Recipe Tag: E. Asian

Soba Noodle Salad

Gather all ingredients and equipment.

Place the water in a pot over high heat.

When the water reaches a boil, add the soba noodles and cook for approximately 5 to 8 minutes, or until soft.

While the noodles are cooking, mix the rice wine vinegar, soy sauce, honey, and sesame seeds in a bowl.

Once the noodles have finished cooking, strain and run noodles under cold water. Set the cooled noodles aside to allow excess water to drain.

Place a large skillet over medium heat and add the sesame oil.

Once the oil is hot, add the the shredded cabbage, carrots, and kale.

Sauté the vegetables until they are tender (about 4 to 5 minutes).

Add the soy sauce mixture and the drained soba noodles to the pan and slightly reduce the heat.

Cook for 1 to 2 minutes, stirring occasionally.

Garnish with the green onions and serve immediately.

Roti/Chapati

Gather all ingredients and equipment.

Preheat griddle/flattop/large skillet to medium-high heat or roughly 400° F (200° C). Optional: Preheat a grill to 400° F (200° C) to cook the dough and get a char.

In a medium bowl, combine all ingredients and mix unil a solid dough is formed.

Turn the dough out onto a lightly floured surface and knead for 10 minutes. Use additional flour, as needed, to prevent the dough from sticking to the table.

Place dough in a clean bowl and cover with a warm, damp towel. Rest for 10 minutes.

Separate dough into 10 evenly sized pieces. Roll into balls, cover with a towel, and rest for 5 minutes.

Roll dough out into thin (1/8 inch) circular discs.

Grease your cooking surface lightly with spray oil. If using the grill, spray the dough directly with spray oil.

Place the dough on the griddle/flat top/skillet/grill and allow to cook for 1-2 minutes on each side.

Vietnamese Chicken, Cabbage, and Mint Salad – Virtual

For the Dressing:

Gather all ingredients and equipment.

In medium bowl, stir together sambal oelek, garlic, honey, vinegar, lime juice, fish sauce, sliced onion, black pepper, and 1 1/2 teaspoons of the oil.

For the Salad:

Butterfly the chicken breast by laying flat on a cutting board and slicing through it horizontally. You should now have tow thin pieces of chicken.

Heat 1 1/2 teaspoons of  oil in a sauté pan over medium-high heat.

Add the chicken and cook until browned on the bottom, about 3 to 5 minutes.

Turn the chicken and continue to cook until the internal temperature of the chicken reaches 165°F.

Once cooked, cut into thin strips.

In large bowl, toss cabbage, carrot, chicken, and mint together with tongs.

Pour in the dressing and toss with the tongs to combine.

Serve at room temperature or chilled.