Type what you have

Ingredients

• ✓ chili paste
• spaghetti
• sesame seed
• tamari
• sesame oil
• balsamic vinegar
• sucanat
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 While the pasta is cooking, heat sesame seeds in a dry skillet over medium heat until golden brown and fragrant, stirring occasionally, 3 to 5 minutes. Remove from the heat and immediately transfer to a plate to cool.
3. 3 Whisk tamari, sesame oil, balsamic vinegar, sucanat, and chili paste together in a bowl.
4. 4 Drain pasta and transfer to a large bowl. Add dressing, sesame seeds, and green onions. Refrigerate for at least 3 hours or overnight before serving.

By pizzaface

Ingredients

• ✓ chili paste
• vegetable oil
• cornstarch
• firm tofu
• soy sauce
• orange juice
• water
• sugar
• cornstarch
• vegetable oil
• carrot

Instructions

1. 1 Heat 1/4 cup oil in a wok over medium-high heat. Place the 1/4 cup cornstarch in a dish; press tofu slices in the cornstarch to coat on all sides. Stir-fry in the wok 5 minutes, or until golden brown on all sides. Drain tofu on paper towels. Allow wok to cool, and wipe clean.
2. 2 In a bowl, mix the soy sauce, orange juice, water, sugar, chili paste, and cornstarch until smooth.
3. 3 Heat the remaining 1 tablespoon oil in the wok, and stir-fry the carrots until tender. Form a well in the center of the carrots, and pour in the sauce. Bring sauce to a boil. Mix tofu into the wok, and continue cooking until coated with the sauce.

By JACKSKELLINGTON

Ingredients

• ✓ chili paste
• sea salt
• white sugar
• lime juice
• black pepper
• cumin
• tomato
• red onion
• olive oil
• cilantro
• garlic
• salmon fillet
• avocado

Instructions

1. 1 Stir salt, chili paste, and sugar into lime juice in a large glass or plastic bowl until dissolved; stir in black pepper and cumin. Stir in tomato, onion, olive oil, cilantro, and garlic; stir in salmon. Cover the bowl with plastic wrap; refrigerate, about 4 hours.
2. 2 Drain excess liquid from salmon; gently stir in avocado slices. Set aside at room temperature, about 15 minutes.

By Sarah Z

Ingredients

• ✓ chili paste
• soy sauce
• sugar
• cornstarch
• rice wine
• green onion
• chicken breast
• garlic
• onion
• green bell pepper
• firm tofu
• water
• oyster sauce
• garlic

Instructions

1. 1 In a medium bowl, mix the soy sauce, sugar, cornstarch, and rice wine. Place the green onion and chicken in the mixture. Allow to marinate at least 15 minutes.
2. 2 In a wok over medium-high heat, cook and stir the chicken with the marinade mixture about 5 minutes until almost done. Toss in the garlic, onion, and peppers. Continue to cook and stir 5 minutes, or until vegetables are crisp but tender and chicken is no longer pink and juices run clear.
3. 3 Mix the tofu, water, oyster sauce, and chili paste into the wok. Cook and stir until heated through.

By CYNTHEALIU

Ingredients

• ✓ chili paste
• pad thai rice noodle
• tamarind paste
• water
• ketchup
• lime
• soy sauce
• sugar
• vegetable oil
• firm tofu
• garlic
• egg
• bean sprout
• peanut
• green onion

Instructions

1. 1 Place the rice noodles in a large bowl, pour in enough very hot tap water to cover, and let them soak for 30 minutes. Drain the noodles, and set aside.
2. 2 Stir together the tamarind paste with boiling water in a bowl until well mixed, and let the mixture stand for 15 minutes. Press the paste mixture through a fine-mesh sieve to strain, and discard any fibers or seeds. Combine the strained tamarind paste with the ketchup, lime juice, soy sauce, sugar, and chili paste in a bowl.
3. 3 Heat the vegetable oil in a wok over medium-high heat until the oil shimmers. Cook and stir the garlic and tofu until the tofu begins to show brown edges, 3 to 4 minutes. Pour in the eggs, and scramble for 30 seconds, then add the noodles, tamarind mixture, and bean sprouts. Cook and stir until the noodles are separated, heated through, and covered with sauce, about 5 minutes. Sprinkle with peanuts and sliced green onions.

