It's summer in Ottawa and the Sparks Street Mall just below my office window is hopping, a great place to people watch. Teachers are shepherding gaggles of kids who are being schooled in Parliament Hill history. I remember it well. My Grade 8 visit here is one of the reasons I decided to move to Ottawa after high school. I was always intrigued by the intricacies of the Westminster model and the workings of Parliament and Senate. Boring, wasn't I?
6 boneless skinless chicken thighs (or breasts), about 1 1/4 lbs
1 tsp sesame oil
3 T brown sugar
1/8 tsp cayenne
8 ounces dried rice vermicelli (or other noodles like soba)
2 small cucumbers, seedless, cut in 1/4 inch half moons
1 medium carrot, cut in thin julienne slices
1 red pepper, cut in thin julienne slices
3/4 cup mung bean sprouts or other sprouts (e.g., radish)
Any additional vegetables (your choice, julienned)
4 T slivered scallions
1/4 cup crushed or chopped roasted peanuts
Handfuls of herbs: basil, mint, cilantro (ideal), torn or roughly chopped or whole if small
Lime wedges (for serving)
Add the herbs.
Serve with lime wedges and pass small bowls of the two sauces around.