Tofu noodles...Ever try them?
They look like cooked noodles, but they are made from pressed bean curd, aka tofu. Use these high protein noodles as a base for an easy no-cook salad. Simply add some sliced vegetables and drizzle with JADE Sichuan Peanut Sauce or JADE Sesame Soy Marinade. The neutral tasting noodles literally soak up the flavor of the sauce.
Serve this quick salad for an easy lunch.
Vegetarians will especially appreciate the satisfying make-up of these nutritious noodles. Vegetables add crunch and color.
Jade Tofu Noodle Salad Recipe
Vary the vegetables based on the season.
For spring, snap the tough ends off thick stalks of raw asparagus and thinly slice the stalks on the diagonal.
Look for the tofu or bean curd noodles in the refrigerator of Asian supermarkets.
Makes 2 main dish or 3 to 4 side-dish servings
1 package (8 oz.) fresh tofu noodles (aka fresh bean curd sticks)
1 cup thinly sliced raw asparagus
1/2 cup thinly slivered carrots
1/4 cup JADE Sesame Soy Marinade or JADE Sichuan Peanut Sauce, or to taste
2 tablespoons chopped fresh cilantro
Place noodles in a bowl and loosen strands slightly.
Add asparagus, carrot, and JADE Sesame Soy Marinade or JADE Sichuan Peanut Sauce to taste.
Sprinkle with cilantro.
Jade Spicy Sichuan Noodles Recipe
With JADE Sichuan Sauces, you can make a noodle bowl that rivals a restaurant version of the popular dan dan noodles. While the noodles cook, lightly brown ground meat. Spoon meat over noodles and drizzle with spicy JADE Sichuan Peanut Sauce to taste. Presto, in minutes you have an instant meal in a bowl.
Serve the noodles with stir-fried spinach, blanched Chinese broccoli, or green beans. Or if you like, add a handful of bean sprouts to the bowl.
Makes 2 or 3 servings
1 tablespoon vegetable oil
8 ounces ground pork, turkey, or beef
1 tablespoon soy sauce
8 ounces dried Chinese noodles or 12 ounces fresh Chinese noodles (loosen with hands)
1/3 cup Jade Sichuan Peanut Sauce, or to taste
3 tablespoons thinly sliced green onion
1. In a 6- to 8-quart pan over high heat, bring about 3 quarts water to a boil.
Add noodles and stir to separate.
Cook until noodles are barely tender to bite, 1 to 3 minutes for fresh, 5 to 6 minutes for dried.
Rinse well with hot water and drain again.
Place the noodles in 2 or 3 bowls, cover to keep hot.
2. Meanwhile, set a 12-inch nonstick frying pan over medium-high heat.
When the pan is hot, add oil and meat.
Stir often until meat is loose and crumbly and begins to brown, 3 to 5 minutes.
Add soy sauce and stir until meat is lightly browned, about 1 minute.
Spoon equal portions of the meat mixture over each bowl of noodles.
Drizzle with Jade Sichuan Peanut Sauce to taste.
Sprinkle with green onions and toss lightly.
Best and Easiest Chicken Satay
On the streets of Bangkok, Singapore, Jakarta, and Kuala Lumpur, vendors sell sticks of grilled meat to dip into a spicy peanut sauce. Known as satay or sate, it’s wildly popular as a snack or appetizer. The spicy, sweet, hot peanut sauce makes these Southeast Asian kebabs addictive.
It’s easy to make satay at home. Marinate chunks of chicken, skewer, and grill. Then dip into JADE Sichuan Peanut Sauce. It’s so easy and so good, it will become your secret ace-in-the hole
Easy Chicken Satay with Jade Sichuan Peanut Sauce
For an alternative to the JADE Sesame Soy Marinade or JADE Mekong Ginger Sauce, mix together 3 tablespoons soy sauce, 1 1/2 teaspoons curry powder, and 3/4 teaspoon sugar.
Serve the satay with the same cucumber salad used with the Turkey Satay Burger.
Makes 12 appetizer or 4 to 6 main-dish servings
1 1/2 pounds skinned and boned chicken thigh or breast
1/2 cup JADE Mekong Ginger Sauce or 1/4 cup JADE Sesame Soy Marinade Vegetable oil
1/2 cup JADE Sichuan Peanut Sauce, or to taste
1. Trim off and discard excess fat from chicken.
Cut chicken into 3/4-inch cubes.
Mix chicken with the JADE Mekong Ginger Sauce or JADE Sesame Soy Marinade.
Cover and chill, stirring occasionally, 15 minutes to 1 hour.
2. Thread chicken on thin skewers.
Lightly coat chicken with oil.
Set skewers on an oiled grill over high heat. (If skewers are bamboo, arrange skewers so exposed skewer ends do not lie directly over the heat or lay a piece of foil on the grill under the exposed parts of the skewers so they won’t burn.)
Turn skewers as needed to brown all sides.
Cook until chicken is no longer pink in center of thickest part (cut to test), 8 to 10 minutes.
