#asianfusion

These Spicy Thai Peanut Noodles are a great mix of tastes and textures. They are made with colorful vegetables and rice noodles tossed in a creamy peanut sauce with a kick of sriracha. This vegan dish is quick, filling, and great for busy weeknights.

Ingredients: 8 oz rice noodles. 1/4 cup smooth peanut butter. 2 tbsp soy sauce. 2 tbsp lime juice. 2 tbsp maple syrup. 1 tbsp sesame oil. 1 tbsp sriracha sauce. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1 cup broccoli florets. 1/4 cup chopped peanuts. 2 green onions, sliced. Fresh cilantro for garnish.

Instructions: Cook rice noodles according to package instructions. Drain and set aside. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sesame oil, sriracha sauce, and minced garlic to make the sauce. Adjust seasoning to taste. In a large skillet, heat a little oil over medium heat. Add sliced red bell pepper, julienned carrot, and broccoli florets. Stir-fry for 3-4 minutes until slightly tender. Add cooked rice noodles to the skillet with the vegetables. Pour the sauce over the noodles and veggies, tossing everything together until well coated and heated through. Divide the noodles among serving bowls. Top with chopped peanuts, sliced green onions, and fresh cilantro. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These grilled steak tacos with a Korean twist are a great mix of flavors. The spicy-sweet gochujang sauce marinated tender grilled steak goes great with the cool pineapple salsa. This is a great mix that will satisfy your taco cravings with an Asian twist!

Ingredients: 1 lb flank steak. 2 tablespoons soy sauce. 2 tablespoons gochujang Korean red pepper paste. 2 cloves garlic, minced. 1 tablespoon sesame oil. 1 tablespoon honey. 1 cup fresh pineapple, diced. 1/2 red onion, finely chopped. 1/4 cup cilantro, chopped. 1 lime, juiced. 8 small flour tortillas. Salt and pepper to taste. Sesame seeds and sliced green onions for garnish.

Instructions: Put butter, garlic, honey, sesame oil, and a pinch of salt and pepper in a bowl. Add the soy sauce and mix them together. To make the marinade, mix it well. Put the flank steak in a plastic bag that can be closed again and again, and pour half of the marinade over it. Put the bag in the fridge for at least 30 minutes, or overnight for better taste. Get your grill ready for high heat. Take the steak out of the marinade and cook it on the grill for four to five minutes on each side, or until it's done the way you like it. Wait a few minutes and then cut it very thinly across the grain. Put chopped red onion, cilantro, lime juice, and a pinch of salt in a different bowl. Then add the diced pineapple. To make the pineapple gochujang salsa, mix it well. For about 30 seconds on each side, warm the flour tortillas on the grill. Put a few slices of grilled steak on each tortilla, then add a lot of pineapple gochujang salsa on top. Finish the tacos off with sesame seeds and green onion slices. Korean Grilled Steak Tacos with Pineapple Gochujang Salsa are ready to eat right away.

Prep Time: 20 minutes

Cook Time: 10 minutes

Moo Shu Pork Tacos are a quick and tasty way to combine Chinese and Mexican flavors. A tasty taco filling is ready in just 30 minutes! It has tender pork, crisp vegetables, and a savory sauce.

Ingredients: 1 lb 450g pork loin, thinly sliced. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 cups cabbage, thinly sliced. 1 cup shiitake mushrooms, sliced. 1/2 cup carrots, julienned. 1/4 cup hoisin sauce. 2 tablespoons soy sauce. 2 tablespoons vegetable oil. 8 small flour tortillas. Salt and pepper to taste. Sesame seeds and green onions for garnish.

Instructions: Put the vegetable oil in a big skillet and heat it over medium-high heat. Put in the minced garlic and ginger. Saut for one to two minutes, until the smell is nice. Thinly slice the pork loin and add it to the pan. Stir-fry for three to four minutes, or until the meat is no longer pink. Add pepper and salt to taste. The pork should be taken out of the pan and set aside. Put shiitake mushrooms and carrots in the same pan. For three minutes, or until they start to get soft, saut them. Add the thinly sliced cabbage to the pan and saut for another two to three minutes, until the vegetables are soft. Put the cooked pork back in the pan and add the hoisin sauce and soy sauce. For two more minutes, stir the food around to make sure it's all covered. Follow the directions on the package to warm the flour tortillas up in a dry skillet or the microwave. Put some of the Moo Shu Pork mixture on each tortilla to serve. Put chopped green onions and sesame seeds on top. Moo Shu Pork Tacos are ready to eat when you fold the tortillas over the filling.

Prep Time: 10 minutes

Cook Time: 20 minutes

The tofu, mushrooms, and aromatic seasonings inside these vegan gyoza give them a lot of flavor. They are steamed until they are just right and then pan-fried until the bottom is crispy. This makes a tasty appetizer or meal.

Ingredients: 200g firm tofu, drained and crumbled. 150g shiitake mushrooms, finely chopped. 2 cloves garlic, minced. 2 spring onions, finely chopped. 1 tbsp soy sauce. 1 tsp sesame oil. 1/2 tsp grated ginger. 1/4 tsp black pepper. 1 pack gyoza wrappers. 1 tbsp vegetable oil, for frying.

