Peanut Noodle Salad with Coriander, Mint and Thai Basil

A herby noodle salad with a sauce that combines the creaminess of both peanut butter and coconut milk, bringing an Asian island flavour to this salad. It is fresh and inviting with a touch of heat and it deserves a place at your table.

Are you looking for other Noodle dishes? Try Broth and Dipping Sauce for Noodles and Tofu, Fox Noodles, and Sesame-Ginger Sauce for Noodles.

Browse all of our Noodle dishes here, and use our basic pasta/noodle recipe to make your own noodles. All of our salads are here. Or explore our Mid Summer dishes.

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Pomelo Salad with Chilli, Lime, Peanuts, and Coconut

A refreshing salad in South East Asian style, packed with sweet, sour, and salty flavours.

Pomelo is one of the most undiscovered citrus in the West, in my mind. A little work is required to release the yellow gems from their casings, but once done, this citrus is a beauty. First the very thick peel needs to be cut away. Do this by slicing off the top thick layer and the bottom thick layer, and then cut the Pomelo into 6 or 8 pieces. Carefully pare the outer skin from each piece with a small sharp knife.

The next casing is the membrane around each segment. Using your sharp small knife, cut between each segment, remove and discard the casing. Now those yellow gems are ready for use. I adore them in salads.

Are you after other Pomelo dishes? Try Pomelo, Radish and Kohlrabi Salad, Pomelo, Green Mango and Pea Eggplant Salad, Pomelo Salad with Avocados, and Pomelo and Green Mango Salad.

Browse all of our Pomelo recipes, and all of our many many Salads. Or take some time to browse our Early Winter dishes.

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Soba Noodles, Cucumber and Wakame Salad with Sesame Seeds

Ah, the wealth of noodles from all parts of Asia – Korea, Japan, China, South East Asia and India. An infinite number. Our local Asian grocery alone must stock over 100 different noodles. While traditional uses make fabulous dishes, using them in other ways is also delicious. For example, build salads around them.

Today’s salad is takes soba noodles as its basis and adds cooling cucumber, Japanese seaweed, miso and toasted sesame seeds. It’s a beauty!

Are you after other Noodle dishes? Try Peanut Noodle Salad with Coriander and Mint, Broth and Dipping Sauce for Noodles and Tofu, Fox Noodles, and Sesame-Ginger Sauce for Noodles.

Browse all of our Noodle dishes here, and use our basic Pasta/Noodle recipe to make your own noodles. All of our Salads are here. Or explore our Mid Autumn dishes.

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Summer Roll Salad

Who does not like Summer Rolls, the South East Asian dish of crunchy ingredients wrapped in rice wrappers and served with a peanut sauce? They are so summery, refreshing and cooling.

This recipe deconstructs the Summer Rolls and turns it into a Salad. It is from Bittman’s 100 Salads. We are working our way through these and doing so has changed the way we eat quite significantly. Salads are definitely a part of our day now.

Are you after some South East Asian dishes? Try Lightly Pickled Cucumber and Tofu Salad, Deep Fried Tofu with Peanut Sauce, and Spicy, Crunchy, Herby Salad.

Browse all of our Bittman Salads, or all of our many many Salads of all types. All of our South East Asian recipes are here. Or explore our Mid Summer dishes.

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Salad Dressing with Soy and Sesame | Dipping Sauce with Soy and Sesame

I call this sauce a drizzle sauce, because it can be drizzled into and over anything. When I first started making this as a dressing and a dipping sauce, it was quite unusual. That was way back in 2003. These days, Asian style dressings, broths and dipping sauces are reasonably common. This is a great recipe to play with – it makes about half a cup. Store it in the fridge and use for salads, noodles, dipping sauce, drizzle in or on soups, add a little to your bowl of miso, drip over a pile of deep fried tofu, a little over avocado on toast.

There are some other lovely dipping sauces and broths to try  Broth and Dipping Sauce for Noodles and Tofu, Ginger and Sesame Dipping Sauce, and Kitsu Noodles.

You might also like our other Dressing recipes, and our huge number of Salad recipes . Alternatively, explore our easy Late Autumn recipes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can see more of the Retro Recipes series, our vegetarian recipes from that first blog.

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Broth and Dipping Sauce for Japanese Noodles and Tofu

We don’t often make bowls of noodles, but really, I don’t know why. This broth (or dipping sauce) is delicious. Topped with fresh greens, mushrooms, spring onions, the noodles are far too good to ignore. Although we used Japanese noodles for today’s dish, we used Chinese Spinach as our greens, along with cute little pieces of yuba (dried beancurd) tied in knots. I know that you will enjoy this dish.

Use this broth or dipping sauce for any noodle dish or tofu dish, or for anything else that you would like to use a broth or dipping sauce with. Kept fairly thick, it makes a great dressing too, for Asian style salads.

Japanese Noodles are served cold in summer and hot otherwise, in a broth or with a dipping sauce. The broth or dipping sauce can be made up to a week before use. We make our own vegetarian dashi (stock) for the sauce with handful of dried mushrooms, some dried seaweed and light miso paste.

