6/5/14 ChefElla's Asian Chicken Satays & Asian Noodle Salad

After a long day of playing in the sun, nothing tastes better then something off the grill.  My cold noodle salad and chicken satays are just the thing.  Satays are small pieces of marinated meat, skewered, and grilled.  The noodle salad is so light and tasty you will feel cool just looking at it.  My recipe is not a traditional asian recipe, but it has many ingredients that you can find in asian cuisine.  There have been many times in the past when I have tried to make asian foods, but there were just too many specialty ingredients to buy for one recipe.  This recipe is easy and only requires a few new ingredients.  So keep cool and enjoy.

For this recipe you will need to use a knife and the stove.  If you are not allowed to use a knife and stove by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring spoons and cups, a knife, a rubber spatula or wooden spoon,
    medium sauce pot, a strainer, a blender, a cutting board, the grill, and a large mixing bowl.

ChefElla's Asian Chicken Satays & Cold Noodle Salad (This recipe will make 4-6 servings)

Ingredients:
6 oz            Buckwheat Noodles, Dried
                   -If you would like to make this recipe gluten free use a gluten free spaghetti.

3-4 ea.        Green Onions, Thin Sliced
1/2 ea.        Red Pepper, Thin Sliced
                  -Slice off the top and bottom of the red pepper.  Remove the core and seeds.
                   Stand the pepper up on one end.  Cut the pepper in half.  Cut out the white ribs of the
                   pepper and lay the pepper flat.  Cut into thin strips and then cut the strips in half.
11/4 Cups  Carrots, Julienned
                   -You can purchase these in the produce department of the grocery store.
1 Cup         Sugar Snap Peas, Cut in Half

14-16 oz.    Chicken Tenders, Sliced in Half Lengthwise
                  -You can also purchase whole chicken breasts and slice into thin strips.
12-15 ea    Skewers
Asian Dressing
1 cup            Vegetable Oil
4 Tbl+1 tsp   Soy Sauce, Low Sodium
                     -If you are making this recipe gluten free you can substitute Gluten Free Tamari.
4 tsp              Rice Vinegar
4 tsp              Garlic, Fresh Minced
4 tsp              Ginger, Chopped (About 1/2 oz)
                      -Peel ginger with a potato peeler.  Cut the ginger into thin coins and then chop into
                      small pieces.            
Dash             Cayenne Pepper
4 tsp              Honey
                      -Dip the measuring spoon in oil first and the honey will not stick to the spoon.

3. Submerge skewers with cold water.  This will keep them from burning when you put them on
    the grill
4. Add all of the dressing ingredients to the blender and puree.  If you do not cut your ginger down
    before putting it in the blender is will leave little strings in the dressing.
5. Cut chicken into strips, put into a plastic bag with 1/4 cup of dressing.  Mix the chicken and
    dressing well.  Seal the bag and place in the refrigerator for later.
6. Slice up vegetables put into your large bowl and mix with 1/2 cup of dressing.
7. Cook the pasta according to the directions on the box.  Drain and rinse with cold water until cool.

8. Add pasta to the vegetables and mix well.

9. Pre-heat one half of the grill.
10.  Skewer the chicken strips.  Make sure to thread the meat onto the skewers so that the chicken
       does not slide off the grill while cooking.
11.  Put the skewers on the grill when it is hot, with the wood side away from the heat.  Cook for  2-3
       minutes on each side over direct heat but not over a flame.
12.  Drizzle a little of the remaining dressing over the satays when they are done.

Garnish satays and asian pasta salad with fresh cilantro and cucumber strips.

Enjoy

- ChefElla