They’re sweet & spicy, saucy & sticky and taste just like the popular Chinese take-out dish!

As promised, it’s Week #2 of my latest personal cooking challenge.

Five new Chicken Wing recipes in five weeks!

Last week’s Crispy Greek Chicken Wings were a great success, but we’re changing it up this week.

For the Baked Wings

• For this recipe you’ll make a dry rub for the wings, which consists of garlic powder, ground ginger and corn starch
• The wings are baked, not fried, at 400 degrees F. for an hour until the skin is crispy and golden.

This is my ‘healthier’ version of the classic deep fried General Tso’s chicken. Believe me, once tossed in the sweet & spicy sauce you will not miss the batter!

Meanwhile, while the wings are baking you prepare the signature sauce.

For the General Tso’s Sauce

• The sauce begins with the aromatics – freshly grated ginger, minced garlic, and dried red chili peppers (stems & seeds removed). I used japones (very hot), but you can use tianjin, arbol or red pepper flakes as well.
• Once the aromatics are sizzled in a little oil, make a slurry with soy sauce (coconut aminos for gluten free) and corn starch and reserve.
• Add chicken broth, rice wine vinegar, hoisin, sesame oil, and brown sugar to sauce pan. Bring to a simmer, then whisk in soy sauce slurry.
• Bring to a gentle boil until sauce thickens, thin with water for desired consistency.

Recipe note: We achieved our desired level of hot & spicy after bringing to a boil, so I removed the dried chilies at that time.

Toss your crispy baked chicken wings in the General Tso’s sauce and prepare to be amazed!

These wings are roll up your sleeves, two-handed, lip smacking delicious!

I plated the wings with steamed broccoli because General Tso’s Chicken is served with broccoli.

Honestly, it seemed silly but in the end the broccoli brought a nice cooling palate cleanser between rounds.

If you’re looking for a crowd-pleasing appetizer or family night dinner General Tso’s Chicken Wings are the way to go.

Crispy chicken wings with all your favorite asian flavors!! If you make this recipe I’d love to hear from you in the comments below.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
Libby

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General Tso’s Chicken Wings

These oven-baked wings have all the sticky spicy sweet flavors of the original Chinese food take-out dish!

Course Entree or Appetizer

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Servings 4

Ingredients

For the Rub

• 2 Tablespoons corn starch
• 1 Tablespoon ground ginger
• 1 Tablespoon garlic powder
• 2 pounds chicken wings flats & drumettes separated

For the Sauce

• 1/4 cup soy sauce (or coconut aminos)
• 1 Tablespoon corn starch
• 1/4 cup chicken broth
• 3 Tablespoons rice wine vinegar
• 1 Tablespoon hoisin sauce
• 1 Tablespoon sesame oil
• 1 Tablespoon brown sugar
• 1 Tablespoon neutral oil (avocado, coconut, canola)
• 1 Tablespoon grated ginger
• 3 cloves garlic minced
• 5 dried red chilies (such as Tianjin), stems and seeds discarded or substitute 1/2 teaspoon red chili flakes

To Serve

• 2 cups steamed broccoli florets
• 2 scallions thinly sliced
• 1 teaspoon sesame seeds

Instructions

• Preheat oven to 400° F. Line rimmed baking sheet with foil. Place rack onto pan.

For the Rub

• Combine rub dry spices in a zipper top bag. Add chicken wings and shake to coat. Place wings on prepared rack. Bake in oven for 50-60 minutes, until skin is crispy.

For the Sauce

• Make a slurry with soy sauce (coconut aminos for gluten free) and corn starch and reserve. In a small sauce pan saute grated ginger, minced garlic, and dried chilies in 1 Tbl. oil for 1 minute. Once the aromatics are sizzled in a little oil, add chicken broth, rice wine vinegar, hoisin, sesame oil, and brown sugar to sauce pan. Bring to a simmer, then whisk in soy sauce slurry. Bring to a gentle boil until sauce thickens, thin with water for desired consistency.
• Toss baked wings in prepared sauce. Serve with steamed broccoli. Garnish with sliced scallions and sesame seeds.

Notes

Recipe note: We achieved our desired level of hot & spicy after bringing to a boil, so I removed the dried chilies at that time.

The post General Tso’s Chicken Wings appeared first on Lemony Thyme.

It can transform a simple green salad and is the star of the show in our Asian Chicken Salad.

