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Asian Noodles

Soba Noodles with Green Beans and Almonds

Soba Noodles with Green Beans and Almonds

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, I’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.

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Udon Noodles with Spinach-Miso Pesto

Udon Noodles with Spinach-Miso Pesto

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…

Vegan Asian Veggie Noodles

Vegan Asian Veggie Noodles

This Vegan Asian Veggie Noodles recipe creates a slightly spicy noodle dish with vegetables that is delicious and easy to prepare—perfect for a busy weeknight dinner.

 

Vegan Asian Veggie Noodles
Serves: 4
 
Ingredients
  • 1 tsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tsp ginger powder
  • ½ tsp curry powder
  • salt
  • 3 carrots, chopped in small cubes
  • 250g vermicelli
  • 3 tbsp sesame oil
  • 1 red pepper, chopped in small cubes
  • ½ cup peas
  • 1 can baby corn
  • 1 clove garlic, finely chopped
  • pepper
Instructions
  1. Mix rice vinegar, soy sauce, ginger powder, curry powder, and 1 pinch of salt.
  2. Peel the carrots and cut them in julienne.
  3. Cook the noodles as indicated on the package.
  4. Heat the sesame oil in a wok.
  5. Add vegetables and cook for 10 minutes over medium heat. They must be cooked, but still a little firm.
  6. Add the sauce to the wok and continue cooking for 2–3 minutes.
  7. Add the well-drained noodles into the wok, mix gently, and cook another 3 minutes.
  8. Taste and rectify the seasoning.

 

Spicy Vegan Singapore Noodles

Spicy Vegan Singapore Noodles

This Spicy Vegan Singapore Noodles recipe is crazy good. Spicy to perfection and filled with good ingredients, everyone will ask for a second plate!

Spicy Vegan Singapore Noodles
Serves: 3-4
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Add cooked vermicelli, green onions, curry, turmeric, and sugar. Mix well to combine everything.
  4. Serve.

 

Curried Coconut Bean Thread Noodles

Coconut curry bean-thread noodle

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 recipe—made with lots of vegetables—becomes quite luscious. Serve with a simple tofu or tempeh dish and a platter of raw veggies. Photos by Hannah Kaminsky. Continue Reading…

Chow Mein

Chow Mein is the Chinese dish par excellence. Chow means “fried” and mein means “noodles.” This dish was imported by the first Chinese migrants from Hong Kong to North America, and it‘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. This comforting dish will become a favorite of the whole family!

Chow Mein
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
  • salt
Instructions
  1. Put the olive oil in a hot pan. Add the onions.
  2. 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 .
  3. Add the cabbage, stir well, and cook for 2 minutes over high heat.
  4. Add the pasta, the soy sauce, salt, maple syrup, and vinegar. Mix and cook for 5 minutes.
  5. Chow mein is ready!

 

Vegan Pad Thai

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) sautéed with tofu, vegetables, and a sauce that transports you to another continent!

Prep time: 20 minutes

Cook time: 15 minutes

Servings: 4

Ingredients

  • 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
  • ½ cup of water
  • 3 tablespoons chopped peanuts
  • 1 cup snow peas
  • 1 tablespoon a sesame seeds
  • juice of half a lime

Instructions

  1. Put the noodles in a bowl of water and cover with hot water. Let them sit for 15 minutes to soften. Drain well.
  2. Pour the oil into a pan (or wok) and brown the tofu for 5 minutes.
  3. In a bowl, combine the soy sauce, water and sugar.
  4. Add the carrot and the soy sauce mixture. Pour in the lime juice.
  5. Cook another 5 minutes over high heat.
  6. Add the noodles, then add the peanuts and the sweet peas. Cook another 4 minutes.
  7. Serve in a bowl & sprinkle with sesame seeds.

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. Continue Reading…

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.

5.0 from 1 reviews
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

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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.

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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. Continue Reading…

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. Continue Reading…

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. Continue Reading…

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. Continue Reading…

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