Garlic-Sesame Soba with Wild Mushrooms and Edamame

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I love noodles, especially soba. Here’s a quick and easy dish that works for a weeknight meal, but translates just as well to an elegant dinner party with a hot cup of miso soup as a first course.

Ingredients:

5 ounces SOBA NOODLES

2 tbsp. ounces AGAVE NECTAR
3 tbsp.  RICE WINE VINEGAR
3 tbsp. REDUCED SODIUM TAMARI SAUCE
1 teaspoon CHILI-GARLIC SAUCE (SAMBAL OELEK)
1 tbsp.  OLIVE OIL
4 ounces MUSHROOMS, MIXED
3 cloves GARLIC, MINCED
3 SCALLIONS, trimmed and thinly sliced
1 tbsp. SESAME OIL, TOASTED
1 tsp.  SESAME SEEDS, BLACK

1/2 cup EDAMAME, FROZEN, SHELLED, thawed

Method:

1. Cook soba noodles, drain, rinse with cold water and set aside.
2. Whisk agave, tamari, vinegar, chili-garlic sauce and set aside.
3. Saute mushrooms until soft and lightly browned. Add garlic and scallions and let cook a few more minutes until fragrant. Add sauce and let cook for 1 more minute until heated through.
4. In a large bowl, toss soba noodles with sauce, sesame oil and sesame seeds. Eat chilled or hot.

Clean Out The Fridge Yakisoba

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In case you haven’t noticed, comfort food is the name of the game at my house this week. And carbohydrates take main stage as we inch closer and closer to that moment when hurricane Irma takes a swipe at our little corner of south Florida.

We expect a loss of electricity by tomorrow, so tonight was a good time to clean out the fridge. I rounded up all my pre-chopped salad veggies leftover from our lunch prep and put together a quick sauce to pour over the sautéed veggies and noodles for a delicous dinner that will taste great as a cold salad later when the air conditioning goes out!

No strict ingredient measurements here. It’s mostly about the method with this dish.

Yaki-Soba On The Fly

Ingredients:

Soba Noodles

Assorted veggies, chopped

2-4 Garlic cloves, chopped or sliced thinly

Crushed red pepper (optional)

Canola oil

Sesame oil (if you have it)

Yakisoba sauce (recipe follows)

Quick Yakisoba Sauce

(recipe courtesy Nami from justonecookbook.com)

 (Makes ½ cup (8 Tbsp) I halved this recipe and it was plenty for 10 oz soba noodles
  • 2 tsp granulated sugar
  • 2 tsp soy sauce
  • 4 tsp vegan oyster sauce (or substitute more soy sauce)
  • 4 tsp ketchup
  • 4 Tbsp vegan Worcestershire sauce

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Method:

Heat a big pot of salted water to boiling for noodles.

Meanwhile, heat a good quantity of oil over medium-high heat until a little piece of garlic sizzles when placed in the skillet. We’re talking a good 2-3 tablespoons with about 1/3 being sesame oil if using.

Add garlic and  1/2 tsp. crushed red pepper and fry until golden. Watch this very carefully so it doesn’t burn, but you definitely want some color. Reduce heat a bit, add your vegetables and saute until almost fully cooked (about 5 minutes).

Meanwhile, get your soba noodles cooking and add about 1 to 1 1/2 cups of the starchy water  to vegetables. This water will reduce a bit and help add body and flavor to the dish. Before the water is fully reduced, drain soba noodles and add them directly into the pan, mixing them around together with the vegetables.

When the water is reduced a bit,  turn the heat down to low. Go ahead and pour the sauce over, mixing until heated through. Serve immediately.

 

YakiZoodle with Veggies and Edamame

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This is a spur of the moment post, just because I want to share an idea more so than a recipe. Although a recipe is included, feel free to do what you do, but whatever you do…try zucchini noodles!!

Last night, in my home kitchen, having gone through the rotation of Mexican, Italian, American and Indian dishes over the course of the week, I pulled together an Asian- inspired meal on the fly.

I don’t know if I ever mentioned how much I LOVE noodles, particularly Japanese Yakisoba style, which is like fried rice, but with buckwheat soba or udon.

I steamed a handful of POTSTICKERS from the freezer as a first course, then followed them with these tasty zucchini noodles fried up with vegetables, edamame and my secret ingredient: TOM YUM PASTE  Spicy, savory and delicious!

Yaki Zoodle with Veggies and Edmame

Ingredients

2 large zucchini

2 cups assorted vegetables, cut small for faster cooking (whatever you have in the fridge)

3/4 cup edamame, shelled and thawed (if frozen)

Asian flavoring paste like Tom Yum (or a combination of soy sauce, garlic and chili paste, like Sambal Oelek will work)

Sesame oil for saute

Method:

  1. Spiralize the zucchini into noodles using a spiral cutter, or you can also make ribbons with a vegetable peeler and then cut the ribbons into thin noodle-like strips.
  2. In a large skillet over medium high heat, saute vegetables in a bit of sesame oil until tender-crisp. I start with the hard vegetables first: celery and onions that take a little longer, then add the softer, faster cooking veggies, in stages, ending with the edamame, which only needs to be heated.

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3.  When the veggies are all cooked and hot, remove them from the pan and set aside.

4.  Take a bit more oil (about 1 tbsp) and heat it gently, then add the Tom Yum paste (about 1 tbsp should do it) whisk it together until blended. It won’t totally blend, but you are just looking to distribute the paste for the zoodles.

5. Add the zucchini noodles to the pan, stirring to heat and slightly soften over medium-high heat. Once the zucchini looks about halfway cooked, add the veggies back in and increase the heat to medium high, getting everything nice and hot. The seasonings will be well distributed all over the zucchini and the vegetables. Taste and add more if desired.

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Serve immediately!

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Note: NEVER overcook veggies. Apply only enough heat to soften them so they are edible.  This will give you the best flavor and texture, not to mention more nutrients. Trust me, an overcooked veggie is a completely different veggie than a properly cooked one. For this recipe, honestly most of the veggies could just be thrown in raw at the end and eaten crunchy anyway. Your choice.

 

 

 

 

 

 

 

Vegan Korean Barbecue

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I’ve been exploring Korean cuisine this week. I am so pleasantly surprised to find recipe websites featuring vegan Korean food. My favorite is a blog right here on WordPress!

I found this delicious recipe at Vegan 8 Korean blog. Click here for this recipe in its original form.   It’s a vegan version of the classic Korean Bulgogi, a flavorful sesame-soy garlic marinated meat dish. The soy curls lend themselves so well to this dish with their firm yet tender texture, absorbing the flavors perfectly.

The recipe is very quick and easy, too–less than 30 minutes from prep to stovetop to table.

soak

Cover the soy curls with hot water and soak for about 10 minutes, while preparing the rest of the ingredients and start the rice cooking (if using).  Drain curls and allow to cool for a couple minutes, then squeeze out the excess water.

marinate

Mix up the marinade ( I added a teaspoon of Korean red pepper powder for a little kick).

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Toss the soy curls with marinade and onions

cook

Saute until onions and soy curls are lightly browned and sauce thickens.

beforeReady to Serve

Click here for the full recipe!

 

Sesame Grilled Tofu with Sichuan Vegetables

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Here’s a quick and easy weeknight treat! I do not own a wok and still refuse to buy one. However, I have learned to make do–by creating my Asian-style meal as components and bringing them together in one perfectly cooked meal.

prep

Sesame Grilled Tofu

recipe courtesy “Isa Does It’ by Isa Chandra Moskowitz

1 14-ounce package extra-firm tofu, pressed and sliced into 8 planks

1 tbsp. toasted sesame oil

3 tbsp. low-sodium tamari or soy sauce

grill

Press tofu slices into marinade and flip over to cover all surface area. Marinate while grill heats.

With a tabletop grill on the SEAR setting, grill marinated tofu for about 5 minutes. Set aside.

Sichuan Vegetables

recipe adapted from Veg News magazine

2-3 cups assorted vegetables cut into bite-sized pieces or matchsticks (peppers, carrots, celery, mushrooms)

1/4 cup low-sodium soy sauce or tamari

1 tbsp. dry sherry (or mirin)

1 tbsp. Chinese black vinegar (or rice wine vinegar)

1 tbsp. water

2 tsp. toasted sesame oil

1 tsp. natural sugar

1 tsp. chile-garlic sauce, to taste

1/2 tsp. red pepper flakes (to taste)

1 tsp. cornstarch

*If you have a micro-wave steamer, steam vegetables about about 3 minutes, until crisp-tender and set aside. Meanwhile, combine all sauce ingredients except cornstarch in a skillet and simmer for about 5 minutes. Combine cornstarch with water to make a slurry and whisk gently into sauce until thick. Add vegetables and grilled tofu, cut into small triangles. Simmer until heated through.

*If you don’t have a micro-steamer, go ahead and stir-fry vegetables in a skillet or wok until crisp-tender then follow sauce instructions.

