Asian chopped noodle salad jar
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients Two glass jars 1x packet instant noodles Hot oil to fry PB sauce 1/2 cup smooth PB 1 tbsp honey 1 tbsp rice wine vinegar 1 tbsp soy sauce Some hot water Jars of salad fillings Chopped cabbage Chopped cucumber Cooked corn Shredded carrots Cooked Edamame Salted peanuts Method Heat some neutral oil to shallow fry some of the GF noodles, once the oil is nice and hot, fry the noodles until puffed up. Then, place on a paper towel to drain the excess oil. Add the rest of the noodles into the bowl, top with hot water, and the seasoning to marinate until the noodles are soft. For the jars: Mix the Peanut butter sauce ingredients and add hot water to smooth and thin out the sauce. Add 2 tbsp of the Peanut butter sauce to the bottom of the serving jars, then drain the cooked GF noodles and add one big scoop of the noodles on top of the sauce, then layer with the vegetables and top with the fried GF noodles crisps. Serve the jars with toasted salted peanuts, and shake the salad in a bowl once you’re ready to eat. Scoop out the Peanut butter sauce and mix well & enjoy! Photo Gallery I hope you love these super easy and crunchy jars!! M*
Crunchy sticky rice salad bowls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Salad Rice paper sheets olive or coconut oil to fry 1 1/4 cups diced cucumber 1/2 cup edamame, steamed or blanched in hot water and salt shredded carrots cubed tofu, air-fried or baked to crispy (mix with soy sauce, honey, and cornstarch) diced avocado rice wine vinegar Crispy sticky rice 1 1/3 cups cooked sushi rice 1/4 cup sweet soy sauce 1 tsp rice wine vinegar 1 tbsp dumpling sauce or vegan oyster sauce 1 tsp sesame oil Dressing 1/4 cup soy sauce 1 tbsp oyster sauce 1 tsp sesame oil 1-2 tbsp rice wine vinegar 1-2 tbsp honey some hot water to smooth it out Crispy salad topper 1/3 cup quinoa 1/3 cup salted peanuts 1/2 cups ramen noodles crushed salt to taste 1 heaped tbsp sesame seeds 1 tbsp sesame oil 1-2 tbsp soy sauce 1 tbsp brown sugar Method Chop the cucumber and drain the edamame, dress it with some rice wine vinegar and salt, and let it marinate for a bit. Dice the tofu and mix the tofu with some oil, soy sauce, honey, and cornstarch. let it bake until crispy. Mix the rice with the rest of the ingredients, spread flat onto a parchment paper lined tray, and bake or air-fry for 15 minutes or so until crispy. Heat some olive oil or coconut oil and lightly fry the rice paper in the oil until it puffs up, drain on some kitchen towels. For the crispy salad topper, add the ingredients into a pan, and lightly let it toast, add the soy sauce, and pinch of salt and let it turn brown for 2-3 min on low, turn off the heat and then mix in the sugar. remove from the heat to chill. store in a glass container. Mix the dressing. Layer the salad with the crispy rice paper, cucumber edamame mix, shredded carrots, tofu, diced avocado, pickled ginger, a few tbsp of the dressing, 1-2 tbsp of the crispy rice topper, and some rice seasoning. Photo Gallery Hope you love this yummy and fresh salad as much as we do!* M*
Peanut noodles bowls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups cooked noodles of choice (ramen, buckwheat, soba or any other Asian noodles) 2 garlic cloves, crushed 1 tbsp grated fresh ginger Neutral Oil to fry 1 cup chopped red pepper 1 cup shredded carrots 1 cup shredded edamame 1 1/2 cup shredded purple cabbageSauce 1 cup smooth peanut butter from @Buttanutt spreads 1-2 tbsp sambal oelek or any other Chilli pasta/sauce of choosing 1-2 tbsp lime juice 1-2 tbsp soy sauce 1-2 tbsp honey Salt and pepper Hot water to smooth outToppings Salted chopped peanuts Fresh cilantro Lime squares Method 1. Cook the noodles while you make the peanut butter sauce.2. Add a generous dollop of oil to a hot pan, add the garlic and the ginger and fry until fragrant.3. Add the peanut butter, sambal oelek, hot water and smooth out.4. Then add the honey/agave and soy sauce and let it simmer on low.5. Add the noodles and swirl until covered. Then ads in the vegetables and mix until wellcovered.6. Serve the noodles with the cabbage, peanuts, cilantro and lime slices. Photo Gallery Hope you love this super easy and Delicious Recipe! M*
Sticky Mushroom Bao Buns
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Store-bought Bao buns, steamed or make your own recipe HERE 2 cups Sticky Asian fried oyster mushrooms Chopped purple cabbage chopped regular cabbage finely sliced carrot diced baby cucumber pickled radishes 1/4 cup Sriracha sauce 1/2 cup vegan mayonnaise Fresh cilantro sesame seeds Sticky Asian oyster mushroom fried “chicken” 2 cups oyster mushrooms 1 tbsp corn starch 1 cup all-purpose or self-rising flour 1 tbsp nutritional yeast 1 cup soy milk or plant milk of choice 1/4 cup water or soda water 1 tsp smoked paprika 1 tsp ground cumin 1 tsp ground coriander salt and pepper to taste Crumble 1 1/2 cups cornflakes 1 heaped tbsp cornstarch salt to taste Sticky BBQ sauce 1/3 cup bbq sauce of choice 1 tbsp sriracha (sub with chilli oil or hot sauce of choice) 1/4 cup soy sauce 1 tbsp rice wine vinegar 1 tbsp sesame oil salt to taste Method Steam or make the Bao buns. To make the Asian sticky chicken start by rubbing the oyster mushrooms clean with paper towels. For the dipping, mix the flour, cornstarch, nutritional yeast, and salt in a bowl, whisk in the milk and soda water, and add the spices. Crunch topping, blend the cornflakes and mix with the corn starch and salt (I like to add popped popcorn, a bit chunky to this mix, as it adds so much texture) Dip the mushrooms in the flour mixture, remove with a fork to remove that excess moisture and then roll in the cornflake topping). Deep fry or air-fry/bake until crispy. Takes about 15 minutes in the air-fryer and 20 minutes in the oven. Once golden, mix the bbq sauce ingredients and dip or brush the “chicken pieces’ until covered. Bake again for another 5-8 minutes. Add sesame seeds on top and then generously start building your Bao buns. Layer with diced cabbage, carrot slices, “chicken” pieces, cucumber, radishes, and fresh cilantro. For the mayo, just mix the Sriracha and vegan mayonnaise until smooth, add generous drizzles on the Bao buns and serve. Photo Gallery Hope you love these fluffy Buns as much as I do!! M*
Sticky Asian Mushroom Chicken
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Sticky Asian oyster mushroom fried “chicken” 2 cups oyster mushrooms 1 tbsp cornstarch 1 cup all-purpose or self-rising flour 1 tbsp nutritional yeast 1 cup soy milk or plant milk of choice 1/4 cup water or soda water 1 tsp smoked paprika 1 tsp ground cumin 1 tsp ground coriander salt and pepper to taste Crumble 1 1/2 cups cornflakes 1/3 cup popped popcorn 1 heaped tbsp cornstarch salt to taste Sticky BBQ sauce 1/3 cup bbq sauce of choice 1 tbsp sriracha (sub with chili oil or hot sauce of choice) 1/4 cup soy sauce 1 tbsp rice wine vinegar 1 tbsp sesame oil salt to taste Toppings fresh cilantro diced spring onion sesame seeds lime slices mayonnaise Method To make the Asian sticky chicken start by rubbing the oyster mushrooms clean with paper towels. For the dipping, mix the flour, cornstarch, nutritional yeast, and salt in a bowl, whisk in the milk and soda water, and add the spices. Crunch topping, blend the cornflakes and mix with the corn starch and salt (I like to add popped popcorn, a bit chunky to this mix, as it adds so much texture) Dip the mushrooms in the flour mixture, remove with a fork to remove that excess moisture and then roll in the cornflake topping). Deep fry or air-fry/bake until crispy. Takes about 15 minutes in the air-fryer and 20 minutes in the oven. Once golden, mix the bbq sauce ingredients and dip or brush the “chicken pieces’ until covered. Bake again for another 5-8 minutes. Serve with some spiced vegan mayonnaise. Photo Gallery Hope you love these crispy sticky “chicken” nuggets of goodness! M*
Summer ramen
