satay and soba and salad - oh my.

I was over in Kits yesterday afternoon visiting my lovely nieces and sister in law and stopped off at Greens Market. I grabbed an all natural rotisserie chicken ($2 less than wholefoods - shazaam!) and a few things (3 organic avocados for $1.50 - deal!) for the weekend. I made one of my favourite old recipes. I've been making this since I was fourteen. The recipe I base it off came from the old LCBO magazine in Toronto.

Satay Soba Salad

1/2 lb soba noodles (cooked according to package) rinsed well in cold water.

 - I have used whole wheat spaghettini or regular spaghettini with great success too

2 tsp vegetable oil

2 tbsp grated ginger

2 tbsp finely chopped garlic

1/2 cup crunchy all natural peanut butter

3 tbsp soy sauce (or tamari)

juice from 2 limes

1/2 cup water or chicken stock

2 tbsp rice wine vinegar

1tbsp sesame oil

1 tbsp brown sugar

1/2 tsp dried chili or fresh chili, finely chopped if you have one

2 cups shredded rotisserie chicken* (optional)

1 1/2 cup grated carrot

1 red pepper, finely chopped

1/2 cup finely chopped cilantro

1/3 cup finely chopped mint

1/2 cup finely chopped green onion 

In a small saucepan over medium heat, heat the oil. Add ginger and garlic, cook 4-5 minutes. Remove from heat, but turn the the heat to low. Add peanut butter, soy sauce, lime juice, 1/2 cup of water or chicken stock, sesame oil, vinegar, brown sugar, chili and 1/2 cup of water or chicken stock. Place back on heat and whisk until ingredients are well combined and pretty smooth.

In a large serving bowl, mix noodles with all the remaining ingredients and sauce. Mix gently and garnish with extra green onion and toasted peanuts if you have any.

Then keep Matt away from your bowl of salad, because he will eat it. All of it.

* You can substitute the chicken for marinated and grilled tofu and it's really tasty!