formido/recipes-20k huggingface dataset:
asian meatball soup
meatballs: mix ingredients until blended
place mixture on wax paper and pat into a 6-inch square
cut into 36 squares
bring 5 cups water to a gentle boil in a 4- to 5-qt pot
add carrots , cover and cook 4 to 5 minutes until almost tender
add meatballs to pot , 1 at a time
stir in contents of noodle seasoning packets and the broccoli
reduce heat , cover and simmer 6 to 7 minutes , until vegetables are tender
break each block of noodles into 4 pieces and add to soup
cook , stirring to separate strands , about 1 minute
stir in sugar snap peas and boil gently 2 minutes or until noodles are tender and peas turn bright green
stir in sesame oil and remove from heat
garnish bowls with scallions and serve
asian meatballs
preheat the oven to 400 degrees f
in a medium bowl , use a fork to combine the pork , sausage , ginger , shallot , water chestnuts , soy sauce and cilantro
use your hands to form the mixture into 1-inch balls , placing the meatballs into a large roasting pan
cook the meatballs for 20-25 minutes , shaking the pan every 5 minutes to rotate the meatballs and brown the sides evenly
meanwhile , in a small bowl , whisk the cornstarch with 1 tablespoon of water and set aside
when the meatballs are done , remove them from the pan to cool
place the roasting pan over medium heat and add the garlic and ginger
cook , stirring for 30 seconds
add the chicken stock , stirring up any cooked on bits
stir in the remaining soy sauce , brown sugar , and chili paste
bring the mixture to a boil , then whisk in the cornstarch mixture , and simmer until thickened , about 1 minute
pour the warm sauce over the meatballs and toss to coat
the meatballs may be held in the roasting pan , covered with foil for up to 1 hour
serve with toothpicks
asian meatballs  as a side dish
pour all ingredients into a pot , stir well to combine
bring to a full boil , making sure that the cornstarch is incorporated before the liquid heats up
add the meatballs
bring back to a simmer , reduce heat and cook until warmed through , 10-15 minutes
i let mine cook for an hour and a half over low heat , since you can't really overcook them
you just need to stir the pot occasionally to make sure the sauce doesn't stick
asian meatballs with plum sauce
thoroughly mix together meatball ingredients and form into meatballs by the tbsp
brown on all sides and cook over medium-low heat until cooked through , 15-20 minutes
remove from heat
mix together sauce ingredients except cornstarch in a large pan big enough to hold sauce and meatballs , cook over low heat until mixture is hot and simmering and mixed through
mix cornstarch with 5-6 tbsp water to form a slurry and whisk into sauce and stir until sauce is thickened and bubbly
fold meatballs into pan and mix sauce over them
top with lid and simmer 10-15 minutes over low heat
serve with hot steamed rice , if desired
asian meatballs with rice noodles
combine meatball ingredients in a large bowl , mix well
form 1-1 1 / 2" meatballs
place meatballs in a large 12" skillet in a single layer
cook over medium high heat until browned all over and cooked through , about 15-20 minutes
remove meatballs and set aside
drain grease
rinse rice noodles in cold water until they go slightly soft
set aside
cut green onions into 1 inch strips
peel carrots and then use your peeler to peel down the rest of the carrots to make long thin strips
chop cilantro
heat sesame oil in the meatball skillet over medium high heat
add vegetables and stir-fry for about 3 minutes until the carrots go limp
add beef broth and rice noodles , bring to a boil
cook for about 5 minutes stirring the noodles until the broth is all absorbed and the noodles are soft
push the noodles to the center of the pan and place the meatballs around the edges
heat for another 3 minutes until the meatballs are hot
serve with soy sauce , chili oil and fresh lime wedges if desired
asian meatballs with sesame lime dipping sauce
put oven rack in middle position and preheat oven to 500f
pour milk over bread crumbs in a large bowl and stir until liquid is absorbed
add ground meat , egg , water chestnuts , salt , chopped cilantro , 1 tablespoon soy sauce , and 2 teaspoons oil and mix with your hands until combined well
shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish
make more meatballs with remaining mixture , arranging meatballs about 1 / 2 inch apart in baking dish
bake until cooked through , about 15 minutes
meanwhile , stir together lime juice , water , sugar , remaining 4 tablespoons soy sauce , and remaining 2 teaspoons oil in a bowl until sugar is dissolved
transfer meatballs to a serving dish
stir sauce , then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs
serve meatballs with remaining sauce
asian mini chicken loaves
combine ground chicken , green onions , garlic , chili sauce , soy sauce , bread crumbs ginger root and pepper flakes and mix well
