formido/recipes-20k huggingface dataset:
asian sweet and spicy noodles  vegetarian
place the cooked spaghetti in a large bowl and toss with 2 tablespoon oil to prevent sticking
in a bowl whisk / stir together the rice wine vinegar , soy sauce , honey , ginger , sesame oil and chili garlic sauce then pour over the cooked pasta
toss to combine
add in the baby corn , chestnuts , bell pepper , peas and green onions
season with salt and pepper
toss to combine
sprinkle with peanuts or sesame seeds
serve hot , warm or cold
asian tilapia
place fish fillets in a 8x8-inch glass baking dish, in a small bowl , combine pineapple , soy sauce and green onion, pour over fish, cover fish with saran wrap, venting on one corner of the dish, microwave on high 6 to 8 minutes or until fish flakes easily with a fork
asian tilapia in foil
preheat oven to 450 f
wash fillets and pat dry
tuck thin ends under so the whole fillets will be of equal thickness
place each fillet on 12x15 pieces of foil
combine soy sauce , sesame oil , ginger , and pepper and spoon over fillets
sprinkle scallions on top of each fillet
fold the foil over fish and crimp edges to seal
place packets on baking sheet in a single layer
bake at 450 f for 12 to 15 minutes , until foil is puffed and fish flakes easily when tested with a fork
asian tofu loaf
preheat the oven to 350
spray a 8x8 square baking pan with nonstick spray and set aside
grind the sesame seeds into a coarse meal using a food processor or spice / coffee grinder
place in a large mixing bowl
mix and mash together with garlic , tofu , corn flakes , oatmeal , pepper , and soy sauce , adding only as much liquid as needed to create a soft , moist loaf that holds together and is not runny
add more binder / carbohydrate as needed if the loaf seems too wet
press mixture into the prepared pan and bake for 45 minutes to 1 hour , or until cooked through
let the loaf cool in the pan for 10 to 15 minutes , then turn out onto a plate or platter and slice
serve with potatoes , vegetables , and vegetarian gravy , if desired
asian tofu pitas
spray a large skillet with cooking spray then heat until hot
add the onion , peppers , & garlic and cook over medium heat for 2 minutes
add the tofu , soy sauce , & pepper to the vegetables , stir
continue to cook another 3-4 minutes or until the tofu is heated through
remove from the heat & cool slightly
mix the tomatoes & spinach in with the tofu & vegetables then stuff each pita half with the mixture
serve immediately
asian tofu salad
whisk canola oil , vinegar , honey , soy sauce , sesame oil , ginger and salt in a bowl
place tofu and 2 tablespoons of the dressing in a large nonstick skillet
cook over medium-high heat , turning every 2 to 3 minutes , until golden brown , 12 to 15 minutes total
remove from the heat , add 1 tablespoon of the dressing to the pan and stir to coat
toss greens , carrots and cucumber with the remaining dressing
serve immediately , topped with the warm tofu
asian tomato salad
you can skip this step if you have very thin skinned tomatoes
insert a fork into the caps of the tomatoes and plunge tomatoes in boiling water for 5-6 seconds , then immediately run cold water over them , and remove the skin
core the tomatoes and slice them into thin wedges
chop the onion finely
make the dressing by combining the vinegar and honey
arrange tomatoes on a plate , sprinkle with chopped onion , sprinkle with salt and drizzle over dressing
asian tossed salad
in a large bowl combine , lettuce , coleslaw mix snap peas , carrots and red onion
in a small bowl combine , mayonnaise , salad dressing and honey
whisk all together until smooth
add dressing to the salad mixture and sprinkle with almonds
asian tossed salad with wonton strips
in a large salad bowl , combine the romaine , tomatoes , pineapple and onion, set aside, in a large skillet , heat vegetable oil to 375, fry wonton strips , in batches , for 10-20 seconds or until lightly browned, drain on paper towels, sprinkle over salad, in a blender , combine the vinegar , mustard , lemon juice , salt and pepper, while processing , gradually add olive oil in a steady stream, transfer to a pitcher or bowl, serve with salad
asian tsunami fusion soup
cut chicken up into large pieces and put into a large pot with stock
bring to a boil and then a low simmer for about 30+ minutes
discard scum on top
split shrimp slightly lengthwise
place in a bowl with baking soda & a little water and let sit for 10 minutes
place shrimp in a pot of boiling water and cook for about 30 seconds to 1 minute
when shrimp turns pink remove
set aside
place rice noodles in a pot of boiling water and cook for 2 minutes , drain
set aside
remove chicken pieces and allow to cool
then remove the meat from the bone and cut up into bite size pieces
set aside
run stock through a sieve and retain approximately 4 1 / 2 cups
add to stock a large pot and then curry paste , coconut milk , lemon , ginger , cornstarch & water slurry , stir and bring to a boil
then lower heat to a simmer
add chicken pieces into pot and simmer 3 minutes
add red / green chopped peppers and stir a few times , cook 1 minute
in big individual bowls add rice noodles , chicken and stock
then on top and around the sides add some shrimps , bean sprouts , egg quarters , cashews , red / green peppers and 6 or more basil leaves
on individual side plates , have extra lemon wedges , bean sprouts , and basil leaves on stems
get out your digital camera and take a photo then enjoy !
