Celebrate The Year of the Snake with Thai Kitchen and Simply Asia
I enjoy sharing different cultures and traditions with my children, especially learning about new holidays since we love a reason to celebrate. I try to make the educational part fun by finding storybooks on our subject at the library, singing special songs, and cooking together to try new flavors. On February 10, 2013 the Chinese New Year kicks off and this 15-day celebration is a perfect time to create some delicious Asian dishes. As I look through my pantry it is no surprise to me that the majority of the products for my Asian-inspired cooking come from Thai Kitchen and Simply Asia. From convenience items including sauces, curry pastes, rice noodles, noodle bowls, coconut milk, Thai Kitchen and Simply Asia make it easy and affordable to create many different dishes throughout Chinese New Year celebration.
A favorite of mine is Simply Asia’s Ginger Teriyaki Marinade. This simple sauce pouch holds enough delicious marinade for a pound of meat. I just throw frozen veggies in the pan with the meat and marinade, cook up some brown jasmine rice in the rice cooker and in 15 minutes, I’ve got a tasty, healthy meal on the table.
I’m looking forward to trying out Thai Kitchen’s new Rice Noodles – a versatile option for homemade noodle stir-fries, rice noodle soups, and more. This first-of-its-kind product is made with all-natural, gluten-free ingredients and conveniently packaged in four individual servings. I’ll be using the following recipe for the Chinese New Year celebration in our home:
Zing Rolls – Vegetable Spring Rolls with Red Rice Noodles
Prep Time: 45 minutes
Refrigerate: 30 minutes
3 single-serve packages (2 ounces each) Thai Kitchen® Red Rice Noodles
12 round rice paper wrappers (8 1/2-inch)
2 large red bell peppers, thinly sliced
2 large cucumbers, peeled, seeded and cut into thin strips
3/4 cup shredded carrots
2 medium avocados, peeled, seeded and thinly sliced
2 tablespoons chopped fresh cilantro
1/4 cup chopped peanuts
Thai Kitchen® Spicy Thai Mango Dipping Sauce, for dipping
· Bring large pot of water to boil. Remove from heat. Add Red Rice Noodles, stirring to separate noodles. Let stand 5 minutes or until noodles are tender but firm. Drain well. Place in large bowl with cold water. Separate noodles fully. Set aside.
· To assemble Spring Rolls, fill 9-inch pie plate with warm water. For each spring roll, dip 1 rice paper wrapper in water to wet completely. Place on work surface. Blot dry with paper towel. Place 1/3 cup drained rice noodles in bottom third of rice paper. Layer with 4 bell pepper strips, 8 cucumber strips, 1 tablespoon carrot, 2 avocado slices, 1/2 teaspoon cilantro and 1 teaspoon peanuts. Fold in sides, then gently roll tightly to enclose filling. Place spring roll on platter or tray. Cover with damp paper towels and plastic wrap. Repeat with remaining rice paper wrappers and filling ingredients to make 12 spring rolls.
· Refrigerate at least 30 minutes or up to 2 hours. Serve with Dipping Sauce.
Makes 12 spring rolls. Gluten Free. Vegan
So many of Thai Kitchen and Simple Asia’s products are free of gluten, artificial colors/flavors and MSG – more reason to celebrate a New Year, and new you!
Emily is also very active in the local MOMS CLUB. She raises chickens and has a shihtzu and new kitten. She hates housecleaning, loves wine and enjoys dining out. She would love to find a cure for the depression and anxiety she has dealt with on and off over the past 10 years, just like me. She is an amazing mom and friend.