Sunflower Satay Sauce ~ for Noodles and Grilled Chicken Skewers (Peanut-Free)

Sunflower Satay Sauce:
Place first eight ingredients in a small food processor. Pulse to combine, then run until you have a smooth paste – a little chunky is fine.
Add the Sunflower Butter, pulse to combine, then run until just combined.
Add extra water, 1 tablespoon at a time if you want a thinner sauce.

Serve sauce at room temperature.
Store in a clean glass container in the refrigerator. Will stay fresh for up to 3 weeks.

Serve over cooked noodles: I like Organic Round Soba Noodles or Gluten Free Rice Noodles.

To serve:
Toss 2 cups cooked al dente noodles with 2 teaspoons of Sesame Oil.
Add 4 tablespoons of Sunflower Satay Sauce and mix well.

Garnish with a drizzle of Extra Sauce, 2 tablespoons Sunflower Seeds and 1/4 cup Sunflower Sprouts (their delicious!)

Add Julienned Vegetables for a crispy and healthy touch. Try cucumbers and multi-colored carrots.

Grilled Chicken Skewers:
1 1/4 pounds Chicken Tenderloins (tendons removed) cleaned and dried
2 teaspoons Soy Sauce
2 teaspoons Sesame Oil
2 tablespoon Sunflower Satay Sauce
2 teaspoons minced Garlic & Ginger

Add chicken to a plate to hold. Add all marinate ingredients and mix in to combine.
Cover and refrigerate 2 hours. Thread each tenderloin on a skewer – soaked bamboo, or metal skewer.
Grill on a preheated, hot grill, turning until nice grill marks appear, and cooked through.

Garnish with a good drizzle of Sunflower Satay Sauce, a sprinkle of Sunflower Seeds and Sliced Scallions.

For a Vegan Meal: use above marinade on Firm Tofu, and grill; serve with sauce on the side.
Serve with Noodles with Sunflower Satay Sauce and with Julienned Vegetables.