stir-fry for two minutes, then tip into a colander. Put three tablespoons of rapeseed oil in the same wide frying pan and set it on a medium heat. Once hot, add the garlic, fry for about two minutes, until crisp, then tip into a small heatproof bowl. Stir the soy sauce, black vinegar, fish sauce, brown sugar and lime juice into the garlic bowl. Put the remaining three tablespoons of oil in the same frying pan, keep the heat on medium and, when the oil is very hot, add three-quarters of the spring onions and cook, stirring, for two minutes. Add the tempeh and walnut mixture and fry, stirring occasionally, for about 10 minutes, until it turns crumbly and golden. Put the noodles in a large bowl, and top with the tempeh and walnut mixture, the beansprouts, the remaining raw spring onions, the chilli oil sediment and the coriander. Pour on the dressing, toss well and serve.
The Guardian
28-06-2025
- General
- The Guardian
Meera Sodha's vegan recipe for Thai-style tossed walnut and tempeh noodles
Up until now, I was sceptical about viral recipes. Is anyone still making the baked feta pasta from 2021? Has the 'marry me chicken' resulted in an uptick in matrimonies? But the tossed noodles (guay tiew klook) currently doing the rounds on Thai social media platforms really whet my appetite. In short, they're noodles tossed with mince, garlic oil and a dark, sweet, salty and tangy hot sauce, and they just make so much sense that they really couldn't not be great. I love them, so I'm passing on the baton to you using a combination of crumbly tempeh and walnuts instead of the mince. Black vinegar (Chinkiang vinegar) and Laoganma crispy chilli in oil can be found in south-east Asian supermarkets or online, while Thai Taste makes a great and widely available vegan fish sauce. You'll need a food processor to blitz the tempeh and nuts. Prep 10 min Cook 30 min Serves 4 200g tempeh, cut into chunks75g shelled walnuts 200g folded rice noodles 7 tbsp rapeseed oil 150g beansprouts, rinsed and drained6 garlic cloves, peeled and minced3 tbsp light soy sauce 1 tbsp black vinegar 1½ tbsp vegan fish sauce 1½ tbsp brown sugar 1½ tbsp lime juice (from 1 lime) 8 spring onions (100g), trimmed, whites and greens finely sliced1½ tbsp Laoganma crispy chilli in oil sediment 20g fresh coriander, chopped In the small bowl of a food processor, blitz the tempeh and walnuts to a coarse rubble the size of peas or smaller. Cook the rice noodles according to the packet instructions, then lift out, drain, rinse under the cold tap. Coat with a tablespoon of the oil and put to one side. Put a wide frying pan on a medium heat and, when hot, add the beansprouts and a splash of water. Stir-fry for two minutes, then tip into a colander. Put three tablespoons of rapeseed oil in the same wide frying pan and set it on a medium heat. Once hot, add the garlic, fry for about two minutes, until crisp, then tip into a small heatproof bowl. Stir the soy sauce, black vinegar, fish sauce, brown sugar and lime juice into the garlic bowl. Put the remaining three tablespoons of oil in the same frying pan, keep the heat on medium and, when the oil is very hot, add three-quarters of the spring onions and cook, stirring, for two minutes. Add the tempeh and walnut mixture and fry, stirring occasionally, for about 10 minutes, until it turns crumbly and golden. Put the noodles in a large bowl, and top with the tempeh and walnut mixture, the beansprouts, the remaining raw spring onions, the chilli oil sediment and the coriander. Pour on the dressing, toss well and serve.
News.com.au
01-06-2025
- Health
- News.com.au
How to make 'marry me' chicken soup
I love both tomato and creamy dishes in equal measure, which always makes it hard to choose between the two. That's why I love the viral 'marry me' chicken dish so much. What is 'marry me' chicken? Named because it's supposedly so good it will inspire a marriage proposal, this creamy sun-dried tomato chicken recipe has been all over our social media feeds for a while now. It's usually made with chicken breasts and lots of Italian-esque ingredients like garlic, basil and even pasta. It gives me everything I love about a tangy tomato dish, along with the richness of a creamy sauce. It also looks so good with its bright rose-red coloured sauce and golden chicken, I just want to dive right into it. A new twist on 'marry me' chicken Now that we're well and truly into the cooler months, I thought: why not transform this main meal into a hearty soup? You don't even need to serve it with bread (although that's totally an option, too), because it's jam-packed with pasta and chicken, as well as baby spinach for a little extra goodness. There'll be no complaints about being hungry after a bowl of this: How to make 'marry me' chicken soup We've cooked a large chicken breast in the soup, but this recipe is also a great way to use up leftover roast chicken or even a barbecue chicken from the supermarket. Just add in your chopped or shredded chicken at the end to heat it through. If you're vegetarian, swap out chicken stock for vegetable stock and substitute the chicken for extra green vegies, such as green beans or broccolini. You can add them in along with the sun-dried tomatoes and cook until tender, before adding the spinach. Cream cheese: our secret ingredient Instead of regular thickened cream, we decided to add cream cheese to our soup. It adds a slight tanginess, plus extra deliciousness, that cuts through the richness. My top tip for this is to make sure the cream cheese is at room temperature and turn down the heat on the soup before adding the cream cheese. It definitely takes a little stirring to melt the cream cheese and combine the mixture, but I promise you it will all come together. If you're having any trouble (or, like me, get a little impatient), you can also use a whisk to gently whisk the soup to bring it together. It's the ideal dish that serves four generously, but if you're not going to eat it all straight away, I think the flavour improves the next day so the leftovers are also great for lunches.