Thai Sweet Potato Bisque

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This soup is a perfect blend of smooth and creamy, slightly sweet and spicy. Great served on its own or as a first course, it is super-easy to make, too.

Thai Sweet Potato Bisque

adapted from a recipe by Isa Chandra Moskowitz: Red Sweet Potato Curry with Cauliflower and Adzuki Beans

1 pound sweet potatoes (approximately 3 medium) to make 3 cups, mashed
4 ½ cloves Garlic, minced
1.5 tablespoons Ginger, fresh, minced
1 tablespoon Peanut oil
4.5 tablespoons Thai Red Curry paste
3 cups Vegetable broth
3 Star Anise Pods
3  tablespoons Tamari Sauce
1 15 ounce can full fat  Coconut milk
¾ teaspoon Salt (or to taste)
Sriracha (optional)
Lime juice (to taste, approximately 1 lime)
Cilantro for garnish

1. Bake sweet potatoes at 350 for 1 hour first. Peel and mash. :

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2. Saute garlic and ginger in oil. Add curry paste, veggie broth and star anise. Let boil about 5 minutes, covered. Uncover, remove star anise.:

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3. Add sweet potato, coconut milk, tamari and salt and mix well. Use immersion blender if needed, to get to a very smooth consistency.

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Add lime juice and sriracha to taste.:

Tofu Pad Thai with Rice Noodles

IMG_1381One of my favorite noodles dishes made vegan and oh so much healthier than take-out! This recipe is super-easy and is adapted from the cookbook “Big Vegan” by Robin Asbell.

Tofu Pad Thai with Rice Noodles

4 ounces Rice noodles
¼ cup Vegetable broth
¼ cup Lime Juice (or less, to taste)
¼ cup Tamari
2 tablespoons Sugar
2 teaspoons Cornstarch
1 ½ teaspoons Canola oil
7 ounces Firm tofu, drained and pressed
1/4 teaspoon Red pepper flakes
1 ½ teaspoons Ginger, fresh, minced or grated
1 cloves Minced garlic
1 ½ Scallions, Cut in 1 inch pieces
3 ounces Bean sprouts
2 tablespoons Roasted peanuts, chopped
2 tablespoons Cilantro

1. Bring a large pot of water to a boil. In a cup, mix together the stock, lime juice, tamari, sugar and cornstarch.

2. Heat the oil over high heat, and crumble the tofu into the pan. Add the pepper flakes and fry until the tofu is browned, stirring constantly. Add the ginger and garlic and stir for 1 minute.

3. Meanwhile, soak the noodles in the boiling water for 5-7 minutes, or until al dente. Drain them. Stir and add the stock mixture to the pan with tofu.

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4. Stir and quickly add the noodles, scallions and sprouts. Stir-fry gently until the liquids are thickened and the noodles are coated, 1 to 2 minutes. Serve immediately, topped with the peanuts and cilantro.

Servings/Yield: 2 servings

Sesame Noodles with Ginger-Soy Braised Tofu and Steamed Broccoli

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Ever Since I found out my beloved Ma Po Tofu at PF Changs contains more than a full day’s worth of  sodium (3450 mg) I’ve been getting creative coming up with quick Asian lunch ideas.

I cook an extra serving or two of spaghetti at dinner time and store it in the fridge for later. That’s the first timesaver. With a few spare minutes in the kitchen I whip up an easy sesame sauce that is delicious over noodles, or just for dipping steamed broccoli. In about 2 micro- minutes I braise up some tofu to add some protein to my lunch. Toss in some steamed veggies and I’ve got a delicious, nutritious meal for lunch or dinner.

Quick Asian Noodle Sauce

Recipe courtesy Jenna Webber (www.eatliverun.com)

     ½ cup Tahini

       ¼ cup Canola oil

       ½ cup Hot water, as needed

       ¼ cup Sugar

       ¼ cup Rice wine vinegar

       ½ cup Tamari

       ½ tsp. Red pepper flakes

       2 tsp. Ginger, fresh

       1 tsp. Minced garlic

Blend all ingredients in a food processor. Refrigerate in airtight container. 

Ginger-Soy Braised Tofu

       7 ounces firm tofu, drained and crumbled

2 tablespoons low-sodium tamari sauce

2 teaspoons grated fresh ginger

Splash rice vinegar

½ teaspoon chile-garlic sauce

½ teaspoon sesame oil

Combine all ingredients in a microwave-safe dish. Cover with a vented lid and microwave at 70% power for 2 minutes. Stir and taste for seasoning. Crumble over noodles and sauce with steamed vegetables as desired.