Monday, March 22, 2021

Spicy Peanut Soba Noodle Salad

Spicy Peanut Soba Noodle Salad in a bowl with a fork.

Soba Noodle Salad!

It’s (mildly) spicy. It’s peanutty and noodley. It’s a friend to all vegetables. It’s salad that’s… not really a salad.

It’s got big punchy flavor from fresh garlic and lime juice, and it’s extremely filling thanks to that creamy peanut sauce and the tangled pile of carbs known as soba noodles, and it’s also colorful and crunchy and fresh, so yes, it is my favorite category of food.

Can We Talk About How Neat Soba Noodles Are?

First things first – soba is so cool.

Close-up of soba noodles.
Soba noodles boiling a pot.

It comes in those little bunches wrapped with a little strip of cute paper, and after it’s cooked and soaked in some sauce (peanut sauce is life), it becomes so satisfying and chewy in the way that only the BEST noodle-based salads of the world can be.

But hey, guess what? It’s also gluten free because soba = buckwheat.

And guess what x2? This noodle situation is a dream for all those low-key cooks out there because it can be eaten straight-up cold. Delicious and colorful and flavor-boss-mode, right out of the fridge. Which is basically how I eat half of my noodles to begin with, so I guess this is all working out according to plan.

Ingredients for Spicy Peanut Soba Noodle Salad.

Soba Noodle Salad Your Way

For this recipe, I actually revisited an older soba noodle salad recipe from 2014-ish that had been long since forgotten and revised it just slightly:

A little more heat, some new veg, and a swap of lime juice for vinegar.

This is just how I did mine (bell peppers, chicken, sometimes some purple cabbage or cilantro), but you are looking at a recipe that is begging to be customized.

Make it with extra chicken. Or meatless. With only green vegetables. Or spicier peanut sauce. It’s totally your call, and it’s totally going to be bomb delicious when you pull it out of the fridge for lunch/dinner/snack/repeat.

Close-up of soba noodles and bell peppers.

Would it be weird to say I am happy for you? Good things ahead, Soba Adventurer.

Spicy Peanut Soba Noodle Salad in a bowl with a fork.
Spicy Peanut Soba Noodle Salad wrapped around a fork.

Let’s Keep The Noodle Salad Love Going

Watch How To Make This Recipe

Common Questions About Our Spicy Peanut Soba Noodle Salad

Can this salad be prepped ahead of time?

Yes! If you’re making this ahead of time, toss everything together except the veggies. Those are best when added just before serving.

This feels like salad that’s heavy on the noodles. Is that right?

Our favorite kind of salads are heavy on the noodles! As written, yes, this recipe is heavy on the noodles. If you want a higher chicken/veg to noodles ratio, you could double the amount of chicken, or vegetables, or whatever you want.

Is this enough sauce for 8 servings?

It is, technically, but sometimes I double the sauce because I am a sauce hog. In my opinion, you can never go wrong with a little extra peanut sauce in the fridge.

Print

Spicy Peanut Soba Noodle Salad

4.8 from 44 reviews

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8
Print Recipe

Description

This Spicy Peanut Soba Noodle Salad features red peppers, cabbage, chicken, soba noodles, and a quick homemade spicy peanut sauce. Salads don’t get much yummier than this.

Ingredients

For the Spicy Peanut Sauce:

  • 5 tablespoons peanut butter
  • 5 tablespoons water
  • 5 tablespoons soy sauce, or tamari for gluten free
  • 2 tablespoons sesame oil (optional – for flavor)
  • 2 tablespoons honey
  • juice of 1 lime
  • 1 clove garlic
  • 1/4 cup chili sauce like sriracha (more or less depending on spice tolerance)
  • 1/2 cup peanuts

For the Salad:

  • 1 lb. chicken breast
  • 1 red bell pepper
  • 3–4 cups chopped purple cabbage
  • 10 ounces soba noodles
  • fresh cilantro or basil to taste
  • crushed peanuts for topping

Instructions

  1. Spicy Peanut Sauce: Puree sauce ingredients in a food processor or blender. Add the peanuts last so you can control how chunky it is (I like to leave it a little more on the chunky side).
  2. Chicken: Cook the chicken in a skillet over medium high heat. Season with salt and pepper. When the chicken is cooked through, set aside until cool enough to handle and shred the meat.
  3. Vegetables: Chop the red pepper, cabbage, and cilantro to your desired size for the salad.
  4. Noodles: Cook the noodles according to package directions (usually just boiling for a few minutes).
  5. Assemble: Toss everything together with enough dressing to generously coat everything. Serve hot or cold!

Equipment

The equipment section may contain affiliate links to products we know and love.
  • Category: Dinner
  • Method: Sauté
  • Cuisine: Asian-Inspired

Keywords: soba noodle salad, peanut soba noodle salad, spicy soba noodle salad

Recipe Card powered by Tasty Recipes logo

Note: This post contains affiliate links.

One More Thing!

This recipe is part of our best healthy summer salads page. Check it out!

