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Cucumber and Cantaloupe Salad
Lunch American

Cucumber and Cantaloupe Salad

3.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cut the cucumber in to quarters lengthwise then slice thinly and place into a bowl. Cut the cantaloupe into thin pieces the same size as the cucumber and place into the bowl. Season with the chili oil, rice vinegar, salt, and sugar. Mix well then sprinkle with sesame seeds to serve.

By Seyet

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

Air-Fried Vegan Tofu Bowl
Lunch

Air-Fried Vegan Tofu Bowl

Prep
20 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
  2. 2 Meanwhile, preheat the oven to 200 degrees F (95 degrees C) and an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
  3. 3 Cut the tofu into cubes by cutting it lengthwise and then cutting the thin tofu blocks into eight pieces. Roll them in 1 tablespoon cornstarch.
  4. 4 Cook in the preheated air fryer until browned and crisp, about 10 minutes. Transfer to a baking sheet and keep warm in the preheated oven.
  5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, edamame, 1/4 teaspoon everything bagel seasoning, and a drop of soy sauce; cover, and steam until tender, 2 to 6 minutes.
  6. 6 While the veggies are steaming, add remaining soy sauce, brown sugar, and chili oil to a pan and combine. Stir in remaining cornstarch to thicken, adding a bit of water if it's too thick. Bring to a simmer. Transfer the tofu to a bowl and coat it in the warm sauce. Sprinkle with remaining everything bagel seasoning.
  7. 7 Add the cooked rice to a bowl, top with the veggies and tofu, avocado, and sprinkle with furikake and pepper flakes. Enjoy while warm.

By cookingflower

Amazing Crunchy Tofu Salad
Lunch American

Amazing Crunchy Tofu Salad

3.9

Prep
40 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
  2. 2 Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
  3. 3 Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
  4. 4 Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, tofu cubes, and remaining shallot in a large bowl; add the dressing and toss to combine.

By Alyssa

Spicy Hoisin Grilled Broccoli
Dinner Asian

Spicy Hoisin Grilled Broccoli

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Toss broccoli, sesame oil, hoisin sauce, soy sauce, chili oil, garlic powder, and crushed red pepper together in a bowl. Make sure broccoli is well coated.
  3. 3 Add broccoli to a grilling skillet and cook, turning as needed, until lightly browned and fork-tender, about 15 minutes.

By Chef Mo

Asian Sugar Snap Pea Appetizer
Snack Asian

Asian Sugar Snap Pea Appetizer

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat the oven broiler, and move oven rack into the top position.
  2. 2 Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
  3. 3 Broil the snap peas in the preheated oven until tender, about 5 minutes.
  4. 4 Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.

By Heidi T

Ramen Noodle Soup
Soup Asian

Ramen Noodle Soup

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine broth and noodles in a medium saucepan; cover and bring to a boil over high heat, stirring to break up noodles.
  3. 3 Reduce heat to medium and add soy sauce, chili oil, and ginger. Simmer, uncovered, for 10 minutes.
  4. 4 Stir in sesame oil.
  5. 5 Garnish with green onions and serve.

By dakota kelly

Spicy Asian Cucumber Salad
Salad Asian

Spicy Asian Cucumber Salad

4.6

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Place cucumbers into a colander and sprinkle with salt. Allow to drain for at least 30 minutes. Shake off excess liquid but do not rinse cucumbers.
  2. 2 Meanwhile, make the Asian dressing: Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, chili oil, and red pepper flakes together in a salad bowl.
  3. 3 Add cucumbers to dressing; stir to coat evenly. Chill the salad before serving.

By JOSIE

Udon Peanut Butter Noodles
Dinner Asian

Udon Peanut Butter Noodles

4.5

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Bring a large pot with lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain; return to the pot.
  2. 2 Meanwhile, whisk chicken broth, soy sauce, peanut butter, garlic, chili oil, ginger, and honey together in a saucepan over medium-high heat; bring to a boil, whisking until peanut butter melted.
  3. 3 Pour sauce over noodles; stir in chicken and bell pepper and toss until noodles are evenly coated in sauce. Sprinkle with green onions, chopped peanuts, and cilantro; serve.

