Asian food

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Summer Shrimp Pad Thai-Inspired Noodles
Summer Shrimp Pad Thai-Inspired Noodles
Summer Shrimp Pad Thai-Inspired Noodles
the noodles are ready to be eaten with green onions and ground beef in them for dinner
Cook every food
Cook every food
a woman is holding a large plate full of pasta and veggie salads
Rose Reisman on Instagram: "This colourful salad is gorgeous and delicious! A great way to eat the rainbow, and easier than folding up rolls. Recipe details ⬇️ INGREDIENTS 6 oz thin rice noodles 3 green onions chopped ¼ cup chopped cilantro leaves 2 cups thinly sliced cucumber 2 cups thinly sliced red pepper 2 cups thinly sliced red cabbage 2 carrots thinly slices Sauce 1/2 cup natural peanut butter ¼ cup light soy sauce ¼ cup hot water 2 tbsp honey 2 tbsp rice vinegar 1 tbsp sesame oil 1 tbsp sriracha 2 tsp grated ginger Peanuts for garnish (1/4 cup) INSTRUCTIONS 1. Cook thin rice noodles in boiling water just until still firm to the bite. Drain and rinse with cold water and add a little oil to prevent clumping. 2. Whisk peanut butter, soy sauce, water, honey, rice vinegar, sesam
a plate filled with different types of food on top of a wooden table and the words thai
Diane Morrisey on Instagram: "My goodness I adore anything that has anything to do with peanut sauce! This pasta salad is anchored by cheesy tortellini, has a creamy peanut dressing and is full of fresh, crunchy veggies with no mayonnaise in sight. It’s simple to make and is as delicious hot as it is cold, which means you can easily make it ahead of time. I like to assemble the salad and make the peanut dressing early in the day, and just toss it when I’m ready to serve it making it a perfect salad to make when entertaining. Thai Peanut Tortellini Salad 1 (20oz) pkg of refrigerated cheese tortellini 1/4 small head of purple cabbage, sliced thin 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 large carrot, grated 2 small cucumber, cut into half-moons 4 scallions, thinly s
beef and broccoli stir fry in a wok
Alex Rios on Instagram: "Beef & Broccoli 🥩🥦 recipe ⬇️ 1.5 lbs of flank steak, thinly sliced against the grain 1 tsp baking soda 1 tbsp soy sauce or coco aminos 1 tbsp oyster sauce 2 tsp sugar 1 tsp salt 1/2 tsp black pepper 2 tbsp cornstarch 2 tbsp oil 1/2 cup chicken stock 3 tbsp soy sauce or coco aminos 3 tbsp oyster sauce 1 tsp sugar 1/2 tsp black pepper 1/2 tsp salt 5-6 garlic cloves, minced 2 tsp ginger, minced Thinly slice flank steak against the grain. Marinate with all the ingredients above for 10-15 minutes. Heat oil in a wok or pan. Fry for 1-2 minutes. Remove from the pan. Mix all sauce ingredients in a bowl. Sauté garlic and ginger, and pour in sauce. Bring to a boil and let it thicken. Turn off heat and mix meat & broccoli. #beefandbroccoli #takeoutfood #foodcourt #mea
a woman in striped shirt eating food out of a bowl on top of a counter
Natasha Kravchuk on Instagram: "Make California Roll Bowls and enjoy all the flavors you love about a classic California sushi roll, in a way that’s much easier to prepare.🍣 RECIPE: https://natashaskitchen.com/california-roll-bowls/"
green beans on a white plate with seasoning
Szechuan Green Beans
Spicy and savory Szechuan Green Beans can be made hot and fresh right at home. #recipe #sidedish #spicy #easy #best #healthy #vegan
an image of some food that is on the table with it's wrapper
Tieghan Gerard on Instagram: "30 Minute Korean Beef and Avocado Rice Rolls. Add a side of soy sauce, chili oil + my creamy “special” sauce. We love double dip (: A perfect mix of spicy, sweet, tangy, and salty. 1 1/2 pounds ground beef (or chicken or pork) black pepper 4 cloves garlic, chopped 1 tablespoon fresh grated ginger (or 1/4 cup candied ginger) 1/2 cup tamari or soy sauce 2-3 tablespoons Gochujang (Korean chili paste) 2-3 tablespoons maple or honey 2 cups cooked rice 1/4 cup chopped green onions 2 cups cilantro, chopped 1/2 cup diced mango (optional) 1 bell pepper, sliced (optional) 1 cup diced avocado 2 tablespoons sesame seeds 8-10 flour tortillas, warmed chili oil, for serving SRIRACHA SAUCE 1/3 cup cream cheese, gently melted 3 tablespoons mayo 1-2 tablespoons sriracha 2 tea
a person holding a bowl filled with food on top of a white table next to potted plants
Maxine Sharf on Instagram: "Cucumber avocado crispy rice✨ For the Crispy Rice:▪️Parchment Paper▪️3 Tbsp Avocado Oil▪️2 Cups Cooked Jasmine Rice (it's important to use jasmine rice not sushi rice)▪️Kosher Salt▪️ For the Dressing:▪️2 Tbsp Soy Sauce▪️1 Tbsp Sesame Oil▪️3 Tbsp White Vinegar▪️1/4 tsp Sugar▪️ For the Salad:▪️3 Medium Persian Cucumbers, diced (~1+1/2 Cups)▪️1 Medium Avocado, diced▪️1/3 Cup Shelled Edamame▪️1/4 tsp Sesame Seeds▪️ 1️⃣ Preheat the oven to 450F convection (or preheat air fryer to 425F) 2️⃣ Line a small baking sheet with parchment paper and add the avocado oil and rice; toss the rice in the oil and spread into one layer then sprinkle with salt 3️⃣ Convection bake for 10 mins, stir, then bake another 5-8 mins until the edges of the rice are golden brown and crisp (
Quick Thai Noodle Salad in 15 Minutes! 🥗
Whip up a quick and tasty Thai noodle salad in just 15 minutes with this recipe from @sincerelymalak. Perfect for a healthy meal! #thaisalad #cleaneating #quickrecipe
someone is holding a plate with rice and cucumbers
Gina Homolka - Healthy Recipes on Instagram: "If you a package of have ground beef and need a new way to use it, these Korean Beef Rice Bowls are one of my most popular recipes! (Save to make later!!) Or comment KOREAN BEEF to get the recipe! https://www.skinnytaste.com/korean-beef-rice-bowls/ #highprotein #skinnytaste #weightwatchers #macros #groundbeef #koreanbeef #healthyrecipes #dinnerideas"
a plate with rice, green beans and shrimp
Garlic Sweet Chili Prawns (shrimp!)
