Chicken And Vegetable Satay With Somen Noodle Salad And Peanut Sauce Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Wooden skewers, soaked one hour before use

1 Chinese eggplant, cut into 1/2 inch rounds

2 (13.5 ounce) cans unsweetened coconut milk

1 tablespoon fish sauce

2 cloves garlic, minced

4 large shiitake caps

1/2 cup sake

1 large tomatoes, cut in cubes

4 radicchio cups

2 tablespoons sweet soy sauce

3 tablespoons soy sauce

4 tablespoons sweet soy sauce

2 teaspoons sambal

1 cup peanut butter

Peanut Sauce, recipe follows

3 bundles somen noodles

2 bunches of green onions, white parts only, plus more for garnish

2 cups shallots, diced

1/2 cup fresh lime juice

1/2 cup Peanut Sauce, recipe precedes

1/2 cup canola oil

Canola oil, for drizzling

Roasted peanuts, for sprinkling

Salt and pepper, to taste

1 1/2 pounds of boneless chicken breasts

Somen Noodle Salad, recipe follows

1 1/2 tablespoons fish sauce

1 cup radicchio cut into thin strips

4 tablespoons green onions, diced, green parts only

3 tablespoons sweet soy sauce

1 medium red onion, cut into 1/2 inch chunks

2 tablespoons fresh lime juice

1 1/2 cups rice vinegar

2 tablespoons sambal

1 cup carrots, peeled and cut into thin strips

1 cup mirin

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