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Vietnamese Tofu Salad
Lunch Asian

Vietnamese Tofu Salad

4.2

Prep
25 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Heat the vegetable oil over medium heat in a large frying pan. Cook the garlic until fragrant, about 30 seconds. Gently stir in the tofu and peanuts; cook until the tofu has lightly browned. Pour in the soy sauce, and cook, stirring frequently, until absorbed by the tofu. Remove from heat and let cool. Refrigerate for at least 1 hour.
  2. 2 Toss the sliced cucumbers together with the chili sauce, lime juice, and cilantro. Gently fold in the chilled tofu.

By Chelle

Chinese Noodle Salad
Lunch Asian

Chinese Noodle Salad

4.6

Prep
5 min
Cook
1 min
Total
6 min

Instructions

  1. 1 In a microwave-safe bowl, mix together vinegar, sugar, and oil. Microwave on high until sugar dissolves, about 1 minute. Mix well, and set aside to cool.
  2. 2 Crush ramen noodles in the packages. Pour into salad dressing.
  3. 3 In a salad bowl, toss romaine lettuce with oranges, almonds, and salad dressing.

By DGRIFF718

Chicken Noodle Soup III
Lunch Asian

Chicken Noodle Soup III

3.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a small skillet over medium heat, cook shallots in oil until brown and fragrant. Remove from heat and set aside.
  2. 2 Bring a large pot of water to a boil. Cook noodles in boiling water until just tender, 8 to 10 minutes; drain and rinse under cold water. Set aside.
  3. 3 Bring a small pot of water to a boil; have ready a bowl of ice water. Blanch bean sprouts by plunging them into boiling water for 1 minute, then into cold water. Drain and set aside.
  4. 4 In a large saucepan over medium heat, bring chicken broth to a simmer.
  5. 5 Divide noodles evenly between 6 bowls. Top with bean sprouts and shredded chicken. Pour the heated broth into the bowls. Drizzle with the shallot mixture and garnish with the green onion. Season with salt and pepper. Serve at once.

By Angie

Million Dollar Cabbage Salad
Lunch Asian

Million Dollar Cabbage Salad

4.6

Prep
25 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Make the dressing: Whisk oil, sugar, vinegar, and soy sauce together in a bowl until sugar dissolves. Refrigerate until needed.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Spread broken ramen noodles onto a baking sheet with sesame seeds and almonds.
  4. 4 Bake in the preheated oven, stirring often and watching carefully to prevent burning, until lightly browned, about 15 minutes. Remove from the oven and let cool for 5 to 10 minutes.
  5. 5 To serve, mix cabbage, green onions, and toasted ramen mixture together in a salad bowl until thoroughly combined. Add dressing and toss to coat.

By malo1

Sweet and Sour Pasta Salad
Lunch Asian

Sweet and Sour Pasta Salad

4.3

Prep
25 min
Cook
10 min
Total
755 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
  2. 2 Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
  3. 3 Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.

By misty

Chinese Cabbage Salad
Lunch Asian

Chinese Cabbage Salad

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degree F oven (175 degree C).
  2. 2 Place crushed ramen noodles and cashew pieces on a baking sheet. Bake in the preheated oven until golden brown.
  3. 3 Combine coleslaw, green onions, ramen noodles, and cashews in a large bowl.
  4. 4 Whisk sugar, oil, vinegar and soy sauce together in a bowl. Pour vinaigrette over coleslaw mixture; toss and serve.

By MOGELSBERG

Napa Slaw
Lunch Asian

Napa Slaw

4.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer into a bowl to cool.
  2. 2 Stir sunflower seeds and ramen noodles with napa cabbage and spring onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy sauce together in a separate bowl until sugar has dissolved; pour dressing over salad and toss.

By Piper

Spicy Cucumber and Peanut Salad
Lunch Asian

Spicy Cucumber and Peanut Salad

4.5

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Heat vegetable oil in a small skillet over medium heat. Add garlic; cook and stir until softened and lightly browned, 3 to 5 minutes. Remove from the heat and let cool.
  2. 2 Whisk vinegar and sugar together in a salad bowl until sugar has dissolved. Whisk in chili-garlic sauce, fish sauce, coriander, red pepper flakes, and cooled garlic until thoroughly combined. Stir in cucumbers, peanuts, and green onions until coated with dressing. Refrigerate for at least 1 hour or overnight before serving.

By tammyn316

Baked Chicken and Vegetable Rice Paper Rolls
Lunch Asian

Baked Chicken and Vegetable Rice Paper Rolls

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Brush a large baking sheet with ½ teaspoon vegetable oil.
  2. 2 Heat sesame oil in a large skillet over medium-high heat. Add ginger and garlic; sauté 1 to 2 minutes. Add cooked chicken, cabbage, carrot, soy sauce, and dry garlic sauce; cook and stir until vegetables soft, 2 to 3 minutes. Stir in cooked rice. Reduce heat to low while preparing rice papers.
  3. 3 Wet a clean kitchen cloth with warm water; place 1 rice paper wrapper inside. Wrap completely in cloth; soften, about 1 minute. Place ¼ cup chicken mixture in middle of softened rice paper wrapper; fold in both ends, then roll from one side to the other. Place wrapped roll onto the prepared baking sheet.
  4. 4 Repeat wetting, softening, filling, and rolling with remaining rice paper wrappers and chicken mixture. Brush rolls with remaining ½ teaspoon vegetable oil.
  5. 5 Bake in the preheated oven for 10 minutes; flip rolls and bake 10 minutes more.

