VeganOgli

vegan ponderings and recipes!

Posts tagged noodles

4 notes

Japanese ramen…

…again a part of the meal I cooked the other day! It is so yummy. Warming but not overpoweringly spicy….noodley, crunchy and filling! 

Ingredients (for 4-6 people)

For the broth:

3 pints vegetable stock

2 star anise

4 sticks lemongrass, cut up into 3 bits each

3-4 inches ginger, sliced

4 teaspoons dark soy sauce

1 teaspoon chilli flakes

2 teaspoons caster sugar

1/2 sheet nori seaweed

For the ‘filling’:

2 carrots, peeled and chopped thinly 

2 small tins drained bamboo shoots

8 spring onions, chopped finely

4 baby pak chois, chopped

3-4 handfuls beansprouts

a few tofu cubes each

4 bundles ramen noodles

Method of making! 

1. Put all your broth ingredients into a large saucepan. Put on a low heat and cook for as long as you can without letting it boil. I cooked for about 3 hours, but about half an hour will do if you’re short on time. . 

2. Take off the heat and strain, then put it back into the pan.

3. Add your cut up veggies to the broth and then cook the ramen noodles in another saucepan.

4. Drain the noodles and put in the bottom of your deep bowls, along with the few tofu cubes.

5. Spoon in some of the veggies and broth.

6. Nom! :D

Filed under vegan vegan recipe ramen japanese asian whatveganseat chilli spicy noodles yum awesome vegansofig

4 notes

Smoked Tofu Teriyaki Stir Fry…

…with pak choy and water chestnuts.

This was a total winner and so easy to make. My boyfriend says I should make it again which can only be a good thing! 

Ingredients for two

2 pak choy

1 pack Taifun smoked tofu (available from Waitrose)

1/2 jar Blue Dragon sticky teriyaki sauce (says oven cook on it)

2 nests noodles

75g water chestnuts 

How to?

1. Boil some water and cook up the noodles.

2. Chop up the pak choy, water chestnuts and tofu whilst the noodles are cooking.

3. Fry the veggies and tofu in a little olive oil for a few moments. 

4. Drain the noodles, and add to the stir-fry with the half jar of teriyaki sauce. Cook for a few minutes until well mixed.

5. Eat! Enjoy! 

I’ll definitely be making this again…mmmm….the tofu is really nice and firm and compared to the crunchy pak choy it is so nice!

Filed under vegan vegetarian tofu stir-fry bok choy pak choy vegan dinner water chestnut noodles asian food

2 notes

Simple stir-fry with enoki mushrooms…

…a totally random recipe as I just bought whatever was reduced in Asda, haha. It came out well. I’ve never used enoki mushrooms before but they’re yum! 

Ingredients for one

1 nest wholewheat noodles

1 pack enoki mushrooms

1 pack baby sweet peppers

Half sachet of Blue Dragon wasabi plum stir fry shot

Let’s do this!  

1. Boil up your noodles. I used Blue Dragon wholewheat ones! 

2. Cut up your enoki mushrooms and sweet peppers.

3. Fry your peppers in a little olive oil for a couple of minutes.

4. Add your sauce, drained noodles and enoki mushrooms and cook for a minute until hot through.

5. Enjoy! 

You could of course add in whatever veggies you like, or even cubes of tofu =)

Filed under vegan vegan dinner vegetarian veggie stir fry wasabi plum asian noodles mushrooms recipe vegan recipe easy recipe simple recipe

4 notes

Easy lunch time stir-fry…

…easy, quick, tasty, vegan. What more could you ask for?! 

Ingredients for one

1 pack straight to wok noodles

1-2 large handfuls frozen stir fry vegetables (I used Tesco’s everyday value range which come pre-seasoned)

2 cloves garlic, chopped into small bits

10-15 cashew nuts, halved or crushed up

Soy sauce

How to?!

1. Put your frozen veg, nuts, garlic and a generous amount of soy sauce into a non-stick wok. Cook for 3-4 minutes until veg is softening.

2. Add the noodles and break up and mix with the other ingredients. Add more soy sauce if needed. Cook for 2-3 minutes.

3. Eat the quickest, tastiest meal ever!

Filed under vegan vegan lunch stir fry noodles vegetables soy sauce garlic