chili oil noodles with cilantro

slightly adapted from New York Times. ingredients 2 servings fresh Chinese-style egg noodles (I made my own using this recipe!)¼ cup chili oil with crunchy garlic (I recommend Trader Joe's)2 Tablespoons toasted sesame oil2 teaspoons spicy oil of choice (or just use more chili oil)2 teaspoons soy sauce½ cup finely sliced scallions or garlic chives,... Continue Reading →

red curry noodles

adapted from Pinch of Yum. ingredients 8 ounces stir fry rice noodles2 Tablespoons coconut oil2 cloves garlic, minced1 thumb-size piece of ginger, peeled and grated3 Tablespoons red curry paste5 cups stir fry vegetables (whatever you have on hand will work!)1 14-ounce can coconut milk1 Tablespoon vegan fish sauce (can sub soy sauce)1 Tablespoon soy sauceoptional: 2 Tablespoons brown sugar 1 Tablespoons sambal oelek or srirachaoptional: chopped cilantro, toasted sesame seeds... Continue Reading →

spicy-sweet sambal tofu noodles

adapted from Bon Appétit. ingredients 2 Tablespoons extra-virgin olive oil 1 block extra firm tofu, pressed and crumbled into bite-sized pieces 1 2" piece fresh ginger, peeled, cut into thin matchsticks or finely chopped 8 garlic cloves, thinly sliced 2 Tablespoons sugar 2 Tablespoons tomato paste 2 sprigs basil, plus more for serving ⅓ cup... Continue Reading →

scallion oil noodles

It’s astonishing how much scallion flavor you get in these noodles from the infused scallion oil. (Save the flavorful oil left over from cooking the scallions to use in dressings and for drizzling over dumplings or poached fish.) Then take it over the top with a garnish of crunchy fried scallion slices. This recipe is... Continue Reading →

coconut noodles with ginger and turmeric

This is a weeknight pantry curry that comes together in the time it takes to boil water for the rice noodles. Fast! For this recipe, blooming the ginger, turmeric, and black pepper in oil is essential for releasing their aromatic properties into the coconut milk-based sauce. from Bon Appétit. ingredients Kosher salt 10 ounces rice... Continue Reading →

sesame noodles with crispy tofu

adapted from Bon Appétit. The trick to this recipe is using the pan sauce as a base for the sesame noodles. The noodles will get silky and glazy and become a perfect complement to the crispy tofu and pickled cucumbers. ingredients 2 medium Persian cucumbers, thinly sliced into rounds Kosher salt 1 ½" piece ginger,... Continue Reading →

peanut noodles with tempeh crumbles

Tempeh skeptics, this recipe will make a convert of you: Crumbling tempeh into ripping-hot oil makes for odd-size bits and pieces that are crispy, golden brown, and­—especially when glazed with a spicy-sticky sambal sauce—addictive. You can make the crumbles on their own for topping salads and stir-fries, but we recommend you incorporate them into these... Continue Reading →

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