Asian Chicken Peanut Noodles

Better than “take out” cause you made it yourself, Asian Chicken Peanut Noodles is loaded with chicken, crunchy peppers, green onions, and covered in a no-cook creamy, slightly spicy peanut sauce.

Asian Chicken Peanut Noodles

Weekdays are stressful enough without having to fuss over What the “Forks” for Dinner? Having a great go-to recipe at hand is a godsend!

In the beginning of my journey into recipes and cooking, magazines…….yes I mean a real paper, turn the pages manually magazine……..were my main source of new recipes. Well, the internet has brought us a long way and Pinterest…. makes the accessibility to new things so easy and fun. Continue reading “Asian Chicken Peanut Noodles”

Cucumber Sushi

As anyone who gardens knows, when cucumbers come on they come on…… Cucumber Sushi lets you make the best of your over abundance.

Cucumber Sushi

As I was making this recipe, which I found on …..you guessed it Pinterest…..one of my friends on Facebook posted a photo of her first crop of cucumbers…..so Brenda, here is a little something you can do with those green beauties.

The recipe is from Sarah at Live Eat Learn and when I saw the recipe I knew I had to try it.

Cucumber Sushi

I have had real sushi maybe twice…….not sure if I “love” it but I did like the flavors of the sauces and the veggie-avocado component. So, when I saw this faux sushi recipe I was intrigued.

The recipe was fairly easy, no complicated ingredients and looked cool and refreshing…….it was!

Cucumber Sushi

I used a melon baller to hollow out the inside of the cucumbers. The original recipe had you making rice, but I purchased sticky rice from the Oriental section of the grocery store. It’s already cooked and …..well sticky, which is what you need for this recipe.

Cutting up the veggies takes virtually no time. The only tricky part is getting everything inside. But, a little persistence and patience, and in no time your rolls are stuffed.

Cucumber Sushi

The first ones I cut, I cut a little too thin and the stuffing came out. Besure to cut them at least an inch thick.
I made a spicy mayo as the original recipe called for, but wasabi, or soy sauce would be tasty also.

So for a cool refreshing appetizer, or snack…….try Cucumber Sushi.

Print

Cucumber Sushi


Ingredients

  • 2 cucumbers
  • 1 package cooked sticky rice (in the Oriental food section)
  • ¼ to ½ firm avocado, cut into thin slices
  • ¼ red bell pepper, julienne (matchstick) cut
  • ¼ orange bell pepper, julienne (matchstick) cut
  • 1-2 scallions, julienne

Instructions

  1. Cut each cucumber in half and remove seeds with either a small spoon or knife to create a long, hollow tube.
  2. Spoon in a small amount of rice, then compress towards one side of the tube.
  3. Gently insert a slice of avocado and a few slices of pepper, then add more rice to fill gaps, compressing and adding more rice until packed full. Be gentle, especially if your avocado is ripe and soft!
  4. With a sharp knife, slice cucumber into 1 inch thick pieces (thinner if you’re a daredevil). If you start to notice the filling is loose as you cut, stuff in some rice and peppers where needed.
  5. Serve with either low sodium soy sauce or spicy mayo. To make spicy mayo, mix 1 Tbsp mayo and ½ tsp sriracha.

 

Asian Veggie Noodle Bowl

It’s the weekend…..oh hum……a rainy weekend at that……..lets cook!! Asian Veggie Noodle Bowl is good today, and tomorrow, and the day after that!

Asian Veggie Noodle Bowl

I adapted this recipe from Southern Living, it looked so good I had to try it. Plus, noodle bowls are all the rage and we just stay current!!

Good warm, room temp, or cold, this is really an awesome dish. You can eat it today…..and by the way, I couldn’t quit eating it, so I had to put it away…..no self control!

Asian Veggie Noodle Bowl

I did put some in a container for work on Monday. Now, contrary to popular belief, I think our school lunches are awesome, but they are geared for kids, so I pack a lunch sometimes.

This is one of those times. I love, love, love asian food. This noodle bowl is the perfect blend of all of my favorite things.

Asian Veggie Noodle Bowl

Rice noodles are fool proof, just cover them with boiling water and let them set……what could be easier?

The sauce is a mixture of soy, rice wine vinegar, honey, ginger, garlic, sesame oil, and sweet chili sauce. It is slightly spicy and the sesame oil with it’s rich amber color and distinctive nutty flavor, gives the noodle bowl that Asian flavor I love so much. The black sesame seeds give it a hint of color, but if you cannot find them toasted sesame seeds will work just as well.

Asian Veggie Noodle Bowl

All the veggies give a crispy freshness to the bowl, and make it a pretty bowl and make its pretty healthy. Vegetarian if you will……

Need a dish today and lunch tomorrow? Try Asian Veggie Noodle Bowl …….and sing the Asian Veggie Noodle Bowl praises !

Print

Asian Veggie Noodle Bowl


Ingredients

  • 3/4 cup rice wine vinegar
  • 1/3 cup soy sauce
  • 1/3 cup honey
  • 2 tablespoons minced fresh ginger
  • 2 cloves garlic, minced
  • 2 teaspoons dark sesame oil
  • 2 tablespoon Sweet Chili Sauce
  • 14 ounce package rice noodles
  • 1 15-ounce can cut baby corn, rinsed and drained
  • 1 8-ounce can sliced water chestnuts, rinsed and drained
  • 1 large red bell pepper, thinly sliced
  • 1 cup sugar snap peas. sliced
  • 1/3 cup finely chopped green onions
  • Black sesame seeds for garnish

Instructions

  1. Whisk together first 6 ingredients in a medium bowl; set aside.
  2. Cook rice noodles according to package directions. Drain and place in a large bowl.
  3. Pour vinegar mixture over hot cooked noodles. Toss to combine. Add vegetables, toss to combine. Sprinkle with sesame seeds, if desired. Serve hot or cold.