Chinese Noodle Salad

Here is a recipe I modified from one my wife likes a lot. Credit goes to Cooking Light Magazine June 2012 issue.

What you’ll need:

12 ounces uncooked, dried linguine or other flat noodle

8 ounce package of stringless sugar snap peas

2 teaspoons of peanut oil

1 package of firm tofu, drained and cubed

1 cup cherry tomatoes, halved

1/2 cup drained, sliced water chestnuts

1/2 cup thinly sliced green onions

1 tablespoon seasoned rice vinegar

1 teaspoon chili garlic sauce

5 tablespoons of original yakitori sauce

toasted sesame seeds to taste

What you’ll do:

Cook noodles according to package directions. Add snap peas for the last minute of cooking. Drain and rinse with cold water.

While the water is boiling, heat a large non-stick skillet over medium high heat. Add peanut oil to pan, swirl to coat. Add cubed tofu and cook until browned, about 5-7 minutes. Stir frequently.

Combine noodle-snap pea mixture, tofu, tomatoes, water chestnuts, and green onions in a large bowl (or the pot you boiled the noodles in). Combine the yakitori sauce, chili garlic sauce, and the seasoned rice vinegar in a small bowl and whisk. Pour over noodle mixture and toss gently to combine. Serve and sprinkle with toasted sesame seeds to taste.

They also had a great cucumber salad to accompany this dish. It is one my mother has made for decades. Combine 1/4 cup of seasoned rice vinegar and 1 tablespoon of brown sugar and pour over two cups of thinly sliced English cucumber and toss gently. Chill before serving.

Obaachan Sauce Yakitori Chinese Noodle Salad

Obaachan Sauce Yakitori Chinese Noodle Salad

Spicy Tofu and Noodles with an Asian Flair

This takes about 10-15 minutes of prep up front and then everything goes pretty quick.

What’s needed:

8 ounces of fettuccine rigate noodles (or similar flat noodle)

8 ounces of sugar snap peas

1 package of firm tofu, cubed

1 pint of cherry or grape tomatoes, halved

4 ounces of water chestnuts, sliced

1/2 cup of green onion, sliced thinly

1/2 cup of yakitori sauce

1 tablespoon of vegetable oil

1 tablespoon of chili garlic sauce (optional)

toasted sesame seeds

What you’ll do:

After all the prep work, start to boil a large pot of water then cook noodles as directed on package. While the water is starting to boil, in another pan, over medium-high heat, pour one tablespoon of vegetable oil and brown the tofu (7-10 minutes). When the noodles are just about done add in the snow peas to the boiling water for a minute or two, then drain, rinse, and return to the pot. Add the tofu, the halved tomatoes, sliced water chestnuts, sliced green onions, and yakitori sauce. Mix well and serve. You may sprinkle the toasted sesame seeds over the plated noodles as desired. Note: there are three options for the sauce, original yakitori (for no spice), spicy yakitori (for a little kick), and the spicy yakitori with the chili garlic sauce (for more heat).

Spicy Tofu and Noodles

Spicy Tofu and Noodles

Asian Slaw Recipe

Here is an easy Asian slaw recipe with many interchangeable ingredients. Put some in, take others out, your choice. I’ll even give you two dressings, depending on your mood, or if you have a nut allergy.

What you’ll need for the slaw:

1/2 head of green cabbage, sliced thinly

1/4 head of red cabbage, sliced thinly

2 medium-large carrots, grated (I did this at a 45˚ angle to the grater)

1 cup shelled edamame, cooked and cooled

1/4 cup sliced green onions

3 tablespoons cilantro, roughly chopped, (optional)

peanuts or slivered almonds, (optional)

won ton strips or chow mein noodles, (optional)

What you’ll need for the dressing:

1/4 cup rice vinegar

1/4 cup spicy yakitori sauce

1/4 teaspoon crushed red pepper flakes

2 tablespoons creamy (smooth) peanut butter

What you’ll do:

In a large bowl, combine the first six listed slaw ingredients (or those that you choose to include) and toss until mixed well. Set aside. For a spicy, Thai style, dressing include the peanut butter with the first three (dressing) ingredients, and whisk well, it was very tasty! For those with a nut allergy, combine the first two ingredients, then add two tablespoons of honey and two tablespoons of lime juice for a sweeter, more citrusy, type dressing. Before serving, add the peanuts, almonds, and won tons or chow mein noodles to your salad and drizzle as much dressing as desired. We added the dressing directly to the individual servings, not the entire mixture. This keeps everything from getting soggy and you can make each serving to taste. If you are making this for a large group and premixing, you should double the dressing quantity and add to desired taste.  Note; the peanuts went well with the spicy Thai style and the slivered almonds went well with the honey/citrus. Also, we chose to add grilled chicken tenderloins on top of our salads. Enjoy!

AsianSlawThai AsianSlawChicken

Asian Chicken Salad

Here is an easy salad idea as we head into better weather and more grilling. What is needed: 3-hearts of romaine; 2-boneless, skinless, chicken breasts; 1-medium sized carrot; 2-stalks green onion; 1-(10 ounce) can mandarin oranges, drained; chow mein noodles; sliced almonds (optional); original yakitori sauce; seasoned rice vinegar. What to do: grill chicken breasts (about 12 minutes a side over medium-high heat), we lightly garlic salted and peppered them; wash and tear hearts of romaine into large bowl; grate carrot, and slice green onions, add to bowl; mix equal parts original yakitori sauce and seasoned rice vinegar, we used two tablespoons of each and shook in a small jar, pour mixture over salad and incorporate. Serve salad onto plates, place cooked and sliced chicken breast on salad along with mandarin oranges and sprinkle chow mein noodles and sliced almonds on top. Enjoy! Serves two.

Asian Salad1 Asian Salad2