Vargr
Vargr
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Asian Pasta Salad (with peanut sauce)
This salad serves well both warm and cold. I prefer the warm version slightly more. But the chili sauce and red pepper provides a mild heat that works well against the cold version too.
Note: If you’re going to hold this over night(or longer) in the refrigerator and serve the next day, consider reducing the chili sauce and red pepper slightly, leaving the “heat†a bit less than desired when taste testing it hot after cooking. The peppers and chili build heat when stored, and might surprise you and your guests when you serve this after “resting†a day or so. Of course, if you’re going to serve it (either warm or cool) within a few hours after preparation, this won’t be a factor. This is especially true if you just make the peanut sauce and keep that for a while to spread on chicken or salad at some later date.
Begin by boiling in large (4+ quart) pot of lightly salted water, until tender;
1 lb Linguini
(option: add 2 Tsp Garlic Powder to the water to flavor the noodles)
Drain noodles when done and, if sauce is not ready yet, rinse briefly with cool water and drain again to stop “carry-over†cooking and prevent noodles from sticking.
While the noodles are boiling, heat in a large fry pan over Med-High heat until hot;
1 Tablespoon Peanut Oil
And add;
1 Boneless Chicken Breast (sliced into thin, bite sized strips)
Sprinkle the chicken with;
3 Tsp Gram Marsala spice
2 Tsp Chinese 5-Spice powder
Then add;
1.5 – 2 Inches fresh Ginger Root (peeled and minced)
4-5 Scallions (Green Onions) (chopped)
5 Cloves Garlic (minced)
Sauté until the chicken is just done, and the veggies are tender and fragrant.
Lower heat to Medium, and add ingredients for Peanut Sauce;
1/4 – 1/3 C Soy Sauce (can use light or low-sodium versions too)
1/4 – 1/3 C unseasoned Rice Wine Vinegar
1/4 – 1/3 C Asian Garlic Chili Sauce
1/2 – 3/4 C Smooth (not chunky) Peanut Butter
2 Tablespoons Mirin (can sub. 1-2 T sugar dissolved in 2-3 T warm water)
2 – 3 Tsp Sesame Oil
Stir to dissolve peanut butter, combine ingredients, and coat chicken.
Add, stirring in;
1.5 – 2 C Water
Adjust water as necessary to make a medium thin sauce. Allow to come to a light simmering boil, stirring frequently.
Finish off the hot sauce with;
1-4 Tsp crushed Red Pepper flakes
(Adjust pepper to taste; the chili sauce heat comes on at the end, the red pepper heat comes on in the beginning, but both will augment each other, so taste and adjust as desired while cooking)
2 Tsp Ground Ginger Powder
2 Tsp Garlic Powder
(The powdered spices add a sharper and more pungent “kick†to the sauce when compared to the mellow and sweeter flavors of the sautéed fresh spices added at the start.)
Pour sauce over noodles, stir to coat.
The following veggies are what I used. But these can be adjusted to availability and preference. Suggestions for other veggies are also included.
1 med zucchini (coarsely grated)
1 large carrot (peeled and coarsely grated)
1/2 – 3/4 Med Jimcama (peeled and cut into matchsticks)
1/3 – 3/4 Pkg Sugar Snap Peas (about 1+ Cup)
1 Can Straw Mushrooms
Stir briefly to coat veggies with peanut sauce and distribute veggies throughout. (Note; for presentation, save a bit of each veggie and scatter the “pristine†versions across the top of the noodles)
Sprinkle over the top;
1 Pkg Planters “Nut Topping†(crushed peanuts and pecans)
Other suggestions for veggies that should work well in this salad:
Sliced Water Chestnuts
Sliced Bamboo Shoots
Shitake Mushrooms
Bean Sprouts
Baby Spinach
Chinese Cabbage
(Note - if using the last 3 items, wait until ready to serve to mix them in, as these are very tender and will wilt if left mixed with the rest for too long)
Variation/Option:
If you leave the out the chicken breast, noodles, and added raw veggies at the end, the rest of the steps will prepare a lovely Peanut Sauce that can be used for grilling chicken, or as a salad dressing for a Asian salad with mixed greens (try adding any of the veggies suggested above, baby cob-corn, or some Mandarin orange slices to the salad version).
Note: Jimcama looks a bit like a brown-skinned turnip with a slightly woody-feeling peel. When peeled, the inside of the tuber is a crispy white flesh with the consistency of a radish, and a surprisingly sweet, nutty flavor. Should be available in the ‘exotic produce’ area of most larger markets.
Perfect for pot lucks and picnics: Feeds "lots" of folks as a side dish (makes well over 12 servings).
Last edited on Tue May 13th, 2008 10:39 pm by Vargr
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