The noodles strike a satisfying note thanks to a garlicky Thai-inspired sauce and toppings of warm tofu and vegetables that shift with the seasons. The salad-like garnish is precisely the cool, crunchy counterpoint those chewy noodles need.
This recipe is so easy that I threw it together for a quick weekday lunch. I loved the flavor. I loved the consistency. And I loved the fact that they weren't really noodles.
I like to make and freeze a big batch of Asian dumplings like these tofu and kimchi-filled Korean mandu. They're easy to heat up as a bite to eat between running to events and make a nice appetizer for guests, too.
I have to admit, a well proportioned, quality vanilla crème brûlée is pretty hard to beat in my book, but the subtlety of the Meyer lemon addition was just enough without being distracting or overwhelming, like many lemon desserts can often times be.
When I saw the pictures of these sweet potato doughnuts on Fifteen Spatulas, I had to make them. Hers looked so fluffy and gorgeous -- just like this fluffy orange kitchen sponge that I love.
This popular Veg fried rice is simple to make and quick to put together if you have leftover rice. A versatile recipe and a popular Indo Chinese treat.
Who says you need a wok to make an Asian stir-fry? Here, a skillet sears tempeh and veggies to perfection. Chile-Lime Glass Noodles, 3.7 out of 4 based on 3 ratings [LINK]
Creamy and cheesy, this is a dish the whole family will love; it's got just enough kick from the chilies and it's loaded with tender pulled chicken breast and gooey cheese. This could be a featured dish on your Cinco de Mayo spread.
