Category: Asian

Nori Wraps

Ingredients

  • 4 nori sheets cut into quarters
  • 1 cucumber, chopped
  • 2 avocados, sliced
  • 2 carrots, shaved
  • 2 Tbsp. black sesame seeds
  • 1 package of Trader Joe’s Brown Rice
  • 1 tsp. rice vinegar
  • 1/4 tsp. agave syrup
  • 1/4 tsp. salt

Dipping Sauces

Spicy Vegan Mayo

1/4 tsp. sriracha

1/3 cup veganaise

Mix together in a small container

Soy Sauce

1/4 cup soy or tamari sauce

Juice of 1/2 lime

Mix together in a small container

Instructions

  1. Prepare cucumber, avocado, carrot, nori wraps, and dipping sauces.
  2. Cook rice according to directions. Fold rice vinegar, agave and salt into hot cooked rice.
  3. Serve the cucumber, avocado, carrot, nori wraps, rice, and sesame seeds on a platter.
  4. Assemble as you eat and top with dipping sauces.

Adapted from Love and Lemons. “Nori Wraps.” https://www.loveandlemons.com/nori-wraps/#wprm-recipe-container-45772

Veggie Stir Fry

Ingredients

  • 1/2 container tofu, cubed
  • 3 tablespoons rice flour
  • 3 tablespoons olive oil or grapeseed oil
  • 3/4 cup carrots sliced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 cup mushrooms sliced
  • 2 cups chopped broccoli
  • 1/3 cup soy sauce
  • 3 garlic cloves, minced
  • 3 Tbsp. brown sugar
  • 1 teaspoon sesame oil
  • 1/2 cup vegetable broth
  • 1 tablespoon cornstarch
  • 1/2 chopped green onions and 2 tsp. sesame seeds for garnish

Steps

  1. Coat tofu with rice flour. Heat olive oil in pan and add tofu. Cook for six minutes until browned, flipping tofu to brown both sides.
  2. In a wok or Dutch oven add 1 1/2 Tbsp. olive oil over medium high heat. Add carrots and bell peppers. Sauté for a minute. Add remaining vegetables and sauté 2-3 minutes until veggies are almost tender, about 10 minutes.
  3. In a small bowl whisk together soy sauce, garlic, brown sugar, sesame oil, vegetable broth, and cornstarch.
  4. Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds.

Serve with rice or noodles.

Adapted from Rivers, Alyssa. “EasiestVegetable Stir Fry.” The Recipe Critic/Tried and True. 1 Sept. , 2019, https://therecipecritic.com/vegetable-stir-fry/

Ramen Noodle Salad

Ingredients

  • 1 package of uncooked ramen noodles, discard the seasoning packet
  • 1/3 cup grapeseed oil
  • 1/3 cup apple cider vinegar
  • 1 tsp. kosher salt
  • 1/2 tsp. ground pepper
  • 2 tsp. sugar
  • 1 bag of broccoli slaw
  • 1/2 cup chopped green onions
  • 1/3 cup sunflower seeds
  • 1/3 cup slivered almonds

Steps

  1. Break the noodles into small pieces and add to a large bowl.
  2. Whisk together oil, vinegar, salt, pepper and sugar in a small bowl.
  3. Put broccoli slaw in the big bowl and cover with dressing.
  4. Add remaining ingredients and mix well.

Spicy Thai Peanut Spaghetti

Ingredients

  • 4 garlic cloves
  • 1 carrot
  • 4 green onions
  • 1 cup of cilantro
  • 1 box whole grain spaghetti
  • 1/2 cup Smuckers Natural Peanut Butter
  • Juice of 2 limes
  • 1 cup soy sauce or tamari
  • 1/3 cup maple syrup
  • 1 Tbsp. rice vinegar
  • 2 Tbsp. water
  • 1/4 tsp. crushed red pepper to taste
  • Chopped avocado

Steps

  1. In a food processor, chop garlic and carrot, pulse a few times, add green onions and cilantro and blend. Remove and set aside.
  2. Cook pasta according to package instructions, drain and return to pot.
  3. While pasta cooks, in a food processor, add peanut butter, lime juice, soy sauce, maple syrup, rice vinegar and water. Blend until smooth.
  4. Add peanut sauce to pasta and mix well.
  5. Add veggies and crushed red pepper to pasta and and mix well.
  6. Top with avocado.

Can be eaten warm or cold. Optional-top with bean sprouts.

Adapted from Martin, Shane. “Spicy Thai Peanut Spaghetti.” Shane ad Simple. 14 Sept., 2017, https://shaneandsimple.com/spicy-peanut-butter-ramen-noodles/

Serves 5

Spicy Asian Noodles

Ingredients

  • 6 chopped green onions
  • 1 cup chopped cilantro
  • 1 or 2 shaved carrots
  • 16 oz. of whole wheat spaghetti
  • 1 cup of low-sodium soy sauce
  • 1/2 cup pure maple syrup
  • 3/4 Tbsp. Sriracha Hot Chili Sauce
  • 2 Tbsp. cornstarch
  • 2 Tbsp. sesame seeds toasted
  • 1 1/2 limes
  • 2 Tbsp. sesame oil
  • 4 avocados, chopped

Steps

  1. After chopping the vegetabes, cook the noodles according to the directions on the package. Drain noodles and return to pot.
  2. As the noodles cook, make the sauce. Add soy sauce, maple syrup, hot sauce, and corn starch to a small bowl. Whisk until combined.
  3. Pour the sauce into the cooked noodles and stir until the sauce covers the noodles and thickens.
  4. Mix in green onion, cilantro, carrots, sesame seeds and squeeze of lime juice.
  5. Stir in sesame seed oil. Serve with avocado on top.

