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Tag: vegan

Green Curry Tofu

Green Curry Tofu

One of our most popular menu items is our Green Curry Shrimp. And it’s easy to see why. It’s rich, creamy, spicy, and full of colorful veggies. I am a firm believer though that vegetarians deserve to get in on the fun too, and that’s read more

Edamame Hummus

Edamame Hummus

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

Watermelon Rind Kimchi

Watermelon Rind Kimchi

Watermelon Rind Kimchi? Well, I love watermelon. We eat an embarrassing amount in our house. We even used to have watermelon eating contests…and not even as a fun thing to do with our kids. Just me and my husband, don’t judge. But with copious amounts of watermelon, comes copious amounts of watermelon rind. Seeing the inside of the garbage can made me feel a little guilty. So I took some inspiration from the South and came up with this Watermelon Rind Kimchi. This quick crunchy side dish is perfect as an Asian condiment but equally at home on a summer table with BBQ, grilled foods, and other hot weather eats.

So next time you cut up a watermelon, don’t throw out that rind! This Watermelon Rind Kimchi adds bright, spicy sweet flavor to anything it touches. Cutting down on food waste has never been so easy and delicious…

ingredients watermelon rind kimchi

Making Watermelon Rind Kimchi

Watermelon Rind Pickles are a Southern tradition. They are made in the same way that you might pickle cucumbers- using a salt brine with vinegar and classic pickling spices. My version takes a detour through Korea, adding gochugaru, sesame oil, rice vinegar, and toasted sesame seeds. This is not a traditional kimchi by any means but has many of the same flavors. It’s more like a mashup between kimchi and a pickle. You know how I love a good mashup! I start by prepping the watermelon rind.

peel watermelon kimchi rind

pieces watermelon rind kimchi

It’s important to cut enough of the outer skin off so you don’t have tough pieces that are hard to chew. There’s plenty of rind on a watermelon, so don’t be afraid to skin a little more deeply than usual. Also, depending on how much watermelon flesh is left on the rind, your pickle will be a little more sweet or a little more savory. I love the color contrast and I’m also one of those who cuts out only the reddest part of the watermelon, so my rind is always very colorful.

Now it’s time to make the dressing. This is a quick little vinaigrette using familiar ingredients. It shouldn’t take you longer than 5 minutes to whip up.

I like to serve this watermelon rind kimchi with anything that could use a little blast of acidity. Try it as a side with some simply grilled fish,  Omusubi Rice Balls or Korean Fried Chicken. Honestly I love to just snack on them right from the fridge, they are so refreshing!

Give them a try and let me know what you think. You can rate and comment on the recipe below, and don’t forget to tag us in your beautiful food pictures @funkyasiankitchen, we love seeing your creations!

 

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recipe watermelon kimchi

Watermelon Kimchi

  • Author: Funky Asian Kitchen
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: serves 6 1x
  • Category: condiments
  • Cuisine: korean

Ingredients

Scale
  • 2 1/2 pounds watermelon rind, about ¼ of watermelon with the red edible flesh removed
  • 1 teaspoon salt

Dressing:

  • 4 Tablespoons rice vinegar
  • 2 Tablespoons soy sauce
  • 3 Tablespoons sugar
  • 1 Tablespoon sesame oil
  • 1 Tablespoon peeled and minced ginger
  • 3 cloves garlic minced
  • 1 Tablespoon Korean chili flakes (gocharu)
  • 1 Tablespoon toasted sesame seeds
  • Fresh ground black pepper to taste

Instructions

  1. Peel the outside skin off of the watermelon. Cut the rind into 1 inch thick pieces. Cut the rind “sticks” into ½ inch cubes. You should have about 6 ½ cups of cubes.
  2. Put the watermelon in a storage container. Add salt and toss to combine.
  3. Mix the rice vinegar, soy sauce, sugar, sesame oil, ginger, garlic, chile flakes, sesame seeds, and black pepper together in a cup and stir until the sugar is completely dissolved. 
  4. Pour the mixture over the watermelon cubes, and toss to combine. Refrigerate for a couple hours and then toss again.
  5. Let the watermelon rind kimchi marinate for at least 4 hours before serving though it is best the next day. It will last in the fridge for about 1 week. Serve cold. 

