Perfect green beans seem to be available only for a month or two in the summer. This tasty salad is a nice way to highlight them during that brief window. However, Iâ€™m so fond of them, that I use frozen green beans so I can make this easy soba noodle recipe regularly. I highly recommend using organic, whole, baby green beans.
This Korean Japchae recipe is a slightly adventurous spin on fried rice. ItÂ marries slurpy shirataki noodles and a blizzard of vegetables in a rich soy and mirin broth. This dish is easy to make, kid-friendly, and restorative to eat whether served hot or cold. Recipe and photo by Ellen Kanner. Continue Reading…
In this recipe, the Asian flavor of miso fuses with the peppers, tomatoes, and olives of Italian cuisine. This fusion pasta dish makes a luscious meal all year round. It’s good served warm or even at room temperature. Serve these Udon Noodles with Spinach-Miso Pesto with a bountiful salad of greens and tomatoes. Photos by Evan Atlas. Continue Reading…
This Vegan Asian Veggie Noodles recipe creates a slightly spicy noodle dish with vegetables that is delicious and easy to prepareâ€”perfect for a busy weeknight dinner.
- 1 tsp rice vinegar
- 2 tbsp soy sauce
- 1 tsp ginger powder
- Â½ tsp curry powder
- 3 carrots, chopped in small cubes
- 250g vermicelli
- 3 tbsp sesame oil
- 1 red pepper, chopped in small cubes
- Â½ cup peas
- 1 can baby corn
- 1 clove garlic, finely chopped
- Mix rice vinegar, soy sauce, ginger powder, curry powder, and 1 pinch of salt.
- Peel the carrots and cut them in julienne.
- Cook the noodles as indicated on the package.
- Heat the sesame oil in a wok.
- Add vegetables and cook for 10 minutes over medium heat. They must be cooked, but still a little firm.
- Add the sauce to the wok and continue cooking for 2â€“3 minutes.
- Add the well-drained noodles into the wok, mix gently, and cook another 3 minutes.
- Taste and rectify the seasoning.
If you master this delicious stir-fry recipe of Asian noodles and spicy tofu, you’ll be less inclined to reach for that Chinese take-out menu!
This Spicy Vegan Singapore Noodles recipe is crazy good. Spicy to perfection and filled with good ingredients, everyone will ask for a second plate!
- 9 oz rice vermicelli
- 1 tbsp vegetable oil
- 1 small onion, cut into thin slices
- ½ red pepper, cut into thin slices
- 2 garlic cloves, finely chopped
- 2 green onions, chopped
- 2 tsp curry
- 1 tsp turmeric
- 1 tsp sugar
- salt and pepper, to taste
- Place vermicelli in a heat-proof bowl. Cover noodles with boiling water and let soak for 1 to 2 minutes or until softened. Drain well and rinse under cold water. Set noodles aside.
- In a wok, heat the oil over medium-high heat. Add the onion, pepper, and garlic. Cook, stirring, for 2 minutes or until the pepper is tender but still slightly crunchy.
- Add cooked vermicelli, green onions, curry, turmeric, and sugar. Mix well to combine everything.
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 Curried Coconut Bean Thread Noodles recipeâ€”made with lots of vegetablesâ€”becomes quite luscious. Serve with a simple tofu or tempeh dish and a platter of raw veggies. Photos by Hannah Kaminsky. Continue Reading…
This Indonesian-style noodle dish recipeâ€”embellished with sprouts, baked tofu, and peanutsâ€”is a great choice when you craveÂ something slightly exotic yet easy to prepare. Photos by Evan Atlas. Continue Reading…
Chow Mein is the Chinese dish par excellence. Chow means “fried” and mein means “noodles.”Â This dish was imported by the first Chinese migrants from Hong Kong to North America, and itâ€˜s one of the classic restaurant dishes that everyone loves!
The “chow mein” is a Cantonese dish, in which noodles are accompanied by vegetables and topped with a base of soy sauce.Â This comforting dish will become a favorite of the whole family!
- 100 g cooked udon or rice noodles
- 1 yellow pepper
- 1 cup sweet peas
- 1 large onion cut into strips
- 2 tablespoons garlic
- 1 tablespoon fresh ginger
- 1 carrot cut into strips
- 50 g sliced white cabbage
- 2 cloves garlic crushed
- 1 teaspoon grated ginger
- 4 tablespoons soy sauce
- 1 teaspoon vinegar
- 2 tablespoons maple syrup
- a little olive oil
- Put the olive oil in a hot pan. Add the onions.