By The Pynns

Spicy Sweet Potato and Coconut Soup
Lunch Asian

Spicy Sweet Potato and Coconut Soup

4.6

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place sweet potatoes directly onto the rack in the preheated oven and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
  3. 3 While the potatoes are cooling, heat oil in a large saucepan or soup pot over medium heat. Add onion and ginger; cook and stir until tender, about 5 minutes. Stir in curry paste and heat for 1 minute, then whisk in vegetable broth and coconut milk. Bring to a boil, then reduce the heat to low and simmer for about 5 minutes.
  4. 4 Meanwhile, remove the skins from the sweet potatoes and cut the flesh into bite-sized chunks.
  5. 5 Add sweet potatoes to the soup and cook until they soak up the flavor, about 5 minutes. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

By Lynn

Soccer Salad
Lunch Asian

Soccer Salad

4.6

Prep
30 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat an oven to 325 degrees F (165 degrees C).
  2. 2 Spread the almonds and sesame seeds onto an ungreased baking sheet.
  3. 3 Bake in the preheated oven until the almonds are just turning golden brown, about 8 minutes. Set aside to cool completely. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, cool, and crumble.
  4. 4 Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and allow to cool; crumble.
  5. 5 Make the dressing by shaking the sugar, vinegar, monosodium glutamate, vegetable oil, and garlic in a glass jar with a sealable lid until mixed. Combine the cooled almonds, sesame seeds, crumbled bacon, lettuce, and chow mein noodles in a bowl. Pour the dressing overtop and gently toss until coated.

By Laura

Crunchy Ramen-Bok Choy Salad
Lunch Asian

Crunchy Ramen-Bok Choy Salad

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place ramen noodles, sunflower seeds, and almonds on a baking sheet. Drizzle butter over the ramen noodle mixture and toss to coat.
  3. 3 Toast the ramen noodle mixture in the preheated oven until lightly browned and fragrant, stirring occasionally to avoid burning, about 8 minutes. Set aside to cool.
  4. 4 Whisk sugar, vegetable oil, vinegar, and soy sauce together in a small bowl for the dressing.
  5. 5 Place bok choy, onion, and toasted ramen noodle mixture in a large bowl. Toss with dressing until well coated.

By LifeLearner

Twig Salad
Lunch Asian

Twig Salad

4.6

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 In small bowl, whisk together the oil, sugar, vinegar, salt, seasoning blend, and pepper. Set aside.
  2. 2 In a large bowl, combine the lettuce, chicken, chow mein noodles, almonds, sesame seeds, green onions, and poppy seeds. Toss to blend. Pour salad dressing over the salad just before serving.

By FlagGirl07

Cambodian Chicken Soup
Lunch Asian

Cambodian Chicken Soup

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat the cooking oil in a large pot over medium-high heat. Cook and stir the ginger, garlic, serrano pepper, and chicken in the hot oil about 5 minutes. Add the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut milk, pineapple, and rice; stir. Allow the soup to simmer until it thickens, about 15 minutes more.

By jillie69

Crunchy Romaine Toss
Lunch Asian

Crunchy Romaine Toss

4.8

Prep
20 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Add walnuts and ramen noodles; cook and stir until toasted, about 5 minutes. Transfer to a paper-towel-lined plate; set aside until cooled.
  2. 2 Whisk vegetable oil, sugar, vinegar, soy sauce, salt, and black pepper together in a small bowl.
  3. 3 Combine romaine lettuce, broccoli, walnut-ramen noodle mixture, and green onions in a large serving bowl. Add vinaigrette; toss to coat.

By Susan LeBlanc

Spicy Asian Cellophane Noodle Salad
Lunch Asian

Spicy Asian Cellophane Noodle Salad

3.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  2. 2 Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides.
  3. 3 With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.
  4. 4 Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.
  5. 5 In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.

By SUMMER530

Asian Quinoa Salad
Lunch Asian

Asian Quinoa Salad

4.7

Prep
15 min
Cook
10 min
Total
70 min

Instructions

  1. 1 Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool.
  2. 2 Mix cabbage, carrots, edamame, and green onions together in a large bowl.
  3. 3 Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.

By jodster52

Spicy Chicken Thai Soup
Lunch Asian

Spicy Chicken Thai Soup

4.7

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Stir together lemongrass, garlic, and ginger in a large stockpot over medium-high heat until fragrant. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain broth and set aside. Discard lemongrass, garlic, and ginger.
  2. 2 Heat oil in a large soup pot over medium heat. Cook and stir chicken in hot oil for 5 minutes. Add mushrooms and cook for 5 more minutes. Stir in fish sauce, red curry paste, and lime juice until combined.
  3. 3 Pour in broth and coconut milk; return to a simmer and cook on low heat for 15 to 20 minutes. Skim off any excess oil and fat that rises to the top and discard.
  4. 4 Add red onion; cook until onion softens, about 5 minutes. Remove from heat and stir in about 1/2 of the cilantro. Portion soup into bowls and serve with plates of lime wedges, jalapeño rings, and remaining cilantro.
  5. 5 Serve and enjoy.

