“Chicken” Satay and Pineapple Cilantro Rice Noodle Salad

“Chicken”:

  • Ener-G egg replacer
  • 1/2 – 3/4 cup Rice flour
  • 1/3 cup unsalted dry-roasted peanuts
  • 1 tablespoon toasted cumin seeds
  • 2 tablespoons fresh lime juice
  • 1 tablespoon dark sesame oil
  • 1 teaspoon toasted coriander seeds
  • 2 garlic cloves
  • 1 shallot, peeled
  • 1/3 cup light coconut milk
  • 3 tablespoons brown sugar
  • 1 tablespoon grated peeled fresh ginger
  • 1/4 teaspoon ground turmeric
  • 1 serrano chile, stem removed
  • 3-4 large yellow squash (for about 36 large chunks)
  • 1/2 teaspoon salt

Dipping Sauce:

  • 1 tablespoon light brown sugar
  • 1 1/2 tablespoons low-sodium soy sauce
  • 1 tablespoon fresh lime juice
  • 2 tablespoons natural-style, reduced-fat creamy peanut butter
  • 1/4 teaspoon crushed red pepper
  • 1 garlic clove, minced

Pineapple Cilantro Rice Noodle Salad:

  • 1 – 3.75 0z package Rice noodles cooked according to package directions
  • 2 Tbsp dark sesame oil
  • 1 1/2 tsp sesame seeds
  • fresh cucumbers thinly sliced
  • 1 1/2 cups diced pineapple (canned is fine but drain juice)
  • 1/3 cup vertically sliced red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/8 teaspoon ground red pepper

To prepare dipping sauce, combine 1 tablespoon brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves.

For “chicken”:

  1. Make the equivalent of 2 eggs using ener-G egg replacer according to package directions.  Toss yellow squash chunks in bowl of ener-G egg replacer.  Put rice flower in a ziplock, add yellow squash.
  2. Combine 7 ingredients in a food processor(peanuts through shallot), and process until smooth. Add coconut milk and the next 4 ingredients (through serrano chile); process until smooth. Spoon peanut mixture into a large zip-top plastic bag. Add yellow squash to bag, and seal. Marinate in refrigerator for 1 hour, turning after 30 minutes.
  3. Preheat grill to medium-high.
  4. Remove yellow squash from bag, and discard marinade. Thread squash evenly onto skewers; sprinkle evenly with salt. Grill 6 minutes on each side or until desired degree of  doneness.

For Rice Noodle Salad:

Combine rice noodles, cucumber, sesame oil, pineapple, red onion, cilantro, lime juice, and ground red pepper.

Serve squash skewers with dipping sauce and pineapple rice noodle salad.  Bon Apetit!

One response to ““Chicken” Satay and Pineapple Cilantro Rice Noodle Salad

  1. Pingback: “Chicken” Satay and Pineapple Cilantro Rice Noodle Salad « Plant Based Diet Adventures

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