by Jack Lemmon
Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.
Nutrition Information
Calories: 742 calories
Total Fat: 27.8 g
Cholesterol: 280 mg
Sodium: 1591 mg
Total Carbohydrate: 83.1 g
Protein: 41.4 g
Asian Noodle Bowl
"Tender slices of broiled bison skirt steak are served atop steaming bowls of Asian-inspired noodle soup with veggies and your choice of toppings."
Serving: 4 | Prep: 25 m | Cook: 5 m | Ready in: 40 m
Ingredients
1 pound bison skirt steak or bison ribeye steak
2 tablespoons soy sauce
1 (14.5 ounce) can beef broth
2 cups water
6 ounces vermicelli rice noodles or angel hair pasta
3/4 cup purchased peanut sauce
2 cups bite-size broccoli florets
2 medium carrots, cut into thin bite-size strips
1/4 cup chopped peanuts
2 sliced green onions
2 tablespoons chopped fresh cilantro (optional)
Asian chili sauce (Sriracha sauce) (optional)
Soy sauce (optional)
Direction
Preheat broiler. Place bison skirt steak on the unheated rack of a broiler pan. Brush both sides of bison skirt steak with the 2 tablespoons soy sauce. Broil 4 to 5 inches from the heat for 5 to 6 minutes or until an instant-read thermometer registers 145 degrees F, turning once. Cover with foil and let stand for 10 minutes.
Meanwhile, bring broth and water to boiling over medium-high heat in a large saucepan. Add vermicelli noodles and cook, uncovered, for 3 minutes or until noodles are tender. Use kitchen scissors to snip the noodle strands into smaller pieces. Stir in peanut sauce, broccoli, and carrots. Remove from heat. Cover and let stand for 10 minutes.
Thinly slice bison skirt steak against the grain into bite-size pieces. Divide noodle mixture among 4 bowls. Top with bison skirt steak pieces. Sprinkle with peanuts and green onions or cilantro. If desired, serve with Asian chili sauce and additional soy sauce.
Asian Vegan Tofu Noodles
"A vegan rice noodle base with marinated tofu and vegetables. I like to also serve it with vegan chili-mayo, but it tastes great without as well."
Serving: 2 | Prep: 25 m | Cook: 15 m | Ready in: 55 m
Ingredients
1/4 (16 ounce) package dried rice noodles
1/2 (12 ounce) package firm tofu, cubed
1/4 cup soy sauce
3 tablespoons coconut oil, divided
1 teaspoon teriyaki sauce
2 cloves garlic, minced, divided
1/4 teaspoon cayenne pepper, or to taste
salt and ground black pepper to taste
1 red bell pepper, cubed
1/2 cup fresh green beans, cut into 1/2-inch pieces
1 teaspoon grated fresh ginger
sesame seeds, or to taste
1/2 teaspoon vegetable seasoning, or to taste
Sauce:
4 tablespoons vegan or eggless mayonnaise
1 tablespoon fresh lemon juice, or to taste
1 tablespoon Asian red chile sauce, such as Sriracha®, or to taste
1 teaspoon cider vinegar
1 splash soy sauce
salt and freshly ground black pepper to taste
Direction
Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
Combine tofu, soy sauce, 1 tablespoon coconut oil, teriyaki sauce, 1/2 of the garlic, cayenne pepper, salt, and pepper in a bowl and set aside while preparing the rest of the ingredients.
Heat remaining 2 tablespoons coconut oil in a large skillet over low heat and cook the remaining garlic until fragrant, about 2 minutes. Add bell pepper and green beans and cook until softened, about 5 minutes. Remove tofu from marinade and add to vegetables. Sprinkle with sesame seeds and mix well. Season with vegetable seasoning, salt, and pepper. Stir-fry for 2 minutes. Cover and cook for 3 minutes. Add drained noodles and stir to combine.
Combine vegan mayonnaise, lemon juice, red chile sauce, vinegar, soy sauce, salt and pepper in a bowl. Serve with the tofu noodles.
Nutrition Information
Calories: 528 calories
Total Fat: 27.2 g
Cholesterol: 0 mg
Sodium: 2534 mg
Total Carbohydrate: 60.4 g
Protein: 13.1 g
Authentic Pad Thai
"Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts."
Serving: 6 | Prep: 15 m | Cook: 15 m | Ready in: 1 h
Ingredients
12 ounces dried rice noodles
1/2 cup white sugar
1/2 cup distilled white vinegar
1/4 cup fish sauce
2 tablespoons tamarind paste
1 tablespoon vegetable oil
2 boneless, skinless chicken breast halves, sliced into thin strips
1 tablespoon vegetable oil
1 1/2 teaspoons garlic, minced
4 eggs, beaten
1 1/2 tablespoons white sugar
1 1/2 teaspoons salt
1 cup coarsely ground peanuts
2 cups bean sprouts
1/2 cup chopped fresh chives
1 tablespoon paprika, or to taste
1 lime, cut into wedges
Direction
Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.
Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine.
Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.
Nutrition Information
Calories: 583 calories
Total Fat: 21.3 g
Cholesterol: 132 mg
Sodium: 1479 mg
Total Carbohydrate: 78.8 g
Protein: 21.5 g
Authentic Pad Thai Noodles
"This is an authentic Thai recipe, with the proper ingredients (no ketchup or peanut butter). It is easy, quick, and absolutely delicious."
