Aug 10 2012

Spicy Peanut Noodle Salad with Garlic-Ginger Lime Chicken Satays

Published by at 2:21 pm under Asian,Chicken,Poultry,Salads,Thai

Plate Your Passion’s Favorite 2012 Summertime Salad

Spicy Peanut Noodle Salad with Garlic-Ginger Lime Chicken Satays

Spicy Peanut Noodle Salad with Garlic-Ginger Lime Chicken Satays

Enthusiasts of Plate your Passion may already recognize my affinity for salads; the versatility and the creativity of the salad are infinite. It is no wonder that the salad dates back to ancient Greek and Roman times. In fact the word salad is derived from the Latin word salata which means salty. Why salty? The ancient Greeks and Romans would dress their vegetables with brine which meant a basic vinaigrette of salt, oil, and vinegar. The salad evolved for the next couple millenniums. Especially in the last decade, we have pushed the envelope with the salad. Who says it has to be only vegetables? Yes, we are all familiar with fruit salad made popular in the 1960’s, but I am talking about mixing what was previously unthinkable: vegetables with dried fruits, sweet cheeses with salty nuts, vinaigrettes with fruit jams, and yes, fresh fruit with poultry, as in the popular mandarin orange with grilled chicken breast. The sky is the limit when it comes to today’s salad. There are only four components to keep in mind, and you too can create your own one-of-a-kind salad: the foundation, the stars, the accents, the dressing. Foundation is pretty much the type of salad you’re creating (noodle, pasta, greens, grains, etc…) The stars are the featured flavors which usually means the fruits, proteins (chicken, fish, steak, etc…), and vegetables. The accents are those elements that can add texture or another dimension of flavor (herbs, cheeses, nuts, croutons, etc…). Finally, we have the dressing. The dressing will tie all the other components together. It will enhance the flavor profile you are attempting to achieve. The base for my dressings are usually oil and acid-based, and once in a while it’s buttermilk or mayonnaise-based. For the oil, I usually use extra-virgin olive oil, but sometimes I use more fragrant oils like sesame, walnut, almond, etc.  For acid, I use a wide variety of vinegars ranging from sherry to balsamic or the juice of citrus fruits. Once I’ve selected my oil and acid base, I then add flavor enhancers that can compliment the overall flavor profile of my salad. These flavor enhancers can be herbs, spices, honey, mustards, syrups, jams, sauces, salsas, or chilies. For example, if I’m going for Mexican flavor, I could use an olive oil and lime juice base and add agave nectar, cumin, chili powder, and coriander as my flavor enhancers. If I’m seeking an Asian-style flavor, I could create a dressing with a sesame oil and lime and rice wine vinegar base with flavor enhancers like ginger, curry, and sweet soy sauce. Tonight I  will be making an Asian salad, more specifically a Thai-inspired noodle salad using rice noodles as the foundation, a medley of red bell pepper, cucumber, and carrots as the stars, cilantro and green onions as the accents, and a spicy peanut sauce as the dressing. I’ll be serving this salad alongside garlic-ginger lime chicken satays. Yummy!!

Spicy Peanut Noodle Salad with Garlic-Ginger Lime Chicken Satays

Serves 4

Ginger Garlic-Lime Chicken Satay Recipe:

1.5 lbs of chicken

1 small shallot or 1/2 a red onion

1 lime

5 cloves of garlic

3 tablespoons of freshly grated ginger

1 teaspoon sriracha or chili oil

2 tablespoons dijon mustard

2 tablespoons sesame oil

4 tablespoons brown sugar

1.5 teaspoons curry

1.5 teaspoons cumin

3 teaspoons coriander

2 tablespoons dark soy sauce

Spicy Sesame Honey Mustard Dipping Sauce Recipe

2 tablespoons dijon mustard

2 tablespoons honey

2 teaspoons sesame oil

2 teaspoons sriracha or chili oil

2 teaspoons soy sauce

Spicy Peanut Noodle Salad Recipe

1lb of rice noodles

1/2 cup unsalted, smooth organic peanut butter

3 cloves of garlic

3 tablespoons of freshly grated ginger

2 tablespoons honey

Juice of 1/2 a lime

1 tablespoon apple cider vinegar

1 tablespoon rice wine vinegar

1 tablespoon dijon mustard

1 tablespoon sesame oil

1-2 teaspoons sriracha or chili oil (1 for medium, 2 for hot)

2 tablespoons dark soy sauce

1 red bell pepper

1 seedless cucumber

2 carrots

1/4 cup cilantro

5 green onions

Grate garlic, ginger, and shallot into a marinating dish or ziplock bag. Zest the lime and squeeze the juice into the dish/bag. Then add, soy sauce, sriracha, mustard, sesame oil, brown sugar, and spices. Mix these together thoroughly. Cut your chicken breasts lengthwise into 1 1/2- 2 inch pieces. Place them into the  marinating dish or  ziplock bag. Make sure you coat the chicken with all of the mixture by using a tong or your hands. If you are using the ziplock bag, make sure you have closed the bag securely, and massage the chicken for a couple minutes. Place the chicken in the refrigerator, and let it marinate for at least an hour or up to 12 hours.

Remove the chicken from the dish or bag. Make sure you have shaken off any access marinating mixture. Place it in a hot non-stick pan or cast iron grill pan. Flip after 3-4 minutes, and heat for another 3-4 minutes.  Place in a 250 degree oven, or tent it with foil if you are not yet ready to serve them.

For the chicken satay dipping sauce stir or whisk the honey, mustard, sesame oil, sriracha, and soy sauce in a small dish.

Bring a pot of water to boil, and add the rice noodles. These will be ready in 3-5 minutes, so check them frequently, so they don’t overcook and turn into paste. Remove and rinse with cold water.

For the dressing, mix the peanut butter with grated garlic and ginger. Add the rice wine vinegar, apple cider vinegar, and the  lime juice to help loosen up the mixture. Stir until you have a smooth consistency. Finally, mix in the remaining ingredients: mustard, honey, sesame oil, sriracha, and soy sauce. Take half the dressing and toss it with the noodles. Reserve the other half for the vegetables.

Julienne or slice thinly the bell pepper, carrots, and cucumber. Toss them with the reserved dressing. Then take the vegetables and gently fold them with the noodles. I use my hands here since the noodles are fragile. Chop the green onions and cilantro, and garnish over the spicy noodles. Serve with chicken satays and enjoy!



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