Peanut Chicken Soba Salad

Whenever I need a quick salad or side dish, I go to myrecipes.com. I just type in a keyword and I always find a recipe that I want to make.
The recipes are rated, like many other sites, so I can go and read what people thought about a certain recipe before I make it.

I chose this salad because I needed to take something to a get together that could be served cold and still taste good.
I also chose it because I didn't have a lot of time to prepare and wanted something that I already had all the ingredients for that I could throw together. The fact that most people had given it 5 stars on the ratings helped give me the extra little push to go ahead and make it.

The method for cooking the chicken could also be used for the Chicken Nachos that I posted yesterday.
I left out the red onion and used sesame oil instead of peanut oil.
I also used whole wheat angel hair pasta because I didn't have any soba noodles on hand.

I ate this at the get together and really enjoyed it. The bowl was clean when the whole thing was over so I suppose that means everyone else liked it too!


Recipe for Peanut Chicken Soba Salad


One Year Ago-Slow Cooker Vegetable Casserole

Vegetarian Pad Thai

I saw that Clara made this on I heart food 4 thought (she used shrimp) and since I have been wanting to make Pad Thai at home and also because it had tofu in it (Love tofu)- I decided to give it a go. Quick, easy, totally delicious. It was wonderful. Even the non-tofu lovers really liked this dish. The flavors were delicate and it was really simple to make. Perfect for a weeknight!

Vegetarian Pad Thai from Cooking Light

2/3 cup chili sauce (such as Heinz)

1/4 cup packed brown sugar

2 tablespoons water

2 tablespoons fish sauce

1 1/2 teaspoons grated peeled fresh ginger

1 teaspoon chopped seeded serrano chile

1/2 pound wide rice stick noodles (bánh pho)

4 teaspoons vegetable oil, divided

1 (12.3-ounce) package extrafirm tofu, drained and cut into 1/2-inch cubes

2 large egg whites

1 large egg

3 garlic cloves, minced

2 cups fresh bean sprouts

3/4 cup diagonally cut green onions

1/2 cup minced fresh cilantro, divided

1/3 cup coarsely chopped dry-roasted peanuts

6 lime wedges

Combine first 6 ingredients; set aside.
Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu; cook 7 minutes or until browned, stirring occasionally. Remove from pan.
Combine egg whites and egg, stirring well with a whisk.
Heat 2 teaspoons vegetable oil in pan over medium-high heat. Add garlic, and sauté for 10 seconds. Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles; cook for 2 minutes. Stir in tofu, bean sprouts, onions, and 1/4 cup cilantro, and cook 3 minutes or until thoroughly heated.
Sprinkle 1/4 cup cilantro and peanuts evenly over each serving of noodle mixture. Serve with lime wedges.

Coming Tomorrow: A Triple Threat of Treats- Chocolate Key-Lime Cupcake Pies, Gale Gand's Butterballs and Mini Phyllo Tarts, 3 Ways.