Asian Crunchy Salad

Dressing:
Hot and Sweet chilli garlic sauce (1 tbspn )
Sriracha sauce (just a smidgen)
Vinegar (3 tspns or more)
Sugar (2-4 tspns or more!)

* those are vague measurements, so adjust according to taste. the key are white vinegar and sugar.

Salad:
Carrots (grated or julienne)
Lettuce (I used red romaine from my CSA box)
Sugar Snap peas (I substituted snow peas)
Red Cabbage if you have some (i didn't)
Spring onions
tomatoes
Red Onion
Crunchy Noodles (you can get these now at Panda Express)
Grilled Chicken (optional), could also substitute fried/grilled tofu.

Method
In a salad bowl prepare salad dressing according to taste (this will be bright red in color). Layer the veggies on top of this and finish off with the crunchy egg/chinese noodles. Toss just before serving.

SO SO good.

Pele Fried Rice

For my Birthday Luau last Saturday, I wanted to create something authentically Hawaiian - that was before I realized that Poi and Spam are disgusting and I would have to branch out. So, I took inspiration from the tropics and grabbed a pineapple, some soy sauce and a jalapeno to create what I call: Pele Fried Rice. Pele is the goddess of fire, and this is pretty spicy by my standards. --AnglophileLV

Pele Fried Rice
(makes 6 servings)

Ingredients:1 tablespoon oil
2 shallots (sliced)
3 cloves garlic (chopped)
1 jalapeno chopped fine
1 red pepper (diced)
3 tablespoons chicken stock (or vegetable broth)
3 tablespoons soy sauce
1 tablespoon curry powder
1 teaspoon sugar
1/2 cup cashews (roasted)
3 cups cooked rice (preferably a day old)
1 cup pineapple (cut into bite sized pieces)
1 cup cooked shrimp (optional)
1/4 cup peas (fresh or frozen)
1/4 cup currants
2 green onions (sliced)
1/4 cup cilantro (chopped)

Directions:
1. Heat the oil in a pan.
2. Add the shallots, garlic, jalapeno and red bell pepper and stir-fry until fragrant, about a minute.
3. Add the chicken stock, soy sauce, curry powder and sugar and stir-fry.
4. Add the cashews and stir-fry for 30 seconds.
5. Add the rice, break up any clumps and stir-fry for a few minutes.
6. Add the pineapple, shrimp, peas and currants and stir-fry to mix them in.

At this point it is vitally important to TASTE the mixture to see if it needs more soy sauce or more curry powder. I know I added more of both than the recipe says.

7. Remove from heat and serve garnished with chopped green onions and cilantro.

Noodle Salad

This is a recipe that my friend salad lady tried out. I hope you like!

INGREDIENTS: Makes 8 servings

15 ounces dried soba noodles [I used japanese buckwheat noodles because that's what I had at home]
1 1/2 teaspoons dark sesame oil
1/3 cup rice vinegar
1/4 cup soy sauce
juice from one lime
zest of one lime [I omitted the zest because I was lazy]
2 tablespoons brown sugar
2 cloves garlic, minced
1-2 teaspoons red pepper flakes, or to taste (optional)
1 cup finely grated carrot [I detest raw carrots so I used 1 red bell pepper, sliced & 1 cup bean sprouts]
1/4 cup chopped salted peanuts
1/2 cup chopped fresh cilantro

DIRECTIONS:

1. In a large pot, cook soba noodles according to package directions. [It says to cut the noodles into 3-inch lengths later but it is infinitely easier if you break the dry noodles in half before you boil them.] Drain, rinse noodles with cold water, and set aside.

2. Pour into a large bowl the sesame oil, rice vinegar, soy sauce, and lime juice. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, peanuts, and cilantro. [And in my case, the sliced red bell pepper and bean sprouts.]
3. Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.

4. Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.