Instructions: In a bowl, mix crumbled tofu, chopped mushrooms, minced garlic, chopped spring onions, soy sauce, sesame oil, grated ginger, and black pepper. Place a small spoonful of filling onto the center of a gyoza wrapper. Moisten the edges with water and fold the wrapper in half, creating pleats along the edge to seal tightly. Heat vegetable oil in a non-stick pan over medium heat. Arrange gyoza in the pan, flat side down, and cook until the bottom is golden brown. Carefully pour in a little water into the pan, cover immediately, and steam for about 5 minutes or until the wrappers are translucent and filling is cooked through. Remove the lid and let the gyoza cook for an additional 1-2 minutes until the bottoms are crispy again. Serve hot with soy sauce or your favorite dipping sauce.

Prep Time: 30 minutes

Cook Time: 15 minutes

The flavors in these Moo Shu Chicken Tacos are a great mix of Chinese and Mexican. A savory hoisin sauce is used to stir-fry tender chicken and a mix of vegetables. The food is then wrapped in warm flour tortillas. This is a quick and easy dinner that's great for weeknights.

Ingredients: 1 lb boneless, skinless chicken breasts, thinly sliced. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons vegetable oil. 1 cup sliced mushrooms. 1 cup shredded cabbage. 1/2 cup shredded carrots. 1/2 cup sliced green onions. 1/4 cup hoisin sauce. 8 small flour tortillas. Sesame seeds for garnish optional.

Instructions: In a bowl, combine soy sauce, minced garlic, and minced ginger. Add the sliced chicken and marinate for 15 minutes. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through. Remove from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir in mushrooms, cabbage, carrots, and green onions. Cook for 5-7 minutes until vegetables are tender. Return the cooked chicken to the skillet and add hoisin sauce. Stir-fry for an additional 2-3 minutes until everything is heated through and well coated in the sauce. Warm the flour tortillas in a dry skillet or microwave until pliable. To serve, spoon the Moo Shu Chicken mixture onto each tortilla. Garnish with sesame seeds if desired. Fold the tortillas over the filling, creating tacos. Serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

Moo Shu Pork Tacos are a quick and tasty way to combine Chinese and Mexican flavors. A tasty taco filling is ready in just 30 minutes! It has tender pork, crisp vegetables, and a savory sauce.

Ingredients: 1 lb 450g pork loin, thinly sliced. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 cups cabbage, thinly sliced. 1 cup shiitake mushrooms, sliced. 1/2 cup carrots, julienned. 1/4 cup hoisin sauce. 2 tablespoons soy sauce. 2 tablespoons vegetable oil. 8 small flour tortillas. Salt and pepper to taste. Sesame seeds and green onions for garnish.

Instructions: Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and ginger, and saut for 1-2 minutes until fragrant. Add thinly sliced pork loin to the skillet and stir-fry for about 3-4 minutes or until it's no longer pink. Season with salt and pepper to taste. Remove the cooked pork from the skillet and set it aside. In the same skillet, add shiitake mushrooms and carrots. Saut for about 3 minutes until they start to soften. Add thinly sliced cabbage to the skillet and continue to saut for another 2-3 minutes until the vegetables are tender. Return the cooked pork to the skillet and stir in hoisin sauce and soy sauce. Cook for an additional 2 minutes, stirring to coat everything evenly. Warm the flour tortillas in a dry skillet or microwave according to the package instructions. To serve, spoon the Moo Shu Pork mixture onto each tortilla. Garnish with sesame seeds and chopped green onions. Fold the tortillas over the filling, and your Moo Shu Pork Tacos are ready to enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

This sesame chicken pasta with Asian flavors is a great mix of tastes. The noodles are perfectly covered in soft chicken, crunchy vegetables, and a tasty sesame sauce.

Ingredients: 8 oz pasta. 2 chicken breasts, diced. 2 tbsp sesame oil. 3 cloves garlic, minced. 1 red bell pepper, sliced. 1 cup broccoli florets. 1/4 cup soy sauce. 2 tbsp rice vinegar. 2 tbsp honey. 1 tbsp cornstarch. 2 tbsp water. 2 green onions, sliced. 1 tbsp sesame seeds, for garnish.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Set a big pan on medium-high heat and add the sesame oil. Mix in the chicken breasts and garlic that has been minced. The chicken is done when it's no longer pink. Cut up some red bell pepper and broccoli florets and add them. Cook the vegetables until they are crisp and soft. Soy sauce, rice vinegar, and honey should all be mixed together in a small bowl. Make a slurry with water and cornstarch in a different small bowl. Add the soy sauce mix to the chicken and vegetables. Mix well. Add pasta that has been cooked to the pan. Mix the sauce and pasta together and coat it with it. Add the cornstarch slurry to the pan. Mix the sauce until it gets thicker. Before serving, top with sliced green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 20 minutes