Similar recipes include Miso and Tahini Sauce, Spread and Dressing, Soy and Sesame Dipping Sauce, and Sesame Ginger Dipping Sauce.

Are you looking for other Noodle recipes? Have a look at the wealth of noodles available. Try Persian Noodles with Eggplant, Saffron and KashkKitsu Udon.

You might also like our to explore our Dipping Sauces, Noodle recipes and  Japanese dishes. Or check out our collection of Late Spring recipes.

This recipe is from our Retro Recipes series, vegetarian recipes from our first blog from 1995 – 2006. It is a recipe we still use often, when we feel in a noodle mood.

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Jicama or Radish and Cabbage Salad with Avocado

Have you tried Jicama yet? It’s crisp crunchy nature and apple-like taste makes it such a winner in salads. It is most easily found in Asian shops that have a large fruit and vegetables section. My local Asian grocery stocks them at most times. But if you haven’t any jicama, this salad is just as good with Radishes. In fact I really like the bite of the radishes with the sweetness of the mirin dressing.

This salad has a lovely Asian-influenced dressing of mirin and soy, and you can add wasabi for a heat hit if you wish. The flavours of the wasabi and mirin and soy are marvellous. I am sure that you will enjoy it.

Are you looking for other Jicama Salads? Try Jicama Salad with Cucumber and Lime, Jicama and Green Mango Salad, Pickled Jicama and Jicama Salad with Coconut Milk.

Or are you after Radish Salads? Try Raw Vegetable Salad with Mustardy Mayo Dressing, Mung Sprout, Edamame and Radish Salad, Tofu Salad with Radishes, Wombok and Radish Salad with Peanut Dressing and Cucumber and Radish Slightly Pickled Salad.

Why not have a look at our Bittman Salads, or explore all of our Jicama Dishes and all of our Radish Recipes. All of our large collection of Salads are here. Or alternatively, check our Mid Autumn dishes.

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Radish Salad with Soy and Sesame

A quick salad you can toss together, for one person or for a multitude. A salad with a lovely little bite from the radishes, softened with the coriander and sesame.

We love a salad each day, and some are as simple as this one. But simple does not mean flavourless. Once you commit to a salad a day, it is quite outstanding the combinations you can come up with. Radishes are perfect for a whole range of salads, and they are so easy to grow in your garden.

Are you looking for other Radish dishes? Try Radish and Green Mango Salad, Tofu Salad with Radishes, and Wombok Salad with Radishes and Peanut Dressing.

Or other types of Salads? Try Quick Tomato Salad with Mustardy Mayo, Chickpea “Tabbouleh”, and Hot Roasted Carrot Salad.

You can also explore all of our Bittman Salads, or the complete set of Salads (there are a lot). Try all of our Radish dishes, or simple explore our Mid Autumn recipes. Enjoy!

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Spinach with Roasted Sesame Seeds

Since beginning a vegetable garden around 11 months ago, we have been eating far more greens. All sorts of greenery thrives in the garden – dozens of herbs, lettuces, spinaches, chards and other spinach-like greens. Salads have become de rigueur, and delicious concoctions of green leaves appear more often on our table. I make a mean Spinach Rice, for example, a wonderful 1-pot dish that cooks itself in the rice cooker, and a beautiful Spinach Thoran from the West Coast of India.

But the recipe today is quite a straight forward dish that mixes Spinach with a dressing of soy and sesame seeds. It is really quite delicious and goes well with any meal. For meals at home on my own, I will even pair this with rice and eat it with chopsticks while watching my favourite night time TV drama. I must admit to often adding chilli as well. Sometimes I even forget the rice.

Are you after other Spinach/Greens recipes? Start here: Every Meal some Simple Greens,  then try Spinach with Garlic and Lemon, Asian Kale with Sesame and Crispy Shallots, Malabar Spinach in Spicy GravyMushroom, Spinach and Blue Cheese Salad, Madras Sweet Potato, Spinach and Eggplant Curry, and Mung Dal with Spinach and Cumin.

What about Sesame Seed recipes? Try Steamed Japanese Eggplant with Sesame Seeds and Spring Onion, Warm Cucumber Salad with Sesame, and Dukkah and Zaathar.

Or you might like to browse all of our Spinach Recipes, or all of our Sesame recipes. Alternatively, take some time to explore our Mid Autumn dishes.

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Chilli Soy Sauce and Dipping Sauce

Our garden features several well-bearing chilli bushes, and we do a number of things with them. Firstly, we freeze some, whole, for use during winter. We use them in our cooking of course, especially Indian dishes. Some red ones are dried for use as dried chillies in Indian food during the year. Chilli jams, sauces and pastes are made. And we pretty much use them in everything else.

Today’s recipe is a very simple, Asian condiment, which soaks fresh chillies in soy sauce, to be drizzled over, well, pretty much everything. I love a good stirfry and rice, and with abundant amounts of this condiment to drizzle and to dip. Imagine dipping some deep fried tofu in this sauce! Also good over noodle dishes and vegetables. Try it with samosas, or Chinese Scallion Pancakes.