The post Spicy Peanut Soba Noodle Salad appeared first on Pinch of Yum.



from Pinch of Yum https://ift.tt/2BVHsZD
Posted by at No comments:
Labels: ,

Thursday, March 18, 2021

Easy Crockpot Carnitas

Carnitas in a tortilla on a plate with limes

Favorite things in life, in order:

  • tacos
  • tacos
  • tacos.

And one thing that has been known to transform the tacos in my life is juicy, tender, savory, fall-apart pork that is both massively flavorful (garlic, spices, and just a hint of tangy lime) and juuust browned and crispy enough to keep me snacking on little bites of it while prepping my taco ingredients.

Yes, you know it. We’re talking about crockpot carnitas.

In my life, I give bonus points to any recipe that is idiot-proof easy to make and can be popped in the slow cooker or Instant Pot to cook while you manage your normal life things. More bonus points for recipes that can be frozen, prepped ahead, or kept easily as leftovers. And let’s just say that this carnitas recipe is racking up the bonus points right now.

Are you so into this right now? I AM SO INTO THIS.

Close up of carnitas.

Super Simple Carnitas

This recipe is absolutely my go-to for “entertaining” aka “hey you guys should come over and watch the game and we’ll eat something yummy while sitting on the couch.”

You can prep all your beautiful extras (guacamole, fresh cilantro and lime, sour cream, cotija cheese, radish, red onion, tortillas, pico de gallo) in advance, and maybe even run a few errands (oops, forgot the drinks, and the dog could probably use a walk, and have I showered yet today?), all while the meat does its delicious thing, needing no supervision whatsoever.

Time For a Quick Browning Treatment

When it’s time for friends to arrive, you shred that meat, you brown it up under a broiler (THIS IS ESSENTIAL DO NOT SKIP), and you plate it up nice and pretty and let everyone compliment you for this delicious, juicy, colorful spread.

Juicy, tender, saucy and simultaneously crispy carnitas. Truly a thing of beauty.

Carnitas in a pan with limes and a serving fork.

Carnitas is a staple of Mexican cooking and eating and literally means “little meats.” The method to make it can vary from person to person, but what’s always consistent is shreddable pork for tacos, tortas, and more. This is a simple slow cooker version of carnitas, but traditional carnitas recipes are typically cooked by simmering or braising the pork in oil. You can learn all about the history of carnitas here. Also, to explore Mexican food more, highly recommend checking out the vibrant and fun Chicano Eats cookbook, written by Esteban Castillo and described as “Mexican food with an immigrant sensibility that weaves seamlessly between Mexican and American genres and cultures.”

More Pork Recipes To Make Over and Over Again

Watch How To Make This Recipe

Common Questions About Our Easy Crockpot Carnitas

Is there a substitute for the beer?

You can use chicken broth instead.

Can these be made in the Instant Pot?

Sure can! Watch our video here for how to make these easy carnitas in the Instant Pot.

I found pork butt, but I can’t find pork shoulder. Will that work?

Yes! Both are tougher cuts of meat that will do great with a long and slow cook.

Print

Easy Crockpot Carnitas

4.8 from 116 reviews

  • Author: Pinch of Yum
  • Prep Time: 10 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 10-12
Print Recipe

Description

These are the easiest crockpot carnitas and simple enough for anyone to make! Juicy, flavorful, and perfectly browned with a crispy crust.

Ingredients

  • 4–5 lbs. pork shoulder
  • 5 cloves garlic
  • 1 tablespoon salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon chipotle hot sauce (optional)
  • juice of 2 limes
  • 1/2 cup orange juice
  • 12 ounces beer (a standard lager works great for this!)
  • 1/2 cup salsa (I like to use a less chunky one)

Instructions

  1. Place the pork shoulder in the slow cooker. Roughly chop the garlic and place in the slow cooker (I actually kind of rubbed it onto the meat to get as much garlic flavor as possible, but you could just toss it in, too).
  2. Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasonings onto the pork.
  3. Add lime juice, orange juice, beer, and salsa. Cover and cook on low for 8 hours.
  4. Shred meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily.
  5. Preheat broiler. Line a baking sheet with aluminum foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 5-10 minutes or until you get browned edges on the pork.
  6. Serve on tortillas with fresh cilantro, avocado, and lime juice.

Equipment

The equipment section may contain affiliate links to products we know and love.
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican

Keywords: crockpot carnitas, easy carnitas recipe, carnitas recipe

Recipe Card powered by Tasty Recipes logo

One More Thing!

This recipe is part of our collection of yummy pork recipes. Check it out!

The post Easy Crockpot Carnitas appeared first on Pinch of Yum.



from Pinch of Yum https://ift.tt/2Aru6UJ
Posted by at No comments:
Labels: ,

Monday, March 15, 2021

Quick Homemade Ramen

Quick Homemade Ramen in a bowl with soft egg and chopsticks.

NOTE: This recipe uses packaged ramen noodles with a quick and tasty homemade broth + fresh veggies. If you are looking for homemade ramen noodles, here is a great recipe for the ramen noodles made from scratch.

Fresh vegetables? Quick and easy homemade broth? A soft boiled egg and a pile of our favorite curly-cue packaged ramen noodles that remind us of college? That’s this homemade ramen.