3. Transfer satay to a serving platter. Offer JADE Sichuan Peanut Sauce to spoon over chicken or to dip into.
Baby Bok Choy with Jade Sichuan Peanut Sauce
Baby bok choy, also known as Shanghai bok choy, are small heads with broad green stems and leaves. Lightly brown the cut side of the heads, and then add water and steam. Or if you like, omit the oil and simply add vegetable and water to hot pan, cover and pan steam.
Makes 4 servings
8 to 10 ounces baby bok choy
1 tablespoon vegetable oil (optional)
1/3 cup water
2 to 3 tablespoons Jade Sichuan Peanut Sauce or Jade Sesame Soy Marinade, or to taste
Cilantro leaves (optional)
Chopped fresh or pickled red chiles or red bell pepper (optional)
1. Cut the bok choy lengthwise in halves or quarters to make sections about 1 inch thick at base.
Soak in water for a few minutes, than swish around to dislodge dirt.
Set a 12-inch frying pan over medium-high heat. When the pan is hot, add oil and rotate pan to spread oil. Place bok choy, cut-side down, in pan. Add water. Cover and cook until bok choy is barely tender to bite, about 3 minutes.
Drain off excess water, if present, and arrange the bok choy on a serving dish.
Drizzle with JADE Sichuan Peanut Sauce to taste.
Sprinkle with cilantro leaves and red chiles, if desired.
Pork and Pepper Lettuce Cups
With JADE sauces it is easy to create appetizers for holiday parties. Cook ground pork or turkey until crumbly, then add bright color with red bell pepper, crunch with chopped jicama, and zesty flavor with JADE Sichuan Peanut Sauce or JADE Mekong Ginger Sauce.For an easy buffet presentation, ask guests to scoop the warm mixture into crisp lettuce leaves, then wrap up to eat.
Jicama is a whitish to tan-skinned tuber. Remove the skin to reveal the white, crunchy, slightly sweet flesh. Look for it in farmers’ markets, Asian, Mexican, and many supermarkets. Ones from the farmers’ markets may be lighter in color and juicier. Canned water chestnuts work as substitute.
Many Asian supermarkets sell lean ground pork.
Makes about 12 appetizer servings
1 tablespoon vegetable oil
1 pound ground lean pork or turkey
1 cup peeled and chopped jicama or water chestnuts
3/4 cup chopped red bell pepper
1/2 cup thinly sliced green onion
1/2 cup chopped fresh cilantro
1/2 cup JADE Sichuan Peanut Sauce or JADE Mekong Ginger Sauce or to taste
Small lettuce leaves, rinsed and crisped, such as little gem, butter lettuce, Belgian endive, iceberg
1. Set a nonstick 10- to 12-inch frying pan over medium-high heat.
When the pan is hot, add oil and rotate pan to spread oil. Crumble meat into pan and stir until meat is crumbly and lightly browned, 4 to 5 minutes.
Add jicama, red pepper, onion, and JADE Sauce to taste.
Stir until hot, 2 to 3 minutes.
Stir in cilantro.
2. Transfer mixture into a serving bowl.
Serve with a basket of the lettuce leaves.
Let diners spoon the hot or warm mixture into the leaves to eat. Or if desired, spoon mixture into lettuce leaves and pass.
Quick Asian Meatloaf
Western-style meat loaves are usually baked in loaf pans or fat dense logs and generally take a good hour or more to cook. Inspired by a Chinese steamed pork hash that reminds me of moist savory meatloaf, I created this baked meatloaf pie.
I quickly seasoned ground beef with Jade Sesame Soy Marinade and onions. Instead of forming the meat mixture into a thick dense brick or log, I flattened the mixture into a thin patty in a pie dish. In this new shape, the mixture cooked through in half the time of a traditional meatloaf. The result tasted moist and savory. Serve Asian-style with hot cooked rice and stir-fried vegetables. Or eat it Western style with mashed potatoes. Leftover meatloaf also makes delicious sandwiches.
For a light fresh supper, serve this pie-shaped meatloaf on a bed of salad greens.
Makes 4 servings
1 pound ground beef
1/2 cup chopped onion
2 large eggs
2 tablespoons dry sherry or water
1/4 cup Jade Sesame Soy Marinade
2 teaspoons cornstarch
1 teaspoon honey
3 to 4 tablespoons thinly sliced green onions
Preheat oven to 400°F.
In a bowl, mix the beef, chopped onion, eggs, sherry, 2 tablespoons JADE Sesame Soy Marinade, and cornstarch. Transfer mixture to an 8- or 9-inch pie pan and pat in an even layer.
Bake in 400° F oven for 15 minutes. Meanwhile in a small bowl, mix 2 tablespoons JADE Sesame Soy Marinade and honey.
After 15 minutes of baking, brush top of meatloaf with honey mixture.
Continue baking until top is browned and meatloaf is no longer pink in center (cut to test), about 10 minutes longer.
Remove from oven and sprinkle with green onions. Cut in wedges.