2 Tbsp. packed brown sugar (I used light brown sugar)
1 large clove garlic, minced
2 Tbsp. finely chopped fresh ginger
1/2 jalapeño pepper, stemmed and seeded if desired, finely chopped
3 Tbsp. finely chopped green onion
1 Tbsp. chopped fresh basil or mint (used mint)
8 oz. dried rice vermicelli noodles, broken in half
1 Tbsp. canola or vegetable oil (used canola oil)
1 Tbsp. chopped fresh ginger
4 cups vegetables, such as sliced sweet pepper, snow pea pods, and/or julienned carrots (used 1 cup each of snow pea pods, julienned carrots, thinly sliced yellow onion, thinly sliced cremini mushrooms, and sliced water chestnuts)
1 cup shredded romaine lettuce
1/4 cup fresh basil and/or mint leaves (used mint leaves)
Salted peanuts and lime wedges
Take a small mixing bowl out and add the following ingredients to it, stirring to combine: fish sauce, rice vinegar, lime juice, brown sugar, garlic, finely chopped ginger, jalapeño, green onion and chopped mint.
Get a pot of water boiling and immediately take it off the heat. Stir the noodles in, letting the stand for 5 minutes or however long the package they came in recommends until the noodles feel softened. Drain the noodles, rinsing them under cold water until they’ve cooled down and drain them one more time.
Take a wok or large heavy skillet and pour the oil into it (I used a large cast-iron skillet), setting the skillet over medium-high heat. Once the oil’s hot, toss the chopped ginger in, stirring constantly for 10 seconds. Mix the vegetables in now, continuing to stir for another 2 minutes or until the vegetables become crisp-tender.
Divide the noodles, vegetables and romaine between 6 bowls, spreading the dressing over them. Top with the basil and/or mint leaves and serve with the peanuts and lime wedges.
There are a lot of things that go into this dish but they all work together to create a tasty dish ! That sauce really brings the major flavors, the vegetables help bulk up the dish and bring a variety of textures, the mint leaves bring a freshness, the peanuts add a crunchy texture and squeezing that lime wedge over the entire dish just helps brighten the whole thing, making it even tastier !
This recipe came from Better Homes & Gardens.
I wasn’t paid in any form to promote Better Homes & Gardens.
5 Tbsp. soy sauce (we used reduced-sodium soy sauce)
1/4 cup sesame seeds, toasted (we used roasted sesame seeds)
1/4 cup chunky peanut butter (we used Skippy Brand)
2 Tbsp. rice vinegar (we used unseasoned rice vinegar)
2 Tbsp. packed light brown sugar
1 Tbsp. grated fresh ginger
2 garlic cloves, minced
1 tsp. hot sauce (we used Frank’s RedHot)
5 Tbsp. hot water
Chicken and Noodles
3 pkgs. Beyond Meat grilled chicken strips
1 lb. fresh Chinese noodles or 12 oz. dried spaghetti (we used spaghetti)
1 Tbsp. salt (we used table salt but we didn’t measure it*)
2 Tbsp. toasted sesame oil
4 scallions, sliced thin on bias
1 carrot, shredded
For the sauce: Place the soy sauce, 3 Tbsp. sesame seeds, peanut butter, vinegar, sugar, ginger, garlic and hot sauce into a blender or a food processor (we used a blender) and process until it’s smooth (about 30 seconds or so). While the blender’s running, add the water in, one tablespoon at a time, until the sauce has the consistency of heavy cream (we didn’t add any water since we thought the sauce already had the right consistency).
Cook the chicken strips one package at a time based off the directions on the package. Once all of the chicken strips are cooked, cut the strips in half, in both directions. Set the chicken aside for now.
Bring a pot of water to a boil. Add the pasta and salt in, stirring occasionally until the spaghetti is tender. They recommend this will take 4 to 5 minutes if you’re using the fresh noodles or 10 minutes if you’re using dried spaghetti. Drain the pasta then rinse it under cold running water until the pasta’s cooled. Drain the pasta again, placing it in a large bowl afterwards. Pour the oil over the spaghetti, tossing to coat. Now mix in the scallions, carrot, sauce and shredded chicken and serve. Sprinkle some of the remaining sesame seeds onto the individual portions if you want and enjoy !
