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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

Chilled Cucumber and Wood Ear Mushroom Salad
Salad Asian

Chilled Cucumber and Wood Ear Mushroom Salad

5.0

Prep
10 min
Cook
5 min
Total
90 min

Instructions

  1. 1 Soak mushrooms in water until hydrated, 15 to 20 minutes. Drain and place in a saucepan over medium heat; boil for 2 minutes. Drain and let cool.
  2. 2 Combine lime juice, soy sauce, sesame oil, ginger, sugar, and chile pepper in a bowl. Toss in cucumber, mushrooms, and sesame seeds. Chill for at least 1 hour before serving.

By MyNutriCounter

Napa Cabbage Noodle Salad
Salad American

Napa Cabbage Noodle Salad

4.4

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, and almonds until lightly browned; set aside to cool.
  2. 2 Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic, and white vinegars in a blender until smooth.
  3. 3 About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.

By Carolyn

Bok Choy Ramen Salad
Salad Asian

Bok Choy Ramen Salad

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Whisk canola oil, 1/2 cup sugar, red wine vinegar, and 2 tablespoons soy sauce together in a bowl.
  2. 2 Melt butter in a saucepan over low heat; add 2 tablespoons sugar and stir until dissolved. Crumble ramen noodles into butter mixture, then stir in ramen seasoning packets, sesame seeds, almonds, and 1 tablespoon soy sauce; cook until lightly toasted, stirring constantly to prevent burning, 2 to 3 minutes. Remove from heat.
  3. 3 Toss vinaigrette, ramen mixture, bok choy, and green onions together in a large bowl.

By Heather Roscelli

Cilantro Chicken Salad
Salad Asian

Cilantro Chicken Salad

4.3

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Place the lime peel, soy sauce, and chicken broth in a skillet over medium heat. Place the chicken breasts in the skillet, and bring to a boil. Cover, and simmer until the chicken is fully cooked. Remove from heat, and allow to cool. Shred chicken, and set aside.
  2. 2 In a separate bowl, whisk together lime juice, olive oil, anchovy paste, sugar, salt, and pepper. Stir in garlic, cilantro, shallots, and chicken. Mix well.

By M Woods

Warm Stir-Fried Salad
Salad Asian

Warm Stir-Fried Salad

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Place chicken in a large bowl. Whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl; pour over chicken. Cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours.
  2. 2 Remove chicken from marinade with a slotted spoon, reserving marinade.
  3. 3 Heat vegetable oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 5 minutes. Add marinade; bring to a boil for 3 minutes. Stir cashews and carrots into chicken.
  4. 4 Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.

By Darcy Loo

Asian Coleslaw
Salad Asian

Asian Coleslaw

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the peanut dressing: Whisk rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a medium bowl; set aside.
  3. 3 To make the coleslaw: Mix green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro in a large bowl.
  4. 4 When ready to serve, pour dressing over cabbage mixture and toss well to combine.

By RRITCHESKE

Asian Chicken Noodle Salad
Salad Asian

Asian Chicken Noodle Salad

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Toss ramen noodles, sunflower seeds, pine nuts, and melted butter together in a medium bowl until evenly coated; spread in a thin layer on a baking sheet.
  3. 3 Bake in the preheated oven until evenly toasted, 7 to 10 minutes, stirring occasionally. Cool slightly.
  4. 4 Toss noodle mixture, bok choy, chicken, green onions, snow peas, and water chestnuts together in a large bowl until well combined.
  5. 5 Whisk oil, vinegar, sugar, soy sauce, and lemon juice together in a small bowl until well combined; pour over salad and toss until evenly coated. Serve immediately or refrigerate until chilled.

By Jackie

Carrie's Pad Thai Salad
Salad Thai

Carrie's Pad Thai Salad

4.9

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place noodles in a large bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
  2. 2 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.
  3. 3 Heat peanut oil in a large skillet over medium heat. Add garlic; stir just until fragrant, 30 to 60 seconds. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add noodles to egg mixture; stir in 1/2 of soy-tamarind sauce mixture. 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 noodles.
  4. 4 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.

