Sushi

2 C short-grain rice
2 C water
2 T rice vinegar
2 T sugar
1 T salt

Cook rice (use package directions and rinse rice before cooking) in water. Mix cooked rice with the next 3 ingredients. Spread rice 1/4" thick on seaweed sheets. Add carrot (cut into strips, like the shape of pencils) avocado slices, scrambled eggs, pickled ginger, cucumber, tuna, etc. Roll up. Cut in slices.

ASIAN: Thai Peanut Noodles, Lumpia, etc.

Version #1:  Thai peanut noodles 

12 oz. linguine or spaghetti, cooked         
 2 garlic cloves
2/3 c. chunky peanut butter                    
1 c. chicken bouillon
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
1 c. shredded zucchini                    
up to 1/3 c. soy sauce

1-2 tsp sugar

optional: add shredded carrot

Add garlic, peanut butter, bouillon, chicken, zucchini, soy sauce, and sugar to a 3 quart crockpot. Cook on low for 4-5 hours or high for 2-3 hours. Stir until smooth. Serve over pasta. Garnish with chopped peanuts, if desired. 

To make it on the stove:  Use cooked chicken cubes.

Vegan version:  omit chicken.  Use veggie bouillon instead of chicken bouillon.

 Version #2:  My new favorite Thai noodles:

Thai Peanut Noodles - Nora Cooks

Version #3: Thai peanut noodles

2 garlic cloves

⅔ C peanut butter

1 C chicken broth

1 C shredded zucchini

⅓ C soy sauce

1 t sugar

Red pepper

T lime juice

Cilantro peanuts

Green onions

Lumpia  /  Sweet and sour chicken

Stir Fry

Saute onion and garlic in frying pan. Add carrots, celery, zucchini, broccoli, green beans, and/or peppers. Sprinkle with soy sauce, ginger, orange juice, and broth. Cook only until veggies are crisp tender (not mushy). Serve over rice, or add cooked rice while cooking.