Asian Vinaigrette Ingredients

The ingredients are intended to be nuanced according to personal taste.

• Sesame oil, soy sauce and ginger create an unctuous flavor profile
• The acid from the rice vinegar and sweetness from honey bring balance
• Garlic delivers a slightly pungent element
• Add a little Chili Crisp Oil or sriracha if you want to spice it up a bit
• It’s fantastic on salads, grilled chicken and baked salmon

This dressing elevates even a simple Avocado & Cucumber Salad. The combo of the sesame oil and soy sauce is what pleases my tastebuds. The ginger is a bonus!

Embrace homemade dressings. It will be hard to turn back. We make a homemade vinaigrettes nearly every week. Some savory, others herby, all delicious!

Do you make your own salad dressings? I’d love for you to comment below. I’m always looking for new recipe inspiration.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Asian Vinaigrette

This dressing will transform a simple green salad into a bowl to be savored and is the star ingredient in our Asian Chicken Salad.

Course Dressing

Cuisine Asian

Prep Time 5 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1/4 cup soy sauce or coconut aminos
• 2 Tablespoons sesame oil
• 1 Tablespoon nuetral salad oil (avocado, grapeseed, canola)
• 1 Tablespoon rice wine vinegar
• 1 Tablespoon honey
• 1 clove garlic minced
• 1 1-inch piece fresh ginger peeled & grated

Instructions

• Combine all ingredients in a jar with a lid and give a good shake to combine. Store in refrigerator for up to one week.

The post Asian Vinaigrette The Star of the Show appeared first on Lemony Thyme.

Description: Sesame, Ginger, and Soy are the star ingredients in our Asian Marinade. Rice Vinegar and Chili Crisp Oil bring the acid and heat, while garlic is the key aromatic. This marinade is generally mellow, yet smells and taste like your favorite Asian dishes. 

Ingredients: 1/4 cup soy sauce (or coconut aminos), 3 Tbl. sesame oil, 2 Tbl. rice vinegar, 1 Tbl. chili crisp oil (or sriracha hot sauce), 2 garlic cloves (minced), 1-inch piece fresh ginger (peeled & minced)

Instructions: Combine marinade ingredients in a zipper top bag or large bowl. Add chicken and turn pieces to coat well. Marinate in the refrigerator according to guidelines below. Remove from refrigerator and allow to come to room temperature before cooking, about 15 minutes.

Time to Marinate: It’s best to give chicken breasts 5-6 hours, chicken thighs will take on flavor in as little as 30 minutes but up to 2 hours, and whole chickens can be marinated overnight. For shrimp or salmon a quick 15-20 minute marinade is sufficient.

Recipe Suggestions: Asian Chicken Salad, Sticky Asian Drumsticks, Spicy Thai Chicken Thighs

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Asian Marinade

This marinade is generally mellow, yet smells and taste like your favorite Asian dishes. 

Course Marinade

Cuisine Asian

Prep Time 10 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1/4 cup soy sauce or coconut aminos
• 3 Tablespoons sesame oil
• 2 Tablespoons rice wine vinegar
• 1 Tablespoon sriracha hot sauce or chili crisp oil
• 2 cloves garlic minced
• 1 1-inch piece fresh ginger peeled & grated

Instructions

• Combine marinade ingredients in a zipper top bag or large bowl. Add chicken and turn pieces to coat well. Marinate in the refrigerator according to guidelines below. Remove from refrigerator and allow to come to room temperature before cooking, about 15 minutes.
• It’s best to give chicken breasts 5-6 hours, chicken thighs will take on flavor in as little as 30 minutes but up to 2 hours, and whole chickens can be marinated overnight. For shrimp or salmon a quick 15-20 minute marinade is sufficient.

The post Asian Marinade appeared first on Lemony Thyme.

Chicken Satay Meatballs were my sister Sarah’s call. In fact Sarah had several suggestions for March Meatball Madness. Let’s just say she has a vivid imagination and extreme creativity when it comes to food and I love her for it!!!

After all those colorful suggestions we landed on Chicken Satay Meatballs with Peanut Dipping Sauce. It was a great choice!

For the meatballs, I incorporated many of the ingredients you would use in Chicken Satay marinade. I combined ginger, garlic, chili crisp, sesame oil, peanut butter, turmeric and basil with Panko breadcrumbs and an egg, then folded that mixture into the ground chicken.