By Carrie Medina

Souvlaki
Dinner Greek

Souvlaki

4.8

Prep
30 min
Cook
10 min
Total
160 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix oil, soy sauce, lemon juice, garlic, and oregano together in a large glass bowl.
  3. 3 Add pork, onions, and bell peppers, and stir until coated. Cover and refrigerate for 2 to 3 hours.
  4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. 5 Remove pork and vegetables from marinade and shake off excess; thread onto skewers. Discard remaining marinade.
  6. 6 Cook on the preheated grill, turning frequently, until pork is no longer pink in the middle, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Abby J Benner

Dale's Lamb
Dinner Greek

Dale's Lamb

4.7

Prep
15 min
Cook
50 min
Total
570 min

Instructions

  1. 1 Mix the lemon juice, brown sugar, Dijon mustard, soy sauce, oil, garlic, ginger, salt, and pepper together in a medium bowl. Place lamb in a shallow container. Pour lemon juice mixture over lamb. Cover, and marinate in the refrigerator 8 hours or overnight.
  2. 2 Preheat an outdoor grill for medium heat. Transfer marinade to a small saucepan and bring to a boil. Reduce heat to low, and simmer, whisking constantly, until slightly thickened.
  3. 3 Lightly oil the grill grate. Over indirect heat, grill lamb, turning occasionally, until cooked to a minimum internal temperature of 145 degrees F (63 degrees C), 40 to 50 minutes. Cool slightly, slice, and serve with marinade.

By JMHUEBB

Greek Stuffed Tomatoes and Peppers (Yemista)
Dinner Greek

Greek Stuffed Tomatoes and Peppers (Yemista)

4.4

Prep
20 min
Cook
85 min
Total
105 min

Instructions

  1. 1 Cut off tops of tomatoes, leaving a corner still attached to create a lid. Scoop out insides of tomatoes and transfer to a large bowl; squeeze juices out of tomatoes.
  2. 2 Cut off tops of green peppers and reserve for later use; scoop out seeds and membranes.
  3. 3 Arrange tomatoes and bell peppers in an 11x17-inch baking dish.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C).
  5. 5 Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground beef, soy sauce, seasoned salt, and black pepper. Cook until beef is browned and crumbly, 5 to 10 minutes.
  6. 6 Mix squeezed tomato insides and water into browned beef mixture; bring to a simmer and cook for about 15 minutes. Add rice and bring to a boil; remove skillet from heat.
  7. 7 Spoon beef-rice mixture into tomatoes; place tops onto filled tomatoes and arrange them into the baking dish with lid sides down.
  8. 8 Stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish. Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper.
  9. 9 Bake in the preheated oven for 30 minutes. Turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 30 more minutes.

By Denise Phillips Sarigianopoulo

Quick Greek Pasta Salad with Steak
Lunch Greek

Quick Greek Pasta Salad with Steak

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, toss with olive oil, and keep warm.
  2. 2 Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add rib-eye; sear on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Transfer steak to a cutting board; cut into bite-sized pieces.
  3. 3 Melt remaining 1 tablespoon butter in the same skillet. Add shallots and garlic; cook until fragrant, 5 to 10 seconds. Return steak to the skillet; cook to desired doneness, about 5 minutes more. Stir in soy sauce; cook until evaporated, 3 to 5 seconds.
  4. 4 Off heat, stir in spinach, pesto, olives, feta cheese, sunflower kernels, parsley, and basil; transfer to a large bowl. Add pasta; toss and serve.

By Polo

Tempeh Gyros
Lunch Greek

Tempeh Gyros

5.0

Prep
20 min
Cook
50 min
Total
550 min

Instructions

  1. 1 Combine vegetable broth, soy sauce, lemon juice, oregano, thyme, 1 1/2 teaspoons garlic, Himalayan salt, and pinch black pepper in a large bowl.
  2. 2 Fill a saucepan with water; bring to a boil. Cut tempeh in half; add to the boiling water. Boil tempeh to remove any bitter taste, about 10 minutes, then transfer to a cutting board; cool slightly.
  3. 3 Cut tempeh into 1/4-inch slices; add to vegetable broth marinade and toss to coat. Cover bowl with plastic wrap; marinate in the refrigerator 8 hours to overnight, stirring occasionally, making sure tempeh is covered with marinade.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  5. 5 Remove tempeh from marinade, letting excess drip off; place on the prepared baking sheet. Discard remaining marinade.
  6. 6 Bake in the preheated oven until golden brown and beginning to crisp at the edges, 30 to 35 minutes, flipping halfway.
  7. 7 Place pitas in the hot oven until warmed through, 3 to 5 minutes.
  8. 8 Squeeze excess water from cucumbers using paper towels. Combine cucumbers, tofu, dill, 1 teaspoon garlic, salt, and black pepper in the bowl of a food processor; pulse until blended. Taste tzatziki; adjust seasonings if desired.
  9. 9 Place 1/4 tempeh slices, tomatoes, and red onions on top of 1 pita; drizzle with tzatziki. Repeat with remaining tempeh, tomatoes, onion, pitas, and tzatziki.

