CRISPY NOODLE RECIPES

Steps:

• In a medium bowl, whisk together the rice flour, baking powder, 2 tsps salt, and 1 teaspoon black pepper. In another medium bowl, whisk together the buttermilk, eggs, cayenne, and hot pepper sauce (if using).
• Line a rimmed baking sheet with parchment paper. Pat the chicken dry with paper towels. Working with a few thighs at a time, coat the chicken in the rice flour mixture, shaking off the excess. Dip in the buttermilk mixture, letting the excess drip off. Transfer again to the flour mixture, turning to coat well and pressing gently to cover all the nooks and crannies. Place the coated chicken on the prepared baking sheet as you go.
• Coat the Instant Pot® air fryer basket with canola oil spray. Working in batches, coat the chicken generously with olive oil spray and arrange a single layer of thighs in the basket, making sure they don’t touch. Insert the basket into the pot and attach the air fryer lid. Press the Air Fry button and set the cook time for 14 minutes at 400°F (200°C), then press Start. Flip the chicken when prompted, coating both sides again with olive oil.
• Meanwhile, make the spicy mayo: In a small bowl, stir together the mayonnaise, Sriracha, and cayenne. Set aside.
• When the cooking time is up, use tongs to carefully transfer the chicken to a plate. Repeat to cook the remaining batches.
• Spread a thin layer of the spicy mayo on the inside of the brioche buns. Top the bottom half of each bun with a piece of chicken, pickles, and shredded cabbage. Cover with the top of the buns and serve.

Steps:

• 1. Lightly toast the peanuts in a dry frying pan, then crush in a pestle and mortar and put aside. Peel and finely chop the garlic and ginger.
  2. Put 1 tablespoon of sesame oil and the star anise into the frying pan on a medium-high heat. Add the mince, breaking it apart with a wooden spoon, followed by half the garlic and ginger and the honey. Stir-fry for 5 minutes to crisp up and get golden brown.
  3. Meanwhile, crush the remaining garlic and ginger into a paste in the pestle and mortar, then muddle in the fish and soy sauces and lime juice to make a dressing.
  4. Cook the noodles according to the packet instructions.
  5. Trim the spring onions, then finely slice with the chilli (deseed if you like). Prep the salad veg, breaking the lettuce leaves apart and matchsticking or finely slicing any crunchy veg so it’s all a pleasure to eat.
  6. Load up your plates with that lovely salad veg, then drain and add the noodles. Spoon over the dressing, sprinkle over the crispy beef, chilli, spring onions and crushed peanuts, pick over the coriander leaves and tuck in.