I decided to serve these as lettuce wraps so I made them a little larger, almost 2 inches (15 meatballs). Because ground chicken is soft and these meatballs are very tender before they’re cooked, I prefer to bake them at 400 degrees F. for 12 minutes or until firm to the touch.

If you’re late to the game like me or haven’t been introduced to Chili Crisp Oil yet, I mean….it’s a spunky jar of flavor wow and you’re missing out!! I’ve come to love it so much I making my own. And I will say that I’m a bit of a spicy food whimp, but there’s something about this blend of garlic and shallot and pepper flakes and oil…..addicting!

And then there’s the Peanut Dipping Sauce. It’s the right balance of sweet and savory and very peanut-y. The perfect dipping partner for these Chicken Satay Meatballs! They make a great appetizer or wrap them up in lettuce leaves and you’ve got a deliciously healthy, flavor-packed meal.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Chicken Satay Meatballs {with Peanut Dipping Sauce}

Chicken Satay Meataballs make a great appetizer or wrap them up in lettuce leaves and you've got a deliciously healthy, flavor-packed meal.

Course Entree or Appetizer

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Meatballs

• 1 pound ground chicken
• 1/3 cup panko breadcrumbs (Gluten Free for GF version)
• 1 egg
• 2 cloves garlic minced
• 1 Tablespoon sesame oil
• 1 Tablespoon soy sauce or coconut aminos
• 1 Tablespoon ginger finely grated
• 1 Tablespoon peanut butter
• 1 teaspoon chili crisp or sriracha chili crisp recipe link in post
• 1 teaspoon turmeric
• 1 teaspoon dried basil

For Peanut Dipping Sauce

• 1/2 cup peanut butter
• 1/4 cup coconut milk or more for thinner sauce
• 1 Tablespoon honey
• 1 Tablespoon lime juice
• 1 Tablespoon soy sauce or coconut aminos
• 1 teaspoon chili crisp or sriracha

To Serve (optional)

• fresh cilantro leaves
• crushed peanuts
• thinly sliced scallion
• lime wedges
• bibb lettuce cups

Instructions

For the Meatballs

• Preheat oven to 400° F. Line baking sheet with parchment paper. Combine all the meatball ingredients in a bowl and then add the ground beef. Mix just until incorporated. Form into 1 1/2" meatballs, place on parchment lined baking sheet. Bake for 12 minutes or until firm to the touch.

For the Peanut Sauce

• Add all dipping sauce ingredients to a small saucepan. Heat over medium heat just until bubbling. Turn off and allow to cool slightly before serving.

To Serve

• Serve meatballs with peanut dipping sauce and as many optional garnishes as you like. Enjoy!

The post Chicken Satay Meatballs {with Peanut Dipping Sauce} appeared first on Lemony Thyme.

If you’re craving a low-carb or vegetarian alternative to traditional fried rice, this is the recipe for you.

A little sesame oil and soy sauce and you’ve got the flavor profile down.

I always add carrots, onion and green peas but sometimes I also add zucchini, broccoli, mushrooms, shrimp, or even bacon.

I keep bags of Cauliflower Rice in my freezer. It’s such a versatile ingredient that cooks very quickly. However you can easily make Cauliflower Rice from a head of fresh cauliflower.

I start in a large skillet with a little sesame oil over medium-high heat. Sauté the onion and carrots until just tender then pour in the cauliflower rice and spread into an even layer. I let that cook undisturbed for 3-4 minutes, then stir and repeat until the cauliflower is nice and hot. Add the frozen peas and soy sauce, then create a well in the middle with a touch more sesame oil.

Scramble the eggs until cooked through then stir them into the rice. If you like nice pieces of egg in your fried rice be sure to cook the egg all the way before stirring into the rice, otherwise it will just coat the rice. Season with salt, pepper and additional soy sauce to taste.

This fried rice pairs perfectly with Asian Salmon Meatballs and makes a great lunch bowl too. I promise you that Cauliflower Fried Rice packs all the flavor of your favorite takeout version.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Cauliflower Fried Rice

If you're craving a low-carb or vegetarian alternative to traditional fried rice, this is the recipe for you.