- As soon as the onions start to brown, add the ginger and garlic (mix). Add peppers and sweet peas. Cook on high heat for 5 minutes .
- Add the cabbage, stir well, and cook for 2 minutes over high heat.
- Add the pasta, the soy sauce, salt, maple syrup, and vinegar. Mix and cook for 5 minutes.
- Chow mein is ready!
Ever since I discovered an Asian supermarket, our drawers have been filled with “exotic” products. I’ve tested a lot of new Asian recipes without being disappointed. This time I tried a Thai recipe: vegetarian pad Thai. Fast, easy and tasty, this recipe is delicious.
Pad Thai is rice noodles (gluten-free for those who are interested) sautÃ©ed with tofu, vegetables, and a sauce that transports you to another continent!
Prep time: 20 minutes
Cook time: 15 minutes
- 300g of dried rice noodles
- 2 tablespoons of vegetable oil
- 200g of firm tofu in thin slices
- 2 carrots cut into small cubes
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- Â½ cup of water
- 3 tablespoons chopped peanuts
- 1 cup snow peas
- 1 tablespoon a sesame seeds
- juice of half a lime
- Put the noodles in a bowl of water and cover with hot water. Let them sit for 15 minutes to soften. Drain well.
- Pour the oil into a pan (or wok) and brown the tofu for 5 minutes.
- In a bowl, combine the soy sauce, water and sugar.
- Add the carrot and the soy sauce mixture. Pour in the lime juice.
- Cook another 5 minutes over high heat.
- Add the noodles, then add the peanuts and the sweet peas. Cook another 4 minutes.
- Serve in a bowl &Â sprinkle with sesame seeds.
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 youâ€™re familiar with those little cans of â€œmock duckâ€ at the Asian grocery, feel free to use those!Â Recipe and photo from Vegan With a Vengeance: 10th Anniversary Edition* by Isa Chandra Moskowitz, Â©2015. Published by Perseus Books, reprinted with permission. Continue Reading…
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 â€” soba noodles made purely of buckwheat are gluten free. If that’s not of concern to you, other long noodles â€” udon or even whole wheat spaghetti â€” can be substituted.Â Recipe by Nava Atlas,Â fromÂ Living the Farm Sanctuary Life*Â by Gene Baur with Gene Stone, Â© 2015 by Gene Baur. Photographs Â© 2015 by Rodale Inc. Reprinted by Permission of Rodale Books.
- 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
- 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
- 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
- To make the sauce: In a small bowl, combine the tahini, lime juice, soy sauce or tamari, and sugar or agave nectar.
- 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.
- To make the noodles: Cook the noodles according to package directions. When they're al dente, remove from the heat and drain.
- 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.
- 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.
- 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.
- Here are more recipes for enjoying Asian Noodles.
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Itâ€™s so easy to make vegetable lo mein, aÂ Chinese take-out favorite, at homeâ€”and itâ€™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.Â Â Recipe fromÂ Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan RecipesÂ by Nava Atlas. Â©2014, published by HarperOne, reprinted by permission. Photos byÂ Hannah Kaminsky.
I learned something new recentlyâ€”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. Continue Reading…
Garlicky pasta is embellished with heaps of nutrients from greens and gomasio.Â 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 anythingâ€¦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. Â You can even consider gomasio a â€œremineralizing seasoning.â€Â Recipe and photos contributed by Cristina Cavanaugh, fromÂ BeginWithin Nutrition. Continue Reading…
This spicy, nutty dishÂ 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.Â Photos by Hannah Kaminsky. Continue Reading…
This year-round noodle salad is really more about the veggies than the noodles. Flavored with a citrusy glaze, and spiked with chili oil, itâ€™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. Continue Reading…
This simple and delectable stir-fry of napa cabbage, mushrooms and tofu, augmented with Asian noodles, goes well with an easyÂ 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 Continue Reading…
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 blogÂ My Electric Ride.Â You can serve this as suggested in the photo with steamed broccolini or broccoli, and thinly sliced red cabbage for a dazzling effect. Continue Reading…