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Today we prepare “salad in a jar” – a real big jar! There you’ll finally find Italian pasta & vegetables & chicken – combined w/ Asian spices like sautéed in a wok… i. e. no greens… Does it harmonize? Just give it a try!
I thought about it & decided to try a pasta salad w/ Asian flavours.
So all ingredients finally found their way – layered – in a big jar…
…& how it happened so far – just read on!
We start w/ a big empty jar – important: the lid should seal the jar tightly!
Pasta is pasta is spaghetti. (At 1st I thought about classic Asian noodles, but … pasta is pasta & thin spaghetti will be an excellent choice.)
- boneless chicken breast
- snow peas (aka mangetout)
- spring onions
- …& chili peppers (for all who like it hot – really hot!).
As always in Asian cuisine you’ll have to chop & cut & julienne all the ingredients before starting the wok. (I decided to do strips – exception: chili peppers!).
Now we’re dealing w/ the cook & stir-fry sessions:
- we cook the spaghetti & add – after draining – some flavorful sesame oil – to prevent them from sticking…
- we stir-fry the chicken until well done (!)
- we stir-fry carrots & snow peas & spring onions until ready, but still crispy…
You may use your wok as well as your pan. I started w/ the chicken (& Asian oil & Chinese spices) & continued w/ the vegetables w/o cleaning the wok resp. pan in between – no elimination of the flavours!
If you like add chili peppers to the chicken: it’ll be rather hot! (I didn’t proceed this way, but reserved the hotness for the dressing (& the topping).)
Last, but not least:
I didn’t break the spaghetti! They remained as is – naturally long! If you think it’ll to difficult to eat then just break them once or twice…
When the preliminaries are done we can start cleaning the kitchen – just a little – because everything (spaghetti, vegetables…) need to cool down.
The dressing is a fast affair: we just combine mayonnaise & sweet chili sauce. You may do it 1:1, but also 1:2 or 1:3 … the more sweet chili sauce, the hotter!
Why using mayonnaise? It’s summertime & it’s warm… sometimes even hot… The salad shall be able to survive at higher temperatures!
Finale we chop chives & some more chili pepper (when having used the chili pepper for the chicken before).
Now it’s assembling time:
- snow peas
- spring onions
…& on top
- chili peppers.
(…& about 3-4 cm open space under the lid!)
…& that’s our Asian flavoured pasta salad in the jar!
What to do w/ the jar?
Lid on we can take it anywhere. The ingredients stay fresh & crispy as if just prepared. Then… some time gone: we grip the jar (lid on!!!) & shake it vigorously – remember the open space of 3-4 cm on top: the shaking will work only if there is some open space.
Now dressing & pasta & vegetables & chicken are mixed!
What about the big jar:
In the big jar we can store more than 1 serving! Wherever we are (in the office? at a BBQ? at a garden brunch?) we can start now to serve servings or we just open the lid, plunge in a tablespoon & everybody may practise self-service. (Especially during summer a salad in a jar is a paying investment: we can prepare 2-3 jars & open one after the other (aka it’s always fresh!).)
The businesswoman with too many office hours thinks
The idea of a salad in a jar makes sense – it’s easy to transport wherever I may need to go! The salad stays fresh, no mushiness, no stickiness…
However, if time were limited – as always – I could stir-fry everything – chicken & vegetables – in one batch. Okay – it’s mixed afterwards & in the jar there’ll be only 3 layers – but the prep time will go down considerably… the dressing stays on bottom, the pasta is the delimiter… as I stated: no mushiness!