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Entries in soy (2)

Tuesday
Jul022013

Sesame Noodles

Ingredients:  

  • Kosher salt
  • 1 pound spaghetti or Chinese egg noodles
  • 2 T toasted sesame oil
  • 1 garlic clove, peeled
  • 1 (1-inch) piece peeled fresh ginger
  • 1/2 c smooth peanut butter
  • 1/4 c soy sauce
  • 2 T dark brown sugar
  • 1 T rice vinegar
  • 3/4 t crushed red pepper
  • 1/4 c hot water
  • 6 scallions (white and green parts), sliced
  • 1/4 c dry-roasted peanuts, chopped

Directions:  

Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil. 

To make the peanut sauce: In a blender drop in the garlic and ginger while the motor is running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then--with the blender running--slowly pour in the water.

To serve, toss the spaghetti with the peanut sauce, then top with scallions and peanuts.

Wednesday
Mar132013

Asian Chop Chop Salad 

This is SO EASY and is really good day 2 or 3.  Think of it like an "asian coleslaw".  I serve this with chicken satay

I made this the other day, simply because I am working so hard on "decreasing carbs" and this sounded like a recipe that fit the bill.  I really didn't follow any one recipe...I kind of made this up as I went.  I found myself shopping in Big Y just picking up any and all "asian style" vegetable with the idea that I am going to chop them all to around the same size (bite size) and keep them raw.  I added some fun ingredients to give this secret salty  crunch and a hint of protein.  NOTE:  for peanut free people, substitute the peanut butter with tahini.

Ingredients:

Salad:

  • 1 head napa cabbage (basically just fill a large bowl about 2/3)
  • 1 c shredded/julienne carrots (you can buy them at the grocery store pre-packaged this way, or use your food processor on the "julienne setting"
  • 1 c snow peas (remember, these are the flat pods)
  • 1 red pepper, sliced in strips
  • 1 yellow pepper, sliced in strips
  • 1 serrano pepper, seeded and diced (optional)
  • 1/2 c cilantro, chopped
  • 1 avocado, medium diced 
  • 1 c edamame
  • 1 cup scallion, chopped (white and green)
  • 2 T toasted sesame seeds
  • 1/2 c wasabi peas
  • 1/2 c toasted soy nuts (find these near the nuts in the produce section)

Dressing:

  • 1/2 c rice vinegar
  • 1/2 c low sodium soy sauce
  • 1 t minced garlic
  • 1 t minced ginger
  • 1 T peanut butter
  • 1 T lime juice
  • 1 T sesame oil
  • 1 t honey
  • salt and pepper, to taste
  • 3/4 c canola or vegetable oil

Directions:

Prepare vegetables, except for avocado, and place them in large bowl (bowl should be large enough to mix the salad thoroughly).  Set aside.  For dressing, whisk all ingredients in bowl except for canola/vegetable oil.  Slowly whisk in the canola oil to emulsify or thicken the dressing (an emersion blender works well here too).  

Pour dressing over vegetables and mix thoroughly (dressing will settle on bottom).  Let sit for 1 hour before serving and mix several times during this hour.  

When preparing to serve, dice avocado (otherwise it will brown).  On each individual serving, add avocado, sprinkle soy nuts, toasted sesame seeds and wasabi peas.