3 ASIAN NOODLE Recipes for Lazy Summer Nights!

These 3 Asian NOODLES are perfect for late night! Watch more Asian Noodles here: Order the HONEYSUCKLE COOKBOOK! Mailing Address: 26500 Agoura Rd. Ste 102 Calabasas, CA 91302 SUMMERY PEANUTTY NOODLES: 3 Persian cucumbers Cut them into 2-inch pieces, smashed. Place them into a strainer and toss in some salt and sugar. We’re removing the excess moisture from them so they’re nice and crunchy. Let sit for a few minutes then rinse and drain. Cucumber Sauce - 2 tbsp rice vinegar 2 teaspoons of sugar 2 teaspoons of soy sauce ½ teaspoon of salt 2 teaspoons of sesame oil 2 cloves of minced garlic Add to a bowl and mix. Add cucumbers in. Let them sit for 15 minutes to soak. These will provide the noodles with a nice sour crunch to complement the creamy noodles. I’m using these dried udon noodles here, they’re thick but not too thick and has a nice chew to them. Boil for 3-4 minutes according to the package’s directions and drain. I’m going to save ¼ cup of the hot noodle water though so we could use them for the sauce. Peanut Dressing - ¼ cup of creamy natural peanut butter 1 tablespoon of sesame oil 2 tablespoons of soy sauce 1 tablespoon of honey 2 cloves of minced garlic 1 teaspoon of grated ginger salt and pepper to taste Mix in a bowl and add the hot noodle water in 2 tablespoons at a time to thin out the peanut butter and mix mix mix. In our serving bowl with the noodles, add some more vegetables to make it a little more complete, I’m using this coleslaw mix. Pour on the sauce. Mix it up, add some seared salmon pieces and a side of the smashed cucmbers. Garnish with some green onions and sesame seeds. RAMDON but Healthier: I’ll cut a ¼ of an onion into small chunks and 1 zucchini into half moons, and set aside. Now for the meat, I’ll cut a sirloin steak into 1 inch chunks and season with some salt and pepper, garlic powder. Let it sit for 10 minutes to season. Sauce- 1 tbsp black bean paste found at the asian market 1 tablespoon of gochujang 1 tablespoon of honey 2 teaspoons of fish sauce 2 garlic cloves, minced 1 teaspoon of grated ginger 1 teaspoon of mirin 1 teaspoon of sesame oil Mix it up and give it a taste. Cook fresh ramen noodles per package directions, then rinse and drain. In a wok on high heat, drizzle a little bit of oil and cook off the meat for a few minutes on each side until it’s browned. Remove and cook off the onion and zucchini for about 3 minutes just until it’s slightly tender. Add in the meat, our noodles, the sauce, and give it a stir until warmed through. We’ll then transfer it to our plate, garnish it with some sesame seeds and enjoy. QUICK VIETNAMESE CHICKEN NOODLE SALAD: Take a fresh lemongrass stalk and bruise then finely chop. Add it to a bowl or container, then mix in 2 cloves of minced garlic 1 tablespoon of fish sauce, 1 tablespoon of soy sauce 1 tablespoon of sugar ½ teaspoon of sesame oil Marinate 1 lb of chicken thighsfor about an hour. ginger lime dipping sauce- 3 tablespoons of fish sauce 2 tablespoons of sugar 4 garlic cloves minced a large piece of ginger, smashed and minced half a lime’s juice chili sauce Give it a mix Now let’s quickly prep our veggies and herbs - there’s mint, thai basil, and cilantro here. Give everything a rough chop and set aside. We also have some romaine lettuce, thinly sliced. I also have a carrot that I’m going to shred - Vietnamese noodle salad typically pickles their carrot and daikon, but since this we’re making noodles for lazy nights - this will work just fine. Set aside some bean sprouts and then our mangoes. I just peel and cut into thin slices like this. For the noodles - I’m using these rice vermicelli that I’ll boil for 3-4 minutes, according to the package’s direction as well. Then i’ll drain and rinse them to cool. Finally, we cook up our chicken - grill each side for 4- 5 minutes until they’re cooked through, and then we assemble. In a bowl, I’ll add a layer of the romaine and herbs at the bottom, then our rice noodles just to the side, on top of that the chicken that I’ve already sliced up, bean sprouts, carrots, mangoes. Now take the ginger-lime sauce and drizzle it all over… mix it up. You get a little sweet, a little sour, it’s a super refreshing noodle salad that you’ll crave all summer. 00:00 Intro 00:03 Peanut Noodles 02:50 Healthy Ramdon 05:13 Chicken Noodle Salad Please drop me a line: hi@ © 2022 Honeysuckle. All Rights Reserved.