Similar recipes include Broth and Dipping Sauce for Noodles and Tofu, Preserved Sweet Chillies, Balinese Sambal Iris, Tomato and Chilli Jam, and Chilli Pastes. Also try Onion Jam, and Zhug.

Browse all of our Chilli dishes and all of our Sauces and Condiments. Or explore our Mid Summer dishes.

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Baked Marinated Tofu

There is a magnificent Asian grocer near us, their shop is so large it goes on and on. And, well, it has inspired me to play more with tofu. They have every variety from Five Spice Tofu to Deep Fried Tofu, to the hardest firm Tofu to the silkiest Silky Tofu.

For this recipe, I used really firm tofu. It is first marinated then baked for a delightful snack or summery side dish. It is a perfect dish, sticky and dark. Eat with a green mango salad. Or a crunchy, herby, green Asian Style Salad.

You might like to try some other Tofu dishes: Sticky Tamarind and Kaffir Tofu, Peach Salsa with Marinated Tofu; Hou Hod (Deep Fried Tofu with a Sweet Peanut Sauce); and Black Pepper Tofu.

You can browse all of our Tofu recipes here, and our Snack recipes. Or you might like to explore all of our easy Early Summer Recipes.

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Slightly Pickled Mushrooms with Tamari and Sesame Oil

Another inspired mushroom dish with the ’70s flavours of sesame oil and tamari. Delicious.

Spring is one of the best times for mushrooms, and we have been using them a lot lately. Today, it is a delightful pickle, a quick pickle. Use the mushrooms as a side, as a salad, incorporated into other salads, or mixed with charred broccoli! I know that you will enjoy them.

Similar recipes include Mushrooms in Terracotta, Grilled Mushrooms and Red Onion Salad, Mushroom, Spinach and Blue Cheese Salad, and Mushroom and Carrot Salad with Mung Sprouts.

Other Quick Pickles include Quick Pickled Radishes, Quick Carrot Pickle, and Celery Quick Pickle with Chilli.

You can browse all of our Mushroom Recipes and all of our Quick Pickles. And our Pickle collection of recipes is here. Perhaps explore our Salads too. Our collection of Mid Spring recipes is here.

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Quick Pickled Radishes with Asian Flavours

Radishes without their peppery tang

The little red radish is so easy to grow that kindergartens grow them to introduce children to the joys of gardening. It takes only 3 days for green shoots to appear, and a few weeks later they are ready to pick, these little red or white ping pong balls. The flavour is tangy, a little on the peppery side with its sharp pungency that pleases adults, especially with a sprinkling of sea salt. Perfect for nibbling, they also make such a pretty addition to salads. They are a bit peppery for kids, though.

Not surprisingly, they say that radishes have health giving properties – it clears the sinuses and soothes sore throats.

This beautiful recipe comes from Kylie Kwong via Lucy Nourish Me who adapted it from the original. I have altered it again. This recipe diminishes the level of radish’s sharp tanginess. It is the perfect balance of sweet, sour and salty. Use as it is as a side dish, or with a bowl of beautiful rice. Toss them in salads or into sandwiches. Lucy says that thinly sliced carrots also work very well with the radishes in a salad with some lettuce leaves.

Similar recipes include Japanese Quick Pickled RadishesBraised, Raised Radishes, French Buttered Radishes, and use this recipe to pickle radishes.

Also try Asian Style Greens with garlic and Sesame.

Explore our other beautiful Radish Dishes, and other Quick Pickles. Our Salads are here. And browse our Late Spring recipes.

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Chinese Scallion and Orange Zest Pancakes | Coriander and Chilli Pancakes | Fenugreek and Ajwain Pancakes

A classical Chinese dish with a twist

Scallion Pancakes are classic Chinese fare – crisp, flaky and chewy, made with layers of dough and sesame oil – they are surprisingly easy to make. You can also pre-make the dough and pop it in the fridge to make later. The pancakes can even be rolled out prior to cooking and kept with layers of baking paper between until you are ready to cook.

The traditional filling is Spring Onions (aka Scallions in the US), but indeed any filling can be used. Today, I have made 3 different ones:

  • Fenugreek Leaves with Ajwain and Cumin Seed
  • Coriander Leaves and Green Chilli
  • Spring Onions with Grated Orange Zest and White Pepper

Are you looking for similar recipes? We have some Indian chickpea flour “pancakes” here, and try some Indian dosa.

Check out our Chinese and other Asian recipes. Or explore our easy Winter dishes.

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Steamed Thai Eggplants with a Sesame Soy Garlic Dressing

Eggplants come in all shapes and sizes, colours, tastes and textures. Sadly, we only get to cook with a few varieties through our Green Grocer and 1 or 2 more through our Asian Grocers.  Thai Eggplants are a particular favourite, a little crunchier in texture than the European variety, and a real affinity with Asian flavours such as toasted sesame and soy.

Similar dishes include Roasted Eggplant with Black Garlic-Yoghurt Sauce, Kerala Eggplant in Coconut; Steamed Eggplant with Sesame and Spring Onions, and Steamed Thai Eggplants and Zucchini.

Browse all of our Eggplant Recipes, our Thai recipes, and all of our Asian recipes. Or explore our Mid Autumn collection of recipes.

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