Zaru Soba

Ingredients

9 oz dried thin buckwheat noodles
2 sheets dried nori seaweed, toasted, and thinly sliced

Dipping Sauce

2 cups water
1/2 tsp dashi granules
1/2 cup dark soy sauce
up to 3/4 cup mirin or sweet sherry

To Serve

grated daikon (Japanese white radish) or red radish pink pickled ginger, sliced
scallions, very thinly sliced
wasabi paste

Method

  1. Make the Dipping Sauce several hours in advance so it also has time to chill. Bring the water to a boil, then add the dashi granules with the soy sauce and 1/2 cup of the mirin and stir until the granules dissolve. Taste and add extra mirin. if you like. Let cool, then let chill until quite cold.
  2. Boil the buckwheat noodles for 3 minutes, until soft. Alternatively, cook according to the package instructions. Drain and rinse in a bowl of cold water, using your hands to swish them round to remove all the excess starch. Put the noodles in a bowl of fresh cold water and let chill until you are ready to serve.
  3. Divide the Dipping Sauce between individual bowls. Arrange the noodles in a haystack on a mat or on a plate and garnish with toasted nori. Give each guest a plate with the daikon, pickled ginger, scallions, and wasabi arranged separately. Use chopsticks or a fork to add one of the flavorings to a bite of the noodles, then dip the noodles in the sauce.

Makes 4 servings.

Source: Noodles

Vegan Rainbow Spring Rolls with Peanut Dipping Sauce

Ingredients

2 ounces uncooked rice vermicelli noodles
4 ounces (1/4 of a 16-ounce block) extra-firm tofu, pressed and sliced into strips
5 round rice paper wrappers
1/2 red bell pepper, thinly sliced
1 cup shredded carrots
1/2 yellow bell pepper, thinly sliced
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
1/2 cup shredded purple cabbage

Peanut Dipping Sauce

2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon rice vinegar
2 teaspoons sugar
1/2 teaspoon ground ginger
1 teaspoon garlic powder
1/4 teaspoon red chili pepper flakes
1/2 cup creamy peanut butter
5 tablespoons water

Method

  1. For the peanut dipping sauce, in a medium bowl, combine all ingredients except for water and whisk until blended. Add water 1 tablespoon at a time until dippable sauce consistency is achieved. Set aside.
  2. For the spring rolls, cook noodles according to package directions. Drain and rinse noodles under cold water to prevent sticking, and place in a bowl of cold water until ready to use.
  3. Clear a clean, flat work surface (such as a large cutting board). Fill a large bowl with warm water. Working one at a time, dip rice paper into water and submerge completely for about 5 seconds to soften. Don’t leave in water too long or it will tear easily. Remove from water, and transfer to work surface.
  4. In the center of 1 wrapper, lay horizontally a small amount of vermicelli noodles, tofu, red bell pepper slices, shredded carrots, yellow bell pepper slices, mint leaves, cilantro leaves, and shredded purple cabbage. Leave at least 1-1/2 inches on all four sides bare for wrapping.
  5. To wrap spring roll, fold two opposite sides of wrap over fillings to create closed ends of roll. Then, starting from vermicelli noodle end, use both hands to fold rice paper over noodles and begin to tightly roll rice paper and fillings into a tube-shaped spring roll, being careful not to tear rice paper. Repeat with remaining rice paper wrappers and fillings. Serve with peanut dipping sauce.

Makes 2 servings.

Source: The Friendly Vegan Cookbook

Pappardelle with Lamb Ragu

Ingredients

3 tablespoons extra-virgin olive oil
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
1-1/2 pounds ground lamb
2 teaspoons ground coriander
1 teaspoon ground fennel seeds
1/2 teaspoon ground cumin
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
salt and freshly ground pepper
1 tablespoon tomato paste
1/2 cup dry red wine
1 (28-ounce) can diced tomatoes
1-1/4 cups chicken stock or low-sodium broth
12 ounces pappardelle
1 tablespoon unsalted butter
3/4 cup fresh ricotta cheese
2 tablespoons chopped mint

Method

  1. In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes.
  2. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes.
  3. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes.
  4. Add the tomatoes and their juices along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.
  5. In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well.
  6. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat.
  7. Serve the pasta in bowls, topped with the ricotta and mint.

