Broccoli Ramen with Ginger Soy Gravy

It’s that time again, where my noodle addiction takes over and I am forced to share with you yet another ramen noodle dish. For those of you who love a good vegan Asian noodle dish, here we are again.

For the rest of you, #notsorry!

This recipe is easy and I have more editing to do today, so we’ll make this quick and relatively painless.

If you work from home this is a very easy vegan lunch recipe because it doesn’t have a lot of ingredients but each one is packed with flavor so your taste buds don’t skip a step.

Spicy Soya Bulgogi

Most days I know what I’m going to eat because I am a planner. I plan out the menu each week, create a corresponding grocery list complete with a few snack options for those nights I feel like munching. So yeah, I plan things.

But this week as I sat in the living room waiting for my husband to finished getting dressed while I reconciled with menu with my shopping list app, I found a video for Bulgogi, which I haven’t had since we lived in Los Angeles…a million years ago. Of course this dish was made semi-traditionally and by that, I mean it contained meat, which was no problem because I recently got my hands on Inedit brand textured soya, which I’ve used before but only the big chunks and the cubes. It’s a great dehydrated soy product that you simmer in water to hydrate and then cook per your recipe instructions.

Slowly this vegan bulgogi idea was coming together.

As with any good vegan-ized recipe, you have to be careful because although you can totally make the dish, you might have to juggle around some of the steps to make it work. Step one: get the soy granules into the water and get them going. The package says it needs 20-25 minutes but I think about 10 to 12 is sufficient.

Okay, so here’s the thing about making bulgogi. Mostly it is a spicy beef dish and home cooks like myself often use some sort of ground up product, rather than whole pieces, and you should know up front that I didn’t do a big deep dive into the history of the dish or anything so complicated. I saw a recipe on YouTube and made some adjustments for my plant based diet and weight loss goals.

Now, that’s out of the way…let’s keep going.

My ingredients: shallots, onion, scallions, ginger, Thai curry paste, piripiri peppers, ginger and portobello mushroom caps, just to enhance the satiety of the dish. Oh and I used ramen style noodles instead of rice. And four leftover grape tomatoes for the liquid and lycopene.

The mushrooms went into the skillet first so cook out some of the water before adding the soy texture, which also has some water that you’ll want to cook out for some recipes and keep for others. I planned for a spicy-ish sauce so I wanted them fairly dry. Next went the shallots, onions and ginger.

Add seasoning as you need it, later adding the garlic and tomatoes near the last few minutes of cooking. Then grab a bowl and whip up the bulgogi sauce, which for me contained: soy sauce, That curry paste, hot chili paste, harissa powder, curry, cumin and lemongrass powder. Toss in some water and cornstarch if you want a thicker sauce to coat the noodles, and dump it in the pot…but not before the noodle or rice water gets started cooking.

When you’re ready to put everything together, then you can dump the sauce into the skillet and bring to a boil Simmer until the sauce is thickened and taste for extra flavor. The sesame seeds were a last minute addition after I put the recipe into Cronometer and saw that I had some calorie wiggle room, but in total I added 5 grams of sesame seeds.

 

This is a pretty easy vegan dish to make but like many of my favorite Asian recipes, it does have a bit of prep time. There’s a lot of chopping to be done, so make time for it and you won’t regret it.

I promise!

What recipe do you want to see next? Drop a comment below.

 

Spicy Vegan DanDan Noodles

My noodle addiction strikes again! One night while zoning out and binge watching YouTube videos I came across a recipe for Dan Dan noodles and immediately thought to myself, I have to have it. Soon!

Which meant the next time I hit the market, I grabbed everything I would need for this spicy Chinese Sichuan dish, with a few alterations of course, and prepared to work my magic.

I would have loved to find a better noodle than the Bavete pasta I ended up using, but the only supermarket in town that has a wide selection of Asian noodles had…none. Okay well not none, but there was a basic vermicelli noodle and glass noodles, which have their place and time. It just wasn’t this day and with this vegan Dandan dish.

