Tasty Asian

Peanut Crunch Salad
6 ounces spaghetti (I used a gluten free brown rice pasta)
1 tablespoon olive oil
1/4 cup cabbage, shredded
1/4 cup carrots, julienne
1/2 cup frozen and thawed edamame
1 garlic clove, minced

1 tablespoon creamy peanut butter
4 tablespoons low sodium soy sauce (gluten free tamari)
1 teaspoon sesame oil
1/8 teaspoon sesame seeds
1 lime squeezed 
1 tsp-1 1/2 tsp honey/agave
2 tablespoons green onions, sliced
Slice up some crunchy cucumbers and add crushed peanuts, and sriracha for a little spice

Boil pasta until al-dente. Meanwhile in a large skillet heat oil and add cabbage and carrots.
Saute for 3-4 minutes until tender.
Toss in edamame and garlic. Cook for 1 minute.
In a separate container, combine peanut butter, sesame oil, honey, green onions, and lime. Stir in peanut butter, soy sauce and sesame oil.
Add in cooked noodles and toss to coat.
Sprinkle with sesame seeds, extra green onions and crushed peanuts if desired. You can add a little sriracha if you want a kick. Serve with grilled chicken or sliced skirt steak.
Serve immediately.



Purple Cabbage and Carrot
1 small purple cabbage, thinly sliced
2 large carrots, shredded

For the dressing:
1/2 cup rice wine vinegar
2 tbsp soy sauce (tamari is gf)
2 tbsp sesame oil
1 clove garlic, finely chopped
1/2 cup mixture parsley and cilantro, coarsely chopped

Shred cabbage and carrot and sprinkle with a pinch of salt. Let it sit for a few minutes and then drain the liquid. 

Mix the dressing components and then dress the cabbage mixture. Keep cold.



Asian Chicken Skewers with Mustard Dipping Sauce
1 pound boneless skinless chicken breast, cut into thin strips
3 Tablespoons vegetable oil
2 cloves garlic, minced or crushed
1 tsp sesame oil
1/2 teaspoon curry powder
1 Tablespoon brown sugar
2 teaspoon distilled white vinegar
fresh cracked black pepper to taste
cilantro for garnish, minced
about 12-15 medium sized bamboo skewers (soak the skewers for about 20 minutes before grilling so that they don't burn)

Marinate your chicken for a couple of hours and skewer the strips of chicken. Grill on medium/high until browned and cooked through. Garnish with cilantro.

Mustard Dipping Sauce

2 Tablespoons of Dijon Mustard

1 Tablespoon Hot Chinese Mustard 

1 1/2 Tablespoons of Honey

 

Asian Coconut Candies
5 1/2 cups unsweetened coconut
1 1/2 cups sugar
2/3 cup water

Mix the sugar and water together. Heat and bring to the boil.
Boil the water off to a thick sugar syrup.
Add the shredded coconut, lower the heat and stir until all the liquid has gone.
Let them cool a little, taking two teaspoons take out ball shaped lumps on the mixture and let them cool on a drying try.