Asian Noodles

Lemongrass Noodle Bowl with Mock Duck

Lemongrass Noodle Bowl with Mock Duck by Isa Moskowitz

This dish is bursting with crave-worthy Vietnamese flavors: lemongrass, lime, mint, ginger. I like to use homemade broth and infuse it with aromatics, but you can use bouillon, if you like. Just try not to make the base too strong; you want all the flavors to shine through. Mock duck is really just seitan, but if you’re familiar with those little cans of “mock duck” at the Asian grocery, feel free to use those! Recipe and photo from Vegan With a Vengeance: 10th Anniversary Edition* by Isa Chandra Moskowitz, ©2015. Published by Perseus Books, reprinted with permission. more→

Sesame Soba Noodles with Collard Greens and Tempeh Croutons

Sesame soba noodles with collard greens recipe

I’m a complete noodle fanatic, but a bowl of pasta with tomato sauce doesn’t quite do the trick for me. For me, an ideal noodle dish is one in which veggies have at least equal billing. This Asian-flavored dish of soba noodles and calcium-rich collard greens is flavored with a triple dose of sesame (another great source of calcium): tahini, seeds, and oil. Another bonus — soba noodles made purely of buckwheat are gluten free. If that’s not of concern to you, other long noodles — udon or even whole wheat spaghetti — can be substituted. Recipe by Nava Atlas, from Living the Farm Sanctuary Life* by Gene Baur with Gene Stone, © 2015 by Gene Baur. Photographs © 2015 by Rodale Inc. Reprinted by Permission of Rodale Books.

Sesame Soba Noodles with Collard Greens and Tempeh Croutons
Author: 
Recipe type: Asian noodles
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This Asian-flavored dish of soba noodles and calcium-rich collard greens is flavored with a triple dose of sesame (another great source of calcium): tahini, seeds, and oil.
Ingredients
Sauce
  • ⅓ cup tahini
  • ¼ cup lime juice
  • 2 tablespoons reduced-sodium natural soy sauce or tamari, or more if needed
  • 2 tablespoons natural granulated sugar (cane, coconut, or date) or agave nectar
Tempeh croutons
  • 2 teaspoons dark sesame oil
  • 1 tablespoon reduced-sodium natural soy sauce or tamari
  • 1 package (8 ounces) tempeh, any variety, cut into ½" dice
Noodles
  • 1 package (8 ounces) soba (buckwheat) noodles
  • 10 to 12 collard green leaves
  • 1 tablespoon dark sesame oil
  • 1 large red or yellow onion, cut in half and thinly sliced
  • ¼ small head green cabbage, cut into long, narrow shreds
  • 1 medium red bell pepper, cut into long, narrow strips
  • ½ cup chopped fresh cilantro, basil, or Thai basil leaves, or more as desired
  • 1 tablespoon black or tan sesame seeds Red-pepper flakes or Sriracha sauce
Instructions
  1. To make the sauce: In a small bowl, combine the tahini, lime juice, soy sauce or tamari, and sugar or agave nectar.
  2. To make the croutons: In a large or wide-bottomed skillet, heat the oil and soy sauce or tamari over medium heat. Add the tempeh and stir to coat. Increase the heat to medium-high and cook the tempeh until most sides are golden brown. Remove the tempeh croutons to a plate.
  3. To make the noodles: Cook the noodles according to package directions. When they're al dente, remove from the heat and drain.
  4. Meanwhile, cut the stems from the collard leaves with kitchen shears or a sharp knife. Stack 6 or so halves of leaves at a time. Roll the leaves up tightly from one of the narrow ends, almost like a cigar shape, then thinly slice them. Let them unroll to create ribbons of collard greens. Give them a good rinse in a colander.
  5. In the same skillet used to make the croutons, heat the oil. Add the onion and cook over medium heat until softened and golden. Add the collard ribbons, cover, and cook for 7 to 8 minutes, or until they wilt down a bit. Add the cabbage and bell pepper. Increase the heat and cook for 3 minutes, or just until the veggies are on the other side of raw. Remove the skillet from the heat.
  6. Add the cooked noodles to the pan and use a large fork to mix the noodles thoroughly with the veggies. Pour the sauce over the mixture. Add the cilantro or basil and sesame seeds. Scatter the croutons on top. Season with the pepper flakes or Sriracha to taste. This can be served warm or at room temperature.

 

 

Sesame soba noodles with collard greens and tempeh croutons

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Veggie Lo Mein

Veggie Lo Mein recipe

It’s so easy to make vegetable lo mein, a Chinese take-out favorite, at home—and it’s lighter and less heavy on the oil than its restaurant counterpart. Serve this with a simple combo of corn and edamame as shown in the photo; or with a tofu dish. Either way, round out the meal a simple crisp salad.  Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.

more→

Vegetable Chow Mein

Vegetable Chow Mein recipe

I learned something new recently — chow mein refers not so much to the specific types of noodles used (though it sometimes does use wider and sometimes shorter noodles than lo mein), but that the noodles are stir-fried along with the veggies. The amount and varieties of vegetables can be varied. Why call for take out when it’s so easy (and less greasy) to make this at home? Serve with a simple tofu dish and a salad or slaw dressed in sesame-ginger dressing for a great meal. Photos by Evan Atlas. more→

Garlicky Greens Pasta with Gomasio

Garlic Greens and Pasta

Garlicky pasta is embellished with heaps of nutrients from greens and gomasio. Gomasio is a condiment used in Japanese cuisine as well as a staple of the macrobiotic diet. It has an earthy, toasty, salty flavor and can be used on almost anything…pasta, rice, popcorn or salads. However, it is more than just added flavor, it provides a plethora of trace minerals essential for health, including thyroid function.  You can even consider gomasio a “remineralizing seasoning.” Recipe and photos contributed by Cristina Cavanaugh, from BeginWithin Nutrition. more→

Indonesian-Style Noodles (Bakmi Goreng)

Indonesian Noodles

This Indonesian-style noodle dish, embellished with sprouts, baked tofu, and peanuts, is a great choice when you crave something slightly exotic yet easy to prepare. Photos by Evan Atlas. more→

Southeast Asian-Flavored Noodles with Tempeh Croutons

Southeast Asian-Flavored Noodles with Tempeh1

This spicy, nutty dish of noodles and vegetables dressed in peanut sauce and topped with tempeh croutons is a fusion of Indonesian and Thai-influences. It’s good served warm or at room temperature. This dish really has it all, so you can finish the meal with a simple soup or a complementary salad like Asian-Flavored Coleslaw. Photos by Hannah Kaminsky. more→

Chili-Orange Asian Noodles with Crisp Vegetables

Hoisin-flavored Asian Noodles

This year-round noodle salad is really more about the veggies than the noodles. Flavored with a citrusy glaze, and spiked with chili oil, it’s the perfect accompaniment to your favorite tofu or tempeh dish and can be enjoyed all year round as a room temperature noodle dish. Vary the veggies according to what you have on hand. Thanks to Boyajian for supplying the chili oil used in this recipe. more→

Asian Noodles with Napa Cabbage, Mushrooms, and Tofu

Asian Noodles with Napa Cabbage, Tofu, and Mushrooms

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→

Asian Noodles with Spicy Stir-Fried Corn and Cabbage

Soba with corn and cabbage

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.

more→

Pineapple Coconut Noodles

Pineapple coconut noodles

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→

Easy Vegan Pad Thai

Vegetable and tofu pad thai

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→

VegKitchen  

Vegan Dinner Recipes   Vegan Recipes   Recipes Galore   Vegan Living   Nutrition   Vegan Summer Recipes