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.
In this simple and fragrant dish featuring snow peas and shiitake mushrooms, either bean-thread noodles or Asian rice vermicelli work very well. Both give this noodle dish a nice light flavor and texture, and they happen to be gluten-free. This is good accompanied with sautéed tofu or tempeh, and can be served warm or at room temperature.
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→
Brimming with barely-cooked vegetables, this noodle dish makes a good light dinner. Leftovers packed in a container and eaten cold also make a terrific change-of-pace offering in a brown-bag lunch. more→
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 them, that I use frozen green beans so I can make this easy soba noodle dish regularly. I highly recommend using organic whole baby green beans.
When you’re in the mood for tasty Asian-style fare, this seitan stir-fry, embellished with broccoli, peppers, and wide noodles comes together quickly. Serve with spring rolls (from the natural foods store freezer) and a simple coleslaw with a sesame-ginger dressing. more→
This delectable stir-fry of delectable napa cabbage, mushrooms and tofu, augmented with Asian noodles goes well with a simple slaw and spring rolls from the freezer section of your natural foods store. more→