• About
  • Recipes by topic
  • Vegan Recipes

lushesfood

~ luscious food from us lushes

lushesfood

Category Archives: udon noodles

Spicy coconut soup with red curry paste

15 Thursday Dec 2016

Posted by Zoli in comfort food, gluten free, healthy, peanut free, rice noodles, Sauces, soup, Thai, udon noodles, vegan, Vegetarian

≈ 6 Comments

Tags

coconut soup, kaeng kua curry paste, red curry paste, vegan soup

coconut-soup-1coconut-soup-2It was so cold this morning that it hurt to breathe through my nose. I would have cursed the day I got a dog except that she was so happy running around the frozen meadow that it gave me the strength to endure the cold after all.

This is the kind of weather that requires a very hot bath, very hot tea, and very hot, spicy soup.

Ingredients for a big pot of soup
Serves 4-6
vegetable oil
2 tbsp Thai red curry paste* (or more if you like it spicier)
5-6 cups vegetable stock
1 palm-sized bit of dried kelp or kombu (optional)
1-2 tbsp light soy sauce
1 can coconut cream or coconut milk (use less water, if using milk instead of cream)
1 – 2 tsp palm sugar
Combination of sliced/chopped vegetables, such as 1 cup mushrooms, 2 cups dark leafy greens of choice (kale, spinach, dandelion, chard, etc) 1 cup bell peppers, 1/2 cup baby corn
1 cup firm tofu
Large handful of cilantro/coriander
lime
green onion or chives
Serve with glistening rice noodles, fat chewy udon or sticky jasmine rice

*I used homemade vegan kaeng kua red curry paste. Recipe coming soon!! In the meantime, this is the High-Heel Gourmet’s excellent post about homemade red curry paste.

1) For a bit of extra flavor, bring vegetable stock to a boil and add in the kelp/kombu. Simmer for ten minutes then remove kelp.
2) Heat up a large soup pot with 2-3 tbsp of oil, enough to coat the bottom. Then add the curry paste (recipe for vegan kaeng kua red curry paste coming soon) and fry the paste until cooked and fragrant. Do not burn!!
3) Add in half the can of coconut cream or the thick part of the coconut milk first. Stir and cook until the oil starts to separate in the pan. At this point, add in the remaining coconut cream/milk, and the vegetable stock. Then add in palm sugar and a splash of soy sauce. Only use light soy sauce as a darker soy sauce will affect the color of the soup.
4) Once at boiling point, turn heat to low and simmer while preparing vegetables.
5) Wash and slice mushrooms and peppers. Wash and chop the greens to desired size (I used dandelion greens and they were delicious. The bitter flavor cooked out of them by the time I ate the soup). Cut the tofu into bite-size cubes. (I used slices of tofu sheets in my soup as that is all I had).
6) Add the vegetables and tofu into the soup broth and simmer till cooked, about 10 or 15 minutes.
7) Cook noodles or rice according to packet and set aside for serving.
8) When ready to eat the soup, add the chopped spring onion, chopped fresh cilantro/coriander and a squeeze of lime juice at the end. This is a key ingredient to freshen the soup with the cilantro and lime and also add the vital sour note from the fresh lime juice.
9) Taste the soup and adjust seasoning if needed.
10) Garnish soup with extra cilantro and lime. Serve with noodles or rice.

Advertisement

Share this:

  • Pinterest
  • Facebook
  • Twitter
  • Email
  • Print
  • Tumblr
  • More
  • LinkedIn
  • Reddit

Like this:

Like Loading...

Garlic bok choy and udon with fried bean paste

17 Thursday Apr 2014

Posted by Zoli in Chinese, healthy, pasta, pasta sauce, quick and awesome, Sauces, Street food, udon noodles, vegan, Vegetarian

≈ Leave a comment

Tags

bak choy, Chinese vegetables, fried bean paste, jajangmyun, soy bean paste, stir fried bak choy, udon noodles, zha jiang mian

Bok choy with garlic

Normally when I cook bok choy I stir fry it a little with garlic, ginger, maybe some chilies, some soy sauce… or I might throw it into a bowl of ramen. I never put any thought into it. A couple days ago I asked my husband to pick me up some bok choy and so of course he brought back a mammoth-sized bunch of it. He rarely under-does things. So this stuff needed to be eaten pronto. Out of respect for the mass of fresh greenery, I decided to concentrate a little and do it right. A simple recipe, but done with care. All some fresh green produce needs. I made some udon noodles with fried bean paste sauce to go with it and this shall be our lunch and this shall be our dinner too.

