Check out this rice noodles and shrimp salad filled with veggies that’s made quickly in 15 minutes.
- 3 oz uncooked rice stick noodles
- 3 tablespoons fresh lime juice
- 1 1/2 teaspoons fish sauce
- 4 1/2 teaspoons creamy peanut butter
- 2 teaspoons sugar
- 2 teaspoons grated gingerroot
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons dark sesame oil
- 2 cloves garlic, finely chopped
- 5 cups thinly sliced Chinese (napa) cabbage
- 3/4 lb cooked deveined peeled large shrimp
- 1 1/2 cups fresh snow pea pods, strings removed, cut diagonally in half
- Thinly sliced green onion, if desired
- Chopped fresh cilantro, if desired (gross)
- Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.
- Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, gingerroot, soy sauce, oil and garlic with whisk until smooth; set aside.
- In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with onions and cilantro.
- Vegetable oil cooking spray
- 1 lb grilling steak
- 1 cup whole baby carrots, cut into thin strips
- 4 oz fresh snow peas, cut into thin strips
- 1 medium onion, cut in half and sliced
- 3 cloves garlic, minced
- 1 tbsp minced fresh ginger root
- 1 box Beef Broth
- 1 tbsp reduced sodium soy sauce,
- 1/4 tsp red pepper flakes
- 2 cups hot cooked jasmine rice or Chinese-style noodles, cooked without salt
- Spray a 12″ (30 cm) skillet with cooking oil spray. Heat over medium-high heat for 1 minute. Add beef and cook until beef is well browned,stirring often. Remove beef from skillet with slotted spoon.
- Add carrots,peas,onion,garlic and ginger to skillet. Cook and stir until vegetables are tender-crisp.
- Stir broth,soy sauce,red pepper flakes into skillet. Heat to a boil. Return beef to skillet and reduce heat to low. Cook for 5 minutes.
- Spoon 1/3 cup (75 mL) rice into each of 6 serving bowls. Divide soup mixture among bowls.
For a change of pace from regular rice,give jasmine rice a try. This type of rice,from Thailand,is aromatic and has a unique nut-like flavour.
- 4 ½ cup water
- 3 cup Japanese rice, (Nishiki)
- 1 cup sugar
- ¼ cup salt, to taste
- 1 cup to 2 cups Japanese rice wine vinegar
- 10 sushi nori sheets
- wasabi, to taste, plus more for serving
- soy, sauce, to taste, plus more for serving
- pickled ginger for garnish
- cucumber, peeled, cut into small pieces
- avocado, cut into small pieces
- imitation crab meat
- carrot, peeled, julienne cut
- shiitake mushroom, cut into small pieces
- smoked salmon
- fresh tuna, sushi-grade, cut into small pieces
- green onion, julienne cut
- tuna salad
- cooked shrimp, cut into small pieces
- chili sauce
- sesame seeds
- Stir the water, rice, sugar and salt together in a rice cooker cooker (or cook in a pot) until salt and sugar are dissolved.
- Bring to a boil.
- Reduce heat and simmer rice for about 20 minutes or until done.
- Transfer the rice to a large bowl, preferably with a flat bottom.
- Fluff the rice with a wet wooden spoon to loosen grains without crushing them.
- Pour 1 cup of the vinegar over the rice.
- Stir and fluff rice, incorporating the vinegar as evenly as possible.
- Ask someone to stand by the rice bowl and fan the rice with a magazine while you are mixing, or use an electric fan.
- Add more vinegar as necessary to coat the rice.
- Cool to room temperature.
- Lay a piece of nori on a sushi mat. Press a thin layer of rice evenly on top of the nori.
- Spread a dab of wasabi over the rice.
- Sprinkle with some soy sauce.
- Lay a few pieces of 1 or several of the optional ingredients in a horizontal straight thin line across the rice, about 1 inch from the horizontal edge closest to you.
- Using the mat to make a tight roll, roll the edge closest to you over the optional filling as tightly as possible.
- Continue rolling away from you until a roll has formed.
- Remove the sushi roll from the sushi mat and slice it cross-wise into 1 1/2-inch pieces.
- Serve it with soy sauce, wasabi, and pickled ginger.
Please note that this recipe calls for 1/4 cup of salt but this is to taste; at least 1 tablespoon of salt should be used. Yield: About 10 rolls.
Yuasa, a small coastal town in Wakayama Prefecture, Japan, is a fishing port and the producer of one of Japan’s most well known mandarin oranges, the Arida mikan. But a stroll through the traditional streets, including the only stretch of the famous Kumano Kodo pilgrim route that runs through the center of a town, takes you back to an age before westernization, when Yuasa was a vibrant hub of gastronomy in Japan. For it was here, in the 13th century, that soy sauce as we know it was first established and produced, and even now the streets are rich with the smells of fermenting soy sauce, still produced exactly the same way it was more than 750 years ago.