1 bundle Somen Noodles
½ c Dulcet Asian Dressing & Sauce
¼ t dried crushed red chilies
2 green onions, sliced on the diagonal
½ t black sesame seeds*

• Place Dulcet Asian Dressing & Sauce and dried chilies in a small pot on the stove.
• To make the sauce, over medium high heat, simmer sauce until reduced to ¼ c.
• Cook the Somen noodles according to package instructions.
• Once cooked, strain noodles and toss with the Dulcet Asian Dressing & Sauce.
• Place on serving platter and top with green onion and sesame seeds.
• Serve at room temperature.

Serves 2-4

*Black sesame seeds can be found at an Asian grocer.

½ c Dulcet Asian Salad Dressing & Marinade
¼ t dried crushed red chilies

• Place the Dulcet Asian Salad Dressing & Marinade and chilies in a small saucepan over medium high heat.
• Bring to a low boil with the pan uncovered.
• Allow to continue boiling until reduced in half (1/4 c), swirling the sauce to prevent burning.

This Asian Reduction Sauce is perfect for drizzling on fish, chicken or steamed vegetables. It also makes a nice dipping sauce for pot stickers.

1 lb asparagus, trimmed
3 T water
3 T Dulcet Asian Dressing & Sauce
½ t sesame seeds (optional)

• Cut the asparagus on the diagonal into 1 and ½ inch pieces.
• Place the water in a large sauté pan or wok over high heat.
• When the water starts to boil, add the asparagus and cook for 3 minutes, or until all the water is evaporated.
• Add the Dulcet Asian Dressing & Sauce and continue to cook over high heat for an additional 2-3 minutes or until the sauce begins to thicken and caramelize.
• Garnish with sesame seeds if desired.

Serves 2-4

The bigger the sauté pan the better, don't crowd the asparagus so it will cook more quickly. Make sure all the water is evaporated from the pan before adding the sauce; this will prevent the sauce from becoming diluted from the water and the asparagus from being over cooked.

1 lb Brussels Sprouts
½ c Dulcet Asian Salad Dressing & Marinade
Black Sesame Seeds (optional)

• Clean and trim stem from Brussels Sprouts.
• Cut sprouts into halves.
• Place in a wok or skillet over high heat with ¼ c of water.
• Cover and steam until water evaporates, about 3 minutes.
• Place Dulcet Asian Salad Dressing & Marinade in a small sauce pan over high heat.
• When the dressing comes to a boil, reduce heat to medium high and swirl until reduced to ¼ c.
• Place the sprouts on a serving platter and drizzle with the reduced sauce.
• Garnish with sesame seeds (optional)

Serves 4-6

This recipe can be made with different vegetables such as carrots, green beans, asparagus, broccoli, spinach or Bok Choy. Excess water may need to be drained off other vegetables.

1 large eggplant
2 T cilantro, chopped
2 scallions, chopped
¼ c Dulcet Asian Dressing & Sauce

• Wash and score the skin of the eggplant.
• Place the eggplant on a parchment lined baking sheet.
• Place the eggplant in a preheated 475 degree oven for approx. 1 hour, turning occasionally.
• Remove eggplant from oven and allow to cool.
• Working over the bowl of a food processor, scrape the flesh of the eggplant into the bowl, discard the skin.
• Puree all of the ingredients together.

Serve with crackers, toast points or toasted pita chips.

1 lb fresh green, yellow and/or purple beans
1t fresh ginger root, grated
¼ c fresh radish, thinly sliced
1 tbs toasted sesame seeds
Dulcet Asian Salad Dressing & Marinade

• Blanch the beans in boiling water for 1 minute.
• Strain and rinse with cold water.
• Toss with Dulcet Asian Dressing & Marinade and ginger.
• Garnish with radish and sesame seeds.

Serves 4-6

Everything can be prepared ahead and placed in the refrigerator. We suggest tossing the salad just before the meal.

1 lb boneless, skinless chicken breast
½ head green leaf lettuce, cut into thin strips
¼ head purple cabbage, cut into thin strips
1 carrot, grated
½ red pepper, bite size diagonal slice
½ c pea pods, thin diagonal slice
½ c celery, thin diagonal slice
½ c bean sprouts
Dulcet Asian Salad Dressing & Marinade

Optional Crunchy Toppings:
Rice Noodles
Caramelized Cashews

• Season chicken with salt and pepper, grill, bake or broil, cut into strips.
• Place all vegetables and lettuce in a large bowl and toss generously with Dulcet Asian Dressing & Sauce.
• Top salad with grilled chicken and crunchy topping (see Chinese Chicken Salad Toppings).

Serves 2-4 Makes two large or four small salads.

Use your food processor to grate the carrots and the slicing blade to shred the cabbage. Allow enough time, this salad takes some preparation to chop all of the wonderful vegetables, but it's worth it.

4 c packaged prepared coleslaw greens
¼ c Dulcet Asian Salad Dressing & Marinade
¼ c slivered almonds, toasted

• Combine the slaw and Dulcet Asian Salad Dressing & Marinade.
• Top with toasted almonds.

Serves 4

This is a great side dish to seared tuna, grilled chicken or pork tenderloin.