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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

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

Easy Marinated Mushrooms
Appetizer

Easy Marinated Mushrooms

3.9

Prep
15 min
Cook
480 min
Total
495 min

Instructions

  1. 1 In a medium saucepan over low heat, mix soy sauce, water and butter. Stir until the butter has melted, then gradually mix in the sugar until it is completely dissolved.
  2. 2 Place mushrooms in a slow cooker set to low, and cover with the soy sauce mixture. Cook 8 to 10 hours, stirring approximately every hour. Chill in the refrigerator until serving.

By Doreen

Dylan's Salmon Jerky
Snack

Dylan's Salmon Jerky

4.5

Prep
10 min
Cook
480 min
Total
535 min

Instructions

  1. 1 Mix soy sauce, brown sugar, rock salt, and black pepper together in a saucepan; bring to a boil and cook until sugar and salt are dissolved, 2 to 3 minutes. Remove the saucepan from the heat and cool marinade.
  2. 2 Cut salmon into strips, with or without the skin. Pour marinade into a shallow bowl and lay salmon strips into marinade. Refrigerate for 45 minutes.
  3. 3 Preheat the oven to 185 degrees F (85 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
  4. 4 Lay salmon strips on the wire rack, discarding extra marinade.
  5. 5 Place the sheet of salmon in the oven until dehydrated, about 8 hours.

By Dylan Townsend

Broiled Mochi with Nori Seaweed
Appetizer Japanese

Broiled Mochi with Nori Seaweed

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (275 degrees C).
  2. 2 Dip mochi into soy sauce, then place onto a baking sheet.
  3. 3 Bake in the preheated oven until heated through, about 5 minutes.
  4. 4 Meanwhile, cut nori into eight strips. Heat strips in a large skillet over medium heat until warm, 1 to 2 minutes. Remove from the heat.
  5. 5 Wrap a nori strip around each mochi. Serve warm.

By Naomi