Category: Asian flavors

Asian flavors · Pasta · Vegetarian pasta

Sesame-Ginger and Cucumber Soba Noodles

Belinda
 

Gorgeous!! Soba noodles tossed with scallions, cucumber and a light yet creamy sesame -ginger tahini sauce.

8 oz soba noodles (about 2 bundles)
1 large or 2 small English cucumbers
1 bunch scallions (green onions), chopped (about 3/4 cup, chopped)
1/3 cup tahini<
2 tbsp rice vinegar
1 tbsp finely grated fresh ginger
1 tbsp white miso
2 tsp reduced sodium soy sauce
1 tsp toasted sesame oil
A handful fresh cilantro, chopped
pinch red pepper flakes
1/3 to 1/2 cup water
2 tbsp sesame seeds, (preferably black)
sea salt, to taste

Bring a large pot of salted water to boil and cook the soba noodles until al dente, according to the package directions. (Do not over cook them) Drain and rinse under cold water.
Using a chef’s knife or better yet, a julienne peeler, slice the cucumber into long skinny strips. Toss out the super-seedy inside strips. Then you can slice the remainder into 3 inch long strips or leave them long.

In a small bowl, whisk together the tahini, rice vinegar, ginger, miso, soy sauce, sesame oil, cilantro and red pepper flakes. Once blended, whisk in water until you reach your desired consistency.
Toss the soba noodles in the sesame-ginger sauce. Toss in the cucumber strips, scallions, sesame seeds and extra cilantro if desired.
Season to taste with salt or more soy sauce.
This dish is best served promptly, as the salt will draw out the water from the cucumbers and dilute the flavors.

Asian flavors · Gluten Free · Meat · Pasta · Soup

Asian spicy pork and greens soup

Belinda

Soothing, healthy and comforting soup.

1/2 lb ground pork
2 cloves garlic, finely chopped
2 tsp finely grated fresh ginger
1 tsp Sichuan peppercorns, crushed
3/4 tsp crushed red pepper flakes
1/2 tsp cumin seeds, coarsely chopped
1 tbsp vegetable oil
kosher salt and freshly ground black pepper
4 cups chicken broth
1 bunch mustard greens, torn (about 4 cups)
4 scallions, thinly sliced
2 tbsp reduced sodium soy sauce
1 tsp fish sauce (such as nam pla or nuoc nam)
8 oz wide rice noodles
Also nice to try it with;
beet greens, kale or turnip greens 

Mix the pork, garlic, ginger, Sichuan peppercorns, red pepper flakes and cumin in a medium bowl.
Heat the oil in a large pot over medium heat. Add the pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon until browned and cooked through, about 8 to 10 minutes.
  Add the broth and bring to the boil; reduce the heat and simmer until the flavors meld, 8 to 10 minutes.
Add mustard greens, scallions, soy sauce and fish sauce and cook, stirring occasionally until the greens are tender, 5 to 8 minutes, season with salt and black pepper.
Meanwhile cook the rice noodles according to the package directions and drain.
Divide the noodles among the bowls and ladle the soup over

Asian flavors · Curry · Do-ahead · Nuts · Sauces

Homemade Thai red curry sauce

Belinda

This is from fellow blogger “Pinch of Yum” and is just a wonderful sauce to have around.

The flavors of this sauce are pretty addictive and you will want plenty on hand to pour over everything!

Serves 4
1 can light coconut milk
2 tbsp peanut butter
2 tbsp curry paste
1 1/2 tbsp Thai fish sauce
2 tbsp fresh lime juice
3 tbsp brown sugar
1 tsp minced garlic
1/3 cup crushed peanuts
up to 1/2 cup water of broth
extra crushed peanuts and scallions for topping

Pour the coconut milk into a small saucepan over high heat. When the coconut milk reaches a gentle simmer, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar and garlic.
Whisk and keep on high heat for 15 minutes or until the sauce has reduced and thickened.

Add the peanuts and simmer for another 5 to 10 minutes.
When the sauce coats the back of a spoon, add small amounts of broth or water and whisk to adjust the consistency depending on how you will use it and how thick you want it.

