To make the dressing, whisk together the olive oil, soy sauce, ginger, honey, sesame oil, garlic, lime juice and chile in a bowl. Set aside. Lightly toast the cashews in a dry skillet over medium ...

Score the top of the duck breast before marinating. Marinade: Combine the soy sauce, garlic, ginger, 5-spice, brown sugar, chili flakes, basil, cilantro, and salt.

First mix cabbage and onions in a large bowl, set aside. Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds.

In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside. In a medium bowl combine, sesame oil, vinegar, soy ...

Cut 1/2 English cucumber, 1/2 small jicama, 1 large carrot and 1 celery stalk into matchsticks. Drain and rinse a 15-ounce can baby corn; quarter the corn lengthwise.

Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper.

Deselect All. Salad: 8 ounces thin spaghetti. One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups) One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside. Meanwhile, bring another large pot of salted water to a boil, add the ...

1/2 cup chow mein noodles, for garnish For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds ...