soy sauce

Recipe: Cold Peanut Noodles

Abby H.

I saw this on TikTok the other day, and while digging through the cupboard this morning, looking for ingredients for other meal prep stuff, I realized we had all the ingredients.

We had 2 bunches of scallions, and I wasn’t sure what to do with them, thankfully, this recipe is perfect for scallions. I also shelled the basket of peas we had from our CSA box and cut a carrot into matchstick size pieces.

The best part about this recipe is adding more sriracha if you love spicy noods. If you are a wuss like me, just a pinch will do.

Let’s get started!

Ingredients:

  • 1 package of spaghetti noodles, cooked per package directions
  • 1/2 cup fresh or frozen peas
  • 1 cup julienned carrots
  • 2 bunches of scallions/green onions
  • 1/2 cup soy sauce
  • 1/4 cup sesame oil
  • 1/4 cup olive or avocado oil
  • 1/4 cup peanut butter (I used smooth, but chunky is good too)
  • 1 Tablespoon sugar
  • 1/2 teaspoon sriracha sauce (more if you like it spicy)
  • 1/2 teaspoon fish sauce
  • 2 Tablespoons sesame seeds

Directions:

  1. While the noodles are cooking, combine soy sauce, oils, peanut butter, sugar, sriracha, fish sauce, and sesame seeds in a mixing bowl. Whisk together and set aside.
  2. Dice/chop veggies and set aside.
  3. When the noodles are cooked to your liking, drain and rinse. Add to the sauce and coat.
  4. Add in the veggies, and toss to coat. Serve at room temperature or store them in a closed container for 4-6 hours to allow flavors to meld. This salad is good hot, cold, or at room temperature.

This is great as a side salad, or top it with grilled chicken breast and serve with a side of rice and green salad topped with miso dressing to make a tasty meal.

This salad will keep in the fridge for 3-5 days (if it will last that long).

If you need a crunch on your salad, top with a few teaspoons of diced peanuts.

 

Recipe: Spicy Szechuan Style Green Beans (a la PF Changs)

Abby H.

In our recent Yasukochi Family Farms CSA box, we received 5 fistfuls (about a pound) of fresh green beans. I cleaned them, put them in a large ziploc bag in the fridge until I could be struck by inspiration.

I was doing the end-of-week veg prep Sunday morning (to make room for the new box arriving Monday), and I came across the green beans. I was watching tik tok last night and saw a video for spicy green beans. I decided to give it a go.

To start, I searched online for a bunch of recipes and Frankestein’d together a recipe using what we had on hand, which wasn’t much. Our fridge died last summer and I still haven’t replaced all of the condiments, in part because of supply chain issues, and also because of freaking inflation.

Spicy Szechuan Style Green Beans

Ingredients

  • 1 lb fresh green beans, trimmed
  • 2 T. your favorite cooking oil (I used grapeseed)
  • 2 T. Diced Garlic (It’s ok to use the stuff in a jar)
  • 1 T. Chili Paste or Sriracha (whatever you have)
  • 2 t. onion powder
  • 1 green onion, white and light green parts only
  • 3 T. Soy sauce (I used low sodium)
  • 1/4 c. water
  • 1 T. rice vinegar (or white- whatever you have)
  • Juice of half an orange

Optional, but tasty

  • Sesame Seeds
  • Red Pepper Flakes

Directions

  1. In a large pan or wok, heat oil.
  2. Cook green beans for 5-8 minutes, or until they start to brown and wilt. If your green beans have been stored in the fridge, it will take longer.
  3. While the beans cook, add the 1 T. garlic, chili paste, onion powder, and green onion to a small bowl and combine.
  4. After the beans have browned and wilted, add the chili/garlic mixture and combine/coat the green beans. Cook for 3-ish minutes on medium until the garlic is fragrant.
  5. Add the remaining liquid ingredients (I poured all of them into a mixing cup and set it aside until this step, but you can pour them directly into the pan/wok), cooking on low until some of the water evaporates. Remove from heat, and add sesame seeds and red pepper flakes (less than 1 tablespoon each).

This is a great side dish for any Asian food. I served it for breakfast -grown ups only- over basmati rice, topped with a jammy egg. It was very filling.

This recipe is vegan/vegetarian. If you are sensitive to gluten, replace your soy with tamari or coconut aminos.

Houseparty by Ripple Street: Host a Kikkoman® Holiday Party

Abby H.

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Houseparty by Ripple Street has a great new party!

Host a Kikkoman® Holiday Party
This holiday season, invite your friends over and show them how Kikkoman can help you create easy, amazing side dishes and lets you brine a juicy bird to bring great flavor to your holiday meals for great entertaining all season long.

This event is only open to residents of the USA. Party Date: 11/9/19

If you’re selected and confirmed as a host, your exclusive Party Pack will contain:

  • Gift Card
  • Kikkoman T-shirts
  • Kikkoman recipe booklets
  • And more

To apply for the party, click here.