By FULLYRECLINED

Ingredients

• ✓ chili paste
• rice noodle
• rice vinegar
• fish sauce
• garlic
• brown sugar
• salt
• green onion
• carrot
• basil
• mint
• cilantro
• peanut
• sesame oil
• chicken thigh
• fresno chile pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place noodles in a large bowl; cover with hot water. Stir; soak until softened, about 15 minutes. Drain; rinse thoroughly.
3. 3 Combine vinegar, fish sauce, garlic, chili paste, brown sugar and salt in a bowl. Add 4 green onions, carrots, basil, mint, and cilantro.
4. 4 Stir in noodles, ½ cup peanuts, and sesame oil; toss to coat. Set aside for flavors to absorb, 30 minutes.
5. 5 Top servings with grilled chicken and Fresno chiles; garnish with green onions and peanuts.
6. 6 Enjoy!

By John Mitzewich

Ingredients

• ✓ chili paste
• frog leg
• sugar
• garlic salt
• black pepper
• oil
• egg
• cornstarch or tapioca starch
• butter
• garlic
• salt
• soy sauce
• lime juice
• sugar
• garlic
• sesame oil

Instructions

1. 1 Place the frog legs into a bowl and sprinkle with a mixture of 2 teaspoons sugar, garlic salt, and black pepper. Toss until evenly coated, then set aside to marinate for 30 minutes.
2. 2 Heat at least 2 inches of oil in a large, heavy pot to 350 degrees F (175 degrees C).
3. 3 Mix the frog legs in the beaten egg to coat, then drain off excess. Toss in cornstarch, and shake off excess. Fry in hot oil until golden brown and cooked through; 4 to 5 minutes. Turn once to insure they cook evenly.
4. 4 While the frog legs are cooking, melt butter in a small skillet over medium heat; stir in 2 teaspoons of minced garlic. Cook gently for about 3 minutes until the garlic softens, season with salt to taste.
5. 5 When the frog legs have finished cooking, drain well on paper towels, then place onto a serving dish. Pour garlic-butter sauce overtop; serve with dipping sauce.
6. 6 To make the dipping sauce, stir together the soy sauce, lime juice, chili paste, 1 teaspoon of sugar, and 1 teaspoon of minced garlic in a small bowl. Season to taste with sesame oil if desired.

By LN

Ingredients

• ✓ chili paste
• white rice
• green onion
• black pepper
• salt
• peanut
• chicken broth
• red bell pepper
• zucchini
• peanut oil
• cornstarch
• water
• ketchup
• sesame oil
• white vinegar
• garlic
• brown sugar
• rice vinegar
• chicken breast
• brown sugar
• soy sauce
• white wine
• green onion

Instructions

1. 1 Whisk 3 finely chopped green onion white parts, 1 tablespoon white wine, 1 tablespoon soy sauce, and 1 teaspoon brown sugar together in a bowl. Add chicken pieces; toss to coat. Cover bowl; refrigerate for 1 hour.
2. 2 Whisk rice wine vinegar, remaining 2 tablespoons white wine, 2 tablespoons brown sugar, garlic, white vinegar, remaining 1 tablespoon soy sauce, sambal chili paste, sesame oil, and ketchup together in a bowl; set aside.
3. 3 Whisk water and cornstarch together in a separate small bowl; set aside.
4. 4 Heat peanut oil in a heavy duty, nonstick skillet over high heat. Add chicken; cook and stir until chicken begins to brown, about 2 minutes.
5. 5 Stir in zucchini and bell pepper; cook 2 minutes. Add chicken broth; stir.
6. 6 Stir in vinegar mixture; cook and stir until vegetables are tender and chicken is no longer pink in centers, about 2 minutes. Stir in cornstarch mixture until sauce is thickened, about 30 seconds; remove from heat.
7. 7 Toss in peanuts; season with salt and black pepper. Stir in ¼ cup green onion tops. Serve over white rice.