By Mojito Mama

Mongolian Beef
Dinner Asian

Mongolian Beef

4.3

Prep
20 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Spread the flank steak out flat, cover with plastic wrap, and place in the freezer until partially frozen, 20 to 30 minutes.
  2. 2 Remove beef from the freezer and slice across the grain into very thin slices.
  3. 3 Whisk the chicken stock and cornstarch in a freezer-safe bowl until smooth; whisk in the hot chili oil, hoisin sauce, oyster sauce, sherry, sugar, soy sauce, and crushed red pepper flakes. Place the beef into the sauce, stir to coat well. Cover and freeze until frozen, about 1 hour.
  4. 4 Remove from the freezer and allow to defrost, about 30 minutes.
  5. 5 Heat a wok over high heat until very hot, and pour in the peanut oil. Immediately add garlic, cook and stir in the hot oil until fragrant, about 15 seconds. Mix in the Swiss chard and green onions; cook and stir the vegetables until they turn bright green, about 3 minutes, and then remove from the wok.
  6. 6 Pour the defrosted beef mixture into the hot wok; cook and stir until the meat browns and the sauce forms a glaze, 3 to 5 minutes. Return the cooked vegetables to the wok, sprinkle with salt and pepper, mix to combine well; serve hot.

By CHEFANDERSEN

Vegan Hot and Sour Soup
Side Dish Asian

Vegan Hot and Sour Soup

4.7

Prep
45 min
Cook
15 min
Total
60 min

Instructions

  1. 1 In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups hot water. Soak 20 minutes, until rehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in half.
  2. 2 In a separate small bowl, soak bamboo fungus in 1/4 cup lightly salted hot water. Soak about 20 minutes, until rehydrated. Drain, and mince.
  3. 3 In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place 1/2 the tofu strips into the mixture.
  4. 4 In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper.
  5. 5 In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened.
  6. 6 Mix soy sauce mixture and remaining tofu strips into the saucepan. Return to boil, and stir in the bamboo fungus, chili oil, and sesame oil. Garnish with green onion to serve.

By Red West

Ponzu Chicken Sandwich
Dinner Asian

Ponzu Chicken Sandwich

4.7

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat oven to 500 degrees F (260 degrees C).
  2. 2 Combine ponzu sauce, 1 cup cilantro, pineapple juice, mint leaves, garlic, fresh ginger, sesame oil, chili oil, and brown sugar together in a large bowl. Add chicken and toss to coat.
  3. 3 Remove chicken from ponzu sauce mixture, reserving marinade. Heat large pot or Dutch oven over medium-high heat. Add chicken and cook, stirring frequently, until browned, about 5 minutes. Stir in olive oil, onion, red bell pepper, jalapeno pepper, salt, and black pepper. Cook and stir until onion has softened and turned translucent, about 5 minutes.
  4. 4 Pour reserved marinade into chicken mixture and bring to a boil. Stir in cabbage and cook until slightly wilted, 4 to 5 minutes.
  5. 5 Using a slotted spoon, transfer chicken mixture into toasted hoagie buns and top each sandwich with 3 slices Swiss cheese.
  6. 6 Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Garnish each sandwich with 2 tablespoons cilantro, 1/4 of the sesame seeds, and 1/4 of the chile-garlic sauce. Serve with lime wedges.

By Allrecipes

Spicy Popped Sorghum
Appetizer American

Spicy Popped Sorghum

3.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Heat chili oil in a pot over medium heat; add sorghum and cover pot. Cook, shaking constantly, until the majority of sorghum is popped, about 5 minutes. Season with salt.

By Alli Shircliff

Todd's Famous Thai Peanut Sauce
Thai

Todd's Famous Thai Peanut Sauce

4.1

Prep
10 min
Cook
7 min
Total
30 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Pour the peanuts onto a dry baking sheet in a single layer, and break the whole nuts apart into halves. Toast the peanuts until they are fragrant and slightly darker in color, 7 to 10 minutes, watching carefully so they don't burn.
  3. 3 Remove peanuts from the oven, let cool, and place in the work bowl of a food processor. Pulse 2 or 3 times to chop them finely, then add the canola oil, toasted sesame oil, hot chili oil, soy sauce, lime juice, sugar, and chili garlic sauce. Process until the mixture is a fine paste with a little texture of chopped peanuts, not a totally smooth paste. The sauce should look a little grainy.