Bak choy stir fried with garlic

2 large bunches of bok choy or 6 bunches baby bok choy
3-6 cloves garlic, minced
a light oil such as rapeseed
sea salt

1) Wash the bok choy thoroughly and cut into large pieces. Separate the white stalk pieces from the leafy greener pieces as they have different cooking times.
2) Heat up oil in a wok and then gently fry the garlic for a minute (do not brown) to flavor the oil.
3) Add in the white stalks first and fry on medium heat, stirring, until they are beginning to turn translucent.
4) Add in the leafy greens, sea salt and stir fry another couple minutes, till just cooked. Do not add soy sauce as it will make the vegetables a little mushy. Salt and garlic alone are delicious.

Udon noodles with fried bean paste sauce
serves 2
2 rolls of dried udon noodles (or fresh noodles would be best)
2 tsp soy bean or black bean paste
2 cloves garlic, minced
1 tsp fresh chopped ginger
1/2 cup chopped shitake mushrooms
3-4 tbs of Chinese cooking wine or 1/4 cup of light beer
1 tsp sugar
2 tbs chopped peanuts
light oil, such as rapeseed oil
julienned carrot, cucumber and spring onion for garnish

This is a quick noodle dish similar to Korean jajangmyun or Chinese zha jiang mian. I pretty much tried to make zha jiang mian but didn’t have exactly everything to hand so came up with this tasty version. Seriously, my husband and I were fighting over the chopsticks to eat it straight out of the wok.

1) Cook the noodles according to package instructions. Rinse with cold water, drain and set aside.
2) Heat up oil in a wok and gently fry the garlic and ginger for a minute. Add the mushrooms and cook for another minute.
3) Add in the Chinese cooking wine, sugar and the soy bean paste and fry for a few more minutes on medium heat.
4) Add in the chopped nuts. If the sauce is too thick, it can be thinned with a little water.
5) Turn off the heat. Add in the cold noodles and mix or serve on top of noodles with the vegetable garnishes such as cucumber, carrot and spring onion.

DSC_0199

DSC_0216

udon noodles with soy bean paste
DSC_0227

Share this:

  • Pinterest
  • Facebook
  • Twitter
  • Email
  • Print
  • Tumblr
  • More
  • LinkedIn
  • Reddit

Like this:

Like Loading...
← Older posts

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 328 other subscribers

Recent Posts

  • Vegan pho
  • Sweet and spicy plantain
  • Vegetarian/Vegan Bánh Bèo – Savory steamed rice cakes
  • Stuffed arepas
  • Arepas

Recipes

  • breakfast
  • British
  • brunch
  • cheese
  • Chinese
  • Columbian
  • comfort food
  • cookies
  • dessert
  • drinks
  • french
  • gluten free
  • Guyanese
  • healthy
  • indian
    • dahl
  • italian
  • Japanese
  • kids
  • kids lunchbox ideas
  • Korean
  • luxurious leftovers
  • Malaysian
  • Mexican
    • tacos
  • Middle Eastern
  • party bites
  • pasta
    • pasta sauce
    • rice noodles
    • soba noodles
    • udon noodles
  • peanut free
  • pizza
  • pizza sauce
  • Polish
  • quick and awesome
  • salad
  • sandwiches
  • Sauces
  • Singaporean
  • snacks
  • soup
  • spanish
    • tapas
  • spices
  • Street food
  • Tea
  • tex mex
  • Thai
  • the basics
    • bread
      • baguette
      • ciabatta
      • English farmhouse loaf
      • flatbread
        • chapati
        • paratha
      • fougasse
      • naan
      • pain rustique
      • pita
      • roti
      • rye sourdough
      • sandwich loaf
    • crepes
    • eggs
      • omelettes
    • homemade cheese
    • pastry
    • rice
      • basmati
        • lemon rice
        • pulao rice
      • jasmine rice
      • risