Thai Shrimp Salad

Thai Shrimp Salad

A nutty dressing gives this easy Asian dish its irresistible flavor.

Ingredients
2 carrots, peeled
8 cups sliced napa cabbage
4 large radishes, cut into matchsticks
1/4 seedless English cucumber, sliced
1/4 cup cream of coconut
2 Tbs. creamy peanut butter
2 Tbs. lime juice
1 Tbs. water
1/2 tsp. anchovy paste
1/4 tsp. salt
1/4 tsp.
Tabasco sauce
3/4 lb. cooked medium-size shrimp
1 cup chow mein noodles
2 green onions, sliced
1. Using vegetable peeler, cut carrots into ribbons. Place carrot ribbons and cabbage in colander. Pour 4 cups boiling water over vegetables; rinse with cold water. Transfer to salad spinner, and spin to remove as much water as possible. In large bowl, toss together cabbage, carrots, radishes, and cucumber.
2. In jar with tight-fitting lid, combine cream of coconut, peanut butter, lime juice, water, anchovy paste, salt, and Tabasco sauce. Shake well to combine.
3. Add shrimp, noodles, and green onions to salad. Drizzle with dressing.

Original Link: http://www.parents.com/recipes/cooking/family-favorites/summer-meal-ideas/?page=7

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Soy-Sesame Snow Pea Salad

Soy-Sesame Snow Pea Salad

Ingredients

  • 1  pound  snow peas, strings removed
  • 1  large  sweet red pepper, cored, seeded, thinly sliced
  • 1  can (8 ounces)  sliced water chestnuts, drained
  • 2  large  scallions, trimmed and sliced
  • 1  tablespoon  light soy sauce
  • 1  tablespoon  hoisin sauce
  • 1  tablespoon  sesame oil
  • 1  tablespoon  rice wine vinegar
  • 1/2  cup  fried rice noodles (such as La Choy) or crispy chow mein noodles
  •   Sliced scallions for garnish, if desired
Directions1. Bring a medium-size pot of water to a boil. Lightly salt and add snow peas. Cook for 3 minutes and drain.

2. In a medium-size bowl, combine snow peas, red pepper, water chestnuts and scallions. Allow to cool.

3. In a small bowl, whisk soy sauce, hoisin, sesame oil and vinegar. Toss with vegetables.

4. Serve at room temperature or cold. Garnish with noodles and scallions just before serving.

Original Link: http://www.parents.com/recipe/salads/soy-sesame-snow-pea-salad/

Asian Peanut Noodles

Asian Peanut Noodles

Ingredients

  • 1  package (8.8 ounces)  thin rice noodles
  • 1/2  cup  prepared peanut sauce
  • 1  tablespoon  rice vinegar
  • 1  teaspoon  low-sodium soy sauce
  • 1  tablespoon  olive oil
  • 1  bag (16 ounces)  frozen Asian vegetable blend
  • 1/3  cup  dry-roasted peanuts, chopped
Directions1. Soak noodles in hot water for 20 minutes. In a small bowl, stir together peanut sauce, vinegar and soy sauce; set aside.

2. Heat oil in a large skillet over medium-high heat. Add vegetables to pan and cook 5 minutes; stirring occasionally.

3. Drain noodles; reduce heat to medium and add noodles to skillet; pour sauce over top and toss to combine. Cook 2 minutes or until heated through. Top with chopped peanuts.

Original Link:  http://www.parents.com/recipe/pasta/asian-peanut-noodles/

Easy Shrimp Fried Rice

Easy Shrimp Fried Rice

Ingredients

  • 1  tablespoon  canola oil
  • 1  cup  sliced mushrooms
  • 1  cup  bean sprouts
  • 3  cups  cooked rice
  • 1/2  pound  cooked medium shrimp
  • 1  tablespoon  canola oil
  • 2    eggs
  • 3  tablespoons  low-sodium soy sauce
Directions1. In a wok, heat 1 tablespoon canola oil on medium-high. Add mushrooms; stir to coat. Add bean sprouts, rice, and shrimp; stir-fry until hot.