By John Mitzewich

Ingredients

• ✓ chili paste
• white sugar
• rice vinegar
• sesame oil
• salt
• cucumber

Instructions

1. 1 Whisk sugar, rice vinegar, sesame oil, chile paste, and salt together in a bowl. Add cucumbers and stir to coat. Allow salad to marinate for 30 minutes before serving at room temperature.

By MARYLAUREN

Ingredients

• ✓ chili paste
• peanut butter
• lime juice
• soy sauce
• honey
• sriracha sauce
• cilantro
• garlic
• ginger
• raspberry jam
• chicken wing

Instructions

1. 1 Combine peanut butter, lime juice, soy sauce, honey, Sriracha, cilantro stems, garlic, and ginger in a food processor and blend until smooth. If sauce seems too thick, add 1 tablespoon water.
2. 2 Stir together raspberry jam and chili paste in a small bowl until fully combined.
3. 3 Toss cooked wings in peanut sauce until fully coated. Drizzle with raspberry-chili sauce.

By Jonathan Harrison

Ingredients

• ✓ chili paste
• napa cabbage
• rainbow carrot
• kosher salt
• scallion
• white miso
• garlic
• ginger

Instructions

1. 1 Quarter each head of cabbage; remove and discard the cores. Chop cabbage into 1-inch pieces. Transfer in batches to a large salad spinner. Fill with water, agitate with your hands, drain and spin. Repeat with remaining cabbage.
2. 2 Peel and trim carrots. Cut into 1-inch lengths, then julienne cut.
3. 3 Divide cabbage and carrots evenly between 3 large anti-reactive bowls. Sprinkle 1/3 of the salt over each bowl, then massage with your hands until cabbage is well coated and starting to soften. Fill bowls with cold water to cover. Cover with plastic wrap and let sit on the counter for 2 to 3 hours.
4. 4 Drain cabbage and carrots in a strainer. Reserve 1 to 2 cups brine in a sealed container.
5. 5 Meanwhile, trim scallions. Cut dark green parts into 1-inch lengths and set aside. Cut off white parts (the bottom 3 to 4 inches), cut into 1/2-inch pieces, and place in a food processor. Set light green parts aside for another use.
6. 6 Add chili paste, miso, garlic, and ginger to the food processor. Process until fully blended; it will be thick.
7. 7 Transfer cabbage and carrots back to the bowls and add dark green scallions. Spoon 1/3 of the chili paste mixture into each bowl. Use food-safe gloves and massage it all over until vegetables are completely covered.
8. 8 Pack kimchi into six sterilized pint-sized jars. Cover with a 2-piece lid and screw partway to keep lid in place but not to seal.
9. 9 Transfer jars to a rimmed baking dish and let sit at room temperature until bubbly and fragrant, about 72 hours. Every 24 hours, open the jars and slide a clean chopstick or knife down all 4 sides of each jar to release air bubbles. Press veggies down with a spoon so they are submerged in liquid, adding a spoon or two of reserved brine if necessary, but veggies do release a fair amount of liquid. Because the lids are not sealed fully, there may be some overflow. That's okay, just wipe the jars and continue on with the process. It just means the fermentation is very active.
10. 10 After the 72 hours, clean outsides of jars and inner rims as necessary. Seal lids tightly and store in the refrigerator.

By jaybu

Ingredients

• ✓ chili paste
• butter
• onion
• garlic
• ground beef
• tomato paste
• tomato juice
• water
• chickpea
• fettuccine
• salt
• black pepper
• mustard
• dill
• cilantro
• lemon juice

Instructions

1. 1 Melt butter in a large pot over medium heat. Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. Add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break up lumps. Stir in the tomato paste, tomato juice, water, and garbanzo beans. Season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice. Bring to a boil, then reduce heat to low. Simmer uncovered 30 minutes.
2. 2 Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. Adjust seasonings adding more chile paste, salt, or lemon juice as desired. If soup seems too thick, thin with a little water.

By Sumaia Cooks