If the sauce separates, just whisk vigorously to smooth out again.
Serve this sauce over rice noodles, chicken, fish, vegetables or any other way that sounds good to you!
Top with crushed peanuts and scallions

Notes
More time simmering = thicker, creamier and more flavorful sauce.
If you want a thinner sauce, simmer it for less time and plan to add a bit of additional liquid.
I’ve noticed that when I add the crushed peanuts, the consistency really thickens quite a bit, so you could omit the peanut butter and / or peanuts to also adjust to your desired consistency

 

Asian flavors · Pasta · Vegan · Vegetarian pasta

Eggplant and buckwheat (soba) noodle salad

Belinda

I just LOVE soba noodles and Asian flavors. I think I have some other recipes on this blog for soba noodle salads, but this is another variation and is a very quick meal to make

Serves 4 to 6

1/4 oz dried shitake mushrooms
3/4 lb buckwheat (soba) noodles
2 tsp sesame oil
3 tbsp tahini
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp honey
2 tbsp lemon juice
3 tbsp peanut oil
2 Japanese eggplants, cut into very thin strips
2 carrots, julienned
10 scallions, cut diagonally
6 fresh shitake mushrooms, thinly sliced
1 cup roughly chopped cilantro leaves for garnish
1 tbsp toasted sesame seeds for garnish

Soak the dried shitake mushrooms in 1/2 cup hot water for 10 minutes.
Drain, reserving the liquid.
Discard the woody stems and finely slice the caps.

Cook the noodles in a saucepan of boiling water for 5 minutes or until tender.
Rinse under cold water, then toss with 1 tsp of the sesame oil.

Combine the tahini, light and dark soy sauces, honey, lemon juice, 2 tbsp of the reserved mushrom liquid and the remaining sesame oil in a food processor until smooth.

Heat 2 tbsp peanut oil in a wok over high heat. Add the eggplant and cook, turning often, for 4 to 5 minutes or until soft and golden.
Drain on paper towels.

Heat the remaining oil.
Add the carrots, scallions and fresh and dried mushrooms.
Cook, stirring constantly, for 2 minutes or until just softened.
Remove from the heat and toss with the noodles, eggplant and dressing.

Garnish with the cilantro and sesame seeds

Asian flavors · Gluten Free · Pasta · Salad · Vegan

Peanut-sesame slaw with soba noodles

Belinda

Sometimes you come across a recipe from a fellow food blogger, like this one from  “Cookies and Kate” that needs no adjusting and is just the perfect complete meal. This is a very flexible slaw and depending on your food restrictions, you can leave out the soba noodles, use gluten free pasta, leave out the Brussels sprouts, and even use pre-shredded slaw mix (you will need 12 cups of slaw mix, if so)
This can be vegan, gluten free, low calorie but whatever else, it is tasty and healthy!
Being an Asian food nut, this touches all the “scintilla” in my taste buds. Hope it does for you too!

Serves 4 to 8

Slaw
4 oz soba noodles
1 small purple or green cabbage, sliced into quarters and core removed
1/2 lb (about 12) Brussels sprouts, optional
4 carrots, peeled
1 bunch scallions, trimmed and sliced into thin rounds

Peanut-sesame dressing
1/2 cup peanut butter
3 tbsp white wine vinegar or rice vinegar
3 tbsp toasted sesame oil
3 tbsp reduced-sodium tamari or other soy sauce
2 tbsp honey or agave nectar
1 tbsp finely grated fresh ginger
2 garlic cloves, pressed or minced

Garnish

Sprinkle of coarsely chopped peanuts
handful of coarsely chopped cilantro
1 lime, sliced into wedges

Cook the soba noodles;  bring a large pot of water to the boil and cook the noodles according to the package directions. Drain and rinse with cold water before returning to the pot.

Prepare the vegetables;  This is easier in a food processor than by hand. if using a food processor, shred the cabbage and sprouts with the slicing disk, then grate the carrots using the grating disk. or use a chef’s knife to chop the cabbage and sprouts into thin strips, then coarsely grate the carrots.

Prepare the dressing;  In a small bowl, whisk together the dressing ingredients until smooth.