By veggiesdontbite

Greek Salad with Couscous and Spicy Feta Cheese
Dinner Greek

Greek Salad with Couscous and Spicy Feta Cheese

5.0

Prep
15 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Heat skillet over low heat. Add dried oregano and chili powder; cook and stir until fragrant and toasted, about 1 minute. Off heat, stir in 3 tablespoons olive oil. Pour seasoned oil over feta cheese in a bowl; marinate for at least 30 minutes.
  2. 2 Meanwhile, bring 1 cup water to a boil in a saucepan. Off heat, stir in couscous. Cover the saucepan; set aside until water is completely absorbed, about 10 minutes. Fluff couscous with a fork.
  3. 3 Stir cucumber, tomato, bell pepper, onion, olives, 2 tablespoons oil, and garlic into warm couscous.
  4. 4 Whisk ¼ cup oil, balsamic vinegar, white wine vinegar, and soy sauce together in a bowl; toss into couscous salad.
  5. 5 Place marinated feta on top couscous salad.

By BroChef TV

World's Easiest and Most Amazing Two-Ingredient Dip
Appetizer

World's Easiest and Most Amazing Two-Ingredient Dip

3.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix sour cream and soy sauce together in a bowl until evenly combined.

By FXTROTLIMA

Eel Sauce
Pantry Japanese

Eel Sauce

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat soy sauce, sugar, and mirin in a small saucepan over medium heat.
  3. 3 Cook and stir until liquid is reduced to about 3/4 cup.

By noogie01

Itsmeatshuddupneatit

Itsmeatshuddupneatit

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk the soy sauce, brown sugar, garlic, and ginger in a bowl until the sugar has dissolved.
  2. 2 Use to marinate up to 2 pounds of meat for about 2 hours.

By Joe

Yakitori Marinade
Japanese

Yakitori Marinade

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a medium bowl, stir together the soy sauce, honey and sake. Mix in the pressed garlic, if using. Use as a marinade and/or a basting sauce while grilling chicken.

By David G

Tender Flank Steak

Tender Flank Steak

4.2

Prep
5 min
Cook
15 min
Total
500 min

Instructions

  1. 1 Whisk soy sauce, Worcestershire sauce, and garlic together in a bowl; pour into a resealable plastic bag. Add flank steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
  2. 2 When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
  3. 3 Remove flank steak from marinade and shake off excess. Discard remaining marinade.
  4. 4 Cook steak on the grill until slightly pink in the center and beginning to firm, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.
  5. 5 Slice against the grain to serve.

By Renee Manz

Soy and Garlic Marinated Chicken
Dinner American

Soy and Garlic Marinated Chicken

4.3

Prep
5 min
Cook
20 min
Total
85 min

Instructions

  1. 1 Combine soy sauce and garlic in a large, nonporous bowl. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1 hour.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Discard marinade.

By CANDIELIPS

Japanese Teriyaki Sauce
Japanese

Japanese Teriyaki Sauce

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine soy sauce, sake, mirin, and sugar in a small saucepan over medium heat; stir until sugar is dissolved. Use immediately, or cool and store in the refrigerator.

By Kevin

Easiest Ever Fish Marinade

Easiest Ever Fish Marinade

3.8

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 In a shallow dish, mix the soy sauce, vegetable oil, and bourbon whiskey. Place the halibut fillets in the dish, and marinate 30 minutes in the refrigerator.
  2. 2 Preheat the grill for high heat.
  3. 3 Lightly oil the grill grate. Place halibut on the grill, and discard marinade. Cook 5 minutes on each side, until easily flaked with a fork.

By LYNN

Chinese Chicken Wings
Appetizer Chinese

Chinese Chicken Wings

4.5

Prep
5 min
Cook
65 min
Total
550 min

Instructions

  1. 1 Stir together soy sauce, brown sugar, and garlic powder in a saucepan over medium heat. Cook and stir until sugar has dissolved. Remove from heat and allow to cool.
  2. 2 Place chicken wings in a large bowl. Pour soy sauce mixture over wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in the refrigerator for 8 hours to overnight.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Pour chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
  5. 5 Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove foil and bake for 15 more minutes. Serve hot.

By Jeanette Boisvert