Chow Noodles

One of my favourite blogs is Chow Vegan, a site with great recipes and beautiful pictures. The other night I really wanted to make the Cantonese Style Chow Mein but did not have all the ingredients. So, I tweaked here and there and dubbed the dish Chow Noodles. The thing that really makes this dish is Chow's baked and crispy noodles. Delicious. Actually, you're probably just better off making the original recipe.

INGREDIENTS
The amount of each ingredient is up to you, depending on how many you are serving
- chow mein noodles, baked as per this recipe
- dried shitake mushrooms
- boiling water
- oil
- crushed garlic and ginger
- water chestnuts
- edamame
- sliced romaine lettuce leave (or some other green)
- soy sauce
- splash of sesame oil

METHOD
1. While noodles are baking, soak mushrooms for about 20 mins, until soft. Drain and reserve water, then slice mushrooms.
2. Heat oil in a wok, the briefly fry ginger and garlic until fragrant. Add water chesnuts and edamame and fry for a few mins. Add greens and fry until soft but still vibrant.
3. Add noodles to the pan along with as much of the reserved mushroom soaking water as you want to make a sauce. Season to taste with soy sauce, then stir in the sesame oil. Serve.

Somen Noodles in Broth

I love noodles. I make a quick noodle dish at least once a week for lunch. It's a nice break from sandwiches.

INGREDIENTS
Serves 4-6
- 3 bundles somen noodles, cooked according to the directions, rinsed in cold water
- 1 recipe golden baked tofu
- 2 tbsp oil
- 2 small onion, halved and sliced
- 2 cloves garlic, minced
- 1/2 head broccoli, cut into florets
- 2 carrots, sliced
- 3 cups veggie broth
- 1 tsp coriander
- 2 tbsp hoisin sauce
- 1 tbsp vegetarian oyster sauce
- salt, to taste
- 2 tomatoes, cut into wedges
- bean sprouts

METHOD
1. Cook noodles and bake tofu.
2. Heat oil in a wok or large pot over medium-hi heat. Fry onions and garlic for 5 min, until soft. Add broccoli and carrots and fry 2 mins.
3. Add broth, coriander, and sauce and season to taste. Bring to bubbling, then simmer for about 15 mins, until veggies are cooked. Add in tofu stir through.
4. Put a handful of noodles in a bowl, then ladle broth and veggies/tofu over top. Add a few tomato wedges and a handful if sprouts. Enjoy!

Thai-Style Sweet and Tangy Noodles

As you can imagine time has become a precious commodity around here with four kids to look after this summer (when does school start?). I think we have consumed far too any veggie dogs in the past few weeks so I am now turning to Asian cuisine for fast and fresh meals. Once you have all of your ingredients in place and your wok nice and hot, dinner can be cooked in a manner of minutes. This recipe is more or less from True Thai which has a wonderful vegetarian section. The original recipe calls for black-eyed peas but I had none on hand and used chickpeas.

INGREDIENTS
- 8 oz rice noodles (I used rice vermicelli)
- 2 tbsp oil
- 6 large garlic cloves
- 1/3 cup vegetable stock
- 6 green onions, angle cut into 1" pieces
- 1 large tomato, halved, and cut into thin wedges
- 1/2 block extra firm tofu
- 3/4 cup cooked beans (I used chickpeas)
- 1/4 cup brown sugar
- 2 tbsp mushroom soy sauce
- 1 tsp white pepper
- generous tbsp white vinegar
- 1/2 lb bean sprouts
- cilantro to garnish

METHOD
1. Prepare noodles according to directions on the box (usually you soak in hot water for about 10 mins), then rinse in cold water and set aside.
2. Heat wok over medium-hi heat. When hot, add oil and rotate to coat the wok.
3. Add garlic and fry quickly, until aromatic. Add noodles and fry for 1 min. Add stock and mix well. Add green onions, tomatoes, tofu and beans and stir fry for 1 min.
4. Add sugar and soy sauce and fry 1 min. Add pepper, vinegar, and bean sprouts and mix well. Garnish with cilantro and serve.