Asian

Ingredients 4 cups broth (chicken or veggie or beef, whatever you got) 4-6 oz noodles (your choice on rice noodles, ramen, or other) 2 tbsp soy sauce 1 tbsp oyster sauce about a handful of greens chopped small, options: green onions, leaves of bok choy, finely diced celery, etc. Optional Toppings: can add leftover cooked meats or hardboiled egg as well Instructions Bring broth to simmer and add rest of ingredients. Simmer until the noodles are done as per package directions. Serve in large bowls with soup spoons.

Ingredients Chicken Marinade: 3 lbs chicken, cut roughly into 2-3 inch chunks (think for a skewer) 0.5 can, full fat cocunut milk 3 tbsp curry powder 6 tsp red curry paste 3 tsp white sugar 4 tsp salt 3 tsp black pepper Thai Peanut Sauce: 3 tbsp red curry paste remaining cocunut milk from that can (0.5 can) 3/4 cup good peanut butter (natural is best but any works) 1/3 cup white sugar 3 tsp soy sauce 2 tsp salt 3 tbsp cider vinegar (other vinegars can be substituted) minimal water only if needed Optional Toppings: ...

Ingredients 2 ripe avocados (peeled and without seed of course) 2.5 tbsp condensed milk (or more to taste) 0.5 cup whole milk (or almond milk) 0.25 cup ice Instructions Put it all in a blender and puree. Serve.

Ingredients Chicken and Marinade 1.25 lb checken thighs cut into bite size pieces (unless grilling, then leave whole till later) 0.5 cup finely chopped lemongrass 0.5 cup white onion diced 3 garlic cloves minced 1 tsp sugar 1.5 tsp salt or more to taste 0.5 tsp ground chinese five spice 0.25 cup olive oil Bowl Ingredients 8 oz vermicelli rice noodles, cooked according to package directions 1 bell pepper sliced into thin strips (or diced, cooks choice) 1 cucumber halved and sliced 1 cup radishes grated or cut into smaller slivers large handful of thai basil (or any basil in a pinch) handful of mint, cilantro (optional): crushed peanuts, bean sprouts, other leafy greens Sauce 0.25 cup lime juice 1 tbsp fish sauce 2 tbsp water 1 tbsp sugar 1 jalapeno minced (leave the seeds in) Instructions Make the marinade with all the ingredients in a food processor until very finely chopped into a paste. Cook the chicken in a pan until just done or on grill (leave whole with this option). Great to have a light sear on the sides. Regardless, make sure cooked through and well done. Marinate the chicken by coating the pieces well (if grilled, make sure to chop before coating). Let marinate for a mininum of 30 minutes in the fridge, more time is better (overnight+). Cook noodles according to package directions. Prepp the veggies, chop… Make the dressing by mixing ingredients together and stirring well. Assemble bowls and serve.

Ingredients Chicken and Marinade 0.5 cup fish sauce 0.5 cup lime juice 0.3 cup white sugar 4-5 cloves garlic minced 1 diced jalapeno (with seeds) 1.5 tsp salt or more to taste 1.3 lb chicken breasts or thighs, cut thin into 0.25 x 0.25 x 1.5 in. slivers Pickled Veggies 0.5 cup hot water 0.3 cup white sugar (or any) 0.3 cup rice vinegar (or white wine vinegar works in a pinch) 1 tsp salt 0.5 tsp crushed red pepper 2 carrots sliced thin in rounds 2 radishes sliced in this rounds as well For Sandwiches 6 hoagies or bagettes sliced or whichever sandwich bread you can find that is workable Mayo (lather inside) 1 cucumber sliced thin into rounds 1.5 cups cilantro leaves NOT chopped 1 sliced jalapeno Instructions For the chicken, mix all the ingredients well and let marinate in the fridge for at least 2 hours. More is OK. Same for the pickeled veggies. Mix together in a bowl, stir well and let sit in the fridge for at least an hour. Cook the chicken on the pan searing the sides and cooking all the way through. Set aside. Toast the sandwich bread/hoagies/rolls. Serve. Bread -> lather mayo -> chicken layer -> pickled veggies -> handful of cilantro to taste -> Jalapeno/cucumber slices. It is nice to spoon a little of the pickled sauce on top to taste.