Course Main Course, Side Dish

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 Tablespoons + 1 teaspoon sesame oil
• 1 bag frozen cauliflower rice
• 1/3 cup onion diced
• 1/3 cup carrot shredded or fine diced
• 1/3 cup frozen peas
• 2 Tablespoons coconut aminos or soy sauce
• 2 eggs beaten
• salt & pepper to taste

Instructions

• In a large skillet add sesame oil over medium-high heat. Sauté the onion and carrots until just tender then pour in the cauliflower rice and spread into an even layer. Cook undisturbed for 3-4 minutes, then stir and repeat until the cauliflower is nice and hot.
• Add the frozen peas and soy sauce, then create a well in the middle with a teaspoon more sesame oil. Pour in beaten eggs and allow to set before scrambling. Keeps eggs in well until cooked through, then stir into rice. Season with salt, pepper and additional soy sauce to taste.

The post Cauliflower Fried Rice appeared first on Lemony Thyme.

When I decided to share a different meatball recipe for the month of March I needed to enlist my loved ones for some recipe inspiration.

For Nick, we would transform his favorite Beef & Broccoli in a meatball meal.

The results were out of this world!

You know that sweet, salty, slightly spicy sauce that IS Beef & Broccoli, I incorporated that inside our meatballs and then gave them a quick stir-fry in it to glaze them before serving.

Our sauce combined coconut aminos (or soy sauce), honey, sesame oil, garlic, ginger, chili crisp oil, and black pepper.

The meatballs consisted of ground beef, Panko breadcrumbs, an egg, sliced scallion, and 1/4 cup of our stir-fry sauce. I baked them at 400 degrees F. for 10 minutes before giving them a swirl in the wok with the remaining sauce.

These meatballs are stop-you-in-your-grazing-tracks good!

Without question they are the star of Meatball Beef & Broccoli, however they are now going straight to the top of any appetizer or game-day spread we put out.

The only thing I’d change is to double (or triple) the recipe.

These went way too fast!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Meatball Beef & Broccoli

Without question they are the star of Meatball Beef & Broccoli, however they are now going straight to the top of any appetizer or game-day spread we put out. The only thing I'd change is to double (or triple) the recipe.

Course Entree or Appetizer

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Stir Fry Sauce

• 3/4 cup coconut aminos or low sodium soy sauce
• 2 Tablespoons sesame oil
• 2 Tablespoons honey
• 2 cloves garlic minced
• 1 teaspoon ginger finely grated
• 2 teaspoon chili crisp oil or sriracha sauce recipe link in post
• 1/4 teaspoon black pepper

For the Meatballs

• 1 pound ground beef
• 1/3 cup panko breadcrumbs (Gluten Free Panko for GF version)
• 1 large egg
• 2 scallion thinly sliced, about 1/2 cup
• 1/4 cup Stir Fry Sauce (above)

To Serve

• 2-3 cups broccoli florets blanched
• 1 cup rice prepared according to package
• 1 Tablespoon high heat oil such as avocado or sesame
• 1 Tablespoon sesame seeds
• 1 scallion thinly sliced

Instructions

For the Stir Fry Sauce

• Combine all the sauce ingredients in a bowl. Reserve.

For the Meatballs

• Preheat oven to 400° F. Line baking sheet with parchment paper. In a bowl combine panko breadcrumbs, egg, scallion, and 1/4 cup of prepared Stir Fry Sauce. Add ground beef and mix gently until combined. Form into 1 1/2" meatballs (about 20) and place on parchment lined baking sheet. Bake for 10 minutes.

To Serve

• While meatballs are in oven, bring a pot of water to a boil. Blanch broccoli for 2 minutes. Drain and reserve. Prepare Rice according to package instructions.
• In a wok or heavy skillet, heat 1 Tablespoon of high heat oil. Add meatballs and remaining stir fry sauce. Cook for 3-4 minutes until meatballs are cooked through and sauce is slightly thickened.
• Serve in bowls with rice, broccoli, and meatballs. Garnish with sesame seeds and scallions.

The post Meatball Beef & Broccoli appeared first on Lemony Thyme.

This Coconut Shrimp Fried Rice is bursting with fresh coconut flavor (and all the other reasons we love fried rice).

Coconut lovers unite!

This also happens to be the first NEW recipe published on Lemony Thyme in a really long time. It took spotting these young coconuts at a local farmers market to bring me back!

It was a couple years ago while having dinner in a little Vietnamese restaurant that this recipe inspiration was born.

Imagine my delight when my order of shrimp fried rice arrived table side peaking out of a fresh young whole coconut. I was smitten before taking the first bite.