divide into four portions
shape chicken mixture around eggs until completely enclosed
place on greased baking sheet and bake at 400 degrees f for aboaut 20 minutes or until chicken is no longer pink inside
asian mint pork tenderloin
combine everything except the tenderloin and the vegetable oil
mix well
place tenderloin in a large resealable bag
pour marinade over top
turn to coat
refrigerator for 8 hours
preheat grill and coat grates in vegetable oil
remove tenderloins from marinade and place on grill over medium high heat
grill for 20 minutes , turning occasionally
baste with mariande after 10 minutes then discard remaining mariande
remove from grill when done , let sit for 5 minutes , then carve into thin slices
asian mint s thai red curry with shrimp
in a large pot , bring half the coconut milk to a slow boil , stirring constantly
add the curry paste and shrimp , stir well , and cook until done , about 5 minutes
add the remaining coconut milk , water , bamboo shoots , sugar , paprika and fish sauce , and bring to a boil slowly
add salt
add bell peppers and basil leaves , and remove from heat
serve immediately over steamed rice
asian miracle diet soup
in a large pot heat oil over medium heat
add the ginger and garlic and cook until tender , 3 to 4 minutes
combine 1-cup broth with the cornstarch and blend until smooth
pour the cornstarch mixture into the pot and add the remaining broth , tofu , mushrooms , bamboo shoots , soy sauce , vinegar , sugar and crushed red pepper flakes
bring the soup to a boil and cook until thickened
add the frozen vegetables , shrimp and cilantro
simmer until shrimp is just opaque , about 10 minutes
stir in the spinach and cook until just wilted
they say if you eat a full pot every 2 to 3 days , that is all you need to drop pounds fast
asian mist
pour spirits into a large tumbler containing ice, top off with equal quantities of 7-up or sprite and pineapple juice, give a stir and enjoy
asian mole
over medium-high heat , saut onions , garlic , ginger and chile until caramelized
deglaze pan with wine
add cranberries and 1 / 4 cup of water , and cook until about three fourths of the liquid is absorbed
transfer to a processor while warm , so that chocolate will melt
blend with rest of ingredients , including remaining 3 tablespoons of water , until smooth
salt and pepper to taste
serve over meat , tofu , or vegetables
asian mushroom barley and vegetable soup
soak dried mushrooms in 1 1 / 2 cups boiling water for 15 minutes
drain but reserve the liquid
discard mushroom stems and thinly slice the cups
heat a small amount of oil in saucepan
over medium heat saute the leeks , garlic , ginger , celeray and carrots for 5 minutes until leek is softened
add stock , soy sauce and barley , sliced mushrooms and reserved mushroom liquid
boil gently for 30 minutes until the barley is plump
asian mushroom soup
cover shiitake in a bowl with 1 cup hot water
let stand for 20 minutes
add the soaking water to a saucepan with 6 cups water , 1 spring onion , ginger , star anise , mirin and tamari
bring to the boil slowly and add the carrots and sliced shiitake
cook gently for 10-15 minutes
add bok choy and cook a further 2 minutes
remove ginger and star anise
place into serving bowls and add 1 tsp chopped coriander and 1 tsp chopped shallots
serve
asian mushroom soup   diabetic friendly
heat vegetable oil in a saucepan over medium-high heat, add ginger and garlic, stir-frying for around 30 seconds, lower heat to medium and add mushrooms, stir-fry for 2 minute, pour in the broth , bring to a boil, cover and cook for 10 minute, add rice wine and sesame oil, stir well, season to taste with salt
asian napa cabbage slaw
in a large bowl combine cucumber and pea pods
for dressing , in a small bowl stir together vinegar , salad oil , sesame oil , sugar , salt , and crushed red pepper
pour dressing over cucumber and pea pods , stirring to coat
cover and chill for at least 4 hours or up to 24 hours
stir chinese cabbage into cucumber mixture
sprinkle with nuts
makes 8 servings
asian napa slaw
shred the cabbage , discarding the tough outer leaves
put cabbage into a large bowl
add the peppers , scallions and sprouts , mix to combine
in a smaller bowl , combine the mayonnaise and honey
mix well , until it is blended and creamy
add the lime juice and mix
using a mortar and pestle or a spice grinder grind together the coriander seeds , green peppercorns and the cumin seeds
once those are ground , add the cardamom , ginger and red pepper flakes
grind all the spices together until they form an even textured powder
add this to the mayonnaise mixture and blend well
drizzle this over the cabbage , peppers and sprouts
mix to ensure that all the cabbage is coated
the easiest way to do this is to use your hands
add the cilantro and the pistachios and toss well
season with salt and pepper
let chill for at least 30 minutes
the volume of the salad will be reduced but it will still be delicious !
