Malaysian-style Vegan Stir-fried Soba with Vegetables

Ingredients

500 g soba noodles
1 tablespoon vegetable oil
2 tablespoons olive oil
500 g trimmed and sliced mushrooms
2 cups baby carrots, sliced
1 onion, sliced
2 cloves garlic, finely chopped
3 cups broccoli florets

Sauce

1/2 cup fresh orange juice
1 tablespoon cornstarch
1 teaspoon five-spice powder
1 teaspoon crushed red chili flakes
2 tablespoons soy sauce
2 teaspoons agave syrup

Method

  1. Cook the soba according to the packet instructions. Drain and return to the pan. Stir in the vegetable oil, toss to coat the noodles, then cover the pan and set aside.
  2. Cmbine the ingredients in a large bowl and whisk until well blended. Set aside.
  3. Heat the olive oil in a saucepan over medium heat. Add the mushrooms, carrots, onion, and garlic and stir fry for 5 minutes, until onion and garlic are golden.
  4. Add the broccoli florets, cover the pan, and cook for 5–6 minutes, stirring occasionally, until the vegetables are crispp tender.
  5. Add the sauce and stir-fry for 3 minutes or until the sauce has thickened.
  6. Transfer the noodles to a serving bowl. Pour the vegetable-sauce mixture over the noodles, toss to combine, and serve immediately.

Makes 4 servings.

Source: Vegan – The Cookbook

Singapore-style Indian Fried Noodles

Ingredients

1 lb fresh yellow noodles (‘Hokkien’ mee)
1/2 cup oil
1 square hard tofu (taukwa), cut into small dice
1 medium red or brown onion, chopped
1 medium tomato, finely chopped
2 tablespoons roughly chopped coarse chives (kuchai) or spring onion
1 sprig curry leaves (karuvapillai), finely chopped
2 tablespoons tomato sauce
1 tablespoon chili sauce
2 teaspoons light soy sauce
2 eggs, lightly beaten
1 boiled potato, skinned and cut into small dice
1 fresh green chili, sliced

Method

  1. Rinse noodles in warm water, drain and set aside.
  2. Heat oil in a kuali and fry the tofu until golden brown. Drain and set aside.
  3. Cook the onion in the same oil for 2-3 minutes, until soft, then add the drained noodles, tomato, chives, curry leaves and three types of sauce. Cook over gentle heat, stirring frequently, for 3-4 minutes.
  4. Pour over beaten egg and leave to set for about 45 seconds before stirring to mix well with the noodles. Add the potato and tofu, stir, cook for another 30 seconds and put on a large serving dish. Garnish with green chili and serve with additional tomato and chili sauce according to each person’s taste.

Source: Singapore Food

Asian-style Stir-fried Pork with Snow Peas

Ingredients

1 tablespoon vegetable oil
1 brown onion, sliced
3 x 8 oz pork fillets, trimmed and sliced
1 teaspoon grated ginger
1 clove garlic, crushed
1/4 cup chicken stock
1/3 cup plum jam
1 tablespoon soy sauce
1/4 teaspoon Chinese five-spice powder
7 oz snow peas, trimmed and halved
steamed rice, to serve

Method

  1. Heat the oil in a wok or large non-stick frying pan over high heat.
  2. Place the onion in the pan and cook for 2 minutes.
  3. Add the pork and cook in batches for 3 minutes.
  4. Remove the onion and pork and set aside.
  5. Add the ginger, garlic, stock, jam, soy and five-spice to the pan and cook, stirring, for 1-2 minutes or until the jam is melted.
  6. Return the pork and onion to the pan, add the snow peas and cook for 1 minute or until the snow peas are tender. Serve with steamed rice.

Makes 4 servings.

Source: Donna Hay

Sautéed Sugar Snap Peas and Tofu with Curry Sauce

Ingredients

2 tablespoons expeller-pressed canola oil
8 ounces firm or pressed tofu, thinly sliced and briefly pressed between paper towels to dry
1 medium onion, sliced
1 to 2 tablespoons curry powder
1 teaspoon evaporated cane sugar
1/4 teaspoon salt
1/2 cup vegetable broth
1 pound sugar snap peas, stemmed and strings removed
1/4 cup chopped fresh cilantro

Method

  1. Heat 1 tablespoon of the oil in a nonstick skillet over medium-high heat. Add the tofu and saute until the slices are golden on both sides. Transfer the tofu to a plate.
  2. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the onion and saute until translucent. Stir in the curry powder, sugar, and salt and stir-fry for 1 minute.
  3. Add the broth and tofu, and stir until combined, taking care not to break up the tofu.
  4. Add the peas, cover, and let the peas steam until just crunchy-tender, 2 to 3 minutes. Transfer to a serving dish and garnish with the cilantro before serving.

Makes 6 to 8 servings.

Source: True Food

Chinese Stir-fried Rice Noodle with Shrimp

Ingredients

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

Seasoning

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

Sauce

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

Method

  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