Noodles can be eaten warm or cold. Broccoli sprouts are a good add-in.

Adapted from Martin, Shane. “5-Minute Spicy Asian Noodle Bowl.” Shane and Simple. 4 Aug., 2020 . Modified: Jan. 20, 2024, https://shaneandsimple.com/5-minute-spicy-asian-noodles/

Nutrition per 2-cup serving (1 of 4 servings):

  • Calories: ~700 kcal
  • Sugar: ~20 g
  • Sodium: ~800 mg
  • Fat: ~36 g
  • Carbohydrates: ~88 g
  • Protein: ~19 g
  • Cholesterol: 0 mg

Hiromi’s Fresh Spring Rolls

Sauce

Whisk together:

  • 2 tablespoon of rice vinegar 
  • 4 tablespoons of soy sauce 
  • 1 1/2 teaspoon sugar
  • 2 tablespoon miso soy paste
  • 3 tablespoons roasted sesame seeds

Filling

  • 2 cups of green/red lettuce
  • 1 Thinly sliced cucumber, deseeded
  • 1 Shaved carrot
  • 2chopped celery stalks
  • ½ package of mint, torn into small pieces
  • 1 cup chopped cilantro
  • Sesal leaves (optional)
  • Soy ham (optional)

Rice Vermicelli Filling

In a large pot, place a handful of vermicelli noodles into boiling water and turn off heat and cover.

After 3 or 4 minutes loosen vermicelli with a fork, drain and rinse under cold water.

Steps

  1. Take one piece of Vietnamese Rice Paper (Banh Trang Viet Nam) at a time and dip it into a bowl of warm water for 5 seconds.
  2. Place moistened rice paper on a plate.
  3. Place filling ingredients three inches from the edge facing you. I like to start with greens, other veggies, rice vermicelli and sauce. About a tablespoon of each ingredient.
  4. Bring sides toward the middle and then roll from the edge facing you.
  5. Serve spring rolls with sweet chili sauce. Makes 12 rolls.

Hiromi’s Sushi Rolls

Ingredients

  • 2 cups sushi rice
  • 3 cups water
  • ¼ cup rice vinegar
  • 1 tsp. sea salt
  • 1 tsp. sugar or agave
  • Thinly sliced vegetable options: cucumber, carrot, avocado, red cabbage, or slightly boiled asparagus
  • 4 to 5 roasted seaweed sheets
  • Soy sauce

Steps

  1. Bring to boil rice and water.
  2. Switch to low heat and cook rice for 15 minutes.
  3. Place rice in large bowl to cool.
  4. While still a little warm, add vinegar to rice and gently stir three times.
  5. Add salt and stir gently.
  6. Add sugar and stir gently.
  7. Place seaweed on sushi mat and add 1 cup prepared sushi rice.
  8. Using the bottom of cup, spread rice over two thirds of the seaweed.
  9. Place vegetables on the end of the seaweed that is towards you.
  10. Use thumbs and fingers to roll and keep vegetables in place; press and roll sushi mat to shape the roll.
  11. With corrugated knife, slice sushi roll evenly into eights.
  12. Serve sushi with soy sauce.

May use a sushi mold instead of seaweed, placing vegetables atop the rice. 

Veggie Grain Bowl

Ingredients

  • 1 cup brown rice
  • 1 yellow pepper
  • 1 red onion
  • 1 sweet potato
  • 1 cups broccoli or brussels sprouts 
  • 2 1/2 tablespoons olive oil
  • 1 15 ounce can of garbanzo beans
  • Paprika
  • Salt
  • Black pepper
  • Garlic powder
  • Onion powder
  • 1/4 teaspoon cumin
  • 2 tablespoons grated ginger
  • 1/2 cup soy sauce
  • ½ teaspoon maple syrup
  • 3 cloves garlic-chopped

Steps

  1. Rinse rice if needed and add 2 cups water in saucepan
  2. Bring to boil then simmer for 40-45 minutes. Remove from heat. 
  3. Cut yellow pepper, red onion, sweet potatoes and broccoli/brussels sprouts into bite size pieces.
  4. Place veggies in four corners of two pans lined with parchment paper. Add broccoli or brussels sprouts last 10 minutes avoid burning.
  5. Place garbanzo beans down middle of width of pan.
  6. Sprinkle oil and paprika, salt, pepper, garlic powder, onion powder and mix a little.
  7. Bake at 425 for 20 minutes.
  8. For sauce, mix ginger, soy sauce, pepper, maple syrup (no more than half a teas.), and garlic in small glass bowl with cover.

Serve veggies on top of rice and add sauce.

Substitute snap peas for garbanzo beans,  carrots for sweet potato, red pepper for yellow pepper, cabbage for onion.

Adapted from “Tasty Vegetarian”.