1)this soup is similar to soto ayam and is typical of many soups found at hawker stalls / stands on the streets in southeast asia
this recipe uses a commercial brand curry gravy
if the brands
2)this soup is medium hot using the curry paste brands , so if desired use less curry paste to taste
asian tuna and cabbage salad
in a large bowl , combine vegetables , almonds and sesame seeds, add tuna and stir gently to keep tuna in large chunks, in a small bowl , whisk together remaining ingredients, toss with vegetables, refrigerate for 2-3 hours before serving
asian tuna patties
in large bowl mix tuna , egg , bread crumbs , green onions and garlic, blend soya sauce , teriyaka sauce , ketchup, sesame oil and pepper into mixture, make 6 one inch patties, lightly sprinkle all sides of patties with corn meal, heat in medium skillet, fry each patty for about 5 minutes , until golden brown
asian tuna salad
mix all , except tuna , together, add tuna , mix and chill until you serve
asian turkey burger
in a large bowl , combine the turkey , applesauce , hoisin and soy sauces , sesame oil , ginger , garlic , scallions and salt and pepper to taste
form the meat into 6 patties
lightly brush a grill pan or skillet with the sesame oil and place over medium-high heat
add the patties and fry until golden , about 4 minutes
turn and cook until the other side is golden and the turkey is cooked through , about 5 minutes
transfer to a bun
serve immediately
asian turkey burgers
in a large bowl combine the ground turkey , one cup french fried onions , egg , water chestnuts , bread crumbs , stir-fry sauce , franks redhot sauce and the ginger
shape meat mixture into four patties
broil patties six inches away from the heat source or grill over medium coals
cook for 10 minutes or until burgers are no longer pink in the middle , turning only once
serve on buns and top with the remaining onions and lettuce
asian turkey burgers with sesame mayo
preheat grill to medium-high
place bread in a food processor and pulse into fine crumbs
transfer to a large bowl
add ground turkey , water chestnuts , hoisin , scallions , ginger , garlic and salt
mix well
with dampened hands , form the mixture into four 1 / 2-inch-thick patties , make them thinner at the center , to prevent them from steaming as they cook
oil the grill rack
brush the patties with sesame oil
grill until browned and no longer pink in the center , about 5 minutes per side
sesame mayonnaise:
combine all ingredients and whisk until well blended
then fold in the scallions
sprinkle with toasted sesame seeds , optional
apricot mustard - optional - dipping sauce:
combine all ingredients with the exception of the crushed red pepper flakes , in a saucepan
bring to a boil over medium heat , stirring often
reduce heat to low and simmer , stirring occasionally , for 5 minutes
add crushed red pepper flakes , if using
let cool to room emperature before serving
asian turkey burgers with spicy yogurt sauce
mix together turkey , onions , spices , soy sauce , honey and egg
pure spinach using food processor and combine with turkey mixture
heat skillet and put 3 tablespoons olive oil inches brown patties on both sides , remove from skillet and place on a greased baking sheet
finish cooking at 350 degrees until cooked through
for yogurt sauce , just combine all ingredients and chill until burgers are cooked
serve asian turkey burgers with spicy yogurt sauce on top !
