Garlic Chili Oil Noodles with Shrimp

These spicy garlic chili oil noodles are quick and easy to make and tossed with the yummiest garlic ginger chili oil. Feel free to toss with shrimp or your choice of protein. Seriously cannot get enough of these noodles lately. ♡ My TikTok feed has been downright overflowing with Chinese-inspired chili oil noodles these past […]

These spicy garlic chili oil noodles are quick and easy to make and tossed with the yummiest garlic ginger chili oil. Feel free to toss with shrimp or your choice of protein.

Garlic Chili Oil Noodles with Shrimp

Seriously cannot get enough of these noodles lately. ♡

My TikTok feed has been downright overflowing with Chinese-inspired chili oil noodles these past few years. And after trying out a handful of different recipes and chili oil techniques, I’ve landed on this recipe as my personal fave.

It’s fabulously quick and easy to make with whatever type of noodles you might prefer. And the chili oil sauce that brings it all together is pure sesame, garlicky, gingery, spicy deliciousness. (Like, I could seriously put this chili oil on just about everything, it’s just so good.) It’s the perfect dish to whip up for a quick dinner with whatever protein or veggies you happen to have on hand. And while these chili noodles are absolutely delicious served nice and hot, I honestly look forward just as much to enjoying any leftover noodles cold for lunch the next day.

If you love spicy noodles, you’ve definitely got to give this one a try!

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Roasted Vegetable Enchiladas

This roasted vegetable enchiladas recipe is easy to customize with your choice of veggies and baked to delicious cheesy perfection. One of our family’s all-time favorite ways to eat our veggies! ♡ These roasted vegetable enchiladas have been a fan favorite here on Gimme Some Oven for over a decade now. They’re super easy to […]

This roasted vegetable enchiladas recipe is easy to customize with your choice of veggies and baked to delicious cheesy perfection.

One of our family’s all-time favorite ways to eat our veggies! ♡

These roasted vegetable enchiladas have been a fan favorite here on Gimme Some Oven for over a decade now. They’re super easy to make with whatever leftover vegetables happen to be hanging out in your fridge. And after many years of serving these enchiladas to veggie-lovers and veggie-skeptics alike, I can vouch that everyone loves these enchiladas no matter which veggies you toss in. They all get extra caramelized and yummy while roasting in the oven anyway, and then once they’re rolled up in tortillas and baked with zesty enchilada sauce and melty cheese, I’m telling you — people just dive right in. They’re too good to resist!

I’m of course partial to making them with my favorite homemade red enchilada sauce, but feel free to use store-bought if you’re looking to save time. I’ve also included make-ahead instructions below if you’d like to make a pan in advance to refrigerate or freeze. And if you would like to make these gluten-free, just grab your favorite corn or gf flour tortillas and you’ll be good to go.

Let’s make a yummy pan of vegetarian enchiladas together!

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5-Ingredient Pesto Ravioli

I love a quick and easy weeknight meal and often turn to pasta when we are in a rush to get dinner on the table. A few favorites include: Spaghetti Carbonara, 5-Ingredient Spinach Parmesan Pasta, Stovetop Mac and Cheese, and Cacio e Pepe. I also love m…

I love a quick and easy weeknight meal and often turn to pasta when we are in a rush to get dinner on the table. A few favorites include: Spaghetti Carbonara, 5-Ingredient Spinach Parmesan Pasta, Stovetop Mac and Cheese, and Cacio e Pepe. I also love making this Pesto Ravioli because it only takes 15…

Green Goddess Tortellini Salad

Add this fresh tortellini salad recipe to your weekend menu, stat! It features cheesy spinach tortellini tossed in my all-time favorite green goddess dressing, layered with lemony…

The post Green Goddess Tortellini Salad appeared first on Cookie and Kate.

springtime pasta salad recipe

Add this fresh tortellini salad recipe to your weekend menu, stat! It features cheesy spinach tortellini tossed in my all-time favorite green goddess dressing, layered with lemony fresh greens and seasoned spring or summer vegetables.

This pasta dish manages to be light yet hearty at the same time, which is a real feat. It’s quick to make, but looks impressive. It’s versatile, too—you’ll see quite a few vegetable options below. Choose raw vegetables for the simplest preparation, as I did for these photos, or incorporate some quickly blanched vegetables, like asparagus, to expand your options.

green goddess tortellini salad ingredients

My healthy homemade green goddess dressing comes together quickly in the blender or food processor. I suggest doubling the ingredients so you can serve the extra as a veggie dip or refrigerate it for upcoming green salads. It’s really delightful to have on hand.

Choose spinach tortellini over basic cheese tortellini to incorporate even more greens. I hope you’ll give this recipe a try. This vegetarian pasta salad is a real crowd pleaser!

Continue to the recipe...

The post Green Goddess Tortellini Salad appeared first on Cookie and Kate.