2. Remove from heat. Add 1 tablespoon canola oil and 2 eggs; scramble and return rice mixture to wok. Stir in 3 tablespoons of low-sodium soy sauce; serve.

Original Link:  http://www.parents.com/recipe/vegetables/easy-shrimp-fried-rice/

Quick Pork Fried Rice

Quick Pork Fried Rice

Ingredients

  • 2    eggs, lightly beaten
  • 1  box (5.2 ounces)  Asian-flavored rice mix
  • 1  pound  pork roast, cut into 3/4-inch cubes (about 21/2 cups)
  • 1  bag (16 ounces)  frozen Asian stir-fry vegetables, thawed
  • 1  can (8 ounces)  sliced water chestnuts
  • 2  tablespoons  light soy sauce
  • 1  tablespoons  hoisin sauce (or ketchup)
  • 2  teaspoons  sesame oil
  • 2    scallions, chopped
Directions1. Add eggs to a large nonstick skillet. Cook until set and remove to a plate. Cut into strips. Wipe out skillet; prepare rice mix in it following package directions.

2. During last 7 minutes, add pork, vegetables, water chestnuts, soy and hoisin. Stir in egg and cook, covered, for remaining 7 minutes.

3. Remove from heat and stir in sesame oil. Let stand, covered, for 5 minutes before serving. Garnish with scallions.

Original Link:  http://www.parents.com/recipe/pork/quick-pork-fried-rice/

Healthy Fried Rice

Healthy Fried Rice

Ingredients

  • 1  8.8-oz. package  cooked brown rice
  • 1  16-oz. package  desired mixed frozen vegetables
  • 1  cup  frozen peppers and onion stir-fry vegetables
  • 4  tsp.  canola oil, divided
  • 3    eggs
  • 1  tsp.  purchased stir-fry sauce
  • 3  Tbsp.  stir-fry sauce
  •   Lime wedges
  • 1/2  tsp.  crushed red pepper (optional)
Directions1. Heat 2 tsp. canola oil in a large nonstick skillet on medium. Whisk eggs and add to the skillet. Cook, stirring occasionally to break up eggs, until set. Remove from pan. Add remaining 2 tsp. oil to the skillet and then increase the heat to medium-high. Stir in the frozen vegetables; cook for 5 minutes or until tender.

2. Add stir-fry sauce and crushed red pepper to the skillet. Stir in rice and heat through, then mix in the cooked eggs. Let your kids squeeze on lime juice, to give the dish extra flavor.

Original Link:  http://www.parents.com/recipe/rice/healthy-fried-rice/

Shrimp Lo Mein

Shrimp Lo Mein

Ingredients

  • 2  packages (8 ounces each)  tofu spaghetti noodles (such as Shirataki), drained and rinsed thoroughly
  • 1  pound  medium-size frozen raw shrimp (31-40 count), thawed according to package directions
  • 3  tablespoons  light teriyaki sauce
  • 2  boxes (9-ounces each)  frozen Szechuan vegetable blend with sesame sauce (such as Birds Eye)
  • 1  cup  frozen shelled edamame
  • 1  tablespoon  cornstarch
Directions1. Microwave noodles for 1 minute; set aside. Place shrimp in a small bowl and toss with 2 tablespoons teriyaki sauce; set aside.

2. Place mixed vegetables and edamame in a large nonstick skillet with 1/4 cup water. Cover and cook, stirring occasionally, over medium-high heat for 7 minutes or until cooked through.

3. Stir shrimp into vegetable mixture; cover and cook 4 to 5 minutes or until shrimp is pink and cooked through.

4. Stir together remaining 1 tablespoon teriyaki sauce and the cornstarch, then stir into the mixture in the skillet until thickened. Gently stir noodles into skillet and cook until warmed through.

Original Link:  http://www.parents.com/recipe/pasta/shrimp-lo-mein/