Tofu Panang Curry Noodles

 Ingredients:

1 tablespoon coconut oil
2 large shallots, thinly sliced
1 red bell pepper, diced
1 green bell pepper, diced
soy sauce
panang curry paste
1 can coconut milk
kaffir lime leaves
baby spinach
thai basil leaves
rice noodles, cooked
tofu, cut into cubes and fried
cilantro
peanuts, chopped
lime

Stir fry the shallots and bell peppers in the oil. When they blister, add the soy sauce followed by the curry paste and mix until well combined, then stir in the coconut milk and lime leaves. Cook until vegetables are tender and remove from heat. Stir in the spinach, basil, noodles, and tofu. Ladle into bowls and serve with cilantro, peanuts, and lime wedges.

Long Life Noodles

 Ingredients:

shiitake mushrooms, sliced
chinese garlic chives, cut into 2 inch pieces
oil
yellow noodles, prepared
1/4 teaspoon rice syrup
2 teaspoons soy sauce
2 teaspoons dark soy sauce
2 tablespoons oyster sauce
1/4 teaspoon white pepper
1/2 teaspoon sesame oil

Cook the mushrooms and chives in the oil and add the noodles. Add more oil as needed to fry the noodles. Combine the sauce ingredients and stir until well combined. Remove from heat and stir in sesame oil.

Cantonese Fried Noodles

 Ingredients:

thin chinese style noodles
2 teaspoons soy sauce
1 teaspoon dark soy sauce
1 teaspoon rice vinegar
1/2 teaspoon rice syrup
1 teaspoon boullion
salt and white pepper, to taste
2 green onions, chopped
1 cup mung bean sprouts
1 teaspoon sesame oil

Boil the noodles and set aside.

In a wok, fry the noodles in oil on high heat until lightly browned, flipping over halfway. Add the soy sauce, vinegar, syrup, boullion, salt, and pepper. Stir until uniformly coated and absorbed. Remove from heat and add the  sprouts and sesame oil.

Sesame Soba Noodle Stir Fry Bowls

Ingredients:

3 ounces soba noodles
2 tablespoons sesame oil
2 tablespoons tamari
juice of 1 large lime
2 teaspoons honey
2 cups shiitake or trumpet mushrooms
1 cup sliced asparagus
1 carrot, cut into matchsticks
2 cloves garlic, minced
1 tablespoon mint, chopped
1 tablespoon basil, chopped
1 green onion, chopped
1 lime, cut into wedges

Cook soba noodles, drain, and rinse thoroughly. Set aside.

Meanwhile, stir lime juice, tamari, honey, and a teaspoon of sesame oil together. Set aside.

Stir fry the asparagus using some of the tamari mixture and set aside. Stir fry the carrots with the garlic and more tamari mixture and set aside. Stir fry the mushrooms with remaining tamari mixture and set aside.

To assemble bowls, toss the noodles with the sesame seeds. Arrange the asparagus, carrot, and mushrooms on top and garnish with the mint, green onion, basil, and a wedge of lime.

Mushroom Stroganoff

Ingredients:

4 ounces wide egg noodles
2 tablespoons butter
1/2 onion, thinly sliced
2 cloves garlic, minced
1 pint mushrooms, sliced
1/2 cup vegetable stock
2 tablespoons flour
1/4 cup cashew cream
1 cup imitation beef strips (optional)
salt and black pepper, to taste
1 tablespoon parsley, chopped

Cook noodles until al dente and set aside.

Cook onion and garlic in the butter. Add the mushrooms and cook until onions release their liquid. Add the stock and whisk in the flour. Stir until sauce is thickened. Stir in the cashew cream and imitation beef. Season with salt and pepper. Serve over noodles and garnish with the parsley.

Teriyaki Glass Noodles

Ingredients:

8 ounces glass noodles
2 teaspoons oil
2/3 cup broccoli slaw
1 cup shredded cabbage
1/2 cup shredded carrot
1/2 tablespoon ginger
2 cloves garlic, minced
1/3 cup vegetable stock
2 tablespoons teriyaki sauce
1 tablespoon cilantro, chopped
1 green onion, chopped
1 teaspoon sesame oil
white pepper, to taste

Soak glass noodles in hot water until tender. Set aside.

In a wok, saute broccoli, cabbage, and carrot in the oil. When veggies are tender, add the ginger and garlic and stir until aromatic. Add the noodles, stock, and teriyaki sauce and cook until liquid is absorbed. Season with pepper.

Remove from heat and stir in sesame oil, cilantro, and green onion.

Thai Noodle Bowls

Ingredients:

1 tablespoon coconut oil
2 shallots, minced
1 tablespoon ginger, minced
2 tablespoons red curry paste
1 cup coconut milk
2 tablespoons agave
2 tablespoons soy sauce
4 ounces rice noodles
1 cup broccoli or broccolini
2/3 cup carrot, cut into matchsticks
1 cup baby asparagus
1 cup baby corn
1 cup red cabbage, shredded
sesame seeds
lime
thai basil

Cook noodles according to instructions.

