Celebrate the Chinese New Year (Chance to win!)9:22 PM
The New Year is fully upon us, and it has brought about a desire to eat better but try fun, new tasty dishes, as well! I've been blogging much more about food lately -- both new recipes and products to help you achieve them. I really believe, that with the right tools, you can create the right taste!
With Chinese New Year officially here (and going on for the next 15 days), it's the perfect time to take some Asian-inspired dishes and add them in to your family meal plan. One of my personal faves, stir fry veggies and chicken, takes just a few minutes to prepare, and with the perfect sauce, it's easy to make the same dish several nights a month -- each time with a slightly different flair!
Two of my favorite brands (Thai Kitchen and Simply Asia) offer simple solutions to spice up any celebration, including Chinese New Year.
For example, Thai Kitchen’s new Rice Noodles add a colorful twist to Shrimp Pad Thai, Zing Rolls (spring roll recipe below) and more. Or try Simply Asia’s Stir-Fry Sauces to seamlessly spice up these Restaurant-Style faves like General Tso’s Chicken and Ginger Teriyaki Lettuce Wrap recipes.
I recommend you start with the Zing Rolls:
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 sliced2 large cucumbers, peeled, seeded and cut into thin strips3/4 cup shredded carrots2 medium avocados, peeled, seeded and thinly sliced2 tablespoons chopped fresh cilantro1/4 cup chopped peanutsThai 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. (Recipe is Gluten Free and Vegan)
Wanna Win? We are giving one lucky reader Sweet Ginger Garlic Seasoning and Spicy Kung Pao Stir Fry Sauce to create your own holiday dish. To be entered to win, just comment on this post with your favorite meal or snack to have during the Chinese New Year! One entry per person, please! You have until February 20th at 11:59 pm CST to get your entries in. We'll randomly pick one winner to get the prize. Open to U.S. residents ages 18+ only. Full promotional rules here.
Don't forget to enter our other blog giveaways while you're here!