I replaced the ground meat with crumbled tofu and instead of buying the slightly greasier already ground up version, I pressed a brick of firm tofu and then crumbled it with my fingers. I added a bunch of seasoning to the crumbled tofu including salt & pepper, piri piri powder, ginger, lemongrass powder, Worcestershire and Korean chili flakes, many of which I also used in the sauce. To cook the tofu I used a tablespoon of coconut oil, adding it one teaspoon at a time as needed.

Once it started to brown around the edges, it was time to add the sliced onions, garlic (8 or 9 cloves), ginger and the white stems from some bok choy.

Once the tougher vegetables cooked until they started to crisp around the edges, I tossed in the chopped bok choy greens until they began to wilt. And then I added the delicious sauce which I had to make and tweak so if it’s not perfect, oh well.

I used soy sauce, ground ginger, coconut sugar, tomato paste, gochugaru, Sriracha, grated garlic, water and cornstarch for the sauce. I added a bit more water once the sauce was in the pan just to be sure everything was coated once it was all in the pan together.

In between all this, I worked on a quick garnish and slaw.

This is just about 20 grams of peanuts chopped, a half a scallion sliced on a bias and a few drops of rice wine vinegar to go right on top of your DanDan noodles.

And because this is a pretty spicy dish, at least when I make it, I whipped up a quick slaw to help cool things down for my husband. Not only was it incredibly delicious, but he REALLY appreciated the coolant.

I sliced half a small cucumber on a bias and then halved them lengthwise, sliced a Pink Lady apple, the rest of the scallion from the garnish and about 80 grams of green cabbage. Tossed it with vegan yogurt, cumin, lemon juice and mint and that was it.

Eat up the heat and cool it down with the slaw. It made for a very delicious vegan noodle dish that I will definitely make again and probably tweak about a hundred times until I’m completely satisfied.

Pofta Buna!

Spicy Broccoli & Tofu Noodles

One of my favorite things is noodles. Asian style noodles. I love them all from the delicious buckwheat taste of soba noodles to rice noodles (thick or thin) and of course, ramen. But I also adore Udon noodles, glass noodles, wok noodles and all the undiscovered noodles out there waiting for me. I. Love. Them.

And most of all, I keep a good stock in my pantry so that when I’m at a loss for what to make for lunch or dinner, or if I don’t feel like having what’s on the menu, I hunt down veggies and pantry staples, grab a pack of noodles and I’m good to go. That’s pretty much how this dish came to be.

The best part is that, despite how complicated the dish seems, it’s really simple to make. For the ramen, all you need is boiling water but be sure to read the instructions carefully because sometimes you boil them for a few minutes and others you let them sit in the water for about five minutes. These were the simple boil for three minutes and they’re done, but I really loved that these particular noodles had only three ingredients: rice flour, turmeric and water.

Turmeric! An amazing anti-inflammatory, anti-oxidant that also provides increased brain function and helps stave off brain diseases.

I just used what i had on hand which was a half floret of broccoli, half a brick of tofu, onion, red bell pepper, garlic and ginger. I topped it with sliced scallions and these amazing purple sprouts that were beet sprouts which I found surprisingly delicious considering that beets are one of about three vegetables that my taste buds don’t like.

For this recipe I did use oil, cold pressed olive oil BUT just a half tablespoon which I heated and mixed with the ginger, garlic and two types of curry. As soon as that hearty aromatic scent hit the air, add the vegetables. You can add the tofu last but I cooked it separately in a small skillet so brown it around the edges.

TIP: Give your tofu extra flavor by cutting and marinating it. For this recipe I used soy sauce, garlic powder and curry. I did it first so it sat getting flavorful while I chopped and did everything else.

This is yet another thing I love about Asian cuisine, you can fancy it up or enjoy a quick and rustic style meal. And if you’re a picky vegetable eater you’re not beholden to anyone’s recipe, just use what you already have on hand.

I’m sure you’re wondering where the ‘spicy’ in this recipe came from and the answer is mostly the pinch of red curry and the half Thai chili pepper I used but I removed the seeds because I LOVE it spicy but the hubs…doesn’t. So in the spirit of compromise I just decorated my plate with a bit of Sriracha. Okay, more than a bit.

Sue me, I like it spicy!

Let me know your favorite noodle dish and I just might make it!