If today is your day for an authentic Japanese cooking adventure, I highly recommend Nami’s amazing blog Just One Cookbook.

On the flip side, this recipe leans more in the direction of I-have-a-package-of-ramen-and-some-vegetables-can-we-make-lunch practical. Sort of healthy and fast and a little nostalgic (packaged ramen!) but also fresh-ly delicious with a ton of flavor.

Ingredients for Quick Homemade Ramen
Close-up image of Quick Homemade Ramen

Ramen Noodle Throwback

Controversial opinion alert, but there is a time and a place for a big warm pot o’ ramen noodles, complete with – I’m going to say it – the ramen seasoning packet. For me, that would be circa 2007 sitting on the floor of a small dorm room with millions of Christmas lights hanging up for no reason whatsoever, or on the couch at home during a rainy sick day home from work when that extra-salty broth hits just right.

But I’d like to try to encourage you to go to the Packaged Ramen + level with this recipe. I mean, when you can make your own yummy broth in 20 minutes? And it’s delicate and light and full of flavor, in a more fresh and veg-heavy way? That is the way to do it, says Adult Me.

How To Make Delicious Homemade Ramen

Simmering some garlic, ginger, and dried mushrooms with your chicken broth makes for a great quickie “stock”. A good while in the pot will get some nice flavors going that will soon be soaked up by those noodles. And by good while, I mean 19 minutes, because the whole thing takes 20. The soft egg on tops will get you all the Instagram likes, and the panko and extra chili oil or Sriracha will light your mouth up with joy.

At the end of the day, a deep bowl of bright veggies + flavorful broth + golden panko crumbs + soft boiled egg + chewy, tangled noodles is not going to let you down. ♡

Close-up image of Quick Homemade Ramen with chopsticks and a soft egg.

Watch How To Make This Recipe

This recipe is what I make at home when I want to enjoy the grocery store 50 cent packaged ramen, but with a little more freshness and fanciness. True Japanese ramen is a work of art and is worth a) trying, if you have access to it! and b) learning more about it. In the Twin Cities I really enjoy Tori Ramen (their Bali ramen is my favorite). I also love the Ivan Ramen cookbook for a really interesting look at the ramen making and eating process (like… slurping is a good thing!). And like I mentioned before, Nami’s website Just One Cookbook is a great resource for authentic Japanese food.

Common Questions About Homemade Ramen

How do I make the crunchy panko topping?

To make crunchy golden panko crumbs, heat a few tablespoons of oil in a large skillet over medium heat. Add the panko, stir for one minute or less, or until golden brown. Remove and place on paper towels to drain. You can also toss the panko with a little oil and toast them in the oven to get them golden and crispy.

I don’t like mushrooms. Can I leave them out?

Sure! You can swap just about any veggie in its place or leave them out entirely. We’d recommend still cooking with the mushrooms though to give the broth a nice umami flavor and then just remove the mushrooms before serving.

How do I make the soft boiled egg to go on top?

Good news – this is super easy! Boil water on the stove in a pot. Add your egg straight from the fridge and put the lid on the pot. Boil the egg for 6 minutes. Remove the egg and plunge it into an ice water bath. Peel the shell off, cut the egg in half, and place your beautiful jammy egg on top of your ramen.

Print

Quick Homemade Ramen

4.6 from 65 reviews

  • Author: Pinch of Yum
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: makes 6 heaping 1-cup servings
Print Recipe

Description

Take the usual ramen up a notch with this quick homemade ramen. Fresh veggies and herbs make this extra delicious, healthy, and cozy!

Ingredients

  • 1 tablespoon sesame oil
  • 3 teaspoons grated ginger
  • 4 teaspoons grated garlic
  • 4 cups broth (I used chicken, but vegetable would also work)
  • 4 cups water
  • 1 ounce dried shiitake mushrooms
  • 2 packages instant ramen (noodles only!)
  • 1/2 cup chopped scallions or chives
  • 2 cup chopped kale
  • 1 cups shredded carrots
  • Sriracha to taste
  • crunchy golden panko crumbs for topping (see FAQs)

Instructions

  1. Heat the sesame oil in a large skillet over medium low heat. Add the garlic and ginger; stir fry for 2 minutes or until soft and fragrant.
  2. Add the broth and the water. Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened and the broth is flavorful.
  3. Add the instant noodles to the hot liquid and simmer for an additional 5 minutes or until the noodles have softened. Add the scallions and stir to combine.
  4. Remove from heat, stir in the kale and carrots, and top with crunchy panko crumbs (see notes) and a soft boiled egg (optional). Season with chili oil, hot sauce, sesame oil, and/or soy sauce and salt to taste.

Equipment

The equipment section may contain affiliate links to products we know and love.
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian-Inspired

Keywords: homemade ramen, easy homemade ramen, ramen noodles

Recipe Card powered by Tasty Recipes logo

The post Quick Homemade Ramen appeared first on Pinch of Yum.



from Pinch of Yum https://ift.tt/30LQNkQ
Posted by at No comments:
Labels: ,
Subscribe to: Posts (Atom)