Archive for January, 2007
Luscious and nutty, this easy noodle dish incorporates favorite Asian flavors. Serve warm or at room temperature. Read More→
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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. Read More→
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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. Read More→
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This recipe is based on one of my favorite Chinese take-out dishes—spicy eggplant—with a lot less fat, and served with noodles. I’ve devised this lower-fat version as a way to satisfy my craving for it, and at the same time, I’ve added enough tofu to make it a substantial main dish. Read More→
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Thick, hearty udon noodles are intertwined with delicious cashews and tender asparagus in a light sauce. Read More→
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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. Read More→
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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. Read More→
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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. Read More→
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