Tag Archives: asian

Spicy Asian Peanut Noodle Bowl

Noodle/salad base:
Spiralized Zuccini
Fresh spinach
Chopped cucumber
Sliced red bell pepper

Sautéed toppers:
-fava beans (or edamame or green peas)
-red onions
-orange/yellow bell peppers
-sweet potatoes or kabocha

Tangy spicy dressing:
1/4 jalapeño, chopped (i love spicy)
1tbs natural peanut butter
1tsp vinegar (i used TJs muscat vinegar)
1 dash sesame oil
1dash liquid aminos (or soy sauce)
1 lemon juiced
1 orange juiced
Bled or whisk together well

Eat with chop sticks:) Made my mouth burn most pleasantly. And the creamy peanut with the spicy jalapeños and the tangy citrus is SO good. Garnish with some fresh cilantro.

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Fresh Spring Rolls!

Fresh, flavorful, filling… good for you?? SO good. I could eat asian food every day, but I am usually not the most successful in cooking it. However, no cooking is required here, simply chopping and assembling. And they end up looking so festive, colorful, fancy even. 8 rolls feeds 2-3 people, they are very satisfying. Making them at home is way cheaper than buying them out (the ingredients are not expensive) and they are not hard to make, I promise. These would make a super impressive party or pot luck tray, note to self 🙂

Ingredients:
8 rice paper wraps (vietnamese, i found mine at target!)
15-20 tiny cooked shrimp (*optional) (i sautéed them in coconut oil, liquid aminos, and garlic)
Green onion
Cilantro
Basil
Red bell pepper
Cucumber
1/2 avocado
Greens/lettuce
Carrots

Cut all veggies (except greens) into thin slices.

Prepare a wide shallow bowl with warm water for dipping the rice paper sheets into one at a time.

Sauce:
1/2 jalapeño, chopped (i love spicy)
3tbs natural peanut butter
1tbs vinegar (i used TJs muscat vinegar)
1/2 tsp sesame oil
1tsp liquid aminos
1lemon juiced
Blend the sauce ingredients well, using a wisk or small blender.

Assemble spring rolls by dipping one rice paper at a time into the water, taking time to make sure all sides are completely wet, spend some time to make sure all surfaces are wet or they will be too fragile to wrap. Place on your cutting board/work surface. Lay some greens/lettuce in the center in a linear fashion as if you are making a burrito. Add layers of your ingredients over the greens to taste, putting the avocado for vegan or shrimp on top for appearance. Tuck one long side over the toppings and in, stretching slightly to keep it tight. Tuck in the sides on the ends of your “burrito” and then fold the other long side over, pulling taught but not too tight. It will “stick” to the rest of the wrap and you can plate. Repeat and dip in sauce! Keeps well if sealed well in tupperware overnight, but will dry out if left too long. Not that any leftovers will make it to the fridge…

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Spicy Thai Shredded Salad

This was good, had my lips burning 🙂 I love spicy food and I love peanuts! But if you cannot eat peanuts, first of all, I’m so sorry. Secondly, you can substitute sunbutter for peanut butter and try sunflower seeds or pumpkin seeds in place of peanuts!

Get your fresh produce, a big bowl, and get to chopping!

You need:
About 1/2 cabbage sliced thinly
1stalk broccoli chopped fine
1/2 red bell pepper sliced thinly
I carrot chopped onto thin strips
Handful fresh cilantro and parsley
Handful pomegranate pearls
1/4 red onion chopped
About a cup of chopped pineapple
Handful slivered almonds
Handful of peanuts to garnish
1/2 avocado to garnish

Dressing:
2tsp tahini
2tsp peanut butter
1/2 lemon
1tbs Muscat Vinegar (any vinegar but I recommend trader joes orange Muscat vinegar)
Crushed red pepper to taste (I used several liberal shakes)
Tbs water
Dash oregano

Mix dressing and drizzle over salad. Toss and enjoy!

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