Keywords: kimchi, watermelon rind, korean, condiments, pickles

Okra Natto

Okra Natto

Today we’re really going to put the funky in Funky Asian Kitchen. Okra Natto is a mashup I made from two beloved Japanese dishes. It’s an acquired taste for sure, but we wouldn’t be living up to our name if we didn’t challenge you on read more

Burdock Chips

Burdock Chips

Sometimes you just need a crispy, crunchy snack. Instead of reaching for some overly processed, sodium laden bag of chips, try making a batch of these Burdock Chips. The crunch you crave, with the added bonus of all the nutrition benefits of burdock root. Full read more

Peanut Noodles

Peanut Noodles

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!

peanut noodles ingredients

Peanut Noodles Sauce

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.

fry peanut noodles

garnish peanut noodles

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.

The Peanut Noodles Veggies

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.

Finishing Peanut 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:

 

 

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recipe peanut noodles

Peanut Noodles

  • Author: Funky Asian Kitchen
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: serves 4 1x
  • Category: Main
  • Cuisine: Pan-Asian

Ingredients

Scale

Peanut Sauce:

  • 1 ¾ cups peanuts
  • 1 cup neutral oil
  • ⅓ cup rice wine vinegar
  • ⅓ cup sugar
  • 2 large cloves garlic minced
  • 1 Tablespoon peeled and minced ginger
  • 3 Tablespoons soy sauce
  • 3 Tablespoons sriracha
  • ¾ teaspoon salt
  • ½ cup smooth natural peanut butter
  • 1 Tablespoon sesame oil
  • ½ cup water

For the Noodles:

  • 1 pound thin shanghai noodles, 1 pound thin spaghetti, or really any straight noodle
  • ½ english cucumber 
  • 1 large carrot 
  • 1 red pepper 
  • 3 scallions
  • ¼ bunch cilantro (about ½ cup)

Instructions

Make the Peanut Sauce:

  1. Place the peanuts in a medium skillet and cover with the oil. Place the pan over medium heat and toast the peanuts in oil for 5-8 minutes until they are a medium tan color. 
  2. Take the pan off the heat and then strain the peanuts out with a slotted spoon or mesh strainer and set aside.
  3. Cool the nuts and the oil to room temperature. Set aside ¼ cup of the peanuts for garnish.
  4. Place the peanuts, ½ cup of the frying oil, rice vinegar, sugar, garlic, ginger, soy sauce, sriracha, salt, peanut butter, sesame oil, and water in a blender cup.
  5. Blend until smooth.
  6. The sauce should be thick and creamy like mayonnaise. If it seems too thick, add a little water until you have the right consistency. The sauce can be made ahead and stored in the fridge for 5 days. Let the sauce warm on the counter for 10 minutes and then stir well when ready to use.

Prep the vegetables: 

  1. Cut the cucumber into 2 inch logs. Slice each cucumber log lengthwise. Then stack the slices and cut across them to create ¼ inch strips. Set aside on a plate. 
  2. Peel the carrot and slice thinly on the bias. Stack the carrot slices and cut across them again to create ¼ inch strips. Set next to the cucumber. 
  3. Cut the red pepper in half and scoop out the seeds. Cut the peppers into ¼ inch strips. Put onto the same plate with the other veggies. 
  4. Wash and trim the scallions. Cut thinly and set aside on a small plate. Wash and chop the cilantro and put them on the same plate as the scallions. 
  5. Set both plates, covered in plastic wrap, in the fridge until ready to use. Veggies can be prepped the day before.

Prepare the noodles:

  1. Bring a large pot of water to a rolling boil. Cook noodles according to package instructions.
  2. Drain under cool running water in a colander. Let the water drain and then shake the colander a couple of times to drain the remaining water. 
  3. Put the noodles in a bowl and top with 1 ½ cups of sauce. Mix the noodles with the sauce until the noodles are evenly coated.
  4. Separate the noodles into four separate serving bowls. (You can also make one large platter and share at the table.)
  5. Evenly divide the vegetables on top of the noodles and then garnish with the peanuts, scallions, and cilantro.
  6. Serve peanut noodles with extra sauce on the side.

Notes

*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,