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→
This spicy, nutty salad is an amalgam of Indonesian and Thai-influenced ingredients and seasonings. 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 it, that I use frozen green beans so I can make this 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→
The creamy and flavorful sesame sauce absorbs quickly into the noodles, so if you like your noodles especially saucy, you can make a little extra sauce to add when ready to serve. Chinese sesame paste is made from toasted sesame seeds and has a distinctly different flavor from the Middle Eastern sesame tahini. This recipe is from Party Vegan: Fabulous, Fun Food for Every Occasion* by Robin Robertson © 2010, John Wiley and Sons. more→
Here’s a quick soba (buckwheat) 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. Bonus: Soba noodles are gluten-free, if that’s a concern for you. Photos by Rachael Braun. more→