Asian food is one of my favorite cuisines (besides Italian and Indian). The simple combination of sesame oil, soya sauce, rice vinegar and chili hits all the right spots. I didn’t have “Gochujang”, a common Korean ingredient of red pepper paste (chili paste would be the Thai version or Sambal Oelek the Malaysian). I thought I would just add chili flakes and see if my local Asian grocer has it, I will purchase it for the next time I make this recipe, which I found on Pinterest.

Korean BBQ Chicken Wings

Ingredients:

• 700g Chicken wings
• 2 cloves garlic
• 2 Tb Dark soya sauce
• 2 Tb Gochujang
• 1 tsp smoked paprika
• salt and pepper to taste
• 1 tsp sesame seeds
• 1 tsp brown sugar
• 2 Tb Olive Oil
• 1/2 Tb Rice vinegar
• 1 tsp sesame oil
• 2 Tb water

Method:

1. Dis-joint chicken wings into smaller pieces.
2. Chop the garlic clove finely, and whisk into other marinade ingredients.
3. Marinate chicken wings until ready to cook.
4. Pre-heat oven to 180 degrees celsius and cook for 40-45 minutes until crispy.
5. Sprinkle chopped spring onion over before serving.

Cold Noodle Salad

Ingredients:

• 2 packets Maggi-2 minutes noodles (discard flavoring sachet)
• 1 tsp sesame oil
• 2 Tb soya sauce
• 1 Tb rice vinegar/ or lime juice or lemon juice
• 1 tsp chilli sauce
• spring onion
• sesame seeds

Method:

1. Boil noodles according to instructions on the packet.
2. Add all sauce ingredients to a bowl and mix noodles in while still warm.
3. Garnish with spring onion and sesame seeds

Coleslaw:

Ingredients:

• 1/2 coleslaw packet mix
• 3 Tb Fair Cape Lactolite Yoghurt or Fair Cape Plain Low Fat Yoghurt
• 1 1/2 Tb Mayonnaise
• Coriander
• Salt and pepper to taste
• Sriracha sauce or seasoning

Method:

1. Mix yoghurt, mayonnaise, coriander, salt, pepper and Sriracha seasoning together.
2. Add coleslaw mix and fold in.
3. Serve with chicken wings and noodle.