By Lisa Combest

Butterfly Chili Lime Prawn Spedini with Raspberry Dipping Sauce
Appetizer

Butterfly Chili Lime Prawn Spedini with Raspberry Dipping Sauce

4.2

Prep
30 min
Cook
10 min
Total
280 min

Instructions

  1. 1 Stir together the lime juice, chili oil, and sea salt in a mixing bowl until the salt dissolves. Cut the shrimp through the back vein nearly through to the other side, leaving the two sides attached. Toss the shrimp in the marinade, cover, and refrigerate 4 hours. Soak the wooden skewers in water for 30 minutes.
  2. 2 Make the raspberry dipping sauce by bringing the raspberry vinegar, sugar, and raspberries to a simmer in a saucepan over medium heat. Cook and stir until the raspberries have lost their form and turned into a sauce. Scrape the raspberry mixture into a fine mesh strainer, and allow any excess liquid to drip away. Discard the liquid, and place the pulp into a small bowl. Stir in the minced jalapeno peppers to complete the dipping sauce.
  3. 3 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  4. 4 Remove the shrimp from the marinade, and thread one onto each soaked skewer. Wiggle the skewer through the shrimp so that the tails are pointing upwards. These should look like lollipops. Place the skewers onto a broiler pan.
  5. 5 Cook in the preheated oven until the shrimp start to look pink and a little toasty, about 2 1/2 minutes per side. Serve with the raspberry dipping sauce.

By Raelee's recipes

Chinese-Korean Cucumber Kimchi
Korean

Chinese-Korean Cucumber Kimchi

4.5

Prep
25 min
Cook
5 min
Total
180 min

Instructions

  1. 1 Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water.
  2. 2 While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil.
  3. 3 Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors. Serve chilled.

By Helena C

Spicy Asian Noodles for One
Dinner

Spicy Asian Noodles for One

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine peanut butter, ginger paste, chili oil, apricot preserves, balsamic vinegar, garlic, soy sauce, sesame oil, chili powder, and crushed red pepper in a bowl; stir until sauce is smooth.
  2. 2 Bring water to a boil in a saucepan over medium-high heat. Add ramen noodles and cook, stirring occasionally, until noodles are cooked, about 3 minutes. Discard flavor package.
  3. 3 Drain noodles, pour into sauce, and combine. Top with chopped peanuts and enjoy.

By Chef Mo

Cream of Corn Soup
Soup American

Cream of Corn Soup

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat olive oil in a pot over medium-high heat. Sauté corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
  2. 2 Remove 6 tablespoons of corn from the soup and set aside.
  3. 3 Puree soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
  4. 4 Season soup with cayenne pepper and sea salt; add reserved corn kernels and heat until warmed through.
  5. 5 Divide soup among four bowls and drizzle with chili oil.

By chefdavidgeisser

Spicy Cold Soba Noodles
Dinner American

Spicy Cold Soba Noodles

5.0

Prep
5 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Bring soy sauce to a boil in a small saucepan over medium-high heat; reduce heat to medium-low and simmer until reduced by half, 10 to 15 minutes. Off heat, stir in molasses.
  2. 2 Whisk sesame oil, tahini, balsamic vinegar, and chili oil together in a bowl; slowly whisk in soy sauce mixture. Stir in 1/4 cup scallions.
  3. 3 Bring a large pot of lightly salted water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Immediately drain; rinse thoroughly in cold water.
  4. 4 Toss noodles and sauce together; sprinkle remaining 1/4 cup scallions and sesame seeds on top. Refrigerate until cold, at least 30 minutes.

By NutritionJunkie

Spicy Basil Chicken
Dinner Thai

Spicy Basil Chicken

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add chile peppers and garlic; cook until fragrant and just beginning to brown. Add chicken, sugar, garlic salt, and black pepper; cook until chicken is no longer pink but not cooked through.
  2. 2 Add mushrooms, onion, and oyster sauce; cook until onion is tender and chicken juices run clear. Off heat, stir in basil. Let sit before serving for 2 minutes.

By Zfamily

Hot and Sour Chinese Eggplant
Dinner Chinese

Hot and Sour Chinese Eggplant

4.5

Prep
30 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
  2. 2 In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
  3. 3 Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

By Bonnie

Sesame Jellyfish Salad
Dinner American

Sesame Jellyfish Salad

5.0

Prep
10 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Rinse and drain jellyfish; place into a bowl.
  2. 2 Whisk sesame oil, soy sauce, vinegar, sugar, chili oil, and ginger together in a small bowl; stir into jellyfish and marinate 15 minutes.
  3. 3 Place sesame seeds in a dry skillet over medium-low heat; toast until golden, about 1 minute. Set aside to cool, about 5 minutes.
  4. 4 Stir cilantro and green onions into jellyfish mixture; sprinkle with sesame seeds and serve immediately.