In a large serving bowl, combine the cooked soba noodles, shredded cabbage and sprouts, grated carrots and chopped scallions.
Pour the dressing over the vegetables and toss to coat (you may or may not need all the dressing).
For best flavor, let the slaw marinate for 20 minutes before serving.

Serve the slaw with a sprinkling of chopped peanuts, torn cilantro and a lime wedge.

You can halve this recipe by using only 6 cups of pre-shredded slaw mix and roughly halving the dressing ingredients.

Asian flavors · Curry · Pasta · Poultry

Light curried chicken penne with fresh mango chutney

Belinda

Very light and refreshingly different with that gorgeous hint of creamy curry going though it.

Serves 6

Chutney
2 cups diced peeled ripe mango (about 2 mangoes)
1 cup finely chopped onion
1/2 cup water
2 tbsp brown sugar
1 tbsp curry powder
1 tbsp fresh lime juice
1/2 tsp black pepper
1/2 tsp finely chopped fresh ginger
1/4 tsp salt

Chicken
 1 tsp olive oil
2 garlic cloves, minced
1 lb skinless, boneless chicken breasts cut into 1 inch pieces
1 cup light coconut milk
2 tbsp sugar
1 tsp salt
1 1/2 tsp red curry paste
1 to 2 tsp Thai fish sauce
2 cups broccoli florets
2 cups cauliflower florets
4 cups hot cooked penne rigate (abut 2 cups uncooked)
2 tbsp chopped green onions (scallions) for garnish

To prepare the chutney, combine the first 9 ingredients in a medium saucepan and bring to the boil.
Reduce the heat and simmer for 15 minutes or until most of the liquid evaporates and the mixture is thick, stirring occasionally.

To prepare the chicken, heat the oil in a large non stick skillet over medium high heat.
Add the garlic and chicken, saute for 5 minutes. Combine the coconut milk and the next 4 ingredients (coconut milk through the fish sauce) in a small bowl, stirring with a whisk.
Add this coconut mixture to the pan, bring to a simmer. Add the broccoli and cauliflower florets, cover and cook for 7 minutes or until vegetables are crisp-tender, stirring occasionally.
Stir in the chutney and pasta, toss well to combine.
Sprinkle with the chopped scallions.

Asian flavors · Gluten Free · Pasta · Salad · Vegan

Avocado green curry noodles with toasted coconut and cashews

Belinda

Thank you Aida Mollenkamp for this gorgeous, tasty healthy combination.

Makes 2 to 3 servings

8 oz dried soba noodles or udon noodles
2 tbsp extra virgin coconut oil
4 medium shallots, peeled and minced
Kosher salt and ground black pepper
1 very ripe avocado, peeled and pitted
3 tbsp green curry paste
1/4 cup freshly squeezed lime juice
2 tsp honey
1 bunch stemmed kale, torn into bite sized pieces, (about 4 cups packed)
1/3 cup raw coconut flakes, toasted
1/2 cup roasted and salted cashews, roughly chopped
1 1/2 tsp raw flax seeds

Bring a medium pot of salted water to the boil over high heat and cook noodles according to the package instructions.
Meanwhile, heat the coconut oil in a medium frying pan over medium heat. Add the shallots, season with salt and pepper and cook until golden brown, about 4 minutes.
Add the kale and cook until crisp, about 2 minutes.

Drain the noodles when they are done, saving 1 cup of the cooking water.
Combine the avocado, curry paste, lime juice and honey in a small food processor and puree until smooth.
Add salt and pepper to taste and thin out, as needed, with the reserved cooking water.

Toss the noodles with the sauce, turning to coat all the noodles. Add the shallots and kale and turn to coat everything.

Divide among serving plates, top with the cashews, coconut and flax seeds and serve.

Asian flavors · Meat

Mild lamb curry with cilantro rice

Belinda

I am a curry freak and a lamb freak, so what’s not to like in this! It’s very mild and rather soothing, so I think the curry novices will also like this
This is a recipe from Rachel Allen, an Irish recipe book writer and chef.

