#asianinspiredeats

There are lots of Thai flavors in these Bangkok Coconut Curry Noodle Bowls. With its creamy coconut milk, spicy red curry paste, and fragrant vegetables, this dish is perfect for any day of the week.

Ingredients: 8 oz rice noodles. 1 tbsp coconut oil. 1 onion, thinly sliced. 3 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 2 tbsp red curry paste. 1 can 14 oz coconut milk. 2 cups vegetable broth. 2 tbsp soy sauce. 1 tbsp brown sugar. 1 lime, juiced. Salt and pepper to taste. Fresh cilantro and lime wedges for serving.

Instructions: As directed on the package, cook the rice noodles. Once they are done, drain them and set them aside. Put coconut oil in a big pot and heat it over medium-low heat. Slice the onion, mince the garlic, add the bell pepper and carrot. For about 5 minutes, cook until the vegetables are soft. Add the red curry paste and cook for one more minute. Add the soy sauce, lime juice, brown sugar, coconut milk, and vegetable broth. Mix things together well. Set the mixture on low heat and let it cook for 10 minutes so the flavors can mix. Add pepper and salt to taste. Place cooked rice noodles in bowls and pour the coconut curry broth over them. Serve with lime wedges and fresh cilantro on top. We hope you enjoy your Bangkok Coconut Curry Noodle Bowls!

Prep Time: 15 minutes

Cook Time: 20 minutes

A tasty and filling stir-fry dish with crunchy vegetables, juicy shrimp, and soft lo mein noodles all tossed in a tasty soy and oyster sauce.

Ingredients: 8 oz lo mein noodles. 1 lb large shrimp, peeled and deveined. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 bell pepper, thinly sliced. 1 cup sliced mushrooms. 2 cups shredded cabbage. 3 green onions, chopped. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon sesame oil. 1 teaspoon sugar. 1/2 teaspoon black pepper. Sesame seeds for garnish optional.

Instructions: Cook the lo mein noodles according to package instructions, then drain and set aside. In a large skillet or wok, heat vegetable oil over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside. In the same skillet, add sliced bell pepper, mushrooms, and shredded cabbage. Cook for 3-4 minutes until vegetables are tender-crisp. Return cooked shrimp to the skillet, along with cooked lo mein noodles and chopped green onions. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Pour over the shrimp and noodles in the skillet. Stir everything together until well combined and heated through, about 2-3 minutes. Garnish with sesame seeds if desired, then serve hot. Enjoy your delicious Shrimp Lo Mein Stir Fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

Julie's version of Korean-style popcorn chicken has soft chicken bites covered in a tasty marinade and a crunchy top. It's great as a snack or a meal.

Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces. 1/2 cup cornstarch. 1/4 cup all-purpose flour. 1/4 cup soy sauce. 2 tablespoons gochujang Korean chili paste. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1/4 teaspoon black pepper. Vegetable oil, for frying. Sesame seeds and chopped green onions, for garnish.

Instructions: For the marinade, put soy sauce, gochujang, honey, garlic, ginger, and black pepper in a bowl and mix them together. Toss the chicken pieces in the marinade to coat them, then set them aside for 30 minutes. Combine cornstarch and flour in a different bowl. Coat the chicken pieces in the mixture of flour and salt, and then shake off the extra. In a deep pot or skillet, heat the vegetable oil to 350F 175C. It will take about 4 to 5 minutes for each batch of chicken to turn golden brown and be fully cooked. Take the chicken out of the oil and put it on paper towels to drain. Add chopped green onions and sesame seeds to the cooked chicken to make it look nice. Serve hot with the sauce of your choice.

Prep Time: 40 minutes

Cook Time: 20 minutes

A flavorful and satisfying Thai-inspired dish featuring tender lump crab cakes served over a bed of crisp salad greens, cucumbers, and chopped peanuts, all drizzled with a zesty red curry mayo.

Ingredients: 1 lb lump crab meat. 2 tbsp Thai red curry paste. 2 tbsp mayonnaise. 1 tbsp lime juice. 1/4 cup almond flour. 1/4 cup finely chopped cilantro. 1/4 cup finely chopped green onions. 2 cups mixed salad greens. 1/2 cucumber, thinly sliced. 1/4 cup chopped peanuts. Salt and pepper to taste. Lime wedges, for serving.

Instructions: Mayonnaise, lime juice, almond flour, cilantro, and green onions should all be mixed together in a bowl with crab meat. Add pepper and salt. Make little crab cakes out of the mix. Over medium heat, cook the crab cakes for about 34 minutes on each side, or until they are golden brown and warm all the way through. Mix salad greens and cucumber slices with lime juice in a different bowl. Place some salad greens on each plate. Then add crab cakes on top of the greens. Finally, sprinkle chopped peanuts on top of the crab cakes. On the side, put lime wedges and red curry mayo.

Prep Time: 20 minutes

Cook Time: 8 minutes

Thai Peanut Sesame Noodles are a flavorful and satisfying dish that combines the richness of peanut butter with the nuttiness of sesame oil and the tanginess of rice vinegar.

Ingredients: 8 oz rice noodles. 1/4 cup peanut butter. 3 tbsp soy sauce. 2 tbsp sesame oil. 2 tbsp rice vinegar. 1 tbsp honey. 1 clove garlic, minced. 1 tsp ginger, grated. 1/4 cup chopped peanuts. 2 green onions, sliced. 1 tbsp sesame seeds.

Instructions: Cook rice noodles according to package instructions, then drain and set aside. In a small bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger to make the sauce. Toss the cooked noodles with the sauce until evenly coated. Garnish with chopped peanuts, sliced green onions, and sesame seeds before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes