Main Course

Singapore noodles

Singapore noodles

Noodles are a hu-la-la make it kind of thing in my house. My husband and I are ready to have it anytime. These noodles are simply awesome when it comes to spiciness and taste. Addition of veggies brings it so much flavor too!

Ingredients:

6 oz rice sticks also called rice noodles. ( I brought mine from asian stores)

For the sauce:

1 1/2 tsp curry powder- (I tried S&B oriental curry powder)

3 tbsp soy sauce

1/2 tsp rice vinegar

1/2 tsp Crushed dry red pepper

1 tsp brown sugar, optional

For the noodles

1 tablespoon vegetable oil

1 tablespoon sesame oil

2 heaping teaspoon ginger garlic paste

1 carrot, peeled and cut into match sticks

1 red pepper, cut into thin strips

1 1/2 cups shredded cabbage

1 cup cubed fried tofu, available in Asian markets

1 heaping cup bean sprouts

3 scallions, chopped

4 lemon or lime wedges

Chopped cilantro for garnish

Preparation:

Soak the rice noodles according to package instructions. (This usually involves soaking them in warm or cold water for 2-5 minutes).Drain well and set aside in the colander.

Whisk together all ingredients for sauce, along with 3 tablespoons of water. Set aside. Heat oil in a large wok, Add ginger garlic paste and let them sizzle on medium heat, till fragrant and lightly browned.

Pour in half of the sauce. Work quickly, and mix everything together, breaking up any lumps with a wooden spoon. Cook till the sauce starts to bubble, about 20 seconds.

Veggies

Throw in red peppers, carrot, cabbage, and tofu. Crank up the heat to medium-high and sauté till the vegetables just start to wilt, about 2 minutes. Don’t over cook the vegetables.

Singapore noodles

Add the soaked, drained rice stick noodles to the vegetables. Also add the remaining sauce. Working quickly, and using two spoons or tongs, toss and combine everything till the noodles are well coated in the sauce. Turn off heat and add sesame oil, bean sprouts and scallions. Toss well. Serve immediately garnished with chopped cilantro and lemon or lime wedges on the side to squeeze over the noodles.

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Soup

Bok choy mushroom soup

Bok choy mushroom soup

By default, I know my husband will shop for bok choy if he goes to the Asian market. Recently he went shopping to the chinese market and I for sure knew I would find bok choy in the shopping bag, and I was right. Thankfully he had not missed on tofu or mushrooms which made my life easier :). Quickly I took out all the ingredients and made the soup in no time. It’s such a simple and healthy soup that anyone would fall in love with the flavor, aroma and its taste.

Ingredients:

Bok choy- 3 cups, coarsely chopped

Canned white mushrooms or shiitake mushrooms (8 oz)-1 can

Tofu-1 cup cubed

Vegetable broth- 3 cups

Water- 1 cup

Soy sauce– 1 tbsp

Ginger- 2 tsp finely minced

Lime juice -2 tsp

Cilantro– 1/4 cup

Salt- to taste

Pepper- 1 tsp

Preparation:

Heat vegetable broth mixed with water in a pot, add in tofu, bok choy and mushrooms, salt, pepper, ginger and soy sauce.

Bok choy

Mushrooms

Tofu

Cover the pot and boil for 10 minutes. Add cilantro and lime juice just before serving! Enjoy

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Main Course

Vegetarian Sushi

Vegetarian SushiBeing a vegetarian, I get to try very few types of vegetarian version of sushi’s at restaurants near my place and wanted to prepare one of them at home. Believe me, I have been trying to do this past one year. Last year I bought the sushi mat from amazon and kept it inside since I had not bought any other ingredients and forgot about it. Then I had my mom visiting us and I was very sure, she wouldn’t try it and I did not feel like making it. So I got some time to browse over few sushi recipes and bookmarked it. Very recently did I get a chance to buy the rest of the ingredients and prepared it. Never the less, I guess it was worth the wait and I was not disappointed with the outcome and enjoyed it thoroughly with my family!

Servings- 4 rolls

Ingredients:

Sushi rice– 2 cups

Sea weed sheets

Sushi rice vinegar 2 tbsp

Tofu- 1 pack

Carrot-1

Zucchini- 1

Red chilli powder– 3/4 tsp

Lemon- 1 tsp

Salt

Oil- for shallow fry

Soy sauce– for dipping

Materials required:

Sushi mat

wooden spatula

Preparation:

Shallow fry long strips of tofu in a tablespoon of oil until golden brown and crispy, keep aside. Cut carrots and zucchini into long thin strips, coat the vegetables and tofu with little lemon, salt and red chilli powder and set aside. (My version of spicy sushi) 🙂

vegetarian sushi

Cook rice according to the directions provided on the packet. The rice must be a bit mushy, once cooked mix it well with vinegar and keep aside.

Rice

On a flat surface, spread the sushi mat. Place the sea weed sheet on top (slightly toasted sheets gives a crispy texture) and add enough rice so that you cover 3/4th of the sheet. Spread the rice grains 1 inch thick and make sure it’s tightly packed.

vegetarian sushi

Place 3- 4 strips of carrots, zucchini, and tofu lengthwise on the rice on one edge.

vegetarian sushi

Place your fingers next to the vegetables and start rolling it tightly until you reach the end where there is no rice. Tap the edge with little water and roll the sushi completely. Tapping with water allows the edge to stick well.

vegetarian sushi

Now cut 1 inch of the edges on both side and keep aside, cut the rolls into bite size pieces. Dip the rolls in soy sauce and enjoy!

Vegetarian sushiVegetarian Sushi

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Salads

Vegetable salad

Salad

My paternal aunt who prefers to have raw vegetables and fruits more than anything for her supper time, had prepared this salad at home when we visited her last month. This salad is so refreshing and I love the way how she used so many vegetables into one salad. I was full after having this salad and felt wonderful. I usually make salads or soups everyday before having dinner, so this salad made a new entry into my list and I prepare this most often than any other salad!

Serving-6 people

Ingredients:

Baby carrots -5

Baby radish -4

Yellow, orange, red bell pepper– Quarter of each

Cherry tomatoes– 1/4 cup

Spinach- 1 cup packed

Lettuce- 1 cup packed

Sweet corn- 1/4 cup

Tofu– 1/4 cup chopped into cubes

Cranberries-1/4 cup

Honey roasted groundnuts -1/4 cup (optional)

Toasted walnuts – 1/4 cup chopped

Dressing:

Any italian dressing

or

Honey- 2 tbsp

Freshly squeezed orange juice – 3 tbsp

Olive oil– 1 tbsp

Balsamic vinaigrette– 1 tbsp

Salt and pepper

Preparation:

Chop all the vegetables into small cubes.

Salad

Finely chop the leafy vegetables. Mix everything in a bowl. Add chopped tofu, cranberries and mix well.

Mix the dressing in a small bowl. Sprinkle salt, pepper and dressing according to your taste. Finally add the toasted walnuts and honey roasted groundnuts on top and serve immediately.

Salad

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Main Course

Thai Noodles

Noodles are one amazing food. They come in so many different shapes and sizes and anything and everything can be added to them to make it flavorful.

I had these Thai noodles in a food court the other day. It was so flavorful and tasty that I could guess every individual ingredient added to it, which made it really easy to make it!

Ingredients:

Flat rice noodles – Approx 8 oz

Spring onions – 1 bunch (finely chopped)

Baby bok choy – 2 to 3 heads ( chopped)

Bean sprouts – 1 ½ cup

Soft tofu – ½ cup (cut into cubes)

Coriander/ cilantro– ¼ cup chopped

Vegetable stock- 4 Tbsp (optional)

Groundnuts/ peanuts -½ cup roasted peanuts, coarsely ground

Oil

Ingredients to make sauce:

Tamarind paste- ¾ Tbsp

Chilli garlic sauce- 2 Tsp

Soy sauce– 3 to 4 Tbsp

Stir fry sauce- 2 Tbsp

Brown sugar- 3 Tbsp

Water- ¼ cup

Mix all the above ingredients in a bowl and keep aside.

Preparation:

Soak noodles in hot water for 8-10 minutes or until soft.  Heat a wok or frying pan over medium high. Add 2 tbsp of oil, stir fry bok choy and spring onions until they turn dark green in color. Now add the noodles along with vegetable stock and stir fry for 2 minutes.

Mix tofu with the noodles and stir fry for 1-2 minutes. Add the sauce slowly and continue stir frying. Toss the noodles well so that the sauce is evenly spread to noodles. Add extra sauce if required.

Add bean sprouts, mix well. Noodles are cooked well when they are soft and become sticky. Remove from heat, sprinkle coarsely ground peanuts and garnish with coriander/cilantro.

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