asian noodle bowl
cook spaghetti according to package directions , drain and rinse, heat a large nonstick skillet over medium-high hear, add oil and saute garlic and chili powder until golden , about 1 minute, add water and vegetables, cook until vegetables are tender-crisp , about 3 minutes, add the bbq sauce and peanut butter , stir until sauce is smooth, toss sauce and vegetables with spaghetti and garnish with chopped peanuts
asian noodle bowl with sesame salmon
preheat oven to 400f place salmon fillets on a foil-lined sheet pan, brush with 1 / 2 of teriyaki sauce and sprinkle with sesame seeds, bake 20 minutes, meanwhile , cook pasta according to package directions, drain well, combine pasta with remaining teriyaki sauce and all ingredients except salmon, portion out into 4 bowls and top with sesame salmon
asian noodle salad
make sesame dressing by shaking all ingredients in a tightyly covered container
set aside
cook noodles as directed on pkg , adding snow peas for last 1 to 2 minutes
drain
pinse with cold water
drain
spray 10 inch skillet with cooking spray
cook pork and gingerroot in skillet 4 to 6 minutes , stirring occasionally , until pork is slightly pink in center
toss noodles , bell pepper , carrots , onions and pork with half of the dressing
sprinkle with sesame seed
serve with remaining dressing
asian noodle salad quick and easy version
boil pasta in salted water til cooked
drain and run cold water to cool
while pasta is cooking , chop onions and carrots
toss into a large tupperware container
add ginger , garlic and optional red pepper flakes to the carrots and green onions
stir to mix thoroughly
shake kraft asian toasted sesame dressing and pour into the carrot / onion / ginger / garlic mixture
stir to thoroughly coat
add more or less to your desired coverage
a little goes a long way
once pasta is completely cool , slowly add to the dressing mixture and toss until coated
add more dressing until coated to your satisfaction / taste
you don't need alot because it has quite a bit of flavour
add more ginger / garlic / red pepper flakes for desired taste
add sesame seeds
cover with a lid , put in fridge to chill and keep cool until ready to serve
just before serving you may want to add a bit more dressing to mix around
asian noodle skillet
heat 1 tablespoon oil in a large skillet over medium-high heat
add ginger root , garlic and vegetables to skillet
stir fry 5-6 minutes or until vegetables are crisp-tender
toss soy sauce with hot vegetables and set aside
heat remaining oil in skillet over med-high heat
add beef , half at a time , and stir fry 1-2 minutes or until outside surface is no longer pink
remove from skillet
keep warm
add water , bring to a boil
remove noodles from package and break into pieces
stir into water along with seasoning packets
bring to a boil
reduce heat
simmer 3 minutes or until noodles are tender and most of the liquid is absorbed
return beef and add vegetables to skillet
heat through
asian noodle soup
mix all ingredients , except noodles , in a soup pot, simmer about 20 minutes until vegetables are tender, cook pasta according to package directions in a separate pot, add drained noodles to soup right before serving
asian noodle stir fry
start water boiling for pasta, combine mustard , tamari , chicken stock , and sesame oil and set aside, heat a large non stick skillet over medium to medium high heat, add 2 tablespoons veggie oil, add crushed red pepper flakes to the oil , then the sliced chicken, season with salt and pepper, cook chicken 2 minutes then turn, add pasta to water when it starts to boil, add veggies and ginger to chicken mixture and stir-fry until all are tender, when pasta is al dente drain and add to chicken-veggie mixture, pour sauce over top of noodles and stir, let cook for 1-2 mins or until sauce is absorbed
asian noodles  my sister s recipe
sauce:
mix all ingredients , set aside
you'll need half-the remainder stores well in the fridge
noodles:
in a bowl , pour boiling water over the hokkien noodles , broccoli and shredded snow peas
allow to stand for 3 minutes , drain
heat a wok as high as possible , add the oil and stir fry the pork slices and garlic until fragrant
add the noodles , broccoli and snow peas and toss for a few minutes
add the chili paste and half the sauce and toss a couple more minutes , then add the beaten egg continuing to toss
lastly add the bean shoots and chives , toss briefly and serve
asian noodles and broccoli
cut broccoli into bite sized chunks
bring a large pot of water to boil
add broccoli and cook until crunchy tender , about 4-5 minutes
remove broccoli with slotted spoon , rinse under cold water , and drain
add the pasta to the boiling water and cook until al dente
