Monthly Archives: January 2007

Vegetable Chow Mein

Chow mein uses wider and sometimes shorter noodles than lo mein. The amount and varieties of vegetables can be varied. Before starting to stir-fry, have all the vegetables cut and ready. Adapted from The Vegetarian Family Cookbook.

Indonesian Noodles (Bakmi Goreng)

This Indonesian-style noodle dish, embellished with sprouts, baked tofu, and peanuts, is a great choice when you long for something slightly exotic yet easy to prepare.

Udon Noodles with Asparagus and Cashews

Thick, hearty udon noodles are intertwined with delicious cashews and tender asparagus in a light sauce.

Udon Noodles with Spinach-Miso Pesto

This fusion pasta dish — the Asian flavor of miso with the bell peppers, tomatoes, and olives of Italian cuisine — makes a luscious warm-weather meal. Serve with fresh corn on the cob and a bountiful salad of greens and tomatoes.

Vietnamese-Style Bean-Thread Noodles

Here’s a deliciously offbeat, light Asian-style noodle dish. Bean-thread noodles, which have a delightful texture, are available in natural foods stores, Asian groceries, and even some well-stocked supermarkets.

Soba Noodles with Snow Peas

Here’s a quick noodle dish that will have you eating in no time. This is especially nice when snow peas come up in the home garden; snap peas can be substituted.

Asian Noodles

Authentic Asian noodles to make them with are easy to find these days. Ten years ago, soba, udon, bean-thread and rice stick noodles, among others, were rare finds. Now, many well-stocked supermarkets carry them. Here’s a brief lexicon of the most commonly used varieties.

Pasta Jambalaya

Here’s one of my favorite uses for a terrific product, Tofurky Sausage. The bold flavor is used to full advantage in this hearty Creole-flavored pasta dish. If you have more time, make a pan of vegan corn bread, it’s a wonderful addition to this meal.