*We didn’t measure the salt, we just eyeballed how much salt we added (we wanted to make sure the noodles didn’t stick to the pot).
This recipe was adapted from a Cook’s Illustrated recipe that used actual chicken. We thought that the adaptation turned out okay but we liked it even more once we sprinkled some crushed red pepper flakes on.
We weren’t paid in any form to promote Skippy, Frank’s RedHot, Beyond Meat or Cook’s Illustrated.
3 tablespoons wheat-free tamari (we used San-J Tamari Lite 50% Less Sodium)
2 tablespoons water
2 tablespoons sake, mirin, or dry white wine (or more water) (we used mirin)
1 to 2 teaspoons spicy Asian chili sauce (we used 2 teaspoons of sriracha)
8 ounces uncooked soba noodles, rice noodles, or linguine (we used whole grain linguine)
1 teaspoon dark sesame oil (we used toasted sesame oil)
1 tablespoon vegetable oil
8 ounces tempeh, steamed* and cut into ½-inch dice
1 carrot, peeled and finely shredded
6 scallions, chopped (we sliced ours)
2 teaspoons minced fresh ginger
½ teaspoon red pepper flakes
1 medium-size head of bok choy, coarsely chopped (about 4 cups) (we used about 5 cups)
2 to 3 ounces snow peas, trimmed
3 tablespoons crushed unsalted roasted peanuts
3 tablespoons minced fresh cilantro
Kosher salt to taste (the original recipe doesn’t call for this but we used some salt to bring out the flavors more)
In a medium-sized bowl, mix together the hoisin, tamari, water, mirin, and chili sauce.
Look at the box the noodles came in for cooking directions and follow them. Drain the pasta and return the noodles to the pot (we placed ours in a large mixing bowl), pouring in the sesame oil afterwards and tossing the noodles so they all get coated.
Take a large skillet or wok (we used a large skillet) and pour the vegetable oil in, setting the heat to medium-high. Once the oil’s hot, add in the tempeh, stirring it around constantly until it’s browned on all sides. Toss in the carrot, scallions, ginger, red pepper flakes, bok choy and the snow peas, continuing to stir for an additional 2 minutes. Pour the hoisin mixture into the skillet, tossing to coat everything for 2 minutes. Add the cooked noodles in and cook for 2 minutes or until the pasta is just heated through. Season with salt to taste. Take the skillet off the heat and sprinkle on the peanuts and cilantro. Eat immediately afterwards.
*They recommend steaming tempeh by placing it on a rack or a steamer basket that’s sitting over boiling water for 15 minutes (we used a steamer basket in a saucepan with boiling water and we put a lid on our saucepan during those 15 minutes).
It was hard to stop eating this, it tasted so good ! There’s a nice spiciness to this and the snow peas still had a crunch to them which was a nice contrast to the noodles. The peanuts added a nice additional texture while the cilantro added more flavor, a nice pop of color and it was also just a nice fresh addition to the dish. Hope you enjoy gobbling this up as much as we did !
We got this recipe from Robin Robertson.
We weren’t paid in any form to promote San-J or Robin Roberson.
2 Tbsp. olive oil, divided (we used 3* tablespoons of extra-virgin olive oil)
14 oz. extra-firm organic tofu, drained, patted dry and cut into ¾-inch cubes (we drained and then pressed our tofu to get the water out)
1 yellow onion, finely chopped
2 cups thinly sliced carrots
2 cups sliced or quartered white mushrooms (we removed the stems and then sliced our mushrooms)
2 cups trimmed and halved green beans
¼ cup chopped fresh cilantro
2 Tbsp. toasted sesame seeds
1 lime, sliced into wedges for garnish
1 cup low-sodium vegetable broth, warmed
3 Tbsp. raw honey or coconut sugar (we used coconut sugar)
3 Tbsp. reduced-sodium soy sauce
2 Tbsp. rice vinegar
4 cloves garlic, minced
1 tsp. peeled and minced ginger
1 tsp. chile-garlic sauce (such as sambal oelek) (we used sambal oelek)
½ tsp. sesame oil (we used toasted sesame oil)
1/8 tsp. ground black pepper (we used fresh ground black pepper)
1 Tbsp. arrowroot mixed with 2 tablespoons water (we couldn’t find arrowroot so we used an equal amount of cornstarch)
Look at the box the spaghetti came in for directions on how to cook it and follow those directions.