Serves 6

2 tsp coriander seeds
2 tsp cumin seeds
1/4 tsp cardamon seeds
4 cloves
3 tbsp sunflower oil
4 onions, sliced
2 1/2 lbs lamb shoulder, cut into 1 inch dice and fat removed
2 tsp ground turmeric
4 cloves garlic, finely chopped
1 tbsp root ginger, finely chopped
1 red chili, seeds removed and finely chopped
salt and ground black pepper
2 cups cream
1/2 cup lamb or chicken stock
lime or 1/2 lemon, juiced
cilantro leaves for garnish

For the rice
1 lb basmati rice
2 tbsp butter
8 tbsp chopped fresh cilantro

Toast the seeds and cloves then crush them using a pestle and mortar or spice grinder

Pour 2 tbsp of the sunflower oil into a large lidded casserole dish or Dutch oven on a high heat, add the onions and saute for 5 minutes until softened and nicely golden.
Transfer to a bowl and add the remaining oil to the pan.
Place the lamb in the pan and sear until well browned, making sure the pieces of meat don’t touch, or they will not sear but steam.

Return the onions to the pan and all the seared meat and add the crushed spices along with the turmeric, garlic, ginger and chili.
Season with salt and pepper, toss everything together to combine and stir in the cream and stock, scraping any sediment from the bottom of the pan.

Bring slowly to the boil, then immediately reduce the heat and cover with a lid.
Leave to simmer gently for about 1 hour, removing the lid for the last 15 minutes.

*Alternatively, cook it in an ovenproof dish or pan, cooking in the oven, preheated to 325 F for an hour, leaving the lid on for the whole cooking time.
Check that the lamb is tender, cooking for a little longer if necessary

Add the lime or lemon juice and check the seasoning.

For the rice- Place the rice in double it’s volume of salted water or chicken broth, bring to the boil, cover with a lid and cook for 10 to 12 minutes until the rice is cooked and all the moisture has been absorbed.
Remove the saucepan from the heat and allow to stand for a few minutes, with the lid on.
Stir in the butter and cilantro, using a fork in order not to mash the rice

Asian flavors · Curry · Fish · Whole30 compliant

Thai-style halibut (or other white fish) in a coconut-curry broth

Belinda

Light and very flavorful.

Serves 4

2 tsp vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 tsp red curry paste (or 2 tsp curry powder)
2 cups chicken broth
1/2 cup light coconut milk
1/2 tsp salt, plus 1/4 tsp, plus more for seasoning
4 (6 oz) fillets of halibut or any other flaky white fish, like cod or chilean sea bass
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions green part only, thinly sliced
2 tbsp fresh lime juice
freshly ground black pepper

*2 cups cooked brown rice, for serving
* 1lb steamed spinach for serving

In a large saute pan, heat the oil over moderate heat.
Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.
Add the curry paste (or powder) and cook, stirring, until fragrant, about 30 seconds.
Add the chicken broth, coconut milk, 1/2 tsp salt and simmer until reduced to 2 cups, about 5 minutes.

Season the fish fillets with 1/2 tsp salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce.
Cover and cook until the fish flakes easily with a fork, about 7 minutes

Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions and lime juice into the sauce and season, to taste with salt and pepper.
Ladle the sauce over the fish and serve with rice.

 

Asian flavors · Gluten Free · Poultry

Teriyaki chicken thighs

Belinda

Low calorie, zero carbs, light and high in flavor.  An Ellie Krieger recipe

Yields 6 pieces; 1 or 2 per serving

1/4 cup low sodium soy sauce
2 tbsp brown sugar
2 tbsp dry sherry
2 tbsp rice vinegar
2 garlic cloves, crushed
1 tsp finely grated ginger
1/4 tsp red pepper flakes
2 lbs skinless, chicken thighs (you can also use boneless)
2 tsp sesame seeds

Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves.
Transfer to a resealable plastic bag and add the chicken.
Seal the bag and marinate the chicken in the fridge, turning once, for about 1 hour or so.
The chicken can marinate for up to 4 hours.

Heat the broiler to high.
Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8  to 10 minutes.
Flip the chicken and broil until almost cooked through, about 8 minutes longer.
Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

Alternatively, you can roast the chicken skin side up for about 30 – 40 mins or so in a preheated oven at 400 F. This way you don’t need to flip the chicken and if it still needs to tan up a bit, stick it under the broiler at the end.

* Lovely served with simple steamed rice