Flash forward to this past weekend when Nick and I experienced the Dekalb Farmers Market for the very first time!

This place is insane in the best way.

They have the most gorgeous (and often exotic) produce from around the world and on this particular Saturday they had a mountain of young whole coconuts begging to come home with us.

Coconut Shrimp Fried Rice

The layers of flavor in this dish are incredible.

• Begin with cooking the rice in coconut milk and fresh-from-the-coconut water
• Stir-fry rice in a little sesame oil
• Add all your favorite fried rice ingredients. Shrimp of course, but also carrots, scallion, egg, and soy sauce (I use coconut aminos).

Everything comes together quickly and is ready to be served in what I’ve now named Coconut Tandoori Ovens.

How To Open a Young Coconut

We made a video on how to open a young coconut. Check it out here —>

https://youtu.be/tPNKVlN0KsY

Young coconuts are full of delicious coconut water (bonus) and tender coconut meat that you can scrape into bites of your Coconut Shrimp Fried Rice!

And it’s amazing how nice and hot the rice stays in these individual serving ‘ovens’.

A few pics of the Dekalb Farmers Market glorious produce…

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Coconut Shrimp Fried Rice

This Coconut Shrimp Fried Rice is bursting with fresh coconut flavor (and all the other reasons we love fried rice).

Course Main Course

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4 each whole young coconuts
• 2 cups Jasmine rice rinsed
• 1 14 oz can coconut milk
• 2 cups coconut water
• 1 tsp salt
• 2-3 Tbsp sesame oil
• 1 pound small-medium raw shrimp peeled & deveined
• 1 cup carrot fine diced
• 3 each scallion thinly sliced
• 3 each eggs beaten
• 2-3 Tbsp coconut aminos or Soy Sauce
• salt & pepper to taste
• cilantro to garnish

Instructions

For the Coconuts

• Remove tops of coconuts leaving a 3-4 inch opening. Reserve coconut water. See video link in post.

For the Rice

• Rinse rice until water runs clear. Bring coconut milk and coconut water to a boil in a medium sauce pan, add rice and salt. Stir and reduce heat to low, cover and simmer for 15 minutes. Turn off heat and allow to rest undisturbed for 5 minutes. Fluff with fork. Can be made a day or two in advance.

For the Fried Rice

• Heat wok or large skillet over high heat. Add 2 Tbl. sesame oil and swirl to coat pan. Add carrots and scallion and saute 2 minutes.
• Add cooked rice and season with coconut aminos/soy sauce. Push rice to sides of wok creating a well in the middle.
• Add remaining 1 Tbl. sesame oil to center of pan, pour in beaten eggs and allow to set briefly before scrambling until cooked. Fold scrambled eggs into rice. Season with salt & pepper to taste.
• Spoon fried rice into prepared coconuts. Sprinkle with cilantro. Serve immediately and enjoy!

The post Coconut Shrimp Fried Rice {served in young coconuts} appeared first on Lemony Thyme.

I hope you’ve been enjoying my mini-series on Lunch Bowls.  I’m a bit obsessed with portion controlled meals.  Mostly though, I’m quite fond of a theme.

It helps my brain get organized.

We recently celebrated National Crabmeat Day.  When Bowl Week meets Crabmeat a California Roll Lunch Bowl is born.

Lunch Bowls are a fantastic way to incorporate leftovers into a meal.  Cooked chicken has found a new sexy purpose.  Who among us??

Yet, for our California Roll Lunch Bowl, crabmeat was a key ingredient.  Not so good leftover.  We are fortunate to have competing grocery stores all about town.  One snow-crab cluster will set you back about $4.00 and 2 WW Pts+.  That’s winning.  Add a couple more points for rice, avocado, a drizzle of sesame soy srirachi dressing and this bowl weighs in at about 7 WW Pts+.

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California Roll Lunch Bowl

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Author Libby with Lemony Thyme

Ingredients

For each California Roll Lunch Bowl…

• 1 snow crab cluster
• 2 cups fresh spinach
• 2 radish sliced
• 1 baby cucumber thinly sliced
• 1/2 cup cooked rice
• 1 tsp. sesame seeds
• 1/2 avocado sliced

For sesame soy sriracha dressing…

• 1 Tbl. soy sauce
• 1 Tbl. sesame oil
• 1 tsp. sriracha sauce

Instructions

• Whisk together soy sauce, sesame oil and sriracha sauce. Reserve.
• Place crab cluster on a steamer basket over boiling water and cook for 5 minutes.
• Layer bowl with spinach, rice, avocado, cucumber, radish and crab. Sprinkle with sesame seeds and drizzle with dressing.

