This Hoisin-Glazed Bok Choy with Tofu and Soba Noodles recipe makes a quick, delicious dish of tofu and greens with a hint of citrus. For a dazzling plate, serve with a beet salad. Recipe from Wild About Greens;* photo by Gail Davis of Hungry Vegan. Continue Reading…
I could eat ramen every day! Why? Because ramen soup is pure comfort food and this recipe is so easy to prepare. This hearty version is filled with tofu.
- 8 oz firm tofu
- ¼ cup soy sauce
- 2 cloves garlic
- 1 small piece ginger
- 270 g ramen noodles
- 4 cups vegetable broth
- 1 can tomato sauce
- 1 zucchini
- ½ cup white mushroom slices
- 1 bunch cilantro
- 1 lime
- Cut the tofu into small cubes. In a bowl mix the cubes with 1 tablespoon soy sauce, ginger, and garlic.
- Place ramen in hot water and set aside for 5 minutes or until noodles become soft. Drain and rinse with cold water. Divide the noodles into the number of bowls you want.
- Sauté the tofu mixture in a saucepan for 5 to 8 minutes.
- Add the broth to the saucepan with tofu. Bring to boil, then add the rest of the soy sauce and the tomato sauce. Then add zucchini and mushroom. Cook for 6 to 8 more minutes.
- Pour the broth into the bowls with the noodles.
- Sprinkle with cilantro and serve with lime wedges.
Serve this healthy Vegan Green Vegetable Pad Thai recipe with some lime wedges and edamame. It’s perfect as a main course or as a hearty side dish.
- 7 oz rice noodles
- 1 tbsp olive oil
- 1 green bell pepper, chopped
- 1 onion, chopped
- 2 cups spinach
- ½ cup edamame
- ½ cup water
- 2 tbsp lemon juice
- 2 tbsp maple syrup
- 1 tsp hot sauce
- 3 tbsp tamari sauce
- 1 tsp garlic powder
- Chop the vegetables and bring a large pot of water to a boil for the rice noodles.
- When the water is boiling, turn off the heat and add the rice noodles. Stir and leave in the water until cooked (about 5 minutes). Drain noodles and rinse under cool water.
- In a wok or a nonstick skillet over medium-high heat add 1 tablespoon of oil. Add green pepper and onion; cook for about 5 minutes.
- Add the spinach and edamame and cook for another 3 minutes.
- Mix all the sauce ingredients together.
- Add the cooked rice noodles and the sauce to the vegetables. Mix well and cook until the sauce is mostly absorbed, about 3 minutes.
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.
Make your regular ramen soup amazing with this combination of miso, mushrooms, zucchini, and tofu. This ultra-comforting soup recipe can be easily personalized to your taste.
- 2 tsp sesame oil
- 3 cloves garlic, finely chopped
- 1 container (900 ml) vegetable broth
- 3 cups water
- ½ block firm tofu, cubed
- 8 oz mushrooms, sliced
- 1 zucchini, chopped
- 4 tsp miso
- 2 tsp reduced-salt soy sauce
- 10 oz ramen noodles
- In a saucepan, heat the oil over medium heat. Add the garlic and cook for 2 minutes while stirring. Pour in broth and water, then bring to a boil.
- Add Tofu, mushrooms, and zucchini. Reduce heat and simmer for 5 minutes. Mix in miso paste and soy sauce.
- Meanwhile, cook noodles in a saucepan of boiling water for 2 to 3 minutes. Drain noodles and divide into 4 large soup bowls.
- Cover with broth and serve.
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!
- 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) sautéed 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
- ½ 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 & sprinkle with sesame seeds.
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.
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…
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 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 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…
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. Continue Reading…
This simple cold soba noodle dish is laced with lots of kale or collard greens and flavored with a piquant ginger dressing. For an easy meal, serve with veggie spring rolls from your natural foods store’s frozen foods section, and a platter of slices of baked tofu, tomatoes and cucumbers. Photos by Evan Atlas. Continue Reading…
This simple dish of Asian noodles (contributed by Allyson Kramer of Manifest Vegan — a great site featuring lots of gluten-free vegan recipes) ia a nice accompaniment to a larger dinner, or alone as a light lunch. Try them with a gingery tofu dish and a cucumber salad. Allyson is the author of the forthcoming Great Gluten-Free Vegan Eats*. Photo by Allyson Kramer. Continue Reading…
A feast of Asian noodles and colorful vegetables, this medley of flavors and textures is easy enough for a weeknight meal, yet gorgeous enough to impress guests. Meant to be served at room temperature, this is also a good choice for a potluck or buffet.
This quick summery dish of soba (buckwheat noodles), tomatoes, tofu, and basil has a lovely combination of Asian and Italian flavors. Flavored with sesame oil and soy sauce, as well as the fresh tomatoes and basil, it might sound strange, but it works! Serve with fresh corn and/or grilled vegetables for a warm weather meal. Continue Reading…
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.
This recipe uses Chinese sesame paste which is made from toasted sesame seeds and has a distinctly different flavor from the Middle Eastern sesame tahini. In this pan-fried noodles and broccoli dish, 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. This recipe is from Party Vegan: Fabulous, Fun Food for Every Occasion* by Robin Robertson © 2010, John Wiley and Sons. Continue Reading…
Here’s a luscious dish of noodles, kale butternut squash, enveloped in a rich peanut sauce. If you prefer, you can have all the ingredients heated and serve the dish hot instead of at room temperature. Contributed by Bryanna Clark Grogan. Continue Reading…