3000 miles 'til dinner.

A tasty salad, delicious served with Coconut & Green Curry Chicken Soup (recipe: MIL MISSION #5)

Prep/cooking time: 50 minutes

Servings: 4 (one bowl dinner)   6 (side salad)

Serving option: serve hot, rather then room temp or cold

♥PANTRY, FRIDGE, MARKET♥♥

1# dried soba noodles (wheat & buckwheat noodles)

Dressing
1 large yellow or white onion
4 large garlic cloves
3 T. vegetable oil
2” piece fresh ginger, peeled
3 T. pure sesame oil
3 T. light or dark brown sugar
1 C. peanut butter, creamy or crunchy
3 C. water
3 T tamari or soy sauce
1 t. red pepper flakes or fresh chili
1 t. sea salt
1 t. black or white pepper
3 large limes, juiced

2 - 8 ou. cans sliced water chestnuts

1 bunch cilantro - reserve 3 T.

1 bunch green onion - reserve 3 T.

1/2 C. chopped peanuts - reserve 3 T.

Prep - food processor
Fine chop garlic and onion. Remove and set aside. Fine chop ginger.
Heat vegetable oil in medium skillet. Add garlic and onion. Saute over medium heat until veg begins to brown.  Add ginger, sugar and sesame oil, stirring for 3-5 minutes. Add peanut butter, water, tamari, red pepper flakes, salt and  black pepper. Simmer for 20 minutes. Remove from heat and add lime juice. Set aside to cool for 15 minutes. 

By hand: fine dice cilantro and mince green onions
Food processor: coarse chop peanuts

Serving
In a large bowl, pour dressing over noodles. Add cilantro, water chestnuts, green onions and peanuts, “lifting” gently to incorporate evenly.  Garnish with reserved cilantro, green onion and peanuts. 

♥♥WAYS TO “just wing it”.♥♥           consider substituting or adding

Almond butter and sliced or coarse chopped toasted almonds

Add sauteed tofu, shrimp or chicken

Udon noodles (thicker whole wheat noodles)

♥ Helpful Hint♥

Keep thin latex/rubber cooking gloves in your kitchen -  use your hands to “lift” noodles

Salad even more delicious made hours or day ahead (garnish when serving)

(MIL post)