Pizza Grilled Cheese

Our classic grilled cheese sandwich is PERFECTION. Have you tried it? It really is the best. But what do you do when you are craving pizza and grilled cheese? You make a Pizza Grilled Cheese, the best of both worlds. This grilled cheese is made with he…

Our classic grilled cheese sandwich is PERFECTION. Have you tried it? It really is the best. But what do you do when you are craving pizza and grilled cheese? You make a Pizza Grilled Cheese, the best of both worlds. This grilled cheese is made with hearty Italian bread that gets slathered with garlic butter,…

Crumbled Falafel Bowls

These crumbled falafel bowls are easy to make with crispy “falafel” crumbles, your choice of rice or greens, and lots of fun toppings! My new favorite thing…crumbled falafel bowls! ♡ A few months ago, I had a major falafel craving but couldn’t summon the energy to make the mix, form it into dozens of little […]

These crumbled falafel bowls are easy to make with crispy “falafel” crumbles, your choice of rice or greens, and lots of fun toppings!

My new favorite thing…crumbled falafel bowls! ♡

A few months ago, I had a major falafel craving but couldn’t summon the energy to make the mix, form it into dozens of little patties, and fry each one until perfectly crispy. So I decided to test out a little shortcut instead, simply adding the crumbled falafel mix directly to a skillet with a bit of oil and giving it a slow toss until all of those crumbly bits turned golden and crispy. And not only did the method work well…the crumbled falafel was absolutely delicious.

We’ve made this recipe many times since, especially since our toddler has turned out to be a big fan of this recipe too, and it has quickly become a new family favorite. The key is, of course, to begin with a delicious falafel mix. I’m partial to loading mine up with lots of garlic, fresh herbs and seasonings, and a hint of lemon. If you have the time, dried chickpeas soaked overnight will also yield a better texture, but canned chickpeas can work too if needed in a pinch. Then the key is to let the falafel mix sauté in a few tablespoons of hot oil until the bottom layer is golden and crispy, then toss and wait for the new bottom layer to crisp up, toss and wait, toss and wait. It’s quite easy and comes together much quicker than a traditionally-shaped batch of falafel, yet you still get some of those crispy golden bits that we all love. A win-win!

I love piling this crumbled falafel into rice bowls with lemony-sumac veggies (so fast and yummy), crumbled feta, and a generous drizzle of tahini sauce. But there are about a million variations you could try with these bowls, so please don’t hesitate to get creative and add whatever greens, grains, veggies, toppings, or sauces sound good. Let’s make some! (more…)

Lemon Ricotta Pasta

You can’t go wrong with pasta for dinner. A few favorites include: pasta primavera, spaghetti carbonara, baked ziti, and classic spaghetti. I also LOVE this simple Lemon Ricotta Pasta. It is the perfect meal for spring, summer, or anytime. This p…

You can’t go wrong with pasta for dinner. A few favorites include: pasta primavera, spaghetti carbonara, baked ziti, and classic spaghetti. I also LOVE this simple Lemon Ricotta Pasta. It is the perfect meal for spring, summer, or anytime. This pasta dish is easy to make, all of the ingredients are pretty basic. Plus, you…

Spaghetti

We love making spaghetti and meatballs, baked spaghetti, and lemon spaghetti, but classic Spaghetti with Meat Sauce is the BEST! It is a family dinner staple. I love this recipe because it’s made with basic ingredients that we always have in our …

We love making spaghetti and meatballs, baked spaghetti, and lemon spaghetti, but classic Spaghetti with Meat Sauce is the BEST! It is a family dinner staple. I love this recipe because it’s made with basic ingredients that we always have in our pantry. Whenever we don’t know what to make for dinner, we often turn…

Thai Crunch Salad with Peanut Dressing

This Thai-Inspired chopped salad is made with loads of fresh veggies and greens, crunchy peanuts and wonton strips, your choice of protein, and a creamy peanut dressing. One of those salads I could eat every single day. ♡ This Thai-inspired chopped crunch salad is perfectly balanced with a delicious mix of fresh veggies, greens, herbs […]

This Thai-Inspired chopped salad is made with loads of fresh veggies and greens, crunchy peanuts and wonton strips, your choice of protein, and a creamy peanut dressing.

Thai Crunch Salad with Peanut Dressing

One of those salads I could eat every single day. ♡

This Thai-inspired chopped crunch salad is perfectly balanced with a delicious mix of fresh veggies, greens, herbs and peanuts, and brought together with the absolute yummiest sesame peanut dressing that you’re going to want to drizzle on everything. I love adding in a big handful of crispy wonton strips too for some extra crunch. And while some shredded chicken works great as a protein here, you’re welcome to sub in some cooked shrimp, salmon, ground pork, or roasted chickpeas, or just leave out the additional protein altogether — the salad will still be delish!

This salad also holds up nicely in the fridge for up to a day or so. So if you’re looking to do some meal prep the night beforehand, or you need a great salad to bring along to a picnic or bbq or potluck, this one is a fantastic recipe to have in your repertoire. Just do yourself a favor and make a double batch of that peanut dressing while you’re at it — you’re definitely going to want to drizzle it on everything.

Let’s make some salad together!

