Loves: Thai food, big bowls of noodles, Donna Hay, big bowls to put noodles in. Hate: Lima beans, liver, my thighs.
Guess what, my peeps?? I have been searching and searching and searching for some big bowls to use for Asian noodles, and I found some! Not only did I find some, but I found some that I love. I will probably make big bowls of noodles every week, just so that I can use these bowls. Raise your hand if you love Homegoods. It’s like Marshall’s without all the distracting clothing and shoes! I try not to go there too often because..well..it’s like sending a crack addict into a crack store (if we actually had crack stores), but it did give me these bowls. These bowls which satisfied my latest fix, and I shouldn’t need to hit Homegoods again for another month or so.
Since I had some leftover spatchcocked chicken (c’mon you were waiting for it, weren’t you?), I needed a noodle dish with chicken. I pulled out all my Donna Hay magazines and started looking through them, and found this recipe in issue #13, summer 2004.
It was wonderful, everything that I wanted it to be. Light and summery, yet full of flavor! (I modified it to use cooked chicken and soba noodles)
Thai Chicken and Noodle Salad
3 cups shredded, cooked chicken
1 package soba noodles (mine was 10 oz)
1/2 cup lime juice
1 tablespoon fish sauce
1 tablespoon peanut oil
1 1/2 tablespoons sugar
8 oz cherry tomatoes, halved
1/2 small red onion, thinly sliced
1 cucumber, diced
1 long red chilli, seeded and thinly sliced
1/2 cup cilantro leaves
1/3 cup roasted cashews, roughly chopped
Cook noodles per package directions, drain and rinse.
Whisk together the lime juice, fish sauce, peanut oil and sugar, until sugar is dissolved.
To serve, toss the noodles with the chicken, tomatoes, red onion, cucumber, chilli, cilantro and dressing. Sprinkle with the cashews.
This recipe featuring my herb of choice, cilantro, will be my entry for this week’s Weekend Herb Blogging, hosted by Haalo at Cook (almost) Anything At Least Once.