Archive for the ‘Chinese dishes’ Category
Every now and then I like to make Yakisobal noodles. You can find them in most grocery stores in the refrigerated section, usually near the tofu and other vegetarian products. How convenient, since this recipe calls for tofu! They are ideal for a quick meal, all you have to do is to briefly soak them in some hot water for them to soften.
I had some beautiful Swiss chard so it was a perfect combination with the noodles. The whole thing took less than 15mn. Ok, so it took a little multi-tasking but it isn’t difficult.
1 package of yakisoba noodles per person
1 sliced onion
1 cup of broccoli flowerets
1/2 cup sliced celery
1/2 cup shredded carrots
1/2 package of extra firm organic tofu
1/3 cup of soy sauce
1 Tbl sesame oil
2 Tbl rice vinegar
1 tsp sugar
2 cloves of garlic
2 tsp chili paste
PUTTING IT TOGETHER:
1. Pour hot water in a large pot and place the noodles in it. Cover and leave for a few minutes. Stir the noodles and drain them. Discard the sauce package that comes with it. Way too much salt and sugar in it!
2. Rinse the tofu and pat dry in a clean towel. Cut in cubes.
3. Chop the onion, shred the carrots, separate the broccoli in small pieces and thinly slice the celery. Set aside.
4. Heat up some vegetable oil in a frying pan.
5. Pan fry the tofu, sprinkle with a little salt or soy sauce until golden. Set aside.
6. Pour a little of the sauce in the frying pan, add the onion until lightly tender. Add the celery, carrots and broccoli and a little more of the marinade if necessary.
7. Pour the noodles and the remaining marinade and quickly mix all the veggies. Taste, add more sea salt or soy sauce if needed. Remove from heat and cover.
8. Wash and rinse the Swiss chard. Roll the leaves and make thin slices.
9. Heat up 1 tsp of vegetable oil or a little water with some sea salt and quickly heat the chard until lightly tenderized. The goal is not to turn it into welted leaves but to just soften them.
10. Place some of the chard on one side of the plate and the the noodles on the other.
If you ever have some leftover one day old rice and a few vegetables in the fridge, you have all you need for a delicious all-in-one vegetable fried rice. A great Chinese classic that was probably created to make sure that nothing in the kitchen was wasted. Folks in the South of China turned their leftovers into fried rice while folks in the North, used noodles and the famous fried noodles were born! This has to be one of the most flexible, forgiving and cheap dish I know. As a result, it is never the same depending on what is on hand, so it is always a big hit in our house. It is great to pack for lunch and keeps well refrigerated.
Ingredients for 3 people:
1 cake of extra firm organic tofu diced
3 cups of cooked rice
1/2 cup of green onions chopped
1-2 cloved of garlic minced
1 onion diced
1 cup of corn (fresh or canned)
1 large carrot thinly diced
1 cup of frozen peas
1 cup diced mushrooms (optional)
3 Tbl vegetable oil
1 tsp sesame oil
Chili paste (optional)
- Pan fry the cubes of tofu in a little oil until golden.
- Sprinkle with a dash of sea salt. Set aside covered to keep warm.
- Pan fry the onions in a little water until translucent.
- Add the carrots, add a dash of sea salt and cook for a few minutes.
- Add the corn and frozen peas and cook a few more minute mixing all the vegetables with the rice over medium heat.
- Sprinkle with some soy sauce, a little sesame oil and black pepper.
- You can mix the cubed tofu with the rice or serve it on top as in the picture.
Note: You can also add a handful of peanuts, or water chesnuts (usually canned) if you want some extra crunch. I love some cilantro and some chili paste but I like it spicy.
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