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Sesame Noodle Salad
Lunch American

Sesame Noodle Salad

4.6

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  2. 2 Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

By jkmom

Shrimp Pomelo Salad
Lunch American

Shrimp Pomelo Salad

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine soy sauce, lime juice, honey, sesame oil, and rice vinegar in a bowl to make the dressing; stir until well combined.
  2. 2 Cut off top of the pomelo; score peel using a sharp knife, going about 1/2-inch deep into the peel. Pry peel and pith off the pomelo. Pull apart into 2 halves. Separate segments, peel off membrane, and remove seeds. Break the segments into bite-size pieces.
  3. 3 Toss pomelo with romaine lettuce in a bowl. Top with shrimp; garnish with peanuts and green onion. Drizzle dressing over salad; toss before serving.

By A Day In the Kitchen

Ahi Poke Salad
Lunch American

Ahi Poke Salad

4.9

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Mix together ahi tuna, onion, green onion, seaweed, macadamia nuts, sesame oil, red pepper flakes, and ginger in a mixing bowl.
  2. 2 Cover and refrigerate for the flavors to come together, at least 1 hour.
  3. 3 Arrange lettuce leaves on a serving platter, spoon ahi poke on top, and garnish with cilantro.

By SKYELIGHT

Low-Carb Spaghetti Squash Salad with Bok Choy
Lunch American

Low-Carb Spaghetti Squash Salad with Bok Choy

4.0

Prep
10 min
Cook
64 min
Total
74 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Poke about 10 holes into spaghetti squash with a fork; place on a baking sheet.
  2. 2 Bake in the preheated oven until easily pierced with a knife, 45 to 60 minutes. Remove from oven; cool until easily handled.
  3. 3 Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork and place in a large bowl; let cool.
  4. 4 Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add bok choy stems and cook until softened, stirring occasionally, 3 to 5 minutes. Add green leaves and sprinkle with salt. Cover and cook over low heat until vegetables are soft, about 10 minutes. Add bok choy and cooking liquid to spaghetti squash and combine.
  5. 5 Whisk soy sauce, sesame oil, red wine vinegar, and sugar together in a small bowl. Pour over salad and mix well.

By Krenzlich

California Roll Salad
Lunch American

California Roll Salad

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.
  2. 2 In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.

By TARA LYON

Do-It-Yourself Salmon Poke Bowls
Lunch American

Do-It-Yourself Salmon Poke Bowls

4.7

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Divide rice among four bowls.
  2. 2 Combine soy sauce, rice wine vinegar, sesame oil, and chile oil in a bowl; add salmon and toss to coat. Divide among the four bowls.
  3. 3 Top bowls with avocado, bell pepper, edamame, seaweed, pickled ginger, and furikake seasoning. Garnish with chopped green onion; sprinkle with sesame seeds.

By A Day In the Kitchen

Hawaiian Pork Hash
Lunch American

Hawaiian Pork Hash

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 In a medium bowl, mix together the ground pork, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil.
  2. 2 Place about 1 tablespoon of this filling onto the center of each dumpling wrapper, and bring the sides up to the top. Do not seal the top, as these dumplings are left open. Place dumplings in a steamer.
  3. 3 Set the steamer basket over a pan or wok of boiling water. Steam for 30 minutes.

By SAXONY

Ahi Sushi Cups
Lunch American

Ahi Sushi Cups

5.0

Prep
45 min
Cook
25 min
Total
115 min

Instructions

  1. 1 Combine rice and water in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, about 20 minutes (do not uncover while cooking.) Remove pan from heat and let stand, covered, for 10 minutes.
  2. 2 While rice stands, combine 2 tablespoons vinegar and sugar in a small microwave-safe bowl; microwave on high until boiling, 30 to 45 seconds. Stir mixture with a whisk until sugar dissolves. Add cream cheese and 1/2 teaspoon salt to bowl, stirring with a whisk to combine. Gently fold vinegar mixture into rice using a rubber spatula; let stand for 5 minutes.
  3. 3 Generously coat 12 muffin cups with cooking spray. Lightly coat each of 12 (5-inch square) parchment paper pieces with cooking spray; press paper squares into muffin cups to form a liner. Using moistened hands, press rice mixture evenly along bottom and sides of muffin cups (about 2 1/2 tablespoons rice per cup). Refrigerate for 30 to 40 minutes.
  4. 4 Combine remaining 2 teaspoons vinegar, remaining 1/2 teaspoon salt, soy sauce, sesame oil, and red pepper in a medium bowl, stirring with a whisk. Add tuna, cucumber, green onions, and avocado to bowl. Toss gently to combine.
  5. 5 Divide tuna mixture evenly among rice cups; sprinkle evenly with sesame seeds. Gently remove cups from pan by lifting parchment paper edges.

