Tofu, Vegetables and Rice Noodles in Curry Broth


1 small boiling potato, such as red bliss, diced
12 ounces extra-firm tofu, cut into large squares
3 ounces shiitake mushrooms, stemmed and sliced
1 small onion, thinly sliced
1-1/2 cups cauliflower florets
2 carrots, sliced on the bias
3 ounces sugar snap peas, trimmed
1 (8-ounce) package rice stick noodles, soaked according to package directions
1/2 cup chopped roasted unsalted cashews
1/4 cup fresh cilantro leaves

Curry Broth

2-2/3 cups unsweetened coconut cream
1-2/3 cups unsweetened coconut water
1 lemongrass stalk, mashed
1 tablespoon plus 1-1/2 teaspoons chopped fresh ginger
2 dried shiitake mushroom caps
3 tablespoons Thai red curry paste
2 tablespoons honey
1 tablespoon freshly squeezed lime juice
1 kaffir lime leaf, torn, or 1 teaspoon freshly grated lime zest
4 sprigs cilantro
3 fresh basil leaves
1/3 teaspoon curry powder
1/8 teaspoon salt


  1. To make the Curry Broth, combine the ingredients in a large pot over medium heat. Once the broth starts to simmer, reduce the heat to low and cook for 30 minutes. Do not boil. Strain the broth through a fine-mesh strainer into a large saucepan. Set aside. (The broth may be made ahead and refrigerated for 3 days or frozen for up to 1 month.)
  2. Put the potato in the Curry Broth and cook over medium heat, but do not boil, just until the pieces start to become tender when pierced with a fork.
  3. Add the tofu, mushrooms, onion, cauliflower, and carrots. Continue to cook until all the vegetables are tender, about 5 minutes.
  4. Add the sugar snap peas and cook for another 2 minutes. Adjust the seasoning with salt.
  5. Divide the curry among warm bowls, then add the noodles to the bowls. Top with the cashews and cilantro before serving.

Makes 4 to 6 servings servings.

Source: True Food

Classic Flavours of Pizza Meet Pasta


1 lb whole grain fusilli or rotini pasta
1 lb turkey sausage
6 oz bocconcini. roughly chopped
1 pint organic grape tomatoes, quartered
1/2 cup pitted kalamata olives, sliced (optional)
1-1/2 cups sliced fresh basil, or to taste
3 Tbsp extra-virgin olive oil
1-1/2 Tbsp red wine vinegar
1-1/2 tsp dried oregano
1/2 tsp ground black pepper


  1. In large pot of simmering water, prepare pasta according to package directions. Drain and return to pot. Let cool to room temperature.
  2. Remove sausage from casing and heat in skillet over medium heat, crumbling sausage as it cooks.
  3. Add sausage to pasta along with bocconcini, tomatoes. olives and basil. Whisk together oil, vinegar, oregano and black pepper. Toss dressing with pasta mixture.

Makes 6 servings.

Source: Sage magazine

Japanese-style Noodle Soup with Pork Belly


1 lb. skinless pork belly, cut into 1/2-inch pieces
1/2 cup red miso paste
3 tbsp sake
3 tbsp mirin
1-1/2 tbsp. packed dark brown sugar, preferably from Okinawa
2 tbsp toasted sesame seeds
5 oz mung bean sprouts
9 oz somen
4 stalks green onion, thinly sliced
shredded chili, to garnish


1/4 oz kombu
1 oz bonito flakes
5 cups water


  1. Make the dashi: In a small saucepan, combine kombu with 5 cups water and bring to a boil. Remove from the heat, discard kombu, and stir in bonito flakes. Let the dashi stand for 5 minutes, then pour through a fine sieve into a bowl and discard the bonito flakes. Let the dashi cool to room temperature and refrigerate for up to 3 days or until ready to use.
  2. For the pork belly: Heat a 12-inch skillet over medium. Add the pork belly and 1 tablespoon water and cook, stirring, until the fat renders and the pork is golden brown, about 25 minutes. Using a slotted spoon, transfer the pork to a paper towel-lined plate and wipe the skillet clean.
  3. In a medium bowl, toss the cooked pork with the miso, sake, mirin, sugar, and 3 tablespoons water until evenly coated. Scrape the pork and sauce into the skillet, return it to medium heat, and cook, stirring, until the liquid reduces and the pork becomes sticky, about 10 minutes. Stir in the sesame seeds and remove the skillet from the heat. Meanwhile, heat the dashi in a small saucepan over low and keep warm.
  4. Bring a medium saucepan of water to a boil. Add the mung bean sprouts and cook for 1 minute. Using a slotted spoon, remove the sprouts and transfer to paper towels to drain. Add the somen to the boiling water and cook until tender, 2 to 3 minutes. Drain the somen and divide them evenly among 6 serving bowls. Divide the dashi and sprouts among the bowls and top with the pork, green onion, and chili.

Makes 6 servings.

Source: Saveur

Chinese Stir-fried Rice Noodle with Shrimp


400 g fresh for-frying rice noodle
8 shrimps, shelled and deveined
1/2 onion, shredded
80 g bean sprout
1 stalk green onion, diced
1 egg, beaten

Shrimp marinade

1/4 tsp salt
1/2 tsp cornstarch
dash ground white peppercorn
1/8 tsp sesame oil


1/4 tsp salt
1/4 tsp chicken broth mix
2 tbsp water


3/4 cup chicken broth
1/4 tsp salt
1/2 tsp sugar
1-1/2 tsp cornstarch
dash ground white peppercorn


  1. Loosen noodles into strands, set aside.
  2. Rinse shrimp and pat dry with paper towel. Mix with marinade, Set aside.
  3. Heat 2 tbsp oil in a wok, stir-fry noodle. Add seasoning ingredients. Toss to mix. Remove to serving plate.
  4. Heat another 2 tbsp oil. Stir-fry shrimp briefly. Add onion, bean sprouts and green onion. Toss to combine.
  5. Add sauce ingredients and bring to a boil. Mix in beaten egg and toss until set. Pour over noodle and serve.

Makes 2 to 3 servings.

Source: Rice and Noodles: Delicious Recipes

Chinese-style Noodle Soup with Shredded Pork and Pickled Vegetable


8 oz fresh wheat noodles
8 oz pickled potherb mustard (雪菜)
12 oz lean pork, shredded
2 tbsp shredded ginger


1 tbsp light soy sauce
1-1/2 tsp cornstarch
1 tbsp water
2 tbsp oil


1 tsp cornstarch
4 tbsp water
1/2 tsp sugar
1 tsp dark soy sauce
1 tsp sesame oil

Seasoned Broth

2 cubes chicken essence
6 cups water
1/2 tsp sugar
1/8 tsp sesame oil
dash ground white pepper


  1. Rinse and soak pickled potherb mustard in some water with a pinch of salt. Soak for an hour. Drain well and finely chop.
  2. Marinate pork with marinade ingredients for 10 minutes.
  3. Saute ginger with 2 tbsp oil. Add pork and stir-fry until almost ready. Add pickled potherb mustard and toss to mix thoroughly. Add sauce ingredients and cook until sauce thickens. Remove and set aside.
  4. Add broth ingredients to a pot and bring to a boil.
  5. Cook noodles in salted boiling water until al dente. Drain well through a colander. Mix with some oil.
  6. Divide noodles into serving bowls. Pour in boiling broth. Add pork and pickled vegetable. Serve hot.

Makes 3-4 servings.

Source: Chinese Rice and Noodles