asian noodle salad

From: The pioneer woman


Ingredients:

1/2 bag baby spinach
1 bag bean sprouts
1 orange bell pepper
1/2 head purple cabbage
3 whole cucumbers
2 hot peppers or jalopinos
1 can whole cashews
1/2 napa cabbage
3 scallions
1 yellow pepper

dressing:


8 TBSP soy sauce
2 cloves garlic
3 tbsp freash ginger
1 juice of lime
1/3 C brown sugar
8 tbsp olive oil
2 tbsp sesame oil
chopped cilantro

1 package linguine noodles

Slow Cooker Sweet and Spicy Asian Pork Shoulder

I cut this recipe out of the magazine a couple of years ago and finally made it tonight and it was delicious!! super simple and full of flavor with a kick.

From: Real Simple

 

Ingredients

• 1/2  cup  low-sodium soy sauce
• 1/2  cup  brown sugar
• 1 to 2  tablespoons  chili-garlic sauce (found in the Asian aisle of the supermarket)
• 1  tablespoon  grated fresh ginger
• 1  teaspoon  Chinese five-spice powder (optional)
• kosher salt and black pepper
• 2 1/2  pounds  pork shoulder, trimmed of excess fat and cut into 2-inch pieces
• 1  cup  long-grain white rice
• 1  medium head bok choy, thinly sliced (about 8 cups)
• 2  scallions, sliced

Directions

1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours (this will shorten total cooking time) or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

Crock-pot Honey Sesame Chicken

from: Table for 2

Yield: 4 servings

Ingredients:

1 lb. boneless, skinless chicken thighs, about 5

Salt and pepper

1 cup of honey

1/2 cup of low sodium soy sauce

1/4 cup ketchup

2 tbsp. vegetable oil

2 cloves of garlic, minced

1/2 cup diced onion

1/4 tsp. red pepper flakes

Cornstarch

Sesame seeds

Instructions:

1. Place the chicken thighs in the crock pot insert and sprinkle salt and pepper on both sides.
2. In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crock pot.
3. Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
4. When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crock pot to thicken up the sauce a bit. Throw the chicken back in and stir around to re coat the chicken in the sauce.
5. Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.

Chinese Noodle Stir-fry

This meal is one of my favorites! its easy and super healthy!

12 oz angel hair pasta

2 T. Worcestershire sauce

1 T. soy sauce

1 T 7up

2 T vegetable oil, divided

1 bunch scallions

3 cloves garlic, minced (1T)

1 red sweet pepper, cut in strips

5 C. shredded cabbage

1 C. cooked chicken

1/2 cup broth

1 tsp hot pepper oil or to taste

Cook angel hair for 3 minutes or until done, drain and set aside. Combine Worcestershire sauce, soy sauce and 7 up, set aside. In wok, heat 1 T oil and stir fry scallions, garlic and pepper for about a minute. Add cabbage and stir-fry for another minute. Add meat and cook for another minute. Transfer mixture to a bowl. Heat remaining oil in wok over high heat and add noodles, letting them brown for about 3 minutes. Reduce heat and add broth, stirring and combine well. Add vegetable mixture and Worcestershire sauce mixture to the noodles- toss. Heat stir-fry for about a minute- sprinkling it with hot pepper oil just before serving.

Chicken Won Ton Salad

From: Mom
After we ate this Drew said "This is one of the top 3 meals you have ever made!" and I was worried he would complain we were having another salad! We love this recipe.


6 Chicken Breast
1 Bottle Teriyaki sauce
1 head lettuce
romaine lettuce
6-8 green onions -chopped
1/4 C. slivered almonds
1 can sliced water chestnuts (I do not add these)
1/2 pkg won ton skins
1 1/2 C. sprouts

whatever else you like... tomatoes, pea pods, cauliflower, ect...

Dressing:
3/4 C. salad oil
1 T. sesame oil
1/2 rice vinegar
1/3 C. sugar
2 tsp. salt
1 tsp. pepper

Place chicken in a baking dish with the teriyaki sauce and bake at 300* for 1 hour, turning once. Cool and dice. Place back in the sauce for a few hours. Cut stack of won ton skins into 4 strips. Separate and fry in hot oil until golden brown. Drain on paper towels. Set aside. When ready to serve, put lettuce in large bowl and top with chicken and other remaining ingredients. Toss with dressing.

Dressing: combine all ingredients and refrigerate several hours.

Chinese chicken Salad

4 large chicken breasts, cooked and cut
1-2 bags coleslaw (14 oz pkgs) or 1 head of cabbage
1 bunch green onions
Mix into a large bowl

Spread onto a cookie sheet:
3 packages Ramen noodles, broken up
¼ c. sesame seeds (I did less)
¼ c. sliced almonds (I did more)
Toast for 12 minutes at 350 degrees. Add to salad.

Mix Dressing:
¼ c. sugar
3 Tbsp. soy sauce
2 Tbsp. white vinegar
1 c. salad oil
1 tsp. pepper
3 flavor packets from Ramen noodles (chicken flavored)

Drizzle dressing onto salad and toss immediately before serving.

Beef and Broccoli with Noodles

From Joy Willbur

1 lb stir fry meat or steak, sliced very thin

2 pkgs. oriental Ramen noodles

2 c. water, divided

1 ½ tsp. cornstarch

2 tbsp. vegetable oil, divided

4 c. fresh broccoli, cut into small pieces

1 c. carrots, sliced very thin



--Combine 1 seasoning packet for noodles with ½ c. water and corn starch.

Pour mixture over sliced beef, toss gently to coat. Set aside for at least 30 minutes.

About 15-20 min., before serving heat 1 Tablespoon oil until hot. Stir fry broccoli and carrots 2-3 minutes. Break up noodles and add to skillet with remaining water. Cover and simmer over low heat for 5-6 min or until vegetables are tender and almost all liquid is absorbed, stirring occasionally.

Transfer to a warm plate. Heat remaining oil in a skillet, remove meat from marinade and discard marinade. Stir fry beef for 1-2 minutes spoon beef and pan juices over vegetables and noodles.

Stir in other seasoning packet and serve hot.