Peanut & Ginger Zoodles with Thai Styled Mango & Carrot Slaw

Some meatless Monday inspiration. A very fresh salad packed with a lot of crunch since I kept the zoodles raw. If you don’t like them raw, you can always sauteed them in a pan and make this into a lukewarm salad. The Thai styled mango and carrot slaw balances out the richness of the peanut & ginger sauce. I love peanut butter, but it was only since I moved to the Netherlands that it became part of my diet. I love to add some to my porridge during winter.

Calve peanut butter became a staple in my pantry. It’s the brand my husband grew up eating, so it made sense for him to introduce it to me. Ever since, I haven’t looked back. So I’m very happy to have partnered with them to create this recipe, using their original peanut butter. If you love peanut butter, stay tuned because I have a snack recipe coming soon. Pieter and I were in London for the weekend, so more pictures and hotspots are coming to the blog soon too.

This recipe serves 2-3 people.

Ingredients:

For the zoodles:

4 zucchini

For the mango & carrot slaw:

3 carrots, shredded (I used rainbow carrots)

1 mango, julienned

5 tablespoons of chopped coriander

For the Thai styled dressing:

1 tablespoon of minced ginger

Juice of 1 lime

4 tablespoons of olive oil

4 tablespoons of white vinegar

1 teaspoon of fish sauce

1 tablespoon of soy sauce

1 tablespoon of honey

1 teaspoon of brown sugar

1 small bird’s eye chili, finely chopped

Pinch of garlic powder

Pinch of salt

1 teaspoon of sesame oil

For the peanut & ginger sauce:

2 tablespoons of minced ginger

130grs of Calve smooth peanut butter (1/2 a cup)

2 tablespoons of ginger syrup (or honey)

4 tablespoons of sesame oil

2 tablespoons of soy sauce

2 tablespoons of water

2 tablespoons of white vinegar

Pinch of salt

1 teaspoon of chili bean sauce

Pinch of garlic powder

To make the zoodles, I used a mandoline with the julienne attachment. I stopped when I got to the core. You can also make them with a spiralizer or a potato peeler. If you use a potato peeler, just slice it into ribbons and then using a knife, cut it into julienne. You can also buy the zoodles at the supermarket if you don’t feel like making them. Set them aside.

To make the Thai styled dressing, just place all of the ingredients in a jar with a lid. Close it and shake it until it emulsifies. Set it aside.

For the peanut and ginger sauce, place all of the ingredients in the blender and blend until smooth.

Right before serving mix the carrots, mango and coriander for the slaw with the dressing (remember to give it a good shake before adding it to the slaw).

Divide the zoodles between 2 or 3 bowls. Add the peanut & ginger sauce. Finish it by adding the slaw. Eat right away. Enjoy!

I like the zoodles raw since this is a cold salad. But if you don’t, you can always sautéed them in a pan for about 1 minute with a little bit of olive oil.

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Sesame & Peanut Ramen with Ketjap Marinated Chicken

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If you have never heard of Ketjap, it is a sweet Indonesian soy sauce. It is very popular here and you can find it at any supermarket. For this recipe you need to marinate the chicken for at least 30 minutes in the fridge but the rest is done very quickly. The chicken caramelizes very nicely in the pan and it is still juicy inside. I love the creamy sesame and peanut sauce, and it makes a filling dish.

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This recipe serves 3.

Ingredients:

For the chicken:

700gr of boneless and skinless chicken thighs

1/3 cup of Ketjap manis

1 ½ tablespoons of ginger syrup

2 tablespoon of white vinegar

1 tablespoon of sesame oil

½ teaspoon of onion powder

½ a teaspoon of garlic powder

1 tablespoon of chili oil

A good pinch of salt

Pepper

For the sesame and peanut sauce:

4 tablespoons of sesame oil

1/3 cup of smooth peanut butter

2 tablespoons of soy sauce

Juice of 1 lime

1 teaspoon of chili oil

1 tablespoon of ginger syrup

1 tablespoon of water

1 tablespoon of white vinegar

2 spring onions, thinly chopped

1 tablespoon of black sesame seeds

1 tablespoon of white sesame seeds

3 tablespoons of freshly chopped coriander

Extras:

300gr of ramen noodles, or the noodles of your choice

A handful of chopped toasted peanuts (optional)

 

Place the chicken along with the rest of the ingredients for the marinade in a medium bowl. Cover it with plastic wrap and let it sit in the fridge for 30 minutes.