By Irene

Shrimp and Sugar Snap Peas
Dinner American

Shrimp and Sugar Snap Peas

4.1

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain, reserving ¼ cup pasta water.
  2. 2 Meanwhile, heat olive oil and chili oil in a wok over medium-high heat. Add shrimp, sugar snap peas, and garlic; cook and stir until shrimp are mostly opaque, about 2 minutes. Transfer shrimp mixture to a plate; set aside.
  3. 3 Add wine to the wok; bring to a boil. Cook until reduced by ⅓. Return shrimp mixture to the wok; stir in reserved pasta water. Cook and stir until shrimp are opaque.
  4. 4 Off heat, stir in basil, butter, and lemon juice, then toss in linguine.

By EAKE

Thai Chicken Satay
Dinner Thai

Thai Chicken Satay

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir coconut milk, ground coriander, curry powder, fish sauce, and chili oil together in a medium bowl. Add chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
  2. 2 Preheat an outdoor grill for high heat. Thread chicken strips onto skewers; discard marinade.
  3. 3 Grill chicken until no longer pink, about 2 to 3 minutes per side, depending on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and chopped peanuts. Serve with peanut sauce for dipping.

By STACEYLYNN0822

Hiyashi Chuka Noodles
Dinner Japanese

Hiyashi Chuka Noodles

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Combine chicken stock, soy sauce, vinegar, sugar, sesame oil, and chili oil in a small bowl, stirring until sugar dissolves.
  2. 2 Bring a saucepan of water to a boil. Cook ramen noodles in the boiling water for 2 minutes. Drain immediately; refrigerate noodles until cold.
  3. 3 Meanwhile, heat a small nonstick skillet over medium heat. Pour in beaten egg and tilt the skillet until egg thinly coats the bottom of the skillet and is firm; fold egg in half and remove from the skillet. Slice cooked egg into thin strips.
  4. 4 Divide cold noodles between serving plates; top with separate piles egg, ham, carrot, and cucumber. Pour soy sauce mixture over top; sprinkle with nori. Serve with hot mustard on the side.

By Mimi

Soy Braised Chicken
Dinner American

Soy Braised Chicken

3.0

Prep
20 min
Cook
35 min
Total
235 min

Instructions

  1. 1 In a large bowl, combine the Szechwan peppercorns, chili oil, ginger, garlic, soy sauce, sake and brown sugar. Mix to blend, then add chicken pieces and stir to coat. Cover and refrigerate for 2 to 3 hours to marinate.
  2. 2 Fill a wok about halfway full of oil for deep-frying. Heat to 365 degrees F (185 degrees C). Reserving marinade, fry chicken a few pieces at a time in the hot oil until golden, 5 to 6 minutes. Remove chicken and set on paper towels to drain.
  3. 3 Clean out the wok and add reserved marinade. Stir in the chicken broth and bring to a boil. Return chicken pieces to the wok, cover and simmer for about 35 minutes, turning the chicken at least once.
  4. 4 Remove the chicken and allow to sit for 10 minutes. Cut chicken into 1 inch pieces and arrange on a platter lined with lettuce leaves. Spoon sauce over the chicken and garnish with green onion.

By JOSIE

Spicy Chicken and Green Bean Stir Fry
Dinner American

Spicy Chicken and Green Bean Stir Fry

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Stir together 1 tablespoon chili oil, 2 tablespoon soy sauce, red pepper flakes, and white pepper in a bowl. Add chicken pieces and mix with marinade. Set aside.
  2. 2 Combine remaining 1 tablespoon chili oil and soy sauce, mirin, garlic, ginger, and salt in a small bowl; set sauce aside.
  3. 3 Heat 1 tablespoon cooking oil in a large non-stick skillet or wok over medium high heat. Add seasoned chicken pieces and sliced shallots to the hot oil. Cook, stirring frequently, until the chicken is no longer pink at the center and the liquid has started to evaporate, about 8 minutes. Transfer to a bowl and keep warm.
  4. 4 Heat remaining tablespoon cooking oil in the same skillet over medium-high heat. Add green beans to hot oil and cook, stirring frequently, until beans turn bright green, about 1 minute. Add sauce and stir to coat beans.
  5. 5 Return cooked chicken and shallots to the skillet and stir, about 3 minutes.
  6. 6 Stir together chicken base and water in a small bowl; stir in cornstarch to make a slurry. Drizzle slurry into the skillet, stirring quickly. Continue stirring and cooking until pan sauce is slightly thickened. Serve garnished with sesame seeds.

By Bibi