John Myers
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Mango-green Asparagus Salad with Satay Skewer and Baked Rice Noodles
The perfect mango-green asparagus salad with satay skewer and baked rice noodles recipe with a picture and simple step-by-step instructions.
For the salad:
- 1 kg Asparagus green
- 1 Pc. Ripe mango
- 2 Pc. Onion red
- 1 Pc. Red chilli pepper
- 3 Pc. Organic limes
- 2 tbsp White wine vinegar
- 6 tbsp Oil
- Salt and pepper
- Sugar
For the satay skewer:
- 200 g Chicken breast fillet
- 30 g Fresh ginger
- 0,5 Pc. Onion
- 1 tsp Coriander grains
- 0,5 tbsp Chili paste
- 1 tbsp Coconut milk
For the peanut sauce:
- 75 g Peanut
- 0,5 tbsp Chili paste
- 65 ml Coconut milk
- 1 tbsp Peanut oil
- 0,25 Pc. Lime
- 1 tbsp Soy sauce
- 0,5 tsp Freshly ground coriander
- 0,5 tbsp Sugar
- 1 tbsp Peanut oil (for frying)
For the baked rice noodles:
- 400 g Rice noodles
- 0,5 liter Sesame oil
- For the mango and asparagus salad, prepare the asparagus and cook in salted boiling water for 2-3 minutes. Then drain, rinse with cold water and drain. Peel the mango. Cut the pulp from the stone in narrow wedges. Peel and halve the onions and cut into thin strips. Mix the asparagus, mango and onions together.
- For the vinaigrette, clean the chilli, cut lengthways, core, wash and cut into very fine rings. Wash the organic limes with hot water and dry them. Cut 1 into thin slices, finely grate the peel of the other. Squeeze 2 limes. Mix the vinegar, lime juice, zest and chilli together. Season with salt, pepper and a pinch of sugar. Beat the oil on it.
- Mix the vinaigrette with the salad and let it steep for a moment, then season again to taste. Arrange the salad and garnish with lime wedges.
- For the satay skewers, rinse the meat, pat dry and cut into thin, long strips. Peel the ginger and onion and grate both finely on a kitchen grater. Coarsely crush the coriander seeds in a mortar and stir together with the grated ginger and onion, chili paste, coconut milk and soy sauce. Marinate the meat in it for about 1 hour.
- For the peanut sauce, chop the peanuts in a blender and place in a saucepan. Add chili paste, coconut milk, peanut oil and 3–4 tablespoons of water and heat everything while stirring, but do not boil. Season to taste with lime juice, soy sauce, coriander powder, sugar and salt.
- Take the meat out of the marinade, strip off the marinade and stick the meat strips lengthways on long wooden skewers in a wave-like manner.
- Heat the peanut oil in a large grill pan and fry the skewers for about 5 minutes, turning once. Roast over a low heat for about 3–5 minutes to the end. Finally, pour the peanut sauce over the skewers.
- Tear apart the rice noodles. Heat plenty of oil in a saucepan and fry the pasta in it until it puffs up. Take the pasta out again and let it drain on kitchen paper.
- Place the skewer on the salad and drape the rice noodles on the plate.
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