Spicy Asian Chicken and Noodle Soup

Ingredients

• 3 cups fat-free, lower-sodium chicken broth
• 1 1/2 cups water
• 1 1/2 cups shredded rotisserie chicken breast
• 1/2 cup grated carrot (about 1 medium)
• 1/2 cup thinly sliced snow peas
• 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
• 2 teaspoons lower-sodium soy sauce
• 1 1/2 teaspoons Thai red curry paste
• 1 (2-inch) piece peeled fresh ginger
• 6 cups water
• 3 ounces uncooked wide rice sticks (rice-flour noodles)
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 1/4 cup thinly sliced green onions

How to Make It

1. Bring first 9 ingredients to a simmer in a medium saucepan; keep warm.
2. Bring 6 cups water to a boil in a large saucepan. Add rice noodles; cook 3 minutes. Drain. Place about 1/4 cup rice noodles in each of 4 bowls.
3. Discard ginger. Add juice to broth mixture; stir. Ladle 1 1/3 cups broth mixture over each serving; top with 1 tablespoon each mint, cilantro, and green onions.

myrecipes.com

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Time saving prep ahead lunch box fillers

Now that the temperature is heating up, it’s time to spend less time in the hot kitchen making lunches.

Mini Burger Patties – They are

• top with salsa and cheese
• top with gravy
• top with bbq sauce and canned pineapple
• top with ponzu and grated daikon
• cut up over a salad
• add to a lettuce wrap

Daikon Steaks – Recipe here. They get softer after being frozen but I prefer them that way.

• eat as is
• mix in with simmered veggies (nimono)
• dice and mix with canned tuna and mizuna – no dressing needed

Steamed Broccoli (or other veggie that freezes well)

• eat as is or topped with dressing
• top with cheese
• cut up and mix in pasta
• add to an omelette
• roll in shaved pork or beef and grill

Grilled Sausages – grill them before you freeze them to save cooking time in the morning

• eat as is
• slice and serve over a salad
• top with bbq sauce, “sauce”, mustard or ketchup
• top with cheese
• roll in lettuce
• Add to an omelette

Dumplings or pot stickers (shumai and gyoza) – cook and freeze

Sauces – freeze leftover sauces in ice cube trays for quick bento toppers
Cheese – grated or cubed

• eat as is
• sprinkle over salad
• sprinkle over pasta
• sprinkle over Japanese curry

cookinginjapan.com

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Smoked salmon & avocado sushi

Ingredients

300g sushi rice
2 tbsp rice or white wine vinegar
1 tsp caster sugar
1 large avocado
juice ½ lemon
4 sheets nori seaweed
4 large slices smoked salmon
1 bunch chives
sweet soy sauce
 (kecap manis), to serve


Method

Put the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.
Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.
Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the centre.
Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.
Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.




bbcgoodfood.com

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Teriyaki chicken meatballs with rice & greens

Ingredients

2 shallots
1 carrot, cut into chunks
500g boneless, skinless chicken breast or thighs, cut into chunks
zest and juice 1 lemon
a little oil
200g basmati rice
200g spring green , chopped
100ml mirin
3 tbsp soy sauce
3 tbsp caster sugar


Method

Heat oven to 200C/180C fan/gas 6. Pulse the shallots and carrot in a food processor until finely chopped. Add the chicken, lemon zest and some seasoning, and pulse again until mixed. Using oiled hands, shape into small meatballs. Put on a baking tray lined with baking parchment and bake for 10 mins until browned and cooked through.
Meanwhile, boil the rice following pack instructions, adding the spring greens for the final 4 mins. Drain well.
Add the mirin, soy, lemon juice and sugar to a saucepan. Bring to the boil, then simmer until saucy. Remove from the heat, add the meatballs to the pan and roll them around in the sauce. Divide the rice and greens between plates or bowls and spoon the meatballs over.

bbcgoodfood.com

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Fresh Spring Rolls with Japanese Style Sauce

Ingredients

2-3 prawns 
green beans
2-3 whole chives/spring onion
mint/coriander leaves
pinch of salt
2-3 rice paper wrappers

dipping sauce:
10g miso paste
3g broad bean chilli paste
10g mayonnaise

How To Prepare

1. Fill a small saucepan with some water and add a little salt. Bring to a boil. Add the prawns and boil until they bright pink, about 2-3 mins. Be careful not to overcook them.
2. In a separate saucepan, boil the green beans for 2-4 mins. until blanched and set aside.
3. Prepare the rice paper following the instruction on the package. Normally this involves soaking the rice paper wrappers in cool water for a few seconds until pliable.
4. Lay the rice paper on clean cloth. Arrange the mint/coriander leaves on the bottom of the rice paper and add the prawn halves in the middle.
5. Top with the green beans and one whole chive/spring onion. Sprinkle a little salt on top to taste.
6. Fold the sides in and tightly roll to ensure all ingredients are inside. 
7. Make the dipping sauce by mixing all the ingredients together. 
8. Serve spring rolls with the dipping sauce as a snack or side.

japancentre.com

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