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 500g pack of your favourite julienne vegetables300g Mushrooms of choice300g vegan mock meat or tofu ( diced if you like)1 packet ramen noodles of choice1 cup uncooked Rice cakes (found at Asian supermarkets)2 tbsp miso paste1 tsp Korean gochujang paste or any of your favourite chili paste4 cups vegetable stockSoy sauce to tasteSalt and pepper to tasteSpring onions to topSesame seeds to topChilli oil to topFresh herbs to serve Method 1. Heat up some oil in the pot, add the vegetables, mushrooms, and saute a bit before adding in the miso paste, chilli paste, mock meat, water and then the noodles and rice cakes.2. Add some salt, pepper and soy sauce to taste and let it simmer for 15-20 minutes until the rice cakes are soft and the noodles translucent.3. Once cooked serve at room temp with the diced spring onions, sesame seeds and fresh basil. Photo Gallery Hope you love this throw-together ramen that just covers all of the bases! those rice cakes though;) M*
Chili oil vegetable dumplings
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups shredded vegetables 1 cup mushrooms of choice (preferably diced) 1-2 tbsp soy sauce 1 tbsp liquid sweetener of choice Sait and pepper to taste 1/4 cup diced spring onions Dumpling wrappers (local asian store or make use of rice paper sheets, just wet and then add filling) Sesame seeds to fry Chilli oil dressing 2 tbsp chili oil found at your local super market 2 tbsp sesame oil 1 tbsp liquid sweetener 1 tbsp lime or lemon juice Diced spring onion to serve Fresh basil or mint to serve Method 1. Fry the vegetables and mushrooms in some oil, add some soy sauce and liquid sweetener and let it start to become sticky before lastly adding in the spring onion and turning down the heat. Remove the filling to cool down. 2. Fill each dumpling wrapper with 1 tbsp of the filling, fold over neatly and fry again until crispy, add a dollop of soy sauce and sesame seeds and then mix the chilli oil dressing. Pour over and let it simmer for a few minutes and serve on a plate with the spring onions and fresh herbs. Photo Gallery Hope you love this yum and super easy recipe! M*
Quick mushroom ramen
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 x packets lifestyle foods gluten free instant noodles500g button mushrooms1 packet fried shiitake mushroomsBok choy1 tbsp olive oil1/4 cup soy sauce1 tbsp sesame oilSesame seedsDumplings wrappersSpring onions to serveChili flakes to serve Method 1.Bring 4 cups water to a boil, add in the dried mushrooms, 2 tbsp soy sauce and 1 tbspsesame oil and let it simmer, add the instant noodles.2. Add 1 tbsp oilive oil to a pan, add the sliced mushrooms, fry until brown, add some soy sauceand the honey and let them caramelise.3. Once the noodles are slightly cooked add the bok choy, and let it cook for 2-3 minutes.4. Reserve some of the mushrooms, stuff one tsp per dumpling and fry in oil, add sesame seedsand fry until crispy.5. Serve the cooked noodles with the mushroom, dumplings, bok choy, drizzle of sesame oil,chilli flakes, chopped spring onions and sesame seeds. Photo Gallery Hope you love this cozy ramen noodle bowl, it’s such a must for a quick and easy meal! M*
Spicy ramen
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Spicy Ramen Broth: 1 tbsp coconut oil 1 small red onion diced 2 cloves of garlic, finely chopped 1 cm cube of ginger, finely chopped 1 heaped tbsp miso paste of choice 1 tbsp marmite or vegetable broth cube 1/4 cup smooth unsweetened peanut butter 1 tbsp soy sauce 1 tbsp chilli sauce of choice 3 tbsp lime juice 4 cups of water 1 cup full fat coconut milk Method 1. Start by making the broth by frying the red onion and garlic, and ginger in coconut oil until fragrant. 2. Add in the rest of the broth ingredients and let it simmer for 10 minutes or so before adding in the ramen noodles. 3. Cook until al denté or desired cooking texture. 4. Add the bok choy 3-4 minutes in to the broth to cook before serving the ramen with the rest of the ingredients. 5. Add a dollop of chilli sauce and coconut milk on top and enjoy. Le Creuset Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*