Daring Cooks: Salata asiatica cu pui, taietei si sos de arahide (Asian Noodle Salad with Chicken and Peanut Dressing)

Scroll down for English recipe

The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.

Aceasta este reteta pregatita pentru provocarea lunii iulie la Daring Cooks. Luna aceasta am avut de facut mancaruri cu unt din diferite alune, pregatit in casa, nu cumparat. A fost foarte instructiv, mai ales pentru ca la noi nu se foloseste asa ceva, dar este des intalnit in retete Asiatice si Africane. Orice fel de nuca sau aluna poate fi folosita pentru a se face unt din ea. Unele, care sunt mai uscate (cum ar fi migdalele) trebuie amestecate cu putin ulei ca sa formeze o crema fina. Unturile astfel obtinute pot fi folosite cu mare succes in sosuri, in loc de smantana. Sosurile capata astfel consistenta si un gust special.

Untul de arahide se face simplu, dar ai nevoie de un aparat electric care sa le taie fin: blender, blender de mana, robot de bucatarie. Se pun arahidele in aparat si se proceseaza 2-3 minute. Ca sa obtii o pasta mai fina, adauga si o lingura de ulei spre sfarsit.

Din cele 4 retete care ne-au fost propuse, eu am ales sa o pregatesc pe cea cu unt de arahide, pentru ca asta aveam in casa.

Ingrediente pentru 4 portii

Pentru untul de arahide: 200 g arahide (eu le-am folosit crude, dar si cele prajite si sarate sunt bune) fara coaja + 1 lingura ulei

Sosul de arahide

• Untul  obtinut din 200 g arahide   
• 4 cm ghimbir, taiat fasii  
• 8 catei mici de usturoi  
• 6 linguri sos de soia (sau numai 3 daca ai folosit arahide sarate)  
• 3 linguri otet alb  
• cateva picaturi de sos iute  
• 2 linguri ulei  
• 50 ml apa

Salata de taietei

• 225 g taietei subtiri de orez   
• ½ varza mica, tocata fin  
• 4 rosii, taiate felii subtiri (poti folosi orice legume preferi:ceapa, ardei, castraveti) 
• 1 piept mare de pui, taiat fasii subtiri, marinat peste noapte  
• 2 linguri ulei de porumb

Marinada

• 1 lingurita amidon de porumb  
• 2 linguri sos de soia  
• 4 catei de usturoi, taiati  
• ½ cana vin alb

1. Amesteca ingredientele marinade intr-un castron nu prea mare si pune carnea taiata fasii amestecand bine. Acopera cu o folie de plastic si lasa in frigider pana a doua zi.
2. In blender pune toate ingredientele sosului de arahide (fara apa) si proceseaza-le bine. Adauga apa putin cate putin, pana ce obtii consistenta unei smantani. Mai poti adauga sos de soia/otet/sos iute pana ce gustul e asa cum iti place.
3. Incalzeste uleiul intr-un wok si stir- fry puiul pana ce capata o culoare aramie si este facut (cam 10- 15 minute, in functie de cat de mari sunt bucatile).
4. In timpul acesta pune o oala cu apa la fiert. Cand apa fierbe ia-o de pe foc, adauga taieteii de orez, pune un capac si lasa 15 minute. Taieteii de orez vor fi moi. (Nu fierbe taieteii in apa, chiar daca asa scrie pe pachet. Vor deveni lipiciosi si nu mai au o consistent buna. Eu am folosit niste spaghetti din orez fabricate de o bine cunoscuta firma. Pe pachet scria ca trebuie fierte. Si eu, chiar daca pana acum nu mai gatisem asa pastele de orez, am zis ca or sti ei mai bine. Pe naiba! Mi-au iesit niste paste lipicioase de era sa le arunc direct la gunoi. Dar tipa lumea de foame pe langa mine asa ca am fost nevoita sa le folosesc asa)
5. Scurge taieteii si amesteca-i cu ½ din sosul de arahide si varza. Mai adauga sos de arahide, dupa preferinta.
6. Serveste taieteii peste care ai pus bucati de pui si felii de rosie.

English version

Ingredients: Peanut  Butter: 1 cup (240 ml) peanuts
 
Peanut Dressing:

• ½ inch (1 cm) slice of fresh ginger, chopped
• 8 cloves garlic, more or less to taste, chopped
• ½ cup (120 ml) cashew butter
• ¼ cup (60 ml) soy sauce
• 3 Tablespoons (45 ml) vinegar
• 3 Tablespoons (45 ml) toasted sesame oil
• ¼ cup plus 1 Tablespoon (75 ml) water
• Hot sauce to taste (optional)

Noodle Salad:

• 1/2 pound (225 g) linguine or thin rice noodles
• 1/2 cabbage, finely sliced
• 4 tomatoes, finely sliced (you can use any vegetable that you like: cucumbers, onions, bell pepper)
• 1 chicken breast, sliced in bite size pieces, marinated overnight
• 2 tablespoons oil

Marinade

• 1 teaspoon cornstarch
• 2 tablespoons soy sauce 
• 4 cloves garlic, chopped
• 1/2 cup white wine

Directions:
1. Make peanut butter: Grind peanuts in food processor for about 2 minutes until smooth.
2. Prepare peanut dressing: Combine ginger, garlic, peanut butter, soy sauce, vinegar, sesame oil, and water in food processor or blender. Process/blend until smooth. Be sure to process long enough to puree the ginger and garlic. The dressing should be pourable, about the same thickness as cream. Adjust consistency – thinner or thicker -- to your liking by adding more water or butter. Taste and add your favorite hot sauce if desired. (If the butter was unsalted, you may want to add salt to taste.) Makes about 1 ½ cups (360 ml) dressing. Store any leftover dressing in the refrigerator.
3. Prepare noodles according to package instructions in salted water. Rinse and drain noodles. Set aside.
4. Heat oil in large non-stick pan over medium heat. Add chicken to the pan and stir fry it until golden- brown and well done (15 min).
5. Combine noodles and cabbage in a large bowl. Add about ½ cup (120 ml) peanut dressing; toss gently to coat. Add more peanut dressing as desired, using as much or as little as you’d like. Scatter tomatoes and chicken on top. Squeeze fresh lime juice over salad or serve with lime wedges. Sprinkle with chopped peanuts if desired.