Crunchy Noodle Salad

photo: Food Network

Ingredients

1 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (with and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves


Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

Recipe courtesy of Ina Garten

Teriyaki Chicken

3/4 c brown sugar or equivalent
3/4 c soy sauce
1/4 c cider vinegar
2 T ginger (halve if using fresh)
2 T garlic, chopped
1 t pepper
20 oz canned pineapple tidbits (don't drain)
1 c chicken stock
3 pounds skinless chicken (any chicken parts)
2 T cornstarch
2 T water

Slow cooker method: Combine the sugar, soy sauce, vinegar, ginger, garlic, pepper, and pineapple and juice and stir well until the sugar dissolves. Place the chicken in the pot, pour the sauce over, and turn the chicken to coat well. Cover tightly and let cook on low 6 to 8 hours. If the sauce needs thickening, remove chicken from the pot and turn the temp up to high. Mix the cornstarch and water, stir into the sauce, and cook a few minutes until thickened.

Pressure cooker method: Combine the sugar, soy sauce, vinegar, ginger, garlic, pepper, and pineapple and juice and stir well until the sugar dissolves. Place the chicken in the pot, pour the sauce over, and turn the chicken to coat well. Pressurize, then cook 20 minutes (30 minutes if chicken is frozen). Quick release the pressure and remove chicken from the pot. Mix the cornstarch and water, whisk into the sauce, and cook a few minutes until thickened.

Serve with rice and broccoli or other green veggie.

Thai Salad Dressing

• 2 Tbsp creamy peanut or sunflower butter
• 2 Tbsp rice vinegar
• 1 Tbsp soy sauce
• 1 tsp sesame oil
• 2 tsp sugar or substitute
• 3 Tbsp vegetable oil
• juice from 1 small lime

1/4 cup cilantro, chopped

red pepper flakes to taste

Blend first 7 ingredients until smooth. Add cilantro and red pepper. 

Serve on a bed of leafy greens with sliced, cooked chicken; diced red pepper and carrot; chopped cucumber; and lots of sliced scallions. Top with chopped peanuts.

Peanut, Carrot, and Cabbage Slaw

Dressing:

3 tablespoons peanut butter
3 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon olive oil
2 tablespoons freshly-squeezed lemon juice

Salad:

3 cups napa cabbage, shredded (from one head of a cabbage)
4 large carrots, grated
4 green onions, sliced thinly
4 large radishes, sliced thinly
1 teaspoon sesame seeds, for topping
1/4 cup chopped peanuts, for topping

To make the dressing, combine all of the dressing ingredients in a small bowl and whisk vigorously to combine.

In a large salad bowl, combine cabbage, carrot, green onions and radishes. Toss with dressing. Top with sesame seeds and peanuts. Serve immediately or chill before serving. This salad is best the day it's prepared although it's just fine the next day if covered and refrigerated.

Tip! Add a few flakes of crushed red pepper for a little heat.

Rice Noodle and Veggie Salad

2/3 pkg rice noodles, steamed per package directions, cooled
3 broccoli stalks, floretted
1 yellow pepper, washed & chopped
2/3 c oil-packed sun-dried tomatoes, drained, sliced thinly
1/4 c basil leaves, ribboned
Soy Balsamic Vinaigrette

In a large bowl, toss the noodles and vegetables. Drizzle with dressing to taste and toss again. Serve chilled.

For an entree, add sliced grilled chicken breast to each serving.

Pad Thai

1 tablespoon canola oil
1 pound uncooked shrimp (21-25 count), peeled, deveined and tails removed
1 small red onion, finely diced
1/2 teaspoon crushed red pepper
1/2 of a 16-ounce package firm tofu, cut into 1/2-inch cubes
2 cups Swanson® Thai Ginger Flavor Infused Broth
1 teaspoon sugar
1 tablespoon cornstarch
1/2 of a 16-ounce package wide rice noodles, cooked and drained
1 package (8 ounces) fresh bean sprouts
Chopped fresh cilantro leaves, chopped peanuts and lime wedges

Heat the oil in a 12-inch skillet over medium-high heat. Add the shrimp and cook for 4 minutes, stirring occasionally. Remove the shrimp from the skillet. Add the onion and red pepper to the skillet and cook for 2 minutes, stirring occasionally. Add the tofu and cook and stir for 3 minutes. Stir in 1 3/4 cups broth and the sugar and heat to a boil. Stir the remaining broth and cornstarch in a small bowl until the mixture is smooth. Add the cornstarch mixture, shrimp, rice noodles and bean sprouts to the skillet. Cook and stir for 2 minutes or until the mixture boils and thickens and the shrimp are cooked through. Serve with the cilantro, peanuts and lime wedges, if desired.

Fill Me Up Thai Style Soup

2 raw chicken breasts, shredded

1 T. soy sauce

Juice of 1 key lime (or 1/2 regular lime)

1 T. olive oil

1 1/2 T. chopped garlic

1 small head cauliflower, cut into small florets

1/2 lb baby bellas, chopped
1 yellow squash, diced
1 zucchini, diced

2 can coconut milk

3 T. Lisa Marie's chicken base

2 jalepenos, chopped

Steam cauliflower in microwave until al dente. Marinate chicken in soy and lime for about an hour. Saute chicken in olive oil with garlic until just pink. Add mushrooms, cook until softened. Add remaining ingredients, simmer until veggies are tender.