Asian Slaw + Thai Noodle Soup + Spring Rolls + Some Unexpected Wine Pairings
These recipes and wine pairings will satisfy your soul when you're craving Asian flavors.
First up, this Asian slaw has become one of my go-to salads for when I’m craving something different. I don’t know about you, but I get tired of eating the same old green salad all the time. So if you’re looking to spice up your salad game, then look no further! This easy, flavor-packed Asian slaw can work as a main course with teriyaki glazed salmon or katsu chicken. Even topped with crispy tofu! The slaw also works great as a side dish to accompany any Asian inspired meals you cook at home or alongside your favorite Chinese takeout.
I drew inspiration from the flavor profile of one of my all time faves – the classic Chinese chicken salad. I could eat Chinese chicken salad all day every day! In need of a veggie side dish to accompany my homemade Thai inspired udon noodle soup, I dreamt up the slaw while standing in front of the produce shelves at Trader Joe’s. That being said, I have some Trader Joe’s products included in the recipe. Easy substitutions should be readily available to you if you don’t have a Trader Joe’s nearby.
The Wine Pairing
Sauvignon Blanc and Austrian Grüner Veltliner are two wines that will best pair with my Asian slaw recipe. Crisp whites for a refreshing salad!
Sauvignon Blanc’s high acidity, tendency towards fruity notes, and trademark “green” characteristics will complement the nuttiness of the toasted sesame seeds and cashews very well. The fruit characteristics and acidity will work well with the cilantro and fresh lime juice in the dressing. If available, a Sauvignon Blanc from the Loire Valley in France could work best, as this region tends towards flavors of lime which would be perfect with the slaw.
Grüner Veltliner is a light and zesty white wine from Austria which also tends toward medium to high fruit and acidity. This wine pairs quite well with aromatic vegetables like the green onions included in the slaw. Grüner’s lemon and lime zest notes will accompany the slaw well.
Asian Slaw Recipe
Prep time: 10 minutes
Cook time: 5 minutes
Ingredients
10 Oz Trader Joe's package of pre-julienned cabbage. You can julienne 1 1/4 cups of green cabbage on your own if preferred.
2 Persian cucumbers
2 green onions
1 tbsp cilantro
1 lime
2 tbsp toasted sesame seeds
1 handful toasted cashews
2 tbsp Trader Joe's coconut aminos. You can substitute soy sauce or Bragg's liquid aminos, but TJ's coconut aminos have a nice natural sweetness.
1 tbsp rice wine vinegar
1 tsp sesame oil
salt & pepper to taste
Instructions
Toast 2 tbsp of sesame seeds in a dry pan on the stove over medium heat. Shake the pan consistently to move the seeds around. Toast until golden brown. Set aside.
Roughly chop a handful of cashews and toast in the oven or toaster oven at 250 degrees Fahrenheit for about 5 minutes or until golden brown. Set aside.
Wash all produce. Cut cucumbers lengthwise and thinly slice. Thinly slice green onions to include the white and some green portion of the onion. Chop the cilantro.
Mix all ingredients together in a large salad bowl, including the rice wine vinegar, coconut aminos, sesame oil, and juice of 1 lime. Season with a sprinkle of salt and pepper. Add more aminos, lime, or rice vinegar as needed to suit your taste. Enjoy!
Easy Thai Noodle Soup That’s Loaded with Flavor
So far in this beautiful life I have managed to travel to eleven countries. Visiting new countries and experiencing different cultures other than my own has made me more open minded, taught me many life lessons, introduced me to new friends, and expanded my palate exponentially. As an avid cook and self-proclaimed foodie, tasting new flavors and learning new cooking techniques around the world is a dream come true. In my opinion, learning about the cuisine of a country is one of the best ways to learn about the country’s culture as a whole. I have a hard time playing favorites with the countries I’ve visited because each has stirred me in unique ways. But if I was forced to choose a favorite, Thailand would be a front runner without a doubt.
Thailand has it all. From gorgeous tropical beaches and islands to bustling metropolises and abundant jungles. You can party till the sun comes up under the full moon and seek guidance from a local monk at the temple the next day. And I can’t say enough about the Thai people! Generous. Lively. Vibrant. Happy. Welcoming. Thai people are all of these things and their dynamic culture is especially brought to life in the bold, complex flavors of their cuisine.
The aromatics in Thailand are insane! Lemongrass, galangal, and other herbs are flavors that will dance on your palate in new, interesting ways. If, like me, you love spicy food, then Thailand will be your mecca. Thai chilies brought a new level of heat into my life in the best possible way. The use of fish sauce and dried shrimps brings a special umami to many Thai dishes. And somehow Thai food is made all the more delicious when savored while seated on low plastic chairs outdoors near a food stall or at an outdoor restaurant with a roll of toilet paper on the table for napkins. Motorbikes and tuk-tuks speeding by on the street behind you, whipping your hair up as they go. Your ice-cold Thai milk tea dripping with beads of sweat from the humidity. Now that is living!