asian turkey burgers with wasabi sauce
mix together turkey , scallions , bell pepper , egg white , cilantro , 2 t soy sauce , ginger , 1 / 2 t sesame oil , salt and pepper
shape into 6 patties about 1 / 2 inch thick
heat 2 t veg
oil in skillet until hot , reduce heat to medium
add turkey burgers and cook 5 min on each side or until cooked thru , adding more oil as needed
meanwhile , stir together the mayo
, prepared wasabi , remaining teaspoon soy sauce , and 1 / 2 t sesame oil
put a burger in each bun and top with about 1 t of the mayo sauce
asian turkey lettuce wraps
in a large skillet , heat oil over medium heat
add ground turkey and ginger and cook 3 to 5 minutes or until turkey is no longer pink
add garlic and cook 30 seconds
stir in hoisin sauce and stir while cooking
add carrots and bell pepper and saut about 2 minutes
spoon hot turkey mixture onto each lettuce leaf , sprinkle with cucumber and scallions
wrap lettuce around filling and serve
asian turkey noodle soup
place noodles in a bowl , add enough boiling water to cover, let them stand 5 minutes , drain , set aside, combine stock , soy or fish sauce , ginger , garlic in a large pot, bring to boil , lower heat and simmer 15 minutes, remove ginger , discard, add turkey and noodles, add scallions , stir to heat through, ladle into bowls , serve with sprouts , chiles , mint , and lime wedges
asian turkey or chicken salad with mandarin balsamic vinaigrette
toss all salad ingredients except ramen noodles, mix all dressing ingredients, pour dressing over salad and toss, add broken ramen noodles and enjoy
asian turkey salad
to make dressing put ingredients in a blender , process until smooth, put all salad ingredients in a large bowl , toss with dressing serve
asian turkey stroganoff
in a large skillet heat oil
add onion , mushrooms and garlic
cook over medium-high heat for 3-4 minutes or until onions are tender
add turkey and cook for 4 minutes , or until meat is no longer pink
add 3 / 4 cup of broth , hoisin sauce , soy sauce , and chili garlic sauce , stirring to combine
cook 5 minutes
in a small bowl , combine remaining 1 / 4 cup broth and cornstarch
add to turkey mixture , stirring 1 1 / 2 minutes or until thickened
remove from heat and stir in sour cream
servce over rice or egg noodles
asian twist chicken salad
in a small bowl combine the onions , garlic and ginger
in another small bowl whisk together the sugar , vinegar , peanut oil , chili oil and tamari sauce
toss with the onion mixture
let stand for 10 minutes
place remaining ingredients except cilantro and cashews in a large bowl and toss in onion mixture
sprinkle top with cilantro and cashews
asian twist chicken salad  low carb
in a skillet , cook chicken in oil with chili / garlic paste over medium heat until chicken is cooked through
in a small bowl , mix mayonnaise , teriyaki sauce , and lemon juice to make the dressing
drain chicken and cut into bite-sized pieces
mix chicken , nuts , and vegetables into dressing
asian vegetable and chicken wrap
heat a medium saute pan over medium high heat and add the vegetables
stir-fry for about 1 minute and add the sesame dressing
cook another 2 minutes
remove from heat and set aside
slice the chicken into strips and add to the vegetables and toss
lay the tortillas on a cutting board
divide the filling among the tortillas
top with sunflower sprouts
fold in the sides of the wrappers and begin folding from the bottom to form the wrap
cut each wrap in half and serve
asian vegetable casserole veggie bake
preheat the oven to 350 and spray a 9x13-inch pan with some pam
heat some oil in a large skillet
saut the garlic and onion until the onion begins to brown and releases its natural sugars
add the carrots , zucchini and red pepper and saut for a few minutes until the vegetable begin to get soft
add the mushrooms and cabbage and stir all the vegetables together
add the soy and rice vinegar
cover to steam the cabbage
in a large bowl , beat the eggs and add the remaining ingredients
when the cabbage is soft , add the vegetables to the large bowl and stir immediately so as not to allow the eggs to cook from the heat of the vegetables
pour the mixture into the prepared pan and bake for 20-30 minutes until the egg sets
asian vegetable pasta salad
heat a small saucepan to medium , and add the oils , garlic and red pepper flakes
stir and dont let the oil get too hot
once the garlic is cooked , stir in the vinegar , tamari , water and maple syrup
turn the heat down to medium-low , and stir occasionally while you prepare the vegetables
the next part of this pasta salad is to sprinkle some sea salt on the broccoli and mushrooms in a bowl with a tight-fitting lid
add some tamari if you like for flavor , put the lid on the bowl and shake for a few minutes , until the vegetables start to wilt
let them marinate while you chop the tomato , green onion and optional cashews
cook the noodles , drain , and set aside to dry
place the vegetables in a large bowl and pour the sauce over them and toss
add the noodles and optional wakame and toss again
garnish with roasted , chopped cashews
asian vegetable soup
