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  • Susie Csorsz Brown

Recipe: Asian sauce (+ bowl directions)

You know how you make a dish and it just sticks in your mind? Yep, this is one of those.

Asian Sauce (with bowl directions)

1 1/2 cups chicken/veggie broth

1 clove garlic, minced

2 cups loosely packed cilantro stems

1 cup loosely packed flat-leaf parsley leaves

2 T sesame oil

1/3 cup rice wine vinegar

2 T soy sauce

2 Tsp sriracha, optional

Put all of the ingredients in a blender, and puree until it is smooth. If your blender is not high-speed, you might need to warm up the broth a little to help break down the stems of the cilantro.

To make an amazing bowl, you'll also need:

Meat (we had this with roasted salmon. It would be amazing with chicken. Or tofu. Or whatever you favor. We marinaded our salmon with 2 T soy; 2 cloves of garlic, minced; 2 T rice wine vinegar; and 1 T sesame oil)

+ roasted veggies (we had broccoli, broad beans, and carrots)

+ spaghetti (or lo mein noodles if you can get it)

To make your bowl:

Once the sauce is made, set it aside.

Roast your meat. Roast your veg. Boil your noodles. As soon as the noodles are al dente, drain them and put them back in the pan. Add half the Asian sauce. Toss to coat the noodles. Put your desired amount of noodles in your bowl, top with your veg and meat. Drizzle with some additional sauce. Enjoy!

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