Menu for March 14-17 - Monday: Thai Peanut Butter Noddles with Chicken

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Monday:  LOVE this dish!  Made it a couple of times already.  What I do is make two separate sauces, one for the kids and one for us.  That way I can spice it up...it tastes really good with a kick to it.  I use the Thai Rice noodles from Trader Joes.  You could also add some additional veggies...I tried broccoli, but I didn't care for it with the sauce, I did like red bell peppers though.  I serve it with a side of cucumbers (see recipe)...I slice my cucumbers thicker though and place everything in a plastic zip top to marinate while I cook the noodles.

• YIELD: 5 servings (serving size: 1 cup)
• COURSE: Main Dishes

Ingredients

• 8 ounces uncooked rice noodles 
• 1 cup matchstick-cut carrots
• 1 red (or yellow or orange or all 3!) bell pepper, julienne sliced
• 2/3 cup organic vegetable broth (such as Swanson's Certified Organic)
• 1/2 cup reduced-fat peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon bottled ground fresh ginger (such as Spice World)
• 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
• 2 cups chopped cooked chicken breast
• 1 cup thinly sliced green onions
• 2 tablespoons sesame seeds, toasted

Preparation

• Cook noodles according to package directions, omitting salt and fat. Add carrots and bell pepper to noodles during the last 3 minutes of cooking. Drain well.
• Combine broth and next 5 ingredients (through Sriracha) in a food processor; process until smooth. Combine pasta mixture, chicken, and onions in a large bowl. Drizzle broth mixture over pasta mixture; toss well. Sprinkle with sesame seeds.

*Note:  I like this dish warm...you could warm the sauce in a small saucepan on the stove or just nuke the whole dish in the microwave.  I just think it tastes better warmed up.  :)

adapted from : Melanie Barnard, Cooking Light 
JUNE 2006

Spago Cucumber Salad - Cucumber Salad Recipe

2 cups thinly-sliced Persian cucumbers* (I slice mine thicker)
1 teaspoon salt
1 tablespoon granulated sugar
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
2 teaspoons sesame seeds

* American or English cucumbers may be substituted, but cucumbers need to be peeled, cut lengthwise, seeded, and sliced into thin half moons. I like to use my lemon cucumbers out of my garden in this recipe (peeled and sliced whole).

In a large bowl, combine cucumbers and salt; mix well. Add sugar, soy sauce, rice wine vinegar, and sesame oil; mix well.
Sprinkle with sesame seed and mix. Let marinate for 20 minutes before serving. NOTE: If you desire, drain off some of the vinegar mixture before serving.
To serve, divide salad among individual chilled plates.

Makes 4 servings.