Serving: 4 | Prep: 30 m | Cook: 20 m | Ready in: 2 h
Ingredients
2/3 cup dried rice vermicelli
1/4 cup peanut oil
2/3 cup thinly sliced firm tofu
1 large egg, beaten
4 cloves garlic, finely chopped
1/4 cup vegetable broth
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon white sugar
1 teaspoon salt
1/2 teaspoon dried red chili flakes
3 tablespoons chopped peanuts
1 pound bean sprouts, divided
3 green onions, whites cut thinly across and greens sliced into thin lengths - divided
3 tablespoons chopped peanuts
2 limes, cut into wedges for garnish
Direction
Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.
Heat peanut oil over medium heat in a large wok.
Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
Remove tofu with a slotted spoon and drain on plate lined with paper towels.
Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
Remove egg from the wok and set aside.
Pour reserved peanut oil in the small bowl back into the wok.
Toss garlic and drained noodles in wok until they are coated with oil.
Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.
Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter.
Nutrition Information
Calories: 397 calories
Total Fat: 23.3 g
Cholesterol: 41 mg
Sodium: 1234 mg
Total Carbohydrate: 39.5 g
Protein: 13.2 g
Authentic Pho
"This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours."
Serving: 4 | Prep: 20 m | Cook: 8 h | Ready in: 9 h 20 m
Ingredients
4 pounds beef soup bones
1 onion, unpeeled and cut in half
5 slices fresh ginger
1 tablespoon salt
2 pods star anise
2 1/2 tablespoons fish sauce
4 quarts water
1 (8 ounce) package dried rice noodles
1 1/2 pounds beef top sirloin, thinly sliced
1/2 cup chopped cilantro
1 tablespoon chopped green onion
1 1/2 cups bean sprouts
1 bunch Thai basil
1 lime, cut into 4 wedges
1/4 cup hoisin sauce (optional)
1/4 cup chile-garlic sauce (such as Sriracha®) (optional)
Direction
Preheat oven to 425 degrees F (220 degrees C).
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Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
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Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
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Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
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Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
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Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
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Nutrition Information
Calories: 509 calories
Total Fat: 11 g
Cholesterol: 74 mg
Sodium: 3519 mg
Total Carbohydrate: 65.6 g
Protein: 34.9 g
Authentic Vietnamese Spring Rolls Nem Ran Hay Cha Gio
"This is a recipe I learned while traveling through Vietnam. The ingredients are relatively simple and easy to find in any grocery store. I've cooked this a number of times since getting back and it's always been a hit. They taste great with dipping sauce."
Serving: 12 | Prep: 1 h | Cook: 5 m | Ready in: 1 h 25 m
Ingredients
2 ounces dried thin rice noodles
3/4 cup ground chicken
1/4 cup shrimp - washed, peeled, and cut into small pieces
2 large eggs, beaten
1 carrot, grated
4 wood fungus mushrooms, chopped
2 green onions, chopped
1/2 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
24 rice paper wrappers
2 cups vegetable oil for frying
Direction
Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.
Combine the noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Sprinkle in sugar, salt, and black pepper; stir filling mixture well.
Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Remove from water and place on a damp cloth laid out on a flat surface.
Place 1 tablespoon of filling mixture into the center of the softened rice paper. Fold the bottom edge into the center, covering the filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.
Heat oil in a work or large skillet over medium heat.
Fry the spring rolls in batches of 3 or 4 until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.
Nutrition Information
Calories: 132 calories
Total Fat: 5.2 g
Cholesterol: 45 mg
Sodium: 225 mg
Total Carbohydrate: 14.4 g
Protein: 6.5 g
Carries Pad Thai Salad
"This is my favorite Pad Thai creation. After I started making it at home, I could never go back. This is a full meal, suitable for vegetarians and meat-eaters alike. Please enjoy!"
Serving: 4 | Prep: 20 m | Cook: 8 m | Ready in: 38 m
Ingredients
1 (12 ounce) package dried rice noodles
1/2 cup white sugar
1/4 cup water
1/2 lime, juiced
2 tablespoons soy sauce
2 tablespoons fish sauce
1 teaspoon tamarind concentrate
1/4 cup peanut oil
1 clove garlic, minced
4 eggs
1 tablespoon paprika
1/4 teaspoon chili powder, or to taste (optional)
1 head lettuce, chopped, or as needed
2 tablespoons flaxseed oil
1/2 cup fresh bean sprouts, or to taste (optional)
1/2 cup chopped green onion
1/2 cup chopped fresh cilantro
1/2 cup chopped peanuts
1/2 lime, cut into wedges
Direction
Place noodles in a bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
Heat peanut oil in a skillet over
medium heat. Add garlic; stir just until fragrant, 30 seconds to 1 minute. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add strained noodles to egg mixture; stir in 1/2 of the sauce. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over the noodles.
Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.
Nutrition Information
Calories: 807 calories
Total Fat: 35.3 g
Cholesterol: 186 mg
Sodium: 1244 mg
Total Carbohydrate: 109.1 g
Protein: 16.6 g
Chinese Chicken Salad
"The greatest chicken salad, especially if your clan isn't crazy about the usual soy flavored dressing."
Serving: 6
Ingredients
3 1/2 boneless chicken breast halves, cooked and diced
1 head lettuce, torn into small pieces
4 green onions, sliced
4 stalks celery, sliced thin
1/2 cup walnuts, chopped
2 tablespoons sesame seeds, toasted
6 ounces Chinese noodles, heated briefly to crisp
6 tablespoons seasoned rice vinegar
4 tablespoons white sugar
1 teaspoon salt
1/2 cup peanut oil
Direction
In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside.