Makes 6 servings.

Source: Chef Andrew Carmellini

Salmon Ramen

Ingredients

4 cups fish or vegetable stock
1 large garlic clove
1/2 tsp light soy sauce
4 salmon fillets, 5 oz each, skinned
peanut or corn oil, for broiling
5 oz dried ramen
generous 2 cups baby spinach leaves
4 scallions, chopped
2/3 cup bean sprouts
1 fresh green chili, seeded and sliced
fresh cilantro leaves

Teruyaki Glaze

2-1/2 tbsp sake
2-1/2 tbsp dark soy sauce
2 tbsp mirin or sweet sherry
1/2 tbsp brown sugar
1/2 garlic clove, very finely chopped
1/4-inch piece fresh gingerroot, peeled and very finely chopped

Method

  1. Heat the broiler to high, bring the stock to a boil with the garlic clove and soy sauce in one pan, and bring another pan of water to a boil for cooking the noodles.
  2. Mix the ingredients for the glaze together and brush one surface of each salmon fillet with the glaze.
  3. Lightly brush the broiler rack with oil and broil the salmon fillets for 4 minutes on one side only. The flesh should flake easily and the center should remain a bright pink. Remove from the broiler and set aside.
  4. Boil the noodles for 3 minutes, until soft. Alternatively, cook according to the package instructions. Drain and rinse.
  5. Remove the garlic from the stock, then bring the stock back to a boil. Drop in the spinach leaves and scallions and let them boil until the leaves are just wilted. Use a slotted spoon to remove the spinach and scallions and divide them between 4 large bowls.
  6. Divide the noodles between the bowls, then add a salmon fillet to each. Carefully pour the boiling stock into each bowl. Sprinkle with bean sprouts, chili slices, and cilantro leaves before serving.

Makes 4 servings.

Source: Noodles

Vegan Bourbon Jackfruit Chicken with Chow Mein

Ingredients

1/3 cup tamari
1/3 cup vegetable broth
1/3 cup brown sugar
3 tablespoons ketchup
1 tablespoon rice vinegar
1 large garlic clove, minced
1/4 teaspoon chili paste
1/8 teaspoon dried ground ginger
2 tablespoons water
1 tablespoon toasted sesame oil
2 (14-ounce) cans of young jackfruit, drained
1/4 teaspoon black pepper
1 tablespoon water
1/2 tablespoon tapioca starch

Chow Mein

8 ounces egg-free chow mein noodles
3 tablespoons tamari
2 tablespoons vegetable broth
2 tablespoons brown sugar
1/2 teaspoon tapioca starch
1-1/2 tablespoons toasted sesame oil
1/2 cup green cabbage, thinly shredded
1 small carrot, cut into matchstick pieces
2 scallions, sliced
1/8 teaspoon salt
1 large garlic clove, minced

Method

  1. For the jackfruit, into a blender or food processor, add tamari, broth, sugar, ketchup, vinegar, garlic, chili, ginger, and 2 tablespoons of water. Blend until smooth and set aside.
  2. Over medium-high heat, warm a large sauté pan. Once hot, add oil, jackfruit, black pepper, and stir to combine. Allow to cook, without stirring, for 3 minutes until browned on one side. Stir and allow to brown on other side. Add in tamari mixture and bring to a boil, stirring often. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally.
  3. In a small bowl, whisk together water and starch until smooth. Stir starch mixture into jackfruit and cook for two minutes until sauce has thickened. Cover and keep on low until chow mein is finished, adding a splash of water if sauce becomes too thick.
  4. For the chow mien, cook noodles according to package directions. Drain, rinse with cold water, and set aside.
  5. In a blender or food processor, add tamari, broth, sugar, and starch. Set aside.
  6. Over high heat, warm a large wok or high-walled sauté pan. Once hot, add oil, cabbage, carrot, scallions, and salt, and cook for 3 minutes, stirring frequently. Stir in garlic and cook for another 30 seconds. Add in cooked noodles and tamari mixture and cook for 2 to 3 minutes, until noodles and sauce are heated throughout. Serve with bourbon jackfruit.

Makes 2 servings.

Source: Veg News