Western Living Magazine
How to Make a Spec Home Stand Out: Lessons from a Not-Boring Calgary Infill
The Home Tour: A 1,400-Square-Foot Townhouse With Scandi-Cool Style
Home Tour: Inside This Mountain-Modern Home
Recipe: Green Papaya Salad from Chef Angus An
Recipe: Scallop Ceviche from Maenam’s Chef Angus An
3 Classy Australian White Wines to Toast Olivia Newton-John With
The Best Beginner Hikes In and Around Whistler
Getaway Guide: How to Spend One Perfect Day on Galiano Island
Where to Eat, Stay and Play in Canmore
‘West Coast North’ is a Love Letter to Western Canadian Architecture and Interiors
Design Obsession: This Roll-Up Drying Rack Is Maybe My Favourite Thing in the Kitchen
10 of the Hottest Homewares for Summer 2022
Announcing the 2022 Designers of the Year Finalists
You’re Invited to the Design Party of the Year!
DotY 2022: Our Judges for the Maker Category Can’t Wait to See What You’ve Got
With leftover chicken and noodles, this dish comes together in a snap.
Cold spaghetti and roasted chicken can be reassembled with peanut sauce that can be made ahead and stashed in the fridge for up to a week. Add crunchy carrots, broccoli, snow pea pods, peppers, cucumberwhatever you like or have on hand. Quantities are up to you.
Peanut Noodles with Chicken and Veggies
Cold cooked spaghetti or soba noodles
Chopped roasted chicken
Thinly sliced red peppers
Chopped green onion
Chopped peanuts, cashews or almonds (optional)
Peanut sauce¼ cup peanut or almond butter
1 tbsp brown sugar or honey
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar or lime juice
1 tsp grated ginger
1 garlic clove, crushed
Pinch curry powder or red pepper flakes
To make peanut sauce, blend all ingredients by hand or in a food processor until smooth, adding a few spoonfuls of hot water to thin to your desired consistency. Toss to taste over cold spaghetti or soba noodles, roasted chicken and veggies, and top with cilantro and/or chopped peanuts, cashews or almonds. Serves as many as you like.