While the spaghetti is cooking, make up the sauce: Take a large bowl out and add the broth and sugar to it, whisking it until the sugar’s dissolved. Now add in the following ingredients, stirring to combine: soy sauce, vinegar, garlic, ginger, chile-garlic sauce, sesame oil and the black pepper. Leave the sauce off to the side for now.
Take a large skillet and pour one tablespoon of the olive oil into it, setting the heat to medium-high. Once the oil’s hot, add half of the cubed tofu in and cook it for 5 minutes or until it’s crispy, turning the tofu frequently so all sides can get crispy. Place the crispy tofu on a paper towel-lined plate and repeat the process with the second half of the tofu*.
Using the same skillet that you used for the tofu, pour the other tablespoon of oil in, keeping the heat at medium-high. Once the oil’s hot, toss in the onion and carrot slices, letting it cook for 2 minutes, stirring frequently. Add the mushrooms and green beans in, stirring frequently for 2 minutes**.
Take the arrowroot mixture and stir it into the sauce to combine. Pour the sauce mixture into the skillet, letting it get heated up. Let the sauce bubble and thicken for 1 to 2 minutes (as soon as we saw it bubbling we moved onto the next part). Add the noodles and tofu into the skillet, tossing to coat in the sauce. Divide the skillet mixture among 4 plates or bowls and garnish with the cilantro, lime wedges and sesame seeds.
*By the time we were done crisping the first half of tofu up, it seemed as if the tofu had absorbed all the oil so we added another tablespoon of oil in before crisping up the second half of the tofu.
**By the 2 minute mark for the mushrooms and green beans, all the vegetables still seemed really raw so we put a lid on the skillet and cooked it for about another 6 minutes, taking the lid off just long enough to stir occasionally during that time.
This recipe is going into our favorites if no other reason than for that sauce ! The sauce is delicious but that deliciousness gets muted somewhat once it’s tossed with all the other components. The lime juice and cilantro bring more great flavor to the dish though. If you make this a day before you plan on actually eating it, the dish kind of takes on a vegetable lo mein feel by sitting in the fridge overnight which was awesome !
This recipe came from Clean Eating magazine.
We weren’t paid in any form to promote Clean Eating.
¾ cup lite soy sauce (we used reduced-sodium soy sauce)
½ cup coconut milk
½ cup rice wine vinegar
½ cup chunky peanut butter
4 garlic cloves, minced
1 tsp. sesame oil (we used toasted sesame oil)
½ to 1 tsp. dried crushed red pepper (we used 1 tsp.)
½ tsp. salt (we used kosher salt)
1 (16 oz.) pkg. soba noodles or angel hair pasta (we used soba noodles)
1 (10 oz.) pkg. shredded carrots (we used julienned carrots*)
6 green onions, cut into 1 ½-inch pieces
Peel the cucumbers, cutting them in half lengthwise and throwing the seeds away afterwards. Cut each half into crescent-shaped slices.
In a large mixing bowl, whisk the following ingredients together: soy sauce, coconut milk, rice wine vinegar, peanut butter, garlic, sesame oil, crushed red pepper and salt. Add the remaining ingredients into the bowl, tossing to ensure they’re fully coated in the dressing. Cover the bowl and let it chill in the fridge for 8 hours if you want to.
*The recipe called for shredded carrots but we wanted a little more crunch since we knew the noodles were going to be soft so we used julienned carrots instead.
While you can eat this after it’s sat in the fridge for 8 hours, we enjoyed eating this right away ! The produce has a nice crunch to it which is a nice contrast to the tender noodles. You’d think you were in for an onion bomb with the size of the pieces but the flavor really gets tamed down by the cucumber and the tanginess of the dressing. We got very little heat from this so we added more crushed red pepper onto our portions. Overall, it’s an easy dish to make and great to enjoy on a hot summer day !
