Spicy Guacamole
One of my favorite things to do is to take a classic dish and add an unexpected twist. This Spicy Guacamole is an especially fun one. It looks like the regular dip we all love, but one bite and you know this is no ordinary read more
One of my favorite things to do is to take a classic dish and add an unexpected twist. This Spicy Guacamole is an especially fun one. It looks like the regular dip we all love, but one bite and you know this is no ordinary read more
You know I love a veggie forward recipe, and this Edamame Hummus is a favorite! It whips up in minutes, has a lovely green color, and a bright fresh flavor. It’s perfect for this sizzling weather most of us are having right now. Serve it read more
These cold Peanut Noodles and summer are a perfect match. They are topped with cooling, crunchy veggies, and the peanut sauce is hands down the best you’ve ever had. Both the sauce and the noodles can be prepped the day before, which makes these peanut noodles a great option on the hot and lazy days of summer. Make a batch and take them to the beach, a picnic, or bbq!
There are so many peanut sauces that are bland, or so sweet they could be a peanut butter cookie. Well, not this one! The secret is using actual peanuts, not just peanut butter. Frying them takes just a few minutes, and the difference will blow you away. Rich, peanutty goodness.
The sauce can last up to 5 days in the fridge. You can use any extra with grilled meats or as a dipping sauce for veggies… provided you don’t just eat it all with a spoon.
These peanut noodles are topped with so many fresh veggies, why it’s practically a salad! I officially give you permission to tell yourself that. I like to slice them into thin strips so they can twirl around my fork with the noodles. I like to prep them the day before so they are nice and cold.
I put all the julienned veggies on a plate, and the cilantro and scallions in a small bowl, cover them both with wrap, and keep them in the fridge until I make the noodles.
You can use any long straight noodles, I used spaghetti here. But bucatini, linguini, or thin Shanghai noodles would work well too. Just cook according to package directions.
Toss the noodles with the sauce; be generous! Now it’s time to take out all your beautifully chopped veggies and assemble your peanut noodles.
Sprinkle the reserved chopped peanuts on top, and I like to serve with extra sauce on the side.
I hope you enjoy digging into these peanut noodles all summer long; I know we do! Please take a moment to let me know what you think of them; rate and comment on the recipe below, and tag us in your pics @funkyasiankitchen. We love seeing your creations! And if you are noodleholic like I am, check out these popular recipes:
*Extra sauce can be used to top grilled meats or used as a dipping sauce for cut veggies.
Keywords: peanut noodles, sriracha, vegan, vegetarian, noodle bowls,
Got a bumper crop of eggplants? This Eggplant Dip is an effortlessly delicious way to use them up! The eggplant gets broiled until the flesh is meltingly tender, with the slightly charred and smoky flavor you’d get from the grill. Without the whole standing outside read more
Having homemade chicken stock on hand is the culinary equivalent of having money in the bank. It elevates everything from soups to braises to stir fries and rice dishes. And this one is infused with Asian flavors, like ginger and scallions, lending a pop of read more
What shreds like pork, absorbs flavor like tofu, and packs more nutrients per serving than both? Jackfruit! Jackfruit is an incredibly versatile tropical fruit that is grown throughout Southeast Asia. When ripe, it gets sweet, sticky, and yellow-orange and is used in a variety of sweets. For those of us growing up in the eighties, I would liken it to a stick of juicy fruit gum. Unripe, or green, jackfruit is most often used in savory dishes. I find the flavor is most similar in taste and texture to artichokes or hearts of palm. The fruit can grow up to 50 pounds, and can be quite a mission to prep.
Luckily for us, it’s pretty easy these days to find green jackfruit in convenient cans, all prepped and ready to go. Maybe you’ve seen these cans at Whole Foods or Trader Joes but weren’t sure what to do with it. Let these Jackfruit Bowls be your introduction to this nutritional powerhouse. And don’t be scared by the lengthy list of steps; the components can all be made ahead of time. Whip up the sauce, pickle the veggies, and cook the jackfruit over the weekend, and then you have a meal ready to go in minutes during the week. (Calling all meal preppers!)
I love making grain bowls because it’s a chance to load them up with all kind of flavors and textures for an exciting meal. These pickled veggies add a nice tang. And you can make them a couple days before you make the jackfruit bowls. Just let them sit in the fridge, marinating away. They will still have a nice crisp crunch.
Let it sit for 15 minutes, and drain it, squeezing to get out all the liquid. Then add the seasoned rice vinegar, sesame oil, and minced garlic.
This sauce is a thick, well balanced blend of flavors. A little Sambal Olek chili sauce for heat, hoisin for umami depth, a blend of red and rice vinegar for a mild tanginess…some ketchup, Worcestershire sugar, and garlic round out this Asian take on a BBQ sauce. Just mix everything up and keep refrigerated until you’re ready to make the jackfruit bowls.
I start by draining the brine from the jackfruit. Then I simmer it in a pot of water until tender, about 5 minutes. Check with a fork and make sure you can easily pierce the jackfruit. Depending on the brand you are using, you may need to simmer the jackfruit a little longer to get it fork tender. Then I drain it and set it aside while I sauté the aromatics.
What you end up with looks very much like shredded pork. Many years ago, before green jackfruit was even a thing, we were asked to use it to make some appetizers for a wedding. We ended up using it as a filling for Chinese style steamed buns, but a couple of the wedding guests were imagining the jackfruit as a filling inside of soft rolls, like a shredded BBQ pork sandwich. That too would be fantastic! If you are making this ahead, keep it in the fridge for up to 3 days.
Depending on my mood, I will make this with rice as the base, or quinoa, just follow the package directions. Cauliflower rice is a great option too, if you want to add even more veggies to your bowl.
I also like to add cucumber and avocado, for color and texture, and then garnish with chopped herbs and scallions. Line up all your toppings to make assembling the bowls a breeze.
I let everyone add their own sauce at the table. Any left over is wonderful with a simple grilled chicken or maybe scoop some into a soft roll and call it a day! I hope these Jackfruit Bowls become your gateway to all the deliciousness that jackfruit has to offer. Try them and let me know what you think. Rate and leave a comment on the recipe down below, and show off your bowls by tagging us @funkyasiankitchen, we love seeing your creations!
Love the bowls vibe? Check out the Soboro Beef, Salmon Poké, and Lemongrass Chicken Noodle Bowls.
Pickled vegetables:
Keywords: meal prep, jackfruit, avocado, pickled vegetables, vegan, plant based, grain bowl, rice
Hi there!
I’m Kazu, a restaurateur in Miami who wants to show you all of the best tricks for creating restaurant quality Asian meals at home.
Recent Comments