The post California Roll Lunch Bowl appeared first on Lemony Thyme.

We found such a bargain on Sea Scallops.  Great big juicy sea scallops.  

I believe the steep price tag is what keeps me from eating them every day.  But I do love them. 

We bought eight (should have bought more) and decided to prepare them two ways. 

This month’s issue of Real Simple has a quick guide to marinades. 

Right there in front of me was a Korean marinade, using ingredients already in our pantry like soy sauce, brown sugar, garlic, sesame oil, rice vinegar.

It was a sign and it was soooo delicious. 

Really, really good. 

We literally were dipping chips in it before starting dinner (not sure that’s the kind of thing I should share….no judging).

I decided to use that as a springboard for this dish. 

I’ve been wanting to use udon noodles and they were perfect with this punchy marinade. 

I prepared them according to the package then stir fried them quickly in a little reserved marinade with sugar pea pods and radish for a nice crunch.  I seared the marinated sea scallops in a little olive oil and served them on top of the noodles, sprinkled with toasted seeds (I use a 7 seed blend) and fresh cilantro. 

Such a simple, yet extremely flavorful dish. The Asian Noodles were the perfect pairing for these succulent Sea Scallops.

You might also like our 2nd choice.  Pan Seared Scallops with Basil Pesto Pasta.

Are you a Sea Scallop lover like me? Check out our Favorite Sea Scallop Recipe Roundup HERE. I’d love your feedback in the comments below.

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Asian Noodles with Seared Sea Scallops

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 2 bundles udon noodles
• 1 Tbl. olive oil
• 8 Sea Scallops
• 1 handful snow pea pods
• 2 radish thinly sliced
• 1 scallion thinly sliced
• 1 tsp. toasted seed blend
• fresh cilantro for garnish

For the marinade/sauce…

• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup rice vinegar
• 4 cloves garlic chopped
• 1 Tbl. sesame oil
• 2 tsp. crushed red pepper flakes

Instructions

For marinade…

• Combine all marinade ingredients, reserve 1/4 cup to use as sauce. Pour remaining marinade into a bowl or zip top bag with scallops. Marinate for 15 minutes.
• Prepare udon noodles according to package instructions. Reserve.
• Meanwhile, remove scallops from marinade and pat dry with paper towels. Discard marinade. Heat olive oil in a skillet over medium-high heat. Sear scallops untouched for 2 minutes on each side. Remove from pan.
• Add 1/4 cup reserved marinade into skillet, stir fry udon noodles with pea pods, radish, and scallions until heated through, 2-3 minutes.
• Serve scallops on top of udon noodle mixture; sprinkle with toasted seeds and cilantro leaves.

The post Asian Noodles With Perfectly Seared Sea Scallops appeared first on Lemony Thyme.

No visit to a Japanese Steak House should begin without a Ginger Dressing salad, cocktails aside.  Tell me I’m not alone on this one?

Now that we’ve recreated our favorite Ginger Dressing, all I have to master is the Volcano Roll and Special Spicy Tuna Roll.  Not sure sushi rolls will be as easy to make as this delicious dressing recipe.

Recipe Note:  Ginger Dressing is most always served on a simple bed of iceberg lettuce with tomato and thinly sliced red onion.  The salad allows the dressing to be the star.

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Ginger Dressing

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

• 1/4 cup olive oil
• 1/4 cup sesame oil
• 1/4 cup rice wine vinegar
• 1/4 cup ketchup
• 1/4 cup sweet onion finely diced
• 3 Tbl. fresh ginger grated
• 1 Tbl. honey
• 1 Tbl. soy sauce
• 1 Tbl. lemon juice
• 1 garlic clove minced
• 1/2 tsp. freshly ground black pepper

Instructions

• Combine all ingredients in a blender. Process until smooth. Store in a covered jar in refrigerator for up to 7 days.

Notes

Ginger Dressing is most always served on a simple bed of iceberg lettuce with tomato and thinly sliced red onion. The salad allows the dressing to be the star.

The post Ginger Dressing appeared first on Lemony Thyme.