Our Recipes: Stir-Fries and Noodle Bowls

STIR-FRIES AND NOODLE BOWLS:

• Vegetable Korma -- Thai Style*
• Easy-Peasy Potato Curry*
• Bowtie Pasta with Peanut-Ginger Sauce*
• Pad Thai for Two (Three?)*
• 101 Cookbooks: Orange Pan-Glazed Tempeh*
• Peanut Noodle Bowl*
• Portabellas with Thai-Peanut Sauce*
• Indian Mixed-Veggie Curry*
• Summer Veggie Stir-Fry*
• Tarka Dal*
• Parsnip Dumplings with Maple-Balsamic Sauce*
• Thai Coconut Red Curry Stir-Fry*
• Sweet and Sour Tofu*
• Very Veggie Polenta Stir-Fry*
• Odds and Ends Dinner*

* means VEGAN

BACK TO ALL RECIPES >>>

OR BROWSE BY CATEGORY:

GRANOLA & OATS	PANCAKES, ETC.	SMOOTHIES
SPREAD, SAUCES, DIPS	SALADS	SOUPS & STEWS
SNACKS & STARTERS	SANDWICHES & BURGERS	PIZZA, ETC.
STIR-FRIES, ETC.	OTHER MEALS	BREADS
CAKES & CUPCAKES	COOKIES & BROWNIES	PIES & TARTS
ICE CREAM & PUDDING	DRINKS	CONVERSIONS

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Noodle Salad and Peanut Sauce

Not the prettiest picture to start off this amazing recipe with, but I thought it'd be nice to show you first how I actually ate this dish. The pretty shots can come later. This is one of those recipes that we just love cooking on weekends instead of going out to eat (if you'd like more, just check out our grocery bills post). I don't even know if we could get something this flavorful in our hometown, quite honestly.

Back to why it's so slapped together: When you taste the sauce, you won't care how it looks at all. And it'll be gone before you know it.

I was planning to post this recipe last night, but during our volleyball game -- I jammed my right ring finger. I can barely type. Thought waiting until early this morning would be better. I was wrong. So, without further hesitation, here's the recipe for this awesome noodle salad and peanut sauce!


What you'll need . . .

For the sauce:

• 1/2 cup light coconut milk
• 3 tablespoons natural peanut butter
• 2 tablespoons soy sauce
• 5 tablespoons POM pomegranate juice (or rice vinegar)
• 2 tablespoons maple syrup
• 1 tablespoons grated ginger
• 1/4 teaspoon red chili flakes
• 1/4 cup unsweetened coconut flakes
• 2 cloves of garlic, minced

For the salad:

• 1/2 package udon noodles, cooked as per package directions
• 16 ounces extra-firm tofu, drained and cut into 1-inch cubes
• 6 cups kale
• 2 carrots, cut in the batonnet style(sliced)
• 1 zucchini, cut into half moons
• 1 tablespoon dried cilantro (or 1/4 cup fresh)

Method . . .

1. Combine all ingredients in a food processor and blend until smooth. Set aside.
2. Cook your udon noodles, drain, and spray with some cool water. Set aside.
3. Heat a tablespoon or so of oil over medium-high heat and fry the tofu until golden. Set aside.
4. In that same pan, add a bit more oil. Throw in the vegetables (kale, carrot, and zucchini). Cook for five to seven minutes -- until they are soft, but still a bit crisp.
5. Pour half of the sauce mixture onto the veggies. Cook a couple more minutes, until saturated with flavor.
6. Add the cilantro once the heat is off. Stir.
7. Then toss everything together. Or, if you'd like it to look nice, lay a bed of veggies and top with half the noodles and tofu cubes. Drizzle more of the sauce on top for extra flavor.

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Vegan Summer Rolls: Try Them This Weekend

The month may be December . . . and the temperatures may be dipping far into the lower digits, but that sure as heck doesn't mean you can't enjoy fresh, flavorful summer rolls made in your very own kitchen! In college, my good friend Meg made a batch for lunch one day . . . and I was absolutely astounded that she was able to fashion together such an impressive meal. What may seem like a daunting process is really not so bad once you break it down. Oh yeah, and once get the hang of folding those delicate rice paper wrappers.

Fear not, though. I'm here to guide you!

Ingredients vary from recipe to recipe -- so what I suggest to use isn't the exhaustive list of possible components. Think of it as a build-your-own taco station, or something like that. It's fun, custom, and delicious -- and, if you plan it right, can be a great FREEKEND meal (making use of all those leftover carrots and bean sprouts).

STEP 1: Assemble Your Ingredients

What you'll need . . .

• 1 package udon noodles (see photo above)
• 1 package spring roll/ rice paper wrappers
• Bean sprouts or regular sprouts
• 2 to 3 carrots, shaved
• 1/2 block tofu, pressed and cut into small-ish rectangles (see photo below)
• 10 fresh basil leaves
• Splash sesame oil
• Splash low sodium soy sauce
• Sesame seeds (we used some black sesame seeds that we picked up at a local Asian food market)
• Hoisin sauce

STEP 2: Prepare Your Ingredients

Method . . .

1. Fill a large stockpot with water (and a splash of salt) and bring to a boil.
2. Cook udon noodles until soft -- about 7 or 8 minutes (but keep checking to make sure they aren't TOO done). Drain and pour cold water over them to cool.
3. In a small bowl, mix carrot shavings with sesame oil, soy sauce, and sesame seeds.
4. Lay out all ingredients to make assembly a breeze.
5. Fill a large bowl (large enough to fit the rice paper) with hot water.
6. You may need to dump and refill with hot water during the process (it gets cool quickly).
7. Also lay out a clean kitchen towel. This is where you'll assemble everything.

STEP 3: Assemble Your Summer Rolls (and don't make fun of my hair -- I was growing it!)

Method . . .

1. Dip in one rice wrapper into the hot water at a time -- keep submerged in water for about 15 - 20 seconds (this really is trail and error if you're a first-timer -- you may destroy several wrappers, but that's OK -- keep trying, and keep your method delicate).
2. Transfer softened rice paper to your clean kitchen towel (it may tear a bit, but that's OK) and add ingredients into the middle of the circle in this order: udon noodles, sprouts, carrot mixture, tofu, and basil leaf.
3. Roll rice paper tightly around filling (first fold the left side over, then roll it to the right) and then fold over the top and bottoms.
4. Put finished summer rolls on plate and, when you're ready to eat, serve with the hoisin sauce.

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