By John Mitzewich

Asian Chicken and Corn Soup
Lunch Asian

Asian Chicken and Corn Soup

4.0

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.

By soumitraghosh

Homemade Tortilla Bowl
Lunch

Homemade Tortilla Bowl

4.0

Prep
10 min
Cook
1 min
Total
11 min

Instructions

  1. 1 Heat oil in a large, heavy saucepan for about 7 minutes. Ensure oil is hot enough by sticking the end of a wooden spoon into the oil; bubbles should form around the wood start to float up.
  2. 2 Place 1 tortilla on a slotted spoon and bottom of 1 jar on top of tortilla; lower into the hot oil. Carefully remove spoon, making sure not to tear the tortilla. Mold tortilla around the bottom of the jar using the spoon; cook for about 1 minute.
  3. 3 Remove the jar and tortilla bowl from oil using tongs, tilting the tortilla bowl so excess oil goes back into the saucepan. Lay bowl on a paper towel-lined plate to drain and cool. Repeat with remaining tortillas and jars.

By Jeanette

Crispy Basket Burritos (Baked Tortilla Bowls)
Lunch American

Crispy Basket Burritos (Baked Tortilla Bowls)

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Brush oil on both sides of tortillas.
  3. 3 Invert ramekin on a work surface. Center tortilla over bottom of the ramekin; gently shape tortilla down around sides.
  4. 4 Place a double layer of aluminum foil over tortilla and press to form a bowl around the ramekin.
  5. 5 Place right-side-up on a baking sheet. Leave about 1/2-inch of tortilla exposed above foil, so it gets browned and crispy when baked. Repeat this step with second tortilla.
  6. 6 Bake in the preheated oven for 5 minutes. Use tongs to remove the ramekins from shells. Continue baking shells until lightly browned, about 5 more minutes.
  7. 7 Carefully remove foil from around shells. Flatten foil sheets and invert shells on them. Bring foil up just around bottom of shells to protect top edge.
  8. 8 Bake shells until browned and crispy, 8 to 10 minutes. Invert shells and continue baking until crisp, 3 to 5 minutes. Watch them carefully, so they don't burn.
  9. 9 Transfer basket burritos to a rack to cool completely.
  10. 10 Enjoy!

By John Mitzewich

Baked Ranch Chicken
Lunch American

Baked Ranch Chicken

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease baking sheet with vegetable oil.
  2. 2 Put bread crumbs and ranch dressing into separate bowls.
  3. 3 Dip chicken into ranch dressing and press into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto prepared baking sheet.
  4. 4 Bake in preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By drob212

Frizzled Onions
Lunch Indian

Frizzled Onions

4.1

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a small saucepan placed over medium-low heat. A slice of onion should just sizzle a bit when added to hot oil. Add 1/2 of onions and cook, occasionally stirring, until onions are a deep golden brown, about 7-10 minutes. Remove with a slotted spoon to paper towels to drain, and salt to taste. Onions will be soft at first and will crisp as they cool. Repeat with remaining onions.

By blancdeblanc

Slow Cooker Cream of Broccoli Soup
Lunch

Slow Cooker Cream of Broccoli Soup

4.4

Prep
10 min
Cook
185 min
Total
195 min

Instructions

  1. 1 Heat vegetable oil in a large pot over medium heat. Add onion; cook and stir until soft, 5 to 7 minutes. Drain as much liquid from the onion as possible; transfer onion into a slow cooker.
  2. 2 Add broccoli, celery soup, and condensed soup to the slow cooker. Fill the condensed soup can twice with milk, and pour it into the slow cooker. Add American cheese, and stir to combine.
  3. 3 Cover and cook on Low until broccoli is tender and flavors meld, 3 to 4 hours.

By Jeremy Weidig

Crunchy Fried Squash
Lunch

Crunchy Fried Squash

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a deep-fryer or large frying pan to 350 degrees F (175 degrees C).
  2. 2 Beat egg, milk, and salt in a shallow bowl. Place bread crumbs in another shallow bowl.
  3. 3 Coat both sides of squash slices in flour. Dip each slice in the egg mixture, then coat both sides with bread crumbs.
  4. 4 Place 4 to 5 slices in the hot oil and fry until golden brown and fork-tender, about 3 minutes on each side, using tongs and a fork to help turn them over in the pan. Do not overcrowd; overcrowding will reduce crispiness. Set fried slices on a paper towel-lined plate to absorb excess oil. Continue frying remaining slices. Let cool, about 5 minutes.
  5. 5 "Frost" slices with some of the vegetable cream cheese as desired. Serve while still warm, or at room temperature.

By 1sunnyangel