By Darcy Lenz

Namasu Rice Salad with Pickled Daikon Radish and Carrots
Lunch American

Namasu Rice Salad with Pickled Daikon Radish and Carrots

3.3

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Whisk rice vinegar, sugar, and 1/2 teaspoon salt together in a bowl; add carrots and radish and stir until well-coated. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, until flavors blend, at least 1 hour. Drain.
  2. 2 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Spread rice out on a baking sheet and cool to room temperature.
  3. 3 Whisk vegetable oil, lime juice, ginger, sesame oil, garlic, chile paste, and remaining salt together in a large bowl. Add rice, drained carrot mixture, cilantro, peanuts, and green onions to the bowl; stir until salad is well-coated. Serve warm or cold.

By AnnInLondon

Asian-German Fusion Potato Salad
Lunch American

Asian-German Fusion Potato Salad

4.1

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.
  2. 2 Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.
  3. 3 In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.
  4. 4 Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving.

By LONBINDER

Mandarin Chicken Pasta Salad
Lunch American

Mandarin Chicken Pasta Salad

4.6

Prep
45 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Whisk vinegar, orange juice, vegetable oil, soup mix, sugar, sesame oil, ginger, and garlic together in a bowl until well blended; cover vinaigrette and refrigerate.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water. Transfer to large bowl.
  3. 3 Toss chicken, mandarin oranges, tomatoes, spinach, carrot, cucumber, bell pepper, onion, and almonds with pasta. Add vinaigrette: toss to coat.

By KATRINP

Easy Quinoa and Edamame Salad
Lunch American

Easy Quinoa and Edamame Salad

4.8

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Make the dressing: Combine oil, vinegar, maple syrup, sesame oil, liquid aminos, lemon juice, garlic, red pepper flakes, salt, and pepper in a mason jar. Seal the lid and shake until fully blended.
  2. 2 Make the salad: Combine cooked quinoa, edamame, bell pepper, cucumber, carrot, green onion, and cranberries in a large mixing bowl. Add 1/2 cup of the dressing and mix until well combined; save any remaining dressing for another use. Place in the refrigerator until chilled, at least 1 hour.
  3. 3 Garnished with slivered almonds to serve.

By Plant Based Life

John G's Caesar Salad Dressing
Lunch American

John G's Caesar Salad Dressing

4.6

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Mix olive oil, Parmesan, garlic, mayonnaise, vinegar, bread crumbs, sesame oil, lemon juice, Worcestershire sauce, Dijon mustard, chili powder, black pepper, basil, hot pepper sauce, salt, oregano, paprika, and cayenne pepper in a shaker or bottle with a lid; shake vigorously. Refrigerate for at least 4 hours to let the flavors combine.

By John G

Spicy Gingered Beef and Snap Pea Salad
Lunch American

Spicy Gingered Beef and Snap Pea Salad

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine beef, oil, garlic and ginger in medium bowl; toss to coat evenly. Season with salt and pepper, to taste. Cook beef mixture in nonstick skillet over medium-high heat, saute beef until thoroughly cooked. Using slotted spoon, place beef in medium bowl, mix with 2 tablespoons Gingered Dressing.
  2. 2 Combine salad blend, snap peas from pouch, bell pepper, onion and cucumber in large bowl. Toss with Gingered Dressing, to taste. Transfer salad to serving platter or serving plates.
  3. 3 Spoon beef over salad. Sprinkle on top chopped peanuts and cilantro. Squeeze lime wedges over, as desired.
  4. 4 *Gingered Dressing: Whisk together 1/4 cup reduced sodium soy sauce, 1/4 cup rice vinegar, 1-inch piece peeled fresh ginger, grated, 2 tablespoons chopped fresh cilantro, 1 tablespoon sesame oil and 2 teaspoons chile paste with garlic until well blended. Makes about 2/3 cup.

By Dole

Angela's Asian-Inspired Chicken Noodle Soup
Lunch

Angela's Asian-Inspired Chicken Noodle Soup

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring water to a boil in a large saucepan. Break up the block of noodles and stir into the pot, reserving seasoning packet. Stir in chicken, bok choy, and carrot. Bring to a boil again, then reduce heat and simmer for 3 minutes. Stir in contents of seasoning packet and sesame oil.

