Warm Asian Chicken Noodle Salad

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Author: Jody Kirkley

I made this instead of a beef salad because I had left-over Costco chicken and no beef. It really turned out well. You must use the Kaffir-Lime-Vinegar-Sauce to finsh this.

Try marinating bean sprouts in the sauce as an appetizer.

Serves: 4

INGREDIENTS

3/4 pound, cooked chicken
1 tablespoon, oyster sauce
1 tablespoon, soy sauce
1/2 teaspoon, sugar
8 ounces, uncooked fine rice vermicelli
1/2 cup, coconut milk
1 teaspoon, il Fustino Avocado Oil
1 cup, thinly sliced yellow onion – separated into rings
4 cups, bean sprouts
2 cups, cucumber – peeled and julienned
1 cup, green cabbage – thinly sliced
1 cup, carrots – peeled and julienned
10 basil leaves – coarsely chopped
Kaffir Lime Vinegar Sauce
2 tablespoons, il Fustino Kaffir Lime Vinegar
1 tablespoon, fish sauce
1 teaspoon, garlic salt
1 green onion – chopped
1 tablespoon, unsalted peanuts – finely chopped

METHOD

  1. Break chicken up into bite-sized chunks.
  2. Combine oyster sauce, soy sauce, and sugar. Stir well; set aside.
  3. Combine bean sprouts, cucumber, cabbage, carrots, and basil in a large bowl; toss gently.
  4. Bring 3 quarts of water to a simmer in a large Dutch oven. Add rice vermicelli; simmer 2 minutes or just until tender. Drain and return rice vermicelli to pan. Add coconut milk; toss well. Set aside; keep warm.
  5. Heat oil in a wok or large nonstick skillet over medium-high heat until hot. Add onion; stir-fry 2 minutes. Add chicken; stir-fry 3 minutes. Add oyster sauce mixture; stir-fry 30 seconds. Remove from heat. Set aside; keep warm.
  6. Spoon bean sprout mixture into each of 4 large shallow bowls; top with chicken mixture and 1 cup rice vermicelli mixture. Drizzle with Lime-Vinegar Sauce.
  7. For the Kaffir Lime Vinegar Sauce: Combine all ingredients except the peanuts.
  8. Just before serving add the peanuts.

Chilled Cantaloupe Soup

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Author: Leslie (The Accidental Chef) Thomas

Serves: 6

INGREDIENTS

1 cup, raw cashews – soaked in water 4 hours in advance
1 medium-small, cantaloupe, 3 pounds (4 cups chopped) – peeled, seeded, chopped in chunks
2 cups, fresh orange juice
2 tablespoons, fresh lime juice
6 tablespoons, il Fustino Kaffir Lime Vinegar
1 teaspoon, ground cinnamon
1/2 teaspoon, ground ginger
fresh mint sprigs for decoration

METHOD

  1. Rinse & drain softened cashews.
  2. Meanwhile, prep cantaloupe, orange juice, & lime juice, & put in blender (in 2 batches).
  3. Add cashews & all other ingredients into blender 2nd batch & process until smooth.
  4. Combine batches, cover, & refrigerate until cold (at least 2 hours).
  5. Pour into bowls & garnish with mint sprig.

Cashews, Sweet and Sour

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Author: Jody Kirkley

We love vinegar and sea salt potato chips. We also like cashews so we tried to combine both. We think it turned out pretty well.

Serves: 8

INGREDIENTS

1 cup, raw cashews
1/4 cup, il Fustino Head Ancho vinegar
1/4 cup, il Fustino Kaffir Lime Vinegar
1 tablespoon, il Fustino Arbequina EVOO – or equivalent
1 teaspoon, sea salt

METHOD

  1. Heat oven to 400 degrees.
  2. In a pot, combine all ingredients and over medium heat bring to a boil.
  3. Remove from heat and let rest for 10 minutes.
  4. Remove cashews with a slotted spoon and place in a single layer on a cookie sheet covered with non-stick foil.
  5. Bake for 10 minutes turning once.
  6. Let cool.
  7. Cashews can be kept in a covered container for a week.