A slightly adventurous spin on fried rice, Korean japchae marries slurpy shirataki noodles and a blizzard of vegetables in a rich soy and mirin broth. Easy and kid-friendly to make and restorative to eat whether served hot or cold. Recipe and photo by Ellen Kanner. more→
Luscious and nutty, this easy peanut noodle dish incorporates favorite Asian flavors. Substitute veggies other than the ones suggested in the recipes — you can vary this each time you make it, according to what’s in season or what’s in the refrigerator. You can even substitute cashew butter or almond butter for the peanut butter. Serve warm or at room temperature with a simple tofu or tempeh dish and a crisp salad or platter of raw vegetables. more→
This colorful mélange of flavors and textures is easy enough for a weeknight meal, yet gorgeous enough to impress guests.
Perfect green beans seem to be available only for a month or two in the summer. This dish is a nice way to highlight them during that brief window; however, I’m so fond of it, that I use frozen green beans so I can make this regularly. I highly recommend using organic whole baby green beans. more→
Serve this simple Asian noodle dish alongside or as a bed for vegetable stir-fries and Asian-style tofu preparations. Shown in one of the photos below, mixed with Sweet and Savory Sautéed Tofu. Leftovers are good served cold and packed into school or brown-bag lunches. Photos by Rachael Braun. more→
You will find fresh Chinese noodles in cellophane-wrapped packages in well-stocked supermarkets, shelved near tofu products, as well as in natural foods stores.
Serve this simple and fragrant dish of Asian noodles and shiitake mushrooms with some pan-sautéed tofu or tempeh.
If you master this delicious stir-fry of Asian noodles and spicy tofu, you’ll be less inclined to reach for that Chinese take-out menu! more→