Shrimp salad rolls w/a peanut sauce and dipping sauce
Pork Dumplings w/dipping sauce
Shrimp Udon Noodle Salad
Teriyaki beef
Sweet chicken skewers w/veggies
Steamed rice
Mochi & Almond cookies
I'm going to include the Noodle Salad, healthy, and satisfying and also the salad rolls. A little labor intensive but easy to do and worth it. COOK ON.........
Salad Rolls
Work with one sheet of rice paper at a time. (Keep remaining sheets covered with a barely damp cloth to prevent curling.) Immerse rice paper in warm water, quickly remove and place on dry towel. It will soften within seconds.
Drain the carrots. Lay one piece lettuce on bottom third of softened rice paper. On lettuce place 1 tablespoon noodles, 1 tablespoon each shredded carrot and bean sprouts and a few mint leaves.
Roll paper up halfway, and then fold sides of paper over the filling. Lay 2 shrimp halves, cut side down, along the edge of the cylinder and place several cilantro leaves along the shrimp. Finish rolling into a cylinder. Place rolls on a plate, covered with a lightly dampened cloth, as you assemble the remaining rolls.
Pour dipping sauce into small bowls and sprinkle chopped peanuts over sauce. Dip rolls in sauce.
Nuoc Cham (Vietnamese Dipping Sauce): This sauce may be prepared a day in advance; if so, cover and chill. Remove from refrigerator an hour before serving.
Combine all ingredients in blender or food processor and process 30 seconds. Cover until ready to serve.
Serve at room temperature.
Nuoc Leo (Vietnamese Peanut Sauce): In small saucepan, heat oil over medium heat. Saute garlic, chile paste and tomato paste until garlic is golden, about 30 seconds. Add broth, sugar, peanut butter and hoisin and whisk until smooth. Bring to boil, reduce heat and simmer 3 minutes.
Serve warm or at room temperature. Before serving, garnish with ground peanuts and sliced chiles
JAPANESE NOODLE, SHRIMP, AND CUCUMBER SALAD
2/3 c. rice wine vinegar
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. sugar
1 tsp. dry mustard
Pinch of cayenne pepper
SALAD:
1 lb. fresh bean sprouts
14 oz. dried soba noodles
1/4 c. oriental sesame oil
2 lbs. cooked bay shrimp
3 lg. cucumbers, peeled, halved, and thinly sliced
6 green onions, sliced
Red cabbage leaves
For Dressing: Whisk together vinegar, soy sauce, oil, sugar, and mustard in small bowl. Season with cayenne pepper. (Can be prepared 1 day ahead. Cover and leave at room temperature.)
For Salad: Blanch bean sprouts in boiling water 30 seconds. Drain and refresh in cold water. Drain. Bring large pot of salted water to boil. Add noodles and boil until tender, stirring occasionally, about 3 minutes. Drain noodles. Refresh in cold water. Drain and place in large bowl. Add sesame oil and toss to coat. (Can be prepared up to 6 hours ahead. Cover and refrigerate bean sprouts and oriental noodles separately.)
Add bean sprouts, shrimp, cucumbers, and onions to noodles. Drizzle with dressing. Toss gently to combine. Line platter with cabbage leaves and mound salad in center.