In a small saucepan, cook shallots in half the oil. Add ginger, curry paste, coconut milk, agave, and soy sauce. Simmer until slightly thickened.

Meanwhile, heat remaining oil in a skillet and stir fry broccoli, carrot, asparagus, and corn. Cook until tender crisp and add sauce and noodles.

Divide between bowls. Top with red cabbage, sesame, and basil.

Vegetable Lo Mein

Ingredients:

1 pound lo mein noodles
1 teaspoon oil
1 tablespoon dark soy sauce
2 tablespoons soy sauce
1 teaspoon honey
sriracha, to taste
1/2 teaspoon white pepper
2 cloves garlic, minced
1/2 tablespoon rice wine vinegar
shiitake mushrooms, sliced
2 cups white cabbage, shredded
2 green onions, chopped
1 carrot, julienne
snow peas, cut in half diagonally
bok choy
1 teaspoon cornstarch
1 teaspoon sesame oil

Combine dark soy sauce, soy sauce, honey, sriracha, white pepper, garlic, and rice wine vinegar.

Heat oil in a wok and partially cook the vegetables. Add the noodles after loosening and stir fry. Pour in the sauce and some water. Add the snow peas, green onions, and bok choy last. Mix cornstarch with a little water and stir until thickened. Remove from heat and stir in sesame oil.

Cold Cha Soba

Ingredients:

green tea soba noodles
green onion, chopped
black sesame seeds
nori, cut into thin strips
wasabi
soy sauce

Cook oodles according to package instrucions. Rinse with cold water and allow to cool

Serve cold noodles with remaining ingredients on the side.

Cellophane Noodle Salad

Ingredients:

1-1/2 cup cellophane noodles
1 cup carrot, shredded
3/4 cup red cabbage, shredded
1 cup banana blossoms
1 cup bean sprouts
1 cucumber cut into very thin strips
1/2 heart of romaine, chiffonade
1 serrano pepper, minced
2 tablespoons mint, chopped
1/4 cup cilantro, chopped
2 green onions, sliced
1/2 block tofu, cut into thin rectangles and fried
1/4 cup roasted peanuts, chopped

1 tablespoon sesame oil
1 teaspoon ginger, minced
juice of 2 limes
1 tablespoon rice vinegar
2 teaspoons soy sauce
1 small clove garlic, minced
2 tablespoons coconut cream
1 teaspoon honey or palm or coconut sugar
1/2 teaspoon white pepper

Cook cellophane noodles, drain, and cut into small pieces. Toss with some sesame chili oil and set aside.

Combine remaining ingredients. Toss with noodles and dressing ingredients. Garnish with peanuts, cilantro, and a wedge of lime.

Chili Cashew Tofu Noodles

Ingredients:

8 ounces rice noodles
2 tablespoons honey
4 tablespoons soy sauce
3 tablespoons hoisin sauce
3 tablespoons lime juice
1 tablespoon coconut oil
1 block firm tofu, cut into cubes
1 clove garlic, minced
4 red chili peppers, seeded and chopped
1 large red bell pepper, cut into matchsticks
1 cup bamboo shoots (optional)
1 cup whole roasted cashews
hot pepper sauce, to taste
1/2 teaspoon sesame oil
4 green onions, chopped, divided white and green parts
1/4 cup cilantro, chopped

Soak noodles in hot water for half an hour (not all the way through).

Meanwhile, prepare the sauce by combining honey, soy sauce, hoisin sauce, and lime juice.

Heat coconut oil and add tofu. Fry the tofu in the oil and add garlic, chili peppers, red bell pepper, and white parts of the green onion. Cook for about 5 minutes then add cashews. Stir in rice noodles and bamboo shoots. Fold in sauce, hot pepper sauce, and remaining green onion. Cook until noodles are al dente. Remove from heat and stir in sesame oil and cilantro.

Garnish with more cilantro and serve with a wedge of lime.

Pad Thai

Ingredients:

8 ounces flat rice noodles
2 tablespoons coconut oil
2 eggs
1 garlic clove, minced
2 inches lemongrass, minced
1 teaspoon ginger, minced
1/2 tablespoon shallot, minced
3 green onions, sliced thin, white and green parts divided
4 tablespoons soy sauce
juice of 1 lime
3 tablespoons brown sugar
3 tablespoons tamarind
hot pepper sauce, to taste
mung bean sprouts (optional)
1/2 block firm tofu, smoked and cut into cubes
1/4 cup matchstick carrots (optional)
peanuts, chopped
cilantro, chopped

Soak the noodles according to package instructions.

In a wok, fry white parts of the green onion and carrot with the garlic, ginger, shallot, and lemongrass. Then add the eggs to the side. Scramble the egg and break apart.

Add noodles and green onion. Stir well. Combine lime juice, soy sauce, brown sugar, tamarind, and hot pepper sauce. Add to the wok and stir well. Add a little bit of water if the noodles are too firm. Stir in tofu. Fold in bean sprouts before removing from heat.

Garnish with peanuts and cilantro. Serve with lime wedges and fresh bean sprouts. Serve over shredded cabbage.