Thai Chopped Salad Ingredients

Thai Crunch Salad Ingredients

Here are a few brief notes about the ingredients you will need to make this Thai-inspired crunchy chopped salad recipe:

  • Cabbage: I really love using shredded Napa cabbage for this recipe, but feel free to use any other type of shredded cabbage, cole slaw blend, or salad greens that you love best.
  • Chicken (optional): I just shredded a rotisserie chicken to keep things quick and easy, but you could also dice or shred my baked chicken breasts recipe or read on below for alternatives to chicken.
  • Crispy wonton strips: I absolutely love the flavor and crunchy texture that a handful of crispy wonton strips adds to this recipe and highly recommend tossing some in! You can either purchase store-bought crispy wonton strips or make your own by cutting wonton wrappers into strips and frying in oil until crispy.
  • Fresh herbs: I highly recommend adding a generous amount of fresh cilantro and mint to this salad, which really freshens up the flavors. If you happen to have some fresh Thai basil on hand, it would be wonderful here too!
  • Veggies: We’ll use a simple mix of carrots, cucumber, red bell pepper, which I recommend thinly slicing or julienning for a nice chopped salad texture.
  • Scallions: We’ll slice both white and green parts to add to the salad.
  • Peanuts: Finally, we’ll toss in lots of salted peanuts (plain or dry-roasted) to add extra peanut flavor and crunch. Although if you cannot eat peanuts, please see below for some delicious nut or seed alternatives!

Peanut Dressing in bowl with spoon

Peanut Dressing Ingredients

Here are the ingredients I recommend using to make a perfectly-balanced Thai peanut dressing:

  • Natural creamy peanut butter: I wrote this recipe using natural peanut butter made from 100% peanuts, which is what we keep on hand in our house. You’re welcome to swap in traditional creamy peanut butter, but you will likely need to thin the dressing out with a bit of extra water.
  • Lime juice: Freshly-squeezed lime juice serves as the acid in this dressing and adds such delicious, bright flavor.
  • Soy sauce: I recommend using low-sodium soy sauce, or you can use tamari as a gluten-free alternative.
  • Ginger and garlic: I recommend grating (or very finely mincing) fresh ginger and garlic so that they mix easily into this dressing.
  • Toasted sesame oil: A little goes a long way here, so I recommend adding just a teaspoon to perfectly round out the flavors of the dressing.
  • Water: Finally, feel free to add as much or as little water as needed to thin out the dressing to your desired consistency.

Thai salad ingredients in bowl

Recipe Variations

Here are some more yummy variations that you’re welcome to try with this Thai crunch salad recipe:

  • Use a different protein: Swap cooked shrimp, salmon, ground pork or roasted chickpeas for the chicken.
  • Use different nuts/seeds: Swap cashews, almonds, sunflower seeds or pepitas for the peanuts.
  • Use different veggies: Swap or add in any other salad-friendly veggies you love, such as avocado, broccoli, shredded Brussels or sugar snap peas.
  • Use chow mein noodles: Swap crispy chow mein noodles for the crispy wonton strips.
  • Add fruit: Add in some chopped mango, pineapple, or fresh mandarin slices.
  • Add some heat: Add some sliced jalapeño, serrano or Thai bird chiles for heat.

Thai Crunch Salad in bowl drizzled with peanut dressing

More Chopped Salad Recipes

Looking for more chopped salad recipes to try? Here are a few of our favorites:

Thai Crunch Salad drizzled with peanut dressing in bowl with fork

Print

Thai Crunch Chicken Salad with Peanut Dressing

  • Author: Ali
  • Prep Time: 30 mins
  • Cook Time: 0 mins
  • Total Time: 30 mins
  • Yield: 3 to 4 servings

Ingredients

Salad Ingredients:

  • 4 cups thinly shredded Napa cabbage
  • 2 cups (about 8 ounces) shredded cooked chicken
  • 2 cups fried wonton strips, homemade* or store-bought
  • 1 cup chopped fresh cilantro
  • 2/3 cup chopped fresh mint
  • 2/3 cup julienned carrots
  • 2/3 cup julienned English cucumber
  • 3 scallions, thinly sliced (both white and green parts)
  • 1 large red bell pepper, thinly sliced
  • 1/2 cup salted peanuts

Peanut Dressing Ingredients:

  • 1/3 cup natural creamy peanut butter
  • 3 tablespoons lime juice
  • 2 teaspoons low-sodium soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • 1 large cloves garlic, grated
  • 1/4 cup water

Instructions

  1. Make the peanut dressing. Whisk all ingredients together in a bowl until evenly combined. If the dressing seems too thick, add in a tablespoon of water at a time to thin until it reaches your desired consistency.
  2. Toss the salad. Combine all of the salad ingredients in a large bowl, drizzle with the dressing, and toss to combine.
  3. Serve. Serve immediately and enjoy!

Barbacoa

Slow cooker recipes always come in handy and this Barbacoa recipe is a dinner favorite. We love making it for busy weeknights or easy entertaining. Barbacoa (the Spanish word for barbecue) is a slow method of cooking meat that originated in the Caribbe…

Slow cooker recipes always come in handy and this Barbacoa recipe is a dinner favorite. We love making it for busy weeknights or easy entertaining. Barbacoa (the Spanish word for barbecue) is a slow method of cooking meat that originated in the Caribbean. Traditionally, the meat is cooked in a pit in the ground or…