While I was in Thailand, I took a cooking class to learn Thai cooking techniques so I could one day recreate this magical cuisine at home. I elected to make prawn and coconut Thai soup, pad thai, and green curry, which all turned out incredibly delicious. We made our curry pastes from scratch, using a mortar and pestle to pound a total of 15 ingredients into a paste. If memory serves, it took at least 20 minutes to pound out the curry paste, but man was it worth it!!
If you have the time to visit your local Asian market to purchase a long list of ingredients and then pound said ingredients into a curry paste, then I say go for it! I love to do this when I have the time or for a special occasion or special someone. But I’m a realist. I know most people are a bit time poor these days. Though I feel that shouldn’t stop us from savoring those insane Thai flavors on a weeknight. So, I developed this easy Thai noodle soup recipe for just that occasion, or any occasion really. The soup is inspired by authentic Thai flavors with some variation including ingredients from other Asian cultures.
The Wine Pairing
The heat from the curry paste and the richness of the coconut milk in this easy Thai noodle soup definitely calls for a white wine pairing. I chose to pair the Thai noodle soup with a 2013 Grenache Blanc from Daou Vineyards. The flavors of white peach, lime, pear, and honeysuckle paired perfectly with the complexities of the Thai aromatics. This Grenache Blanc also had a brioche-like quality whose richness complemented the luscious coconut milk quite well. Grenache Blanc tends to drink well alongside dishes with the lemon or lime zest, garlic, and cilantro.
My Easy Thai Noodle Soup Recipe
Prep time: 20 minutes
Cook time: 15 minutes
Ingredients
2 tbsp Thai Kitchen red curry paste. You can substitute any flavor curry paste of your liking.
48 oz chicken or vegetable broth
1 can coconut milk
Trader Joe's coconut aminos. You may substitute with Bragg's liquid aminos or soy sauce
sesame oil
fish sauce
3/4 package firm tofu
1.5 cups shiitake mushrooms
4 or 5 baby bok choy
2 cloves garlic
2 limes
1 bunch cilantro
1 bunch fresh basil
1 jalapeño
1 bunch green onions
1 package shishito peppers
1 package udon noodles
2 tbsp sesame seeds
1 tbsp olive oil
Instructions
Drizzle a little olive oil in a pan and toast sesame seeds in the pan over low heat until golden brown and fragrant. Set aside.
Wash and quarter the shitake mushrooms. Drizzle with 2 tbsp coconut aminos, 1 tsp sesame oil, and juice of half a lime. Toss to coat and set aside.
Bring 6 quarts of water to a boil and cook the udon noodles for 13 minutes or to the directions on the package. Drain when done and rinse with cold water to stop the cooking process. Set aside.
Wash and prep all herbs and vegetables. Mince the garlic. Thinly slice the green onions. Thinly slice the jalapeño. Chiffonade or rough chop as much basil and cilantro suitable to your taste. You may want to keep some leaves whole for garnish. Cube tofu, about 3/4 of the package.
Cut the base of bok choy stems off and separate leaves if you wish to add them to the soup as is. You may alternatively cut each bok choy in half lengthwise, spray with oil, and place face down on a hot grill or pan to char a bit. This will add another layer of flavor to your soup.
Drizzle some olive oil in a pan and blister the shishito peppers over medium heat. Set aside.
Add 1 tbsp olive oil to the pan and sauté the minced garlic for 2 minutes on medium heat.
Add 2 tbsp Thai Kitchen red curry paste and marinated, chopped shiitake mushrooms. Stir to coat and sauté for 2 minutes.
Add 1 can of coconut milk, liquid only, and bring to a simmer. Reserve the solid portion for another use.
Add 48 ounces of chicken or vegetable broth.
Bring to a boil. Add cubed tofu and bok choi leaves. Squeeze in juice of 1 lime and 1/2 - 1 tbsp of fish sauce depending on your taste.
Let boil for 5-10 minutes. You may add some chopped herbs at this time if you wish.
To serve, place the desired amount of cooked udon noodles in a bowl. Ladle the soup over the noodles. Add additional fish sauce and lime juice to suit your taste. Garnish with basil, cilantro, blistered shishito peppers, sliced jalapeños, toasted sesame seeds, and a lime wedge.