while the pasta is cooking , heat the sesame oil and olive oil in a skillet
add the broccoli , tofu cubes , soy sauce , vinegar , and surgar , and stir fry for 30 seconds , then remove from heat
drain the pasta and toss it with the broccoli mixture
serve warm or at room temperature
asian noodles and pork pasta salad
cook pasta until desired doneness
drain , rinse with cool water to cool and drain again
meanwhile in small bowl , mix vinegar , sugar 3 t oil and seasoning packet from soup mix
whisk until blended and set aside
heat rest of oil in non-stick skillet over high heat until hot
add pork and stir fry 6-7 minutes or until brown
remove meat and stir fry mushrooms and broccoli until tender crisp adding more oil if needed
in large bowl , combine pork , pasta , broccoli , mushrooms and red onion
pour vinegar mix over salad and toss gently to coat
cover and refrigerate until serving
just before serving , break ramen noodles into pieces
add noodles and sesame seeds and toss
sprinkle parmesan on top
asian noodles with asparagus and shrimp
cook noodles according to package directions , omitting salt and fat, meanwhile , combine chicken broth and the next 6 ingredients , stirring well, heat vegetable oil in a large nonstick skillet over med-high heat, add in garlic, stir / saute 45 seconds, add in asparagus, stir / saute 2 minutes, add in shrimp and stir / saute 2 minutes or until shrimp are done, add in broth mixture and onions to pan, cook over medium heat until hot, add in noodles , tossing gently to coat
asian noodles with chicken and scallions
cook chicken in a 6-quart pot of boiling unsalted water , covered , until just cooked through , about 3 minutes
transfer to a large bowl with a slotted spoon
add broccoli to boiling water and cook , uncovered , stirring occasionally , until just tender , 3 to 5 minutes
transfer with slotted spoon to a colander to drain , then transfer to another bowl
return water to a boil and cook noodles until tender
reserve 1 cup cooking water , then drain noodles in colander and rinse under hot water
while noodles cook , tear chicken into chunks
add oyster and hoisin sauces , sesame oil , chile garlic paste , half of scallions , and 1 / 3 cup cooking water to chicken and stir to combine
divide noodles , broccoli , and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining scallions
serve immediately , stirring just before eating
if noodles become dry , moisten with some of cooking water
asian noodles with edamame
to make dressing: whisk together soy sauce , vinegar , sesame oil and 2 tbs
water in bowl
set aside
to make noodles: bring large pot of water to boil
add noodles , and cook 5 minutes less than minimum recommended cooking time on package
add edamame and carrots , and continue cooking until noodles are tender
drain
return mixture to pot
stir in watercress , green onions , sesame seeds and dressing
serve warm or at room temperature
asian noodles with shrimp
bring water , coconut milk , carrots , and onion to a boil in a medium skillet
add shrimp , noodles , and snow peas
bring to a simmer
stir to break up the noodles and simmer 2-3 minutes or until the shrimp are cooked
remove from heat
stir in one packet of ramen seasoning , cilantro , and lime juice
serve hot
asian noodles with vegetables and shredded pork
whisk together broth , cornstarch , soy sauce , sugar and sesame oil heat 1 tsp canola oil in large skillet over high heat , then add the pork
saute until browned , stir in the ginger and garlic
saute until fragrant about 1 minute
transfer to a bowl and wipe out the skillet
cook noodles according to pkg directions
heat the remaining 1 tsp canola oil in the skillet , then add the cabbage , mushrooms and carrots
cook until the cabbage begins to wilt and the veggies are tender
stir in the pork mixture and the broth mixture
bring to a boil stirring constantly
reduce heat and simmer , uncovered until the sauce begins to thicken about 2 min
stir in the noodles
asian orange beef
finely grate the peel from 2 oranges
set aside
cut thin strips of orange peel from the remaining orange for garnish
set aside
squeeze juice from all oranges
cut onions to separate the white and green parts
thinly slice the white parts
cut green parts into 1 inch lengths for garnish
for sauce , in a small bowl , combine sugar and cornstarch
stir in orange juice until smooth
stir in the soy sauce , garlic , ginger , grated orange peel and white parts of onions
set aside
in a large nonstick skillet or wok coated with cooking spray , stir fry beef in oil until no longer pink
stir the sauce and add to the pan
bring to a boil
cook and stir for 2 minutes or until thickened
serve with rice
garnish with orange peel and remaining onions
enjoy !
