This simple and delectable stir-fry of napa cabbage, mushrooms and tofu, augmented with Asian noodles, goes well with an easy slaw-style salad, and spring rolls from the freezer section of your natural foods store. It’s a great weekday meal, as the stir-fry can be accomplished in the time it takes to cook the noodles. Photos by Evan Atlas more→
This lively stir-fry of corn and cabbage, intertwined with hearty Asian noodles, will be on the table quickly you when you want something easy and spicy. Photos by Hannah Kaminsky of Bittersweet.
You can get all the ingredients for this fast, fresh-tasting noodle dish in the Asian foods section of any well-stocked supermarket or natural foods store. Photo courtesy of the blog My Electric Ride. You can serve this as suggested in the photo with steamed broccolini or broccoli, and thinly sliced red cabbage for a dazzling effect. more→
Here’s the popular Thai noodle dish, Pad Thai, in a vegan version that’s easy to re-create at home, with ingredients you can get at the supermarket. Serve with broccoli or green beans (steamed or stir-fried) and a simple cabbage-based salad like those you’ll find in A Slew of Slaws. more→
I love all nut butters, but I’ll always be hopelessly devoted to my beloved peanut butter. Spicy peanut sauce is my weakness, so any day that this scrumptious, spicy, peanutty Pad Thai is on the table is a day to celebrate. Contributed by Dianne Wenz, from VeggieGirl. more→
Characteristic of some Southeast Asian cuisines is the overlapping of Asian and Indian influences. This is true here in this tasty and pleasantly offbeat noodle dish that is seasoned with both soy sauce and curry. Fine Asian rice noodles are now available in a whole grain variety. Photos by Hannah Kaminsky.
This simple dish of Asian noodles (contributed by Allyson Kramer of Manifest Vegan — a great site featuring lots of gluten-free vegan recipes) ia a nice accompaniment to a larger dinner, or alone as a light lunch. Try them with a gingery tofu dish and a cucumber salad. Allyson is the author of the forthcoming Great Gluten-Free Vegan Eats*. Photo by Allyson Kramer. more→
Don’t be daunted by the list of ingredients used here; it all comes together quickly, as the idea is to cook everything as briefly as possible. Enveloped in plenty of coconut milk, this dish of noodles and vegetables becomes quite luscious. Serve with a simple tofu or tempeh dish and a platter of raw veggies. Photos by Hannah Kaminsky. more→