By Angela DeMahy

Bob's Sweet Pepper Skillet
Lunch

Bob's Sweet Pepper Skillet

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat olive oil and sesame oil in a large skillet over medium heat; add green bell peppers, yellow bell pepper, red bell pepper, red onion, garlic, salt, and pepper. Cook and stir until onion is translucent and peppers are cooked through, 7 to 10 minutes.

By Plain ole Bob

Sukju Namul (Mung Bean Sprout Salad)
Lunch

Sukju Namul (Mung Bean Sprout Salad)

3.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
  2. 2 Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
  3. 3 Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.

By Ann Lee

Ramen Bento Box
Lunch

Ramen Bento Box

Prep
5 min
Cook
5 min
Total
13 min

Instructions

  1. 1 Crumble ramen noodles into a microwavable to-go container with a lid.
  2. 2 Sprinkle half of the season packet over the noodles and discard the rest of the packet.
  3. 3 Add chicken, spinach, asparagus, carrots, green onion, sesame oil and Sriracha sauce and put the lid on. Refrigerate until lunchtime.
  4. 4 Remove the lid and pour water into the noodle bowl. Microwave on high for 5 minutes. Let stand 3 minutes before digging in.

By Soup Loving Nicole

Blackberry Almond Crunch Salad
Lunch

Blackberry Almond Crunch Salad

4.3

Prep
20 min
Cook
2 min
Total
22 min

Instructions

  1. 1 Spray a baking sheet with cooking spray.
  2. 2 Crush almonds into smaller pieces with a mortar and pestle or with a rolling pin.
  3. 3 Spread almonds in a single layer in a large skillet over high heat. Add corn syrup; cook, stirring gently to prevent almonds from clumping together, until corn syrup coats almonds, 2 to 3 minutes. Spread almonds on the prepared baking sheet. Cool until hardened and set.
  4. 4 Toss lettuce, blackberries, and feta cheese together in a large bowl.
  5. 5 Pour lemon juice into a small bowl. Drizzle in olive oil, whisking constantly until blended into the lemon juice. Whisk sesame oil into the dressing.
  6. 6 Break up cooled almonds and add to the salad. Mix dressing into the salad.

By kapalua

Blood Orange Salad with Caramel Dressing
Lunch

Blood Orange Salad with Caramel Dressing

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top.
  2. 2 Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.

By lutzflcat

Spicy Watercress Salad
Lunch

Spicy Watercress Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine cucumber, red bell pepper, red onion, rice vinegar, sesame oil, sugar, soy sauce, red pepper flakes, and hot pepper sauce in a bowl.
  2. 2 Place watercress on a serving platter or bowl. Pour cucumber mixture over watercress.

By Herbivore

Sesame Broccoli Salad
Lunch Asian

Sesame Broccoli Salad

3.9

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Toast sesame seeds for 3 to 5 minutes, or until the seeds begin to turn golden brown. Set aside.
  2. 2 Bring a large pot of water to a boil. Cook broccoli in boiling water for 3 to 5 minutes, or until desired tenderness. Drain, and transfer to a large bowl.
  3. 3 In a small bowl, whisk together the vinegar, soy sauce, sesame oil, sugar, and sesame seeds. Pour over broccoli, and toss to coat.

By Sara

Easy Ahi Tuna Poke
Lunch

Easy Ahi Tuna Poke

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk scallion, soy sauce, chili-garlic sauce, sesame oil, rice vinegar, and red pepper flakes in a bowl until thoroughly combined. Add tuna cubes and toss until well coated. Sprinkle sesame seeds on top.
  2. 2 Serve with avocado and fresh lime wedges.

By Cipher

Tofu and Mushroom Ramen
Lunch

Tofu and Mushroom Ramen

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat canola and sesame oils in a 6-quart stockpot over medium-high until hot. Add mushrooms and tofu and sautè for 5 minutes. Set aside.
  2. 2 Add butter to the hot pot and swirl to almost melt. Add shallot and cook until fragrant, about 1 minute.
  3. 3 Pour in water and stir in miso paste and chicken base until they are dissolved. Bring to a boil over medium-high heat, reduce heat, and simmer for 3 to 5 minutes.
  4. 4 Distribute mushrooms and tofu amongst 4 bowls.
  5. 5 Bring liquid in the pot back to a boil and add ramen bricks, 1 at a time. Boil each brick for 1 minute, remove from broth with a ladle, and set into a serving bowl. Ladle additional broth on top so the ramen noodles continue cooking.
  6. 6 Garnish each bowl with green onions and carrots.

By Chef Lomax