Soba-Nudel-Salat mit Edamame

Soba Noodle Salad with Edamame

Soba Noodle Salad with Edamame

Köstliches Asia Gericht

Ingredients

Shan'shi ingredients

For the salad

  • 2 rolls Shan’shi soba noodles
  • 1 tbsp Shan’shi sesame oil
  • iglo edamame
  • 150 g fresh shiitake mushrooms
  • Salt
  • Shan’shi peanut oil for frying
  • Spring onions, finely chopped
  • ½ jar Shan’shi Shiitake Toppings Shanghai Style
  • 1-2 garlic cloves, peeled and finely chopped

For the dressing

  • 1 tbsp Shan’shi sesame oil
  • 1 tsp ginger (peeled and grated)
  • 2 tbsp Shan’shi rice vinegar
  • 3 tbsp Shan’shi soy sauce
  • 1 tsp honey (vegan alternative: 1 tsp sugar)
  • 1-2 tsp crispy chili oil, to taste

Preparation

Prepare the dressing:

Mix all the dressing ingredients (sesame oil, grated ginger, rice vinegar, soy sauce, honey, crispy chili oil) in a bowl and set aside.

 

Prepare the Shiitake mushrooms:

Clean the shiitake mushrooms and halve or quarter large pieces.

 

Prepare the Soba-Noodles:

  • Cook the soba noodles according to the package instructions, then toss with 1 tbsp sesame oil and set aside.
  • Cook the Edamame:
  • Cook the edamame according to the package instructions.

 

Sautè the mushrooms:

Sauté the shiitake mushrooms in some oil with the garlic until they develop a nice crust and roasted aromas. Set aside.

 

Assemble the Salad:

  • Toss the soba noodles with the prepared dressing and mix in the Shiitake Toppings Shanghai Style from the jar.
  • Add the cooked edamame and spring onions.
  • Garnish with the sautéed shiitake mushrooms.

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by awirnsberger

Bild vom Glasnudelsalat

Fried pasta with fried egg

Fried pasta with fried egg

Delicious Asian dish

preparation time: ca. 20 – 30 minutes

Ingredients for four people

Ingredients

Shan'shi ingredients

Additional ingredients

  • Fresh coriander
  • Dried tofu
  • Chopped peanuts
  • Spring onions
  • Finely chopped red cabbage
  • Slices of cucumber

For the dressing

  • Juice of one lime
  • 2 tbsp rice vinegar
  • 3 tbsp fish sauce
  • 1 tbsp honey
  • 1 clove of garlic (pressed)
  • 2 tbsp sesame oil
  • Chili flakes to taste

preparation

Soak the glass noodles in hot water and leave to soak for 4-5 minutes. Then drain them.

Mix the fresh vegetables, tofu, soaked glass noodles and dressing in a large bowl.

Garnish with chopped peanuts, fresh coriander and finely chopped spring onions.

Mix the salad well to ensure the dressing is evenly distributed.

Arrange the Shan’shi glass noodle salad with fish sauce dressing on plates and garnish with additional chili flakes if desired.

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by awirnsberger

Avocado maki

Avocado maki

JAPAN

Maki Freuden, now also for vegans.

Preparation time: 30 minutes
Cooking time: 20 minutes
Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 75 g sushi rice
  • 150ml water
  • 1 avocado
  • 1 nori seaweed sheet
  • bamboo mat

preparation

  • Thoroughly wash the sushi rice in a colander. Boil 150ml water with the sushi rice in a saucepan and cook covered for 10-15 minutes over low heat. If necessary, add some water.
  • As soon as the water has been absorbed or the sushi rice is already soft, remove the pot from the heat, place a clean tea towel over the pot and let the rice soak for another 10 minutes.
  • Mix sushi rice with Reisessig and allow to cool to room temperature while stirring.
  • Halve and stone the avocado, separate the flesh from the skin with a tablespoon and cut into strips 1/2 cm thick.
  • Place a sheet of nori seaweed on the bamboo mat, spread the sushi rice evenly over it, leaving 1cm free at the top.
  • Place avocado strips in the middle and spread with wasabi paste.
  • Roll up the bamboo mat with the rice and press firmly.
  • Open the bamboo mat, cut the roll into 1.5cm thick pieces and arrange on a plate.
  • Arrange Sojasauce in a small bowl and serve with it.

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Tip:

If you want it a little spicier, you can stir wasabi paste into the Sojasauce .

More delicious recipes from Japan:

by shanshi

Miso soup with mushrooms and vegetables

Miso soup with mushrooms and vegetables

JAPAN

An insider tip. And not just for veggies.

Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 liter miso stock (miso paste + water)
  • 3 spring onions
  • 1/4 head of cabbage
  • 2 tbsp shiitake mushrooms
  • 1 bunch coriander
  • 1 bunch of mint
  • 1/2 tsp ginger
  • 1/2 tsp lemongrass
  • 2 carrots

preparation

  • Finely chop the spring onions and ginger.
  • Heat Erdnussöl in a wok or nonstick pan. Fry spring onions and ginger.
  • Deglaze with Sojasauce and Reisessig and pour in the miso broth. Season with lemongrass.
  • Simmer for 20 minutes. Then top up with some water.
  • Soak the shiitake mushrooms according to the instructions.
  • Meanwhile, cut the remaining ingredients into bite-sized pieces and arrange on two plates. Pour the hot miso broth over the vegetables

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Tip:

The soup can be supplemented with other vegetables or fried tofu to taste.

More delicious recipes from Japan:

by shanshi

Asian rice noodle salad

RECIPE OF THE WEEK

Asian rice noodle salad

Lettuce with a difference. Rice noodles and rocket combined into a culinary salad that is eaten warm.

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 pepper
  • 1 red onion
  • 2 carrots
  • 2 avocados
  • 75 g arugula
  • juice 1 lime
  • a pinch of Salt & pepper
  • 1 tbsp sesame
  • 1 fist of pecans

preparation

  • Cook the rice noodles in plenty of salted water according to package instructions.
  • Wash the peppers and cut into bite-sized pieces, peel and finely dice the onion.
  • Peel the carrots and peel off thin strips with the vegetable peeler.
  • Place the carrot strips, Bambussprossen , avocado, arugula, and rice noodles in a bowl.
  • Place Reisessig , lime juice, Sesamöl , Salt and pepper, wasabi paste in a blender.
  • Froth with the hand blender.
  • Pour over the salad together with the sesame and pecan nuts and enjoy immediately while still warm.

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Tip:

Can also be enjoyed cold.

More recipes from Cooking Catrin:

by shanshi

Sushi salad in a glass

RECIPE OF THE WEEK

Sushi salad in a glass

The easy way to enjoy sushi. Perfect as an appetizer or as a party snack.

Ingredients

Shan'shi ingredients

Additional ingredients

  • 200 g sushi rice
  • 400 g salmon fillet (sushi quality)
  • 50ml teriyaki sauce
  • 1/2 juice of a lemon
  • 2 tbsp olive oil
  • 50 grocket
  • 2 tsp black sesame seeds

preparation

  • Cook the rice in salted water according to the package instructions.
  • Allow to cool slightly and then marinate with Reisessig .
  • Dice the salmon, marinate with teriyaki sauce.
  • Briefly sear on all sides in olive oil in a pan.
  • Pour the rice into glasses.
  • Place arugula on top. Add fried salmon.
  • Peel and dice the avocado. Pour over the fried salmon.
  • Serve immediately, while still fresh, with some Sojasauce , black sesame seeds and a dollop of wasabi.

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Tip:

The fish can also be eaten raw in the appropriate quality.

More recipes from Cooking Catrin:

by shanshi

Grüne Asia Bowl

Green Asia Vegetable Bowl

RECIPE OF THE WEEK

Green Asia Vegetable Bowl

We look forward to sticky sushi rice, lots of colorful vegetables, spicy sauces and sweet mango.

Ingredients

Shan'shi ingredients

Additional ingredients

  • 250 g sushi rice
  • 2 pack pak choy
  • ½ bunch of green asparagus
  • 150g shiitake mushrooms
  • Salt pepper
  • ½ mango
  • 2-3 radishes
  • 100g fresh spinach
  • 2 cloves garlic
  • 3 tbsp honey
  • Sprouts for the garnish

preparation

  • Prepare the sushi rice according to package instructions and allow to cool slightly.
  • Finely chop the garlic for the dressing. Mix the remaining ingredients well together and froth briefly with the hand blender. Fold in the chopped garlic.
  • Wash, trim and halve the pak choi.
  • Heat some Sesamöl in a pan. Fry the pak choi in it on the cut side. Clean the asparagus and mushrooms and fry them in the pan as well. Season to taste with Salt and pepper and some Sojasauce .
  • Arrange the sushi rice in bowls or deep plates.
  • Place the roasted vegetables on top.
  • Peel the mango and dice finely, peel and finely slice the radishes.
  • Add the mango and radishes to the bowl with the fresh spinach.
  • Season with the dressing, garnish with sprouts and serve warm.

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Tip:

Can be made with any summer or spring vegetable.

More recipes from Cooking Catrin:

by shanshi

Gemüse Sushi

Veggie Vegetable Sushi

RECIPE OF THE WEEK

Veggie Vegetable Sushi

let it roll…

Ingredients

Shan'shi ingredients

Additional ingredients

  • 400 g sushi rice
  • 1 pack nori sheets
  • 1 avocado
  • 1 small cucumber
  • 3-4 spears of green asparagus
  • 1 red pepper
  • 30g fresh spinach
  • ½ yellow pepper
  • 1 pinch Salt

preparation

  • Wash the rice and soak in cold water for 30 minutes. Then cook according to package directions.
  • Mix the cooked rice well with Reisessig and season with a pinch of Salt . Cover the rice with a damp cloth to keep it from losing too much moisture and leave to cool.
  • In the meantime, wash and trim the vegetables and cut the avocado, cucumber and peppers into thin strips. Cut the asparagus into bite-sized pieces.
  • Place the nori sheets on a bamboo sushi rolling mat, shiny side down. Using wet hands, cover them with rice about half a centimeter thick. Leave about 2 centimeters free at the top of the nori sheet.
  • Now place a thin strip of vegetables of your choice on the lower end of the nori sheet topped with rice. Roll the nori sheet into a sushi roll. Moisten the free end of the nori sheet with a little water and press into the sushi roll.
  • Repeat with the remaining vegetables, rice and nori sheets.
  • Now cut the sushi rolls into maki about 2 cm wide. Warning: always dip the knife in water.
  • Serve the vegetable sushi with Sojasauce and wasabi paste.

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Tip:

More recipes from Cooking Catrin:

by shanshi

Colorful glass noodle salad with marinated tofu

RECIPE OF THE WEEK

Colorful glass noodle salad with marinated fried tofu

Köstliches Asia Gericht

Ingredients

Shan'shi ingredients

Additional ingredients

  • 150 g pea pods
  • 1 red pepper
  • 1 yellow pepper
  • 3 spring onions
  • 200 grams of mushrooms
  • ¼ bunch of parsley
  • ¼ bunch coriander
  • Salt pepper
For the peanut sauce:
  • 60 g peanut butter
  • 3 tbsp warm water
  • Zest and juice of an organic lime
  • 1 tbsp honey
  • 1 clove garlic finely chopped
  • 1 tbsp grated fresh ginger
For the marinated tofu:
  • 200 g tofu {optional smoked}
  • 1-2 tbsp honey

preparation

  • Prepare glass noodles according to package directions and set aside.
  • Wash the vegetables, clean, cut into bite-sized pieces and fry briefly in oil. Season with finely chopped parsley and coriander, and season with Salt and pepper.
  • For the peanut sauce, puree the seasame oil, Woköl , 4-6 tablespoons Sojasauce and the Thai Curry Paste Red with the remaining ingredients.
  • Cut or tear the tofu and marinate with the remaining Sojasauce and honey.
  • Mix the glass noodles well with the vegetables and peanut sauce and serve with the marinated tofu.

Tip: Tastes good warm and cold.

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Tip:

Tastes hot and cold.

More recipes from Cooking Catrin:

by shanshi

Wonton with cabbage and chicken

RECIPE OF THE WEEK

Wonton with cabbage, chicken & VEGGIE on a colorful bed of vegetables

Köstliches Asia Gericht

Ingredients

Shan'shi ingredients

Additional ingredients

For the dough:
  • 500g flour
  • 400ml of water {lauwarm}
For the filling :

  • 200 g chicken meat {instead of cabbage}
  • 2-3 carrots
  • 2 green onions
  • 1 tbsp grated ginger {frisch}
  • 1 clove garlic
  • 1 pinch Salt
For a veggie filling:

  • 200 g cabbage instead of chicken
  • remaining ingredients the same
For the peanut dip:

  • 50g peanut butter
  • 2 tbsp honey
  • Some garlic {gepresst}
  • Some chili sauce

preparation

  • For the dough, knead flour with lukewarm water to form a smooth, sticky dough. Form into a ball and chill in a covered bowl or foil for about 45 minutes.
  • For the filling, finely chop the chicken and sauté briefly in the Sesamöl .
  • Peel and finely dice the carrots. Wash and trim the spring onions and cut into fine rings. Clean and grate the ginger and peel, clean and finely chop the garlic. Season the vegetables with 2 tbsp Sojasauce , 1 tbsp Sesamöl and a pinch Salt . Allow to steep briefly and drain off the resulting liquid.
  • Add the chicken to the vegetables and mix in.
  • For the veggie filling, remove the stalk and finely chop. Mix in the rest of the vegetables.
  • For the peanut dip, stir together 10 tbsp Sojasauce , 1 tbsp Sesamöl , the Reisessig and the remaining ingredients until smooth.
  • Roll out the cold{!} dough on a floured work surface very thinly {approx. 3 mm} and cut out circles with a diameter of about 8 cm using a glass or a dish ring. Place a spoonful of the filling in the center of each circle. Moisten the edge of the dough and fold it into a semicircle. Fold the edge into waves to close.
  • Let steep in boiling water for about 4 minutes.
  • Serve the dumplings on a bed of vegetables {chop and fry colorful vegetables} with the peanut dip.

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Tip:

More recipes from Cooking Catrin:

by shanshi