To make the sesame and peanut sauce, just whisk all the ingredients together in large bowl. Set it aside.

Once the 30 minutes for the chicken are up, heat up a large pan over medium heat. Once the pan is hot, add the chicken in batches, be careful because it will splatter. Let it cook for about 3 minutes per side until they are cooked through and caramelized.  Repeat for the rest of the chicken. Finally slice the chicken and taste for salt.

Cook the noodles as instructed in the package. Then drain them and toss them in the sesame and peanut sauce.

Divide the noodles among 3 bowls, add the sliced chicken and if you want top it with tasted peanuts. I only realized I forgot to add the peanuts after I had taken all the pictures so I added them later. Enjoy!

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Kale, Tofu and Peanut Potstickers (Gyoza)

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I have been on a peanut butter strike lately. There are months where I can go without eating peanut butter and some where I eat it every day.  I was watching an episode of Anthony Bourdain’s Parts unknown, where he was in Shanghai eating all these dumplings.  And of course I got a very strong urge to eat them as well.

I try to go meatless at least 3 to 4 times a week, so these kale and tofu potstickers are great for that. I added a bit of peanut butter to the filling and they turned out great.  I made this for dinner yesterday and served them with some white rice and kale chips.  It was a really nice combination to get some crunchy kale with the dumplings and dipping sauce.  This recipe makes about 30 potstickers. For the meat version, you can check out my recipe for Pork and ginger potstickers.

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Ingredients:

300gr silken tofu

100gr of kale, chopped

2 spring onions, finely chopped

2 tablespoons of ginger, minced

1 chili, finely chopped

2 tablespoons of soy sauce

2 tablespoons of sesame oil

2 teaspoons of peanut butter

Sprinkle of Chinese five spice powder

1 pack of Gyoza wrappers

Dipping sauce:

½ cup of soy sauce

Juice of one lime

2 teaspoons of sesame oil

Half of a spring onion cut very finely (white included)

1 teaspoons of grated fresh ginger

1 tablespoon of honey

Kale chips (optional):

A small bowl of chopped up kale (chopped small as if it were for a slaw)

A teaspoon of olive oil

A sprinkle of salt

 

First leave the frozen dough out for a few hours to thaw.

For the dipping sauce, just combine all of the ingredients in a small bowl.

To make the kale chips, preheat the oven to 150C/300F.  Put the chopped kale in a bowl; add the olive oil and salt. Massage it with your hands so the oil gets in between all the leaves.  Arrange on a single layer in a baking sheet lined with aluminum foil. Bake for 15 minutes.

Press the tofu in between paper towels to get rid of excess liquid. In a large bowl combine the tofu, kale, spring onion, ginger and chili.

In a small bowl, mix the soy sauce, sesame oil, peanut butter and Chinese five spice powder. Add the peanut sauce to the kale and tofu. Mix well.

To assemble the Potstickers, just add about a teaspoon of the filling in the middle of each wrapper.  You can brush the sides of the wrapper with an egg wash or some water. Then fold the wrapper in half to form a half moon shape. Starting on one end, fold/pinch the wrapper tightly together. Keep going until it is completely sealed, trying not to get any air bubbles.  Repeat for all.

Boil some water.

Brush a non-stick pan with a lid, with a bit of vegetable oil, just enough for the Potstickers not to stick. Once the pan is hot, place the potstickers inside, and cook until one side is golden. Then add half a cup of water and cover right away. Be careful because it will splatter. The water will steam the dumplings. Once the water has evaporated, let it cook for another minute uncovered so the brown side can crisp up again.

Serve right away.