place 1 / 2 cup of the vegetable stock in a dutch oven or 3 1 / 2 - 5 qt saucepan and bring to a boil
add onion , garlic , and gignger
simmer for 3 minutes
stir in remaining stock and soy sauce
cover pot and bring to a gentle boil
add remaining ingredients
test for doneness: noodles should be softened
vegetables should remain crisp / tender
timing - about 8 minutes
top each serving with one of the garnishes
variations: - substitute 1 c cooked brown rice for the buckwheat noodles peppers , chopped water chestnut , chopped jicama root , shredded spinach , chopped celery , or bamboo shoots
egg threads:
in a small skillet , heat a little margarine
when it begins to bubble , add 1 egg beaten with a little cold water
tilt the pan so the yolk mixture coats it in a thin layer , the thinner the better
when the egg is lightly cooked , turn it out onto a cutting board
slice it into very thin strips with a sharp knife
asian vegetable soup with noodles
in a large saucepan , heat vegetable oil over moderately low heat
add scallions , garlic , and ginger and cook , stirring occasionally until fragrant
add soy sauce , red pepper flades , water , and broth and bring to a boil
add carrots and simmer for 5 minute
stir in cabbage and salt and simmer for 5 minute
add bod choy and lemon zest and simmer until bok choy starts to soften , about 5 minute
stir in lemon zest
meanwhile , in large pot of boiling salted water , cook vermicelli until just done , about 9 min
drain
return noodles to the pot and toss with the sesame oil
put some noodle in each of 4 bowls and ladle soup over the noodles
asian vegetable soup with shrimp
in large soup pot , melt coconut oil over medium heat
when hot , add leeks , celery and ginger and saut until they begin to soften
add red pepper flakes and white pepper
stir
add cabbage , carrots and garlic to soup pot and cook until cabbage wilts down to half its size
add rice vinegar and soy sauce
cook until this liquid is absorbed
add broth and water
bring to a boil
reduce heat , cover and simmer for 30 minutes
after 30 minutes have elapsed , stir in shrimp
simmer gently for approximately 5-10 minutes , until shrimp have turned pink
taste for seasoning and add salt , if desired
asian vegetable stir fry with sugar snap peas and baby bok choy
in a small dish , whisk together the sauce ingredients and set aside
in a large wok or skillet heat add a small amount of vegetable oil and heat over medium high heat
when a drop of water sizzles in the pan add the onions and cook until lightly browned
stir in the peppers and peas
cut the baby bok choy in fourths lengthwise and then in 1 inch lengths
add to wok and stir-fry until the bok choy begins to turn dark green , about 3 minutes
add drained mushrooms , sliced pork if using and sauce
cook just until warmed through
asian vegetables with tofu and coconut milk
blanch broccoli and cauliflower in pot of boiling salted water for 1 minute
drain and set aside
heat oil in large nonstick skillet over medium-high heat
add garlic and stir 30 seconds
add broccoli , cauliflower , corn , snow peas , mushroom and eggplant
cover and cook until vegetables are almost tender , stirring occasionally for about 4 minutes
mix in coconut milk , soy sauce and oyster sauce
add tofu , bok choy and green onion
cover and cook until vegetables are just tender and coated with sauce for about 2 minutes longer
sprinkle with pepper
transfer vegetables to large bowl and serve immediately
asian vermicelli
cook vermicelli according to package directions
drain and put into a large bowl
add diced vegetables
in a saucepan on the stove add the oil , red pepper flakes and garlic , saute about one minute
add the soy sauce and honey and bring to a low boil for about one minute
pour dressing over pasta / vegetables and toss to coat
toss a couple of more times before serving
after final toss before serving sprinkle the top with sesame seeds or crushed peanuts
asian vinaigrette
whisk all together, that's it
asian vinaigrette salad dressing
mix first 5 ingredients in a bowl or food processor
if using a bowl: slowly drizzle in the sesame and peanut oil , whisking constantly so that the dressing will emulsify
if using a food processor , leave it running while you drizzle in the oil
when dressing is well combined , add sesame seeds and scallions
serve immediately or refrigerate and use within a week
asian warm chicken cole slaw
combine vinegar , soy sauce , brown sugar , garlic and ginger in large plastic food-storage bag
add chicken
seal
refrigerate for 30 minutes
remove chicken from marinade
pat dry
reserve marinade
heat oil in large , deep , heavy pot over medium-high
add chicken
cook 5 minutes each side , until internal temperature reads 170 on instant-read thermometer
remove to plate
in same pot , saut snow peas and pepper 2 minutes
add marinade and broth
simmer 3 minutes
add coleslaw
cover
cook 3 minutes , until wilted
slice chicken 1 / 4 inch thick
toss with coleslaw
garnish with scallions and almonds
asian wraps
spread 1 tablespoon peanut sauce on each wrap, place 1 / 2 the remaining ingredients on each of the wraps, roll up and enjoy !