3 oz. dried whole wheat or multi-grain thin spaghetti (we used whole wheat spaghetti)
2 Tbsp. extra-virgin olive oil
1 cup thinly sliced red onion
3 cloves garlic, minced
12 oz. fresh Brussels Sprouts, trimmed and thinly sliced (we sliced them vertically)
1 Tbsp. grated fresh ginger
¼ tsp. crushed red pepper (we increased it to ½ tsp.)
½ cup chicken broth (we used reduced-sodium chicken broth)
2 Tbsp. reduced-sodium soy sauce
½ cup shredded carrot
1/3 cup snipped fresh cilantro
3 Tbsp. slivered almonds, toasted
Break spaghetti into 1-inch pieces (that’s what we did, more or less, it’s just hard to break the spaghetti into 1-inch pieces). Cook the pasta based off the directions on the package that they came in, draining the pasta afterwards. Place them in a container that you can put a lid on so the spaghetti stays warm.
Take a large skillet out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, toss the onion and garlic in, stirring for 1 minute. Now throw in the Brussels sprouts, ginger, and crushed red pepper, stirring for an additional minute. Pour the broth and soy sauce into the skillet and let the dish cook for roughly 2 more minutes or until the liquid is close to being fully evaporated, stirring now and then. Take the skillet off the heat.
Add in the spaghetti you cooked earlier, along with the shredded carrot and cilantro, tossing to combine. Spread the almonds over the top and enjoy !
Makes 8 servings (as a side dish without the shrimp)
You can taste the ginger in this and there’s a little spice to this as well. The heat does build while you eat but it’s never overwhelming. The almonds add a nice crunch. Originally this was a side dish but they said you could make it a main dish by adding in 2 cups of chopped, cooked chicken breast or 2 cups cooked, shelled and deveined shrimp (we went with shrimp obviously) at the same time you’re adding in the broth. The shrimp really makes it a satisfying main dish.
12 oz. Chinese chow mein noodles or spaghetti (we used whole wheat spaghetti)
1/3 cup creamy peanut butter
2 Tbsp. rice wine vinegar
¼ cup soy sauce
3 Tbsp. toasted sesame oil
2 carrots, shredded (about ¾ cup)
1 jalapeño pepper, finely chopped (remove seeds for less heat) (we didn’t remove the seeds)
1 bunch scallions, chopped (white and green parts separated)
1 (2-inch) piece ginger, peeled and minced
4 cloves garlic, minced
12 oz. ground pork
¼ cup chopped fresh cilantro
Get a large pot out and fill it up with water, bringing the water to a boil. Salt the water until it tastes like sea water. Put the noodles in the water and cook it based off the directions you find on the box that the noodles came in. Once the noodles are done, take ½ cup of the pasta water out and leave it off to the side while you drain the rest of the water out, leaving the noodles off to the side just for now. Take a large mixing bowl out and add the following ingredients to it, stirring to combine: peanut butter, vinegar, two tablespoons water, two tablespoons soy sauce, 1 tablespoon of the toasted sesame oil, shredded carrots, and half of that finely chopped jalapeño. Now you can add the noodles to the bowl, stirring the noodles around so they get coated in the sauce.
Take a large skillet out and pour what’s left of the sesame oil into it. Turn the heat up to medium-high and wait for the oil to get hot. Now that the oil’s hot, throw the ginger, garlic, and white sections of the scallions into the skillet, stirring constantly for roughly 2 minutes or until the garlic looks golden. Now place the ground pork in the skillet, breaking it up into bite-size pieces and stir everything around until the meat’s browned and fully cooked, which should take about 5 minutes. At this point, stir what’s left of the soy sauce into the skillet and take it off the heat afterwards.
Place the skillet mixture in the large mixing bowl with the noodles, throwing half of the scallion greens as well as half of the cilantro into the bowl as well. Toss everything together, adding some of that pasta water in if you think the sauce is too thick for your liking. Split into 4 bowls and if you like, add some additional jalapeño, scallion greens, and cilantro to your own individual bowl.
This is a favorite of ours now. You can taste the ginger, peanut butter, the heat from the jalapeños, and a great freshness from the green onion and cilantro. You also get a nice sized portion which is great since the dish is so tasty !
This recipe came an issue of Food Network Magazine.
We weren’t paid in any form to promote Food Network Magazine.