Colorful Veggie Sesame Noodles

These sesame noodles are colorful and completely irresistible! I’m always excited when I find sesame noodles amongst a plethora of dishes at a gathering. As a solo…

The post Colorful Veggie Sesame Noodles appeared first on Cookie and Kate.

sesame noodles salad recipe

These sesame noodles are colorful and completely irresistible! I’m always excited when I find sesame noodles amongst a plethora of dishes at a gathering. As a solo dish, I crave noodles with a little more color, perhaps, and more texture and flavor. Must be the “maximalist vegetarian” in me. Always more veggies!

This riff on sesame noodles is exactly what I’ve wished for. This recipe features tender noodles and green onions, of course. I replaced some of the noodles with tons of crisp raw veggies, plus I added tiny sesame seeds, toasted to bring out their best.

The bold but simple seasonings include soy sauce, sesame oil, fresh ginger and garlic, and a generous sprinkling of fresh cilantro (omit it if you don’t like it). I added some chili flakes for extra heat, which you can scale up or down to suit your preferences.

sesame noodle salad ingredients

From what I’ve read, sesame noodles likely originated in the Sichuan province of China (please let me know if you know more). These noodles are not authentic, but they are tasty. I can’t stop going back for more.

Bring these noodles to a gathering or serve them as a side dish. They are nice at room temperature or chilled. Or, turn this recipe into a light meal by adding shelled edamame, crispy baked tofu or a fried egg or two. This recipe keeps well for several days in the fridge, and packs well for lunch.

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Bold Teriyaki Sauce

I’m going to go ahead and say it: This isn’t authentic Japanese teriyaki sauce. It’s the American version of teriyaki sauce, with loads of ginger and garlic.…

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bold teriyaki sauce recipe

I’m going to go ahead and say it: This isn’t authentic Japanese teriyaki sauce. It’s the American version of teriyaki sauce, with loads of ginger and garlic. It tastes way better than the store-bought varieties, without the additives. It’s also naturally sweetened and easily made gluten free!

I came up with this recipe because I wanted a homemade alternative to store-bought teriyaki sauces. My husband made a great stir-fry with the jarred kind the other day. I set out to recreate it, starting with the teriyaki sauce. I’ll share the stir-fry later this week.

teriyaki sauce ingredients

This homemade teriyaki sauce is sweet, salty and thick. It makes a great glaze for grilled or roasted ingredients, or a flavorful addition to a basic stir-fry. Stir or brush it on near the end of cooking, not the beginning, or it could burn.

I love this sauce with veggies and crispy baked tofu, over rice or noodles. It will also liven up your hodge-podge weeknight fried rice. When it comes to veggies, teriyaki sauce goes particularly well with cabbage, carrots, mushrooms, broccoli, bell peppers, and snow peas.

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Fresh Spring Rolls with Peanut Sauce

My now-husband asked me out for spring rolls and beer for our first date. I vividly remember walking into the nearby Thai restaurant to meet him. Our…

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fresh spring rolls recipe

My now-husband asked me out for spring rolls and beer for our first date. I vividly remember walking into the nearby Thai restaurant to meet him. Our waitress had to come back three times to get our order, since we could not be bothered to look at the menu.

We were too busy connecting over our love for our dogs (we each have one), coming from families of three kids (I’m the oldest; he’s the youngest), our shared love of food and travel, a million other little things…

He finally ordered us a double batch of his favorite spring rolls. I was too nervous and full from a day of recipe testing to eat much. The waitress kicked us out because the restaurant was closing. I came home and danced around in the living room with Cookie. He asked me out again.

spring roll ingredients

A couple of months later, I confessed that I didn’t share his level of appreciation for the spring rolls. Too much noodles, not enough veggies. The carrots taste like chlorine. The peanut sauce could be more bold. He dared me to come up with something better, and I finally have.

These are the fresh, veggie-packed spring rolls I want to order at Thai and Vietnamese restaurants. I can’t say they’re 100 percent authentic, but they’re pretty close.

Of course, I came up with an irresistible peanut dipping sauce to go with them. Invite some friends over and make it a spring roll party! Ready for the recipe?

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Mango “Burrito” Bowls with Crispy Tofu and Peanut Sauce

Think of these sunny mango bowls as a Thai spin on your favorite burrito bowl. They’re refreshing and hearty, sweet and savory, and my new favorite summertime…

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vegan mango tofu rice bowls

Think of these sunny mango bowls as a Thai spin on your favorite burrito bowl. They’re refreshing and hearty, sweet and savory, and my new favorite summertime dinner.

These bowls were inspired by my Thai mango cabbage wraps, which are such a fun appetizer. I’ve added rice and shredded the cabbage to turn them into a more hefty dinner.

ingredients

These bowls feature perfectly cooked brown rice and shredded cabbage topped with crispy baked tofu, fresh mango salsa and peanut sauce. None of the components are difficult to prepare, and the combination is irresistible.

You could make these bowls on a relaxed weeknight, or save them for the weekend. Invite friends over, or keep your leftovers for tomorrow’s lunch. You can’t lose with this one.

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