asian american confetti
mix all ingredients, may be eaten as is , but tastes best chilled overnight
asian apricot chicken cutlets
butterfly out the chicken breasts to as even a thickness as is possible
chop onion
mix together the 1 / 4 tsp of salt , pepper , onion powder , garlic powder and the ginger
season chicken breasts with the spice mixture
heat a large skillet over medium-low heat , and add the 2 tbs of oil
brown the onion , and the chicken breasts for approximately 5 minute per side
mix together all the remaining ingredients in a bowl
when chicken breasts are browned on both sides , add the sauce mixture
simmer on medium-low heat for approximately 15-20 minutes , until chicken is done to an internal temperature of 170 degrees , and sauce is reduced and thickened
taste sauce and add more pepper or soy sauce to taste , if desired
serve over steamed white rice
asian apricot glazed pork loin chops
chop onion
mix together the 1 / 4 tsp of salt , pepper , onion powder , garlic powder and the ginger
season loin chops with the spice mixture
heat a large skillet over medium-low heat , and add the 2 tbs of oil
brown the onion and the loin chops for approximately 5 minutes per side
mix together all the remaining ingredients in a bowl
when loin chops are browned on both sides , add the sauce mixture
simmer on medium-low heat for approximately 15-20 minutes , until pork is done to an internal temperature of 170 degrees and sauce is reduced and thickened
taste sauce and add more pepper or soy sauce to taste , if desired
serve over steamed white rice
asian chili pork tenderloin
mix all the ingredients except the oil in a large plastic zip lock bag , mix well so the meat is coated
place in the fridge for at least 2 hours or overnight
remove pork from marinade -save marinade
heat oil in a skillet and saute the pork over medium high heat for 3 minutes , flip and continue cooking for another 3 minutes or until the pork is nicely browned on both sides
pour in the marinade cook for an additional 3 minutes or until the sauce has thickened
asian flavored butter
combine all of the ingredients in a small bowl
asian flavored coleslaw
stir sesame seeds in a dry skillet over medium heat until light golden , about 3 minutes
in a large bowl combine cabbage and green onions , add remaining ingredients and toss to blend
sprinkle with sesame seeds and serve
asian flavored seared tuna with green beans
mix soy sauce , wasabi powder and garlic powder in 8x8x2-inch glass dish
add tuna
turn several times to coat with marinade
let stand 15 minutes
meanwhile , cook beans in large pot of boiling salted water until crisp-tender , about 4 minutes
drain well
heat sesame oil in heavy large skillet over medium-high heat
remove tuna from marinade
reserve marinade
sprinkle tuna on all sides with pepper
add tuna to skillet and cook until just opaque in center , about 3 minutes per side
transfer tuna to plates
add green beans , sugar and reserved marinade to skillet
cook until sauce is reduced enough to coat beans , stirring occasionally , about 4 minutes
using tongs , place beans alongside tuna and serve
asian inspired cucumber salad
whisk together vinegar , sugar and a pinch of cayenne pepper, season with salt and pepper, add cucumbers and toss to coat, chill until ready to serve, dietary exchanges: 1 vegetable
asian inspired meatballs
preheat oven to 350f
thoroughly combine ground beef , milk , oats , crackers , egg , 1 / 4 cup onion , 1 teaspoons garlic powder , salt , pepper and chili powder for meatballs
form meat mixture into 1-inch balls and place in a 13x9-inch baking pan
combine catsup , brown sugar , liquid smoke , 1 teaspoons garlic powder , 1 / 4 cup chopped onion , ginger and sesame oil
stir mixture until sugar dissolves
pour sauce mixture over meatballs
bake at 350f for one hour
i like to serve this recipe with rice and steamed asian veggies
asian inspired meatballs and spaghetti
in a saucepan , over low heat , add the brown sugar , white wine and soy sauce
stir and cook just until the sugar melts , about 2 minutes
add the ginger and sriracha
stir and continue to simmer over very low heat , for 10 minutes
remove from the heat
set aside
in a large bowl , add all of the meatball ingredients
using your hands , mix well
form the mixture into small meatballs
in a shallow frying pan , add about a 1 / 4 inch of safflower oil
heat until hot , about 2 minutes
add the meatballs a few at a time
brown each side
remove to a paper towel
repeat the process
once all the meatballs are browned , wipe out the excess oil from the frying pan with a paper towel and place the meatballs back into the pan
pour the sauce over the top , and let simmer over very low heat for 15 minutes
stir occasionally to prevent sticking
right before serving , cook the noodles according to the package direction
drain
toss with a teaspoon of safflower oil to prevent noodles from sticking
add the meatballs to the noodles
if the sauce is a bit thin , raise the heat and cook down a bit until it is thick
pour over the noodles , gently toss
asian inspired rice
rinse rice until water is clear, place all ingredients in rice cooker, serve with your favorite asian dish