Chinese Glass Noodles With Peanut Sauce
Place in a saucepan with the soup stock and simmer until they are tender but not mushy, about 10 minutes. Drain the stock from the noodles, reserving it for another use. Place the noodles on a tray and refrigerate them for one hour. Mix the sauce ... [... more]
International Vegetarian Union |
Fusion Noodles
Drain, rinse 2 or 3 times to cool, & put in a large mixing bowl. It is best if left for an hour, or overnight in the refrigerator. To serve, toss again & garnish with more sliced green onions. 1. Blend sesame oil, chili oil, soy sauce, balsamic .. [... more]
International Vegetarian Union |
Thai-Style Noodles w/Peanut Basil Sauce
Bring water to a boil in a large heavy saucepan; add snow peas, and cook 45 seconds. Whisk together coconut milk and next 8 ingredients in a large saucepan. Cook over medium-low heat, whisking occasionally, about 5 minutes or until mixture is ... [... more]
International Vegetarian Union |
Noodles, Tofu and Wakami
Remove from bowl and chop, removing and discarding the tough rib. Stir-fry 1 min.Add the vegetable stock, tamari,and wakami and boil 2 min. Spoon equal portions of the tofu mixture and broth over each serving. Hi - here's what I came up with for ... [... more]
International Vegetarian Union |
Teriyaki Tofu Steaks with Soba Noodles
After draining tofu, I like to put in a low heat over, 200 degrees and cook 10 mins or so, I get out more of the water, I dont know if this is a correct practise for tofu, but it works for me. Also instead of cooking everything seperatly you can ... [... more]
International Vegetarian Union |
Rice Noodles with Peanut Sauce
Break noodles in half and pull apart slightly; drop into boiling water. Mix peanut butter, soy sauce, gingerroot, and red pepper in same saucepan until smooth. Personally, I prefer this recipe to one I got from a friend that is supposed to be ... [... more]
International Vegetarian Union |
Phat Thai Noodles
I learnt this one while working in a resturant in Thailand, it's one of my favourites Thai rice noodles (these are flat, long pale whiteish noodles, about 1cm (1/4in) thick, can be bought in most supermarkets or any asian market. any noodles can ... [... more]
International Vegetarian Union |
Thai Noodles
OK, here it is. I claim no authenticity, just tastiness. These will not be oily or greasy, but they will be peanutty. If you like them oily, add some oil to the sauce after you take out the tofu. Prepare the noodles per the package instructions ... [... more]
International Vegetarian Union |
Curried Stir-Fried Noodles with Vegetables
In a large bowl soak noodles in boiling water to cover 5 to 10 minutes, or until opaque-white and tender, and drain well in a colander. Steam veggies in steamer rack over boiling water (or in the microwave) until just tender. Drain. Make sauce: ... [... more]
International Vegetarian Union |
Cold Chinese Noodles in Peanut-Sesame Sauce
Once you make the dressing, you will have "instant" company fare on hand for a long, long time. Use about 2-4 heaping Tbsp. of dressing per pound of noodles. Recipe may be prepared up to 1 day ahead of time through Step 3 and kept ... [... more]
International Vegetarian Union |
Chinese "fried" Rice Noodles
Healthier than wok-fried noodles, these are microwaved and full of flavor. Very delicious and reminescent of the fried rice-noodle dish at our local Chinese restaruant. I used reduced-sodium soy sauce and it turned out really well. Heat 5 or more ... [... more]
International Vegetarian Union |
Sesame Noodles With Napa Cabbage
Whisk together peanut butter, sesame oil, soy sauce, sherry, vinegar, sugar and red pepper flakes in saucepan. Transfer noodles and cabbage to serving bowl, add sauce and toss to combine well. In separate pot, cook noodles according to pkg ... [... more]
International Vegetarian Union |
