asian inspired recipes

This healthy and refreshing Japanese Cucumber Salad recipe is simple to throw together and packed with a ton of flavor despite its simple ingredients.

Japanese Cucumber Salad

mini Persian cucumbers, sliced (about 3 cups)

soy sauce

tbsp rice vinegar

tsp sesame oil

light brown sugar,

garlic,

red pepper flakes,

sesame seeds

Combine soy sauce, rice vinegar, sesame oil, sugar, garlic and crushed red pepper flakes in a small bowl. Whisk to combine.

Pour asian dressing on to the cucumbers and toss to combine. Serve with extra crushed red pepper flakes on top and sesame seeds for garnish!

https://content.jwplatform.com/videos/JBxgCpMs.mp4

This healthy and refreshing Japanese Cucumber Salad recipe is simple to throw together and packed with a ton of flavor! Sliced cucumbers are tossed with an Asian inspired dressing of soy sauce, rice vinegar, sesame oil and sugar!

Pork and Miso Ramen Soup

2.2 lb (1 kg) deboned pork shoulder, cut into large pieces

tbsp (15 ml) vegetable oil

tbsp (30 ml) soy sauce

tbsp (15 ml) mirin

1 halved lengthwise

1 halved

2 cut into rounds

2 cloves, halved

½ oz (14 g) dried shiitake mushrooms

chicken broth

(1 litre) water

tbsp (90 ml) miso

fresh ramen noodles (see recipe)

1 peeled and cut into thin spirals

1 (6 oz/170 g) daikon, peeled and cut into thin spirals

(30 g) watercress

4 eggs, halved (see note)

Korean chili powder (gochugaru) pepper

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In a large pot over high heat, brown the pork in the oil. Deglaze with the soy sauce and mirin. Add the vegetables, broth and water. Bring to a boil. Simmer over low heat for 2 hours 30 minutes or until the meat is tender.

Remove the meat from the pot. On a work surface, trim any excess fat and slice the meat. Keep warm.

Strain the broth through a sieve. Compost the vegetables. Dissolve the miso in the hot broth without letting the liquid boil. Set aside.

Broth

Meanwhile, in a pot of lightly salted water, cook the noodles until al dente, about 4 to 5 minutes. Drain and quickly rinse.

Serve the noodles in bowls and cover with the hot broth. Garnish each portion with carrot and daikon spirals, watercress, pork and egg. Sprinkle with the chili powder.

Ramen

Je trouve que comment la description pour cuisiner la recette est vraiment bien détailler.

Baked chicken, crunchy veggies, and rice make these Thai Chicken Bowls with peanut sauce; an easy &amp; healthy 30-minute swap for take-out food!

Thai Chicken Bowls

sesame oil

Sriracha sauce

lbs Chicken breasts

rice (Jasmine

cabbage

carrots (shredded

cilantro (chopped)

peanuts (chopped (optional))

peanut butter

honey

lime juice

garlic (grated)

water

In a large bowl, whisk the oil with the soy sauce and Sriracha sauce. Add the chicken breasts and toss to combine. Cover with plastic wrap and refrigerate for 30 minutes or overnight for extra flavor.

Preheat the oven to 425F. Line a baking sheet with parchment paper.

Transfer the chicken breasts onto the prepared baking sheet and discard the marinade.

Bake in the preheated oven for 20 minutes or until the internal temperature reaches 165F. Remove the chicken and allow to rest for 5 minutes prior to slicing.

While the chicken cooks, prepare the Jasmine rice according to package directions.

Make the peanut sauce in a medium bowl by combning the peanut butter, honey, lime juice, soy sauce, garlic, and Sriracha sauce. Add one tablespoon of water and whisk to combine. Add additional hot water until the Peanut Sauce reaches the desired consistency.

Assemble the bowls by layering the rice, topping it with sliced chicken breasts, cabbage, carrots, cilantro, and chopped peanuts, if using. Drizzle with Peanut Sauce.

I came across this recipe when I wanted something healthy to make for dinner for my family. I was very surprised at how much I would love this dish. There are a few things I would recommend to do. First maybe not have so many dishes to wash maybe reuse the cutting bored or maybe put the chicken and the marinade in plastic bag so you can have more time on your hands. Also double the peanut sauce so that you can use more of it for your leftovers. Thank you so much for making this recipe. We will use it again. Also I loved the juicy chicken not dry and chewy at all.

This was a great marinade! The only thing I did differently was added ground ginger and minced garlic! The peanut sauce was delish and it paired nicely with the crunching veggies, cilantro and peanuts!

The vibrant flavors of the lemongrass and coconut milk blended perfectly with the tender chicken, creating a delightful and refreshing meal. I highly recommend this recipe for anyone looking to spice up their dinner routine with a delicious and healthy option!

This made a delicious, easy dinner for my family today! Super flavorful, satisfying, and way better than takeout too!

These Thai Chicken Bowls are so tasty - I could eat one for lunch every day of the week! I love that they are so easy to prep ahead, too.

This Thai Chicken Bowls recipe looks delicious and healthy!!! will be making this soon for lunch, love this recipe because it has vegetables and the peanut sauce that I love. Thanks for sharing :)

I was craving some thai food this week and this thai chicken bowl was just what I needed! I added some extra crushed peanuts for that extra crunch!

Top 3 asian inspired recipes recipes from across the web

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Top Tags

Japanese Cucumber Salad

Pork and Miso Ramen Soup

Thai Chicken Bowls

Top 3 asian inspired recipes recipes from across the web

The most viewed asian inspired recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Cucumber Salad

Pork and Miso Ramen Soup

Thai Chicken Bowls

The most viewed asian inspired recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine