Monthly Archives: January 2007
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.
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.
Thick, hearty udon noodles are intertwined with delicious cashews and tender asparagus in a light sauce.
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.
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.
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.
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.