Sweet chili prawns marinated with mayo and Chinese five spice, fluffy rice and crispy green beans- an irresistible weeknight meal!
a woman sitting at a table with a bowl of food in front of her
We love a sheet pan supper! Hoisin Shrimp w/ Bok Choy & Peppers 😋😋 Recipe: 1-pound jumbo shrimp (21/25), peeled, deveined, tails off Kosher salt and freshly ground black pepper 3 tablespoons hoisin sauce 3 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 teaspoon Dijon mustard 1 teaspoon grated fresh ginger 1 teaspoon sesame oil 1 large clove garlic, grated ¼ cup avocado oil 3 to 5 baby bok choy, halved lengthwise 1 red bell pepper, cut into strips 1 tablespoon sesame seeds 4 scallions, thinly sliced ¼ cup chopped peanuts 1 cup crunchy chow mein noodles ¼ cup fresh cilantro, chopped Rice and Sriracha, for serving Preheat the oven 425ºF. Line a baking sheet with parchment paper. Season the shrimp with ½ teaspoon each of salt and pepper. Set aside. Whisk the hoisin, soy, vinegar, Dijon, ginger, sesame oil, and garlic together in a large bowl. Whisk in the avocado oil. Add the baby bok choy to the bowl, then toss and spread evenly on the baking sheet. Add the red pepper to the bowl, toss again to coat and spread evenly on the baking sheet. Reserve the sauce in the bowl to the side to use later. Bake the veggies for 10 minutes until they are slightly softened. Remove from the oven. Toss the shrimp in the remaining sauce and spread evenly on the baking sheet. Return the baking sheet to the oven for another 10 to 15 minutes until shrimp are opaque and cooked through and the veggies are just tender. Serve with rice and top with sesame seeds, scallions, peanuts, crunchy noodles and cilantro. Drizzle with sriracha and serve. | Katie Lee Biegel | Sister Sledge · We Are Family
We love a sheet pan supper! Hoisin Shrimp w/ Bok Choy & Peppers 😋😋 Recipe: 1-pound jumbo shrimp (21/25), peeled, deveined, tails off Kosher salt and freshly ground black pepper 3 tablespoons hoisin sauce 3 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 teaspoon Dijon mustard 1 teaspoon grated fresh ginger 1 teaspoon sesame oil 1 large clove garlic, grated ¼ cup avocado oil 3 to 5 baby bok choy, halved lengthwise 1 red bell pepper, cut into strips 1 tablespoon sesame seeds 4 scallions, thinly sliced ¼ cup chopped peanuts 1 cup crunchy chow mein noodles ¼ cup fresh cilantro, chopped Rice and Sriracha, for serving Preheat the oven 425ºF. Line a baking sheet with parchment paper. Season the shrimp with ½ teaspoon each of salt and pepper. Set aside. Whisk the hoisin,
a woman holding two wooden spoons over a large pan filled with shrimp and noodles
My Nguyen on Instagram: "Save my recipe for Pad Thai! My family loves any noodle dish and this is a perfect dinner for us. There’s actually a few steps to prep before cooking the Pad Thai. Like making the sauce, soaking the rice noodles and cooking the shrimp and tofu first. Ingredients: 1 pound of shrimp, 1 package of firm tofu, 1 package 14oz dried flat rice noodle, 2 shallots diced, 2 tbsp minced garlic, 2 eggs, a handful of bean sprouts, 1/2 cup sliced green onions 1/2 cup chopped peanuts and 7 tbsp avocado oil. Ingredients for the sauce: 2 tbsp tamarind paste, 1 tbsp fish sauce, 1 tbsp oyster sauce, 1/2 tbsp dark soy sauce and 2 tbsp of shaved palm sugar or 1 1/2 tbsp brown sugar. Instructions: Boil a pot of hot water, turn off heat and soak rice noodles for 10-15 minutes. Noodl