Recipe courtesy of Ming Tsai and Amy Trujillo
Episode: Salad Show
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Total:
2 hr 45 min
Prep:
2 hr 30 min
Cook:
15 min
Yield:
4 servings

Ingredients

Peanut Sauce:
Somen Noodle Salad:

Directions

Using a food processor, combine the mirin, soy sauce, fish sauce, rice vinegar, lime juice, garlic, sambal, sweet soy sauce, sake, and green onions. Blend at high speed until the mixture achieves a smooth consistency. Divide the marinade in half and place in 2 separate pans.

Trim the chicken breast, removing all of the fat and sinew. Cut the chicken lengthwise into 4-inch strips. Stab the skewers through the chicken and soak in 1 of the pans filled with marinade for at least 2 hours.

Thread the prepared shiitake caps, tomatoes, onion, and eggplant onto a new set of skewers, and soak in the other pan of marinade. Let sit for at least 2 hours.

When other elements are ready, grill skewers over medium-high heat for 3 to 4 minutes per side.

On a large plate, spread the Peanut Sauce to cover about 3/4 of the plate. Place a radicchio cup in the center of the plate and fill with the Somen Noodle Salad. Place 4 chicken skewers and 1 vegetable skewer on the plate and garnish with the remaining 2 tablespoons green onions and peanuts.

Peanut Sauce:

Prepare a medium saucepot coated with oil over medium heat. When the oil shimmers, add the shallots and saute until carmelized. Deglaze the pan with the fish sauce and add the coconut milk, peanut butter, sweet soy sauce, and sambal. Stir to combine and then bring to a boil for 2 minutes. Remove from heat, pour into a food processor, and blend until smooth.

Somen Noodle Salad:

Bring a large pot filled with salted water to a boil, add the somen noodles cook for about 2 minutes. Immediately transfer the noodles to a bowl filled with ice water to stop the cooking. Drain the noodles and drizzle with the canola oil to prevent them from sticking.

In a large mixing bowl, combine the noodles, radicchio, carrots, 2 tablespoons of green onions, peanut sauce, sweet soy sauce, lime juice, salt and pepper. Mix well to coat the noodles. Place in the refrigerator until ready for use.

Cook's Note

Beverage suggestion: Thai style beers like Singha and Limonade from France (like sprite) to make shandies/panaches

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