Tag Archives: Noodles

Thai-Inspired Eggplant Noodles

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I had two pretty eggplants from Imperfect Foods, a giant box of amazing avocados from my super cousin, and the will to cook something tasty. It was well received!

Ingredients

  • 1 lb spaghetti
  • 2 medium to large eggplants peeled and cut in small cubes
  • 2 T olive oil
  • 2 T toasted sesame oil
  • 4 cloves garlic, minced
  • 1 T fresh ginger, minced or 1.5 tsp powdered ginger 
  • 1 red pepper, diced
  • 2 cups veggie or faux chicken broth
  • 4 T soy sauce
  • 3 T balsamic vinegar
  • 2 T brown sugar
  • 2 tsp sriracha
  • 1 T cornstarch
  • 1 cup roasted peanuts, coarsely chopped, if desired
  • Baked tofu cubes, seasoned with soy sauce, and chili pepper flakes, if desired
  • Chopped scallions, if desired
  • Diced fresh avocado if desired

Process

  • Saute garlic, ginger, red pepper in the olive oil and 1 T of the sesame oil
  • Add 1.5 cups broth, soy sauce, vinegar, sriracha, and sugar and mix until sugar dissolves
  • Add eggplant and fold to coat
  • Bring to a simmer and cook covered until eggplant is soft
  • Prepare pasta per directions, then drizzle with the rest of the sesame oil
  • Whisk the cornstarch into the remaining .5 cup of broth and add to the pan
  • Continue to simmer and stir until it thickens
  • Reduce heat and cook 5-10 more minutes to allow taste to develop
  • Gently toss with the pasta
  • Add tofu, peanuts, scallions, and avocado to taste and serve

Vegan Thai-Style Curry Soup

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Amusingly, just after I planned this for dinner, my youngest (adult) child said she had re-watched a Hello Kitty episode about red curry today. I guess it was meant to be!

Ingredients

  • 4+ tablespoons olive oil
  • 1 container of tofu, cut into 1 inch cubes or wedges
  • 2 garlic cloves, minced
  • 2 shallots, sliced thinly
  • 1 red bell pepper, diced
  • 1 celery stalk, sliced
  • 3 carrots, chopped
  • 1 teaspoon turmeric
  • 2 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 6 cups faux chicken broth – I like the “Better than Bouillon” brand
  • 2 (13.5-ounce) can coconut milk
  • 4 teaspoons brown sugar
  • 1-2 tablespoons tamari
  • 1 (12-ounce) package rice noodles
  • Freshly squeezed lime juice from 2 limes

On the side: 

  • 3 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro leaves 
  • 1/4 cup chopped fresh basil leaves
  • diced avocado
  • hot sauce (sriracha?) 

Process

  • Heat 2 tablespoons of olive oil in a large pot over medium heat
  • Add garlic, carrots, celery, bell pepper, and shallots. Cook, stirring occasionally, until tender
  • Stir in red curry paste, turmeric, and ginger and cook for a couple of minutes
  • Add broth, brown sugar, and coconut milk
  • Bring to a boil then reduce heat and cook, stirring occasionally, for at least 10 minutes
  • Meanwhile, pan fry the tofu in 2 tablespoons of olive oil until browned  and then add to broth after it has simmered for 10 minutes
  • Cook the noodles al dente according to directions, and then toss lightly in a bit of olive oil or leave in a cold water bath until plating
  • Remove soup from heat and add lime juice, and salt and pepper to taste
  • Serve the soup over the noodles with avocado, green onions, cilantro, basil, and hot sauce to preference

Vegan Sesame Noodles

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These noodles will always and forever be a family favorite. They are also great to take to potlucks (when that happens again) and picnics.

Ingredients

1 lb thin spaghetti noodles (cooked al dente and rinsed in cold water, drained)
1/4 cup toasted sesame oil
1/4 cup soy sauce
3 tablespoons chili oil
3 tablespoons black or balsamic vinegar
3 tablespoons of brown sugar (can use raw, but it will be harder to mix in)
1/4 cup roasted sesame seeds
Optional: Edamame, diced red pepper, other veggies

Wisk liquids and sugar together until the sugar is melted. Toss with noodles. Add sesame seeds and any other optional veggies. Chill.