Fresh Spring Rolls
When you’re having a craving for something in the Asian flavor profile and want to also eat something healthy, make these spring rolls please. Spring rolls are perfect for a snack, an appetizer, or as the main deal. The best part about spring rolls is you can put your own spin on them depending on what ingredients you have in the refrigerator. Although, they will taste all the better for using super fresh produce! I opted to use tofu in my spring rolls. However, you could just as easily use grilled or boiled shrimp or any kind of protein your heart desires. Though best when eaten fresh, spring rolls can be stored in the refrigerator for 2-3 days when wrapped individually in plastic wrap.
When you’re having a craving for something in the Asian flavor profile and want to also eat something healthy, make these spring rolls please. Spring rolls are perfect for a snack, an appetizer, or as the main deal. The best part about spring rolls is you can put your own spin on them depending on what ingredients you have in the refrigerator. Although, they will taste all the better for using super fresh produce! I opted to use tofu in my spring rolls. However, you could just as easily use grilled or boiled shrimp or any kind of protein your heart desires. Though best when eaten fresh, spring rolls can be stored in the refrigerator for 2-3 days when wrapped individually in plastic wrap.
The Dipping Sauce
For my spring rolls, I chose to whip up a quick peanut sauce. There’s something to be said about the contrasting flavors of a salty peanut sauce with just enough umami paired with the fresh, crisp, crunch of a spring roll. If you want to skip the hassle of putting together a peanut sauce, dip your spring rolls in some Sriracha. Or you could put together a quick dipping sauce of soy, rice wine vinegar, and sesame oil. Add a bit of lime juice for a hit of acid.
The Wine Pairing
I first made these spring rolls around the time I was starting my new gig at Adelaida. So it felt appropriate to open an Adelaida white wine to pair with my spring rolls. Adelaida is well known for the classics, like Chardonnay, Pinot Noir, and Cabernet Sauvignon, but I fell in love with Adelaida for all of the Rhône varieties they produce.
I popped open a 2011 Adelaida Roussanne with my spring rolls and it ended up being a lovely complement to the Asian flavors. Roussanne is a rich white wine known for an almost oily coating mouthfeel and hints of almond or marzipan. That richness was a lovely pairing to the crisp freshness of the spring rolls and cut the heat from the peanut sauce quite well. The silky, honeyed texture of the 2011 Roussanne rounded out the flavor profile of the dish as a whole.
Fresh Spring Rolls Recipe
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients
1 package spring roll rice paper wrappers
1 package firm tofu
1 package vermicelli rice noodles
sesame seeds
1 bunch scallions
1-2 carrots
1 hot house cucumber (any cucumber that you prefer works)
1 jalapeno
green leaf lettuce
bean sprouts or alfalfa sprouts
Instructions
Boil water to cook vermicelli rice noodles. Follow noodle cooking instructions on the package. Remove the noodles from the hot water with tongs or a pasta fork. Turn the heat off on the boiling water and set aside the pot of water to use with rice paper. Be sure to rinse the rice noodles under cold water to stop the cooking process.
Rinse a few leaves of the green leaf lettuce. Wash all produce and julienne as many carrots, scallions, jalapeños, and cucumbers as needed to make the number of spring rolls desired. Also cut 1/2 inch slices of tofu.
To make each spring roll, dip one sheet of rice paper in the warm water left over from cooking the rice noodles. Only dip for 2-3 seconds to soften the rice paper wrapper. Lay on a clean surface. Place one small piece of green leaf lettuce in the center of the rice paper wrapper. Then layer on rice noodles, tofu, julienned vegetables and bean sprouts. On the edge that is perpendicular to the filling, fold each end of the rice paper wrapper over the ends of the filling and press on each side. Then working from the bottom up, fold and roll the rice paper wrapper over the filling tucking in the filling as you go. Sprinkle with sesame seeds and serve with your dipping sauce.
Asian Peanut Sauce Recipe
Prep time: 10 minutes
Cook time: 5 minutes
Ingredients
1 tbsp vegetable or olive oil
1 clove garlic, minced
1 tbsp fresh ginger, peeled and finely grated
1/2 cup creamy peanut butter
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp Sriracha or other hot pepper sauce
1 lime
1-2 tbsp water, as needed to thin sauce
1 tbsp honey
1 tbsp fish sauce
1 tsp sesame oil
Instructions
Heat vegetable or olive oil over medium heat in a small saucepan. Add the garlic and ginger, stirring frequently until the aromatics are softened and fragrant. About 2-3 minutes.
Turn heat to low. Add peanut butter, soy sauce, rice wine vinegar, juice of 1 lime, honey, Sriracha, sesame oil, and fish sauce. Stir constantly until peanut butter has softened. Allow to simmer for 4-5 minutes so all of the flavors can combine. Add 1-2 tbsp of water as needed to get sauce to desired creamy consistency. Taste and add any additional lime juice, fish sauce, etc. as needed.
Serve warm or at room temperature.