After a week of cooking Mexican food I need to (a) not cook much this week (b) cook really easy things and (c) make something besides Mexican food. I went with all my cravings for vegetables and pasta tonight. This is a recipe from Jack Bishop’s cookbook, A Year in a Vegetarian Kitchen. It is Emerald Peanut Sesame Noodles (the emerald is from spinach in the sauce) served with roasted yellow beets and asparagus. For the noodles I used Whole Wheat Spaghetti. And you can’t see it in this picture, but one of the best parts of this dish is the fried scallions that go on top of the noodles.
Tag Archives: noodles
Sometimes even a vegetarian wants that bowl of soup that we all remember from childhood… chicken noodle. And I know, most people would think that it is impossible for a vegetarian to have. Well, here is (in my humble opinion) the closest vegetarian thing to the real thing for when you really really neeed it. We now make this whenever one of us doesn’t feel very good.
This recipe is on its fourth modification from the original Tofu Noodle Soup recipe by Nava Atlas. I based my version off of Eat Peace’s Tofu Noodle Soup. Her version recommends (insists) on adding dill. I can’t stomach adding dill to this soup. All the other versions of this recipe use tofu which doesn’t feel right to me. But Eat Peace’s picture looked so good, that I had to try it and modify it so I would like it.
Not-“Chicken” Noodle Soup
1 T olive oil
3 celery stalks, diced small
3-4 carrots, scrubbed and diced
4-5 cloves garlic (about 1 1/2 Tbsp), minced
2 tsp minced fresh ginger
1 yellow onion, small, diced
1 tsp dried thyme, crushed between your fingers
1 tsp dried oregano
1 1/2 cup hot water
2 Not Chick’n boullion cubes*
6 1/2 cup water
1 1/2 tsp kosher salt
1 tsp black pepper
1/4 tsp paprika
1 tsp tumeric
4 oz angel hair pasta (or capellini, or vermicelli), broken in 1 1/2″ pieces
~16 oz white wave chicken style seitan, 1/4 inch dice
In a large stockpot (6 qt-ish), heat olive oil over medium high heat. Add carrots, celery, onion, garlic and ginger. Cook for about a minute. Add the thyme, and oregano. Add a couple of tablespoons of water to keep garlic and ginger from burning. Turn heat to medium low, cover, and cook for about 10 minutes, stirring occasionally.
Meanwhile, place the boullion cubes in hot water and stir to combine.
Add the boullion/water mix and the 6 1/2 cups of water to the pot along with salt, pepper, paprika, and tumeric. Bring to a boil and then reduce heat. Simmer covered for about 15 minutes, until the vegetables are tender.
Take the lid off, increase the heat again, and add the noodles, seitan, and pinch of cayenne. Cook about 10 minutes, until noodles are cooked. Stir, serve immediately.
This soup is really good the next day too, but you may find that the noodles have taken over. If that happens, make 2 cups of hot water and mix with a not chicken boullion cube. Add to the soup and adjust seasonings.
* I use Butlers Not Chick’n Boullion, which you can get at Food Fight Grocery. I swear by this ingredient and wouldn’t want to substitute anything else. I order about 3 boxes at a time and have them shipped to the house.
** I am normally not a huge fan of white wave seitan because it is squeaky, but it really works in this recipe. I cut the seitan really tiny which takes away the squeaky effect. It winds up tasting like the tiny chicken bits in Campbells chicken noodle soup (if any of you can remember that).
When I travelled to San Francisco last year, I got noodle bowls all over the place. I love a good stir fry noodle bowl. I’ve been working on this recipe for a while and I think it is really close to what I want it to be. Next time I make it, the only change I will make it to add more liquid to the sauce – I might up the soy sauce and mirin and add a bit of water. It is pretty good as is, so I am going ahead and posting it. I’ll update it if I change it next time. This recipe is pretty versatile – you can replace any of the vegetables with others and it will be fine.
Stir Fry Noodle Bowl
1 tsp + 1 Tbsp peanut oil (unrefined peanut oil is fantastic in this)
8 oz seitan (I like Bridge Seitan if you can find it), drained, rinsed, and sliced
2 carrots, sliced
1 sm red bell pepper, thinly sliced
1 tsp minced garlic
1 cup snow peas, trimmed
2 scallions, greens in 2″ pieces, whites sliced
1/2 sm curly cabbage, thinly sliced
8-12 oz soba noodles or curly chinese noodles
2 Tbsp Soy Sauce
2 Tbsp Mirin
1 tsp Hot Sesame Oil
1/4 tsp crushed red chili flakes
1/4 tsp chinese 5 spice powder
2 tsp natural peanut butter
1 tsp brown sugar
1 Tbsp Hoisin sauce
Boil water for the pasta and cook according to directions.
Meanwhile, mix sauce ingredients and set aside.
In a large skillet or wok over high heat, heat 1 tsp peanut oil and add the seitan and cook till lightly browned. Remove from skillet and set aside.
Warm 1 tbsp peanut oil to the skillet and add the carrots and peppers. Cook about 3 minutes. Add the garlic and cook for about 30 seconds or until fragrant. Add the snow peas and scallions and cook for about 2 minutes. Add the cabbage and cook covered for about 3 minutes. Add the seitan back to the pan and cook until heated through. Add the sauce ingredients and cook for about a minute more. If the sauce looks dry or sticks to the pan, add some water or veggie stock (you want it to be saucy to coat the noodles).
Drain the noodles when ready and add back to the large pot. Add the stir fry to the large noodle pot and toss to combine.