asian orange chicken
pour 1 1 / 2 cups water , orange juice , lemon juice , rice vinegar , and soy sauce into a saucepan and set over medium-high heat
stir in the orange zest , brown sugar , ginger , garlic , chopped onion , and red pepper flakes
bring to a boil
remove from heat , and cool 10 to 15 minutes
place the chicken pieces into a reseal able plastic bag
when contents of saucepan have cooled , pour 1 cup of sauce into bag
reserve the remaining sauce
seal the bag , and refrigerate at least 2 hours
in another reseal able plastic bag , mix the flour , salt , and pepper
add the marinated chicken pieces , seal the bag , and shake to coat
heat the olive oil in a large skillet over medium heat
place chicken into the skillet , and brown on both sides
drain on a plate lined with paper towels , and cover with aluminum foil
wipe out the skillet , and add the sauce
bring to a boil over medium-high heat
mix together the cornstarch and 2 tablespoons water
stir into the sauce
reduce heat to medium low
add the chicken pieces , and simmer , about 5 minutes , stirring occasionally
serve with steamed jasmine rice
i usually skip the marinating part and just make the sauce
i dip the chicken pieces in a batter of 4 egg whites , whip egg whites in a medium bowl until foamy
stir in 2 / 3cup of mochiko until it has a pasty consistency
dip the pieces in the batter and deep fry
this batter gives it a light fluffy texture , the way you get them in the restaurants
you can find mochiko in the asian aisle of most grocery stores
flour will not produce the same kind of texture
it really is worth finding the mochiko if you plan on making it this way
asian orange juice
blend all ingredients with ice for 1 minute on high
asian pad thai
soak the rice stick noodles noodles in a bowl of warm water for about 12-15 minutes
drain and set aside
in a small bowl whisk together the chicken broth with sugar , fish sauce , lime juice , ketchup and red pepper flakes
set aside
slice the chicken or pork into about 1 / 4-inch strips , then cut the tofu onto about 1 / 2-inch cubes
set aside
in a wok or large frypan heat 1 tablespoon oil over medium heat
add in beaten egg and cook stirring occasionally until scambled and cooked
transfer to a large bowl , then wipe the wok or skillet clean
add in 1 tablespoon oil , then increase the heat to medium-high
add in the garlic , whole shrimp and chicken or pork strips
stir-fry until the shrimp is bright pink , then remove everything to the bowl with the egg in it
add in the remaining 2 tablesoon oil then add in the tofu and bell peppers
cook stirring occasionally until the tofu begins to brown
stir in the noodles
cook for 1 minute or until they start to soften
pour in the prepared sauce mixture
stir-fry until until the noodles are completely cooked and tender
return the egg mixture to the wok or skillet
add in bean sprouts and half of the green onions
stir until heated through , season with black pepper if desired
remove to a platter or large bowl
sprinkle with the peanuts and remaining green onion
asian pasta plus
cook pasta according to instructions& drain while the pasta is cooking saute the garlic in the oil for a 1 / 2 minute add mushrooms saute2 minutes add broccoli continue to saute until the mushrooms are golden and the broccoli is bright green and still crisp apprx 3 minutes
stir in the tomatoes soy& hot sauce toss in the cooked pasta season with salt& pepper if necessary cover& warm over medium heat serve hot
asian pasta salad
in large pot with boiling water , cook pasta
drain , rinse pasta with cold water and let drain again
place pasta in a large salad bowl , add broccoli , next 3 ingredients and toss well
in a small bowl or jar with lid , combine soy sauce and remaining 6 ingredients
whisk together or cover tightly and shake vigorously
pour mixture over pasta and toss gently