Ingredients Sauce: 1/4 cup soy sauce 2 tsp grated lime zest 1/4 cup fresh lime juice 1/4 cup brown sugar 1/2 tsp minced jalapeño (or more), or chinese chili paste 2 tsp crushed or minced garlic Toppings: 1/4 cup chopped basil 1/4 cup chopped fresh cilantro 1 cup roasted peanuts or almonds Main: 1/4 cup vegetable oil 2 cups sliced scallions (cut into 1" pieces) 6 cups thinly sliced broccoli 2 cups chopped fresh tomatoes 2 tbsp grated ginger 8 oz rice stick noodles 1 tbsp dark sesame oil 4 large eggs, beaten Instructions Make the sauce, in a bowl whisk together sauce ingredients. Set sauce on the table Bring water to boil and cook noodles according to package directions Heat oil in wok or large skillet and saute scallions until soft. Stir in broccoli and cook for a few minutes until color deepens. Stir in the tomatoes and ginger and cover for about 7 minutes, or at least until broccoli is tender At same time, heat dark sesame oil in a skillet, pour in the beaten eggs and cook until the edges are set and then flip to cook the opposite side. Remove the eggs from the heat and slice into thin strips Serve each person a large bowl filled with a mix of noodles, topping and strips of fried egg. They, at the table, top with sauce, fresh herbs, and peanuts/almonds

Ingredients 3 tablespoons butter, divided 3 large eggs, whisked 2 large carrots, peeled and diced 1 large white onion, diced 1/2 cup frozen peas 4 cloves garlic, minced salt and black pepper to taste 4 cups cooked rice (I prefer short-grain white rice) 5 green onions, thinly sliced (or just one bunch) 4 tablespoons soy sauce, or more to taste 2 teaspoons oyster sauce (optional) 1/2 teaspoons toasted sesame oil (if you have it but not required) Instructions Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (let the rice rest for a bit between stirs so that it can crisp up on the bottom.) This can take longer depending on heat used and make sure to get crispy to preference but not burned Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed Serve immediately

Ingredients Broth: 2 cm fresh ginger, finely grated 2 green onions, minced 1.5 cups water 2 tbsp miso paste (either white or red, dealers choice) 2 tbsp peanut butter no sugar added (or almond or similar, get unsweetened if possible) Noodles: 1 packet ramen, or equivalent in rice noodles, or soba or udon or whatever available For serving: 1 sheet nori (seaweed) 1 red chili, finely sliced (or red chili flakes work fine) 2 tbsp fresh coriander (or 1-2 tbsp ground coriander works) 2 tsp black or white sesame seeds Instructions Cook the noodles separate as per package. Then place in serving bowl Place ginger and onion in small sauce pan with tiny bit of oil. Turn on the heat and just start to cook/sizzle, then add the miso and peanut butter along with the water. Whisk together and slowly bring to simmer. The instant it starts simmering, take off the heat and pour in serving bowl with the noodles Add the servings ingredients to the bowl and serve immediately

Ingredients Noodles: 14 oz (package) of very wide dried rice noodles (wide as you can get) Cooking: 4 tbs oil 6 large cloves garlic, minced 4 thai chilis, deseeded and very finely chopped 1 onion, sliced 2-3 cups bok choy 1-2 carrots, peeled all the way into slivers 4 handfuls green onion, white section only chopped (put aside a little of the green for garnish at the end) 4 tsp fish sauce 2 cups thai basil roughly chopped (critical!! ingredient) Sauce: ...

Ingredients Veggies (the “meat of the dish”) 8-12 ounces flat rice noodles (quantity depends on how noodle heavy you like it) 3 tbsp olive oil 4 cloves garlic minced 1 large head broccoli, cut into 1 in. pieces or a smidge larger per preference 12 ounces whole mushrooms, leave whole! 1 bell pepper, thinly sliced 1 yellow onion, sliced thin 3 packages of green onions, diced white side plus a little of the green 3 eggs Required mixers after cooking 3/4 cup thai green chili lime almonds from trader joes, chopped smaller (or just use peanuts if no allergy) 1 cup bean sprouts More green onion (optional) chopped same as above 2 limes (squirt all juice in when called for). Or a few tbsp lime juice…tastes the same 1 bunch of cilantro, chopped roughly Sauce 4 tbsp fish sauce 1.5 tbsp soy sauce 6.5 tbsp brown sugar 2.5 tbsp rice vinegar 2 tbsp sriracha hot sauce (or less to taste) 5 tbsp almond butter (or peanut butter if no allergy) or much more to taste Instructions Cook noodles to package directions and set aside. If they get sticky, right before serving you can pour cold water in pan with them, mix with hands to unstick, then drain again. Do not let sit in water though as they will get soggy. Mix sauce ingredients well. Set aside Heat oil in large wok or deep pan. Add broccoli and garlic, cook for a couple minutes. Add rest of veggies and cover, stirring occasionally, until cooked. Push things to side of wok and cook eggs on other side. Scramble them and chop with stirring utensil into bits. Mix back together and add all of topping ingredients plus sauce plus noodles. Serve. Add additional green onions, peanuts/almonds, cilantro, limes wedges as desired (not required if you add plenty when making it). Note To make with other protein, swap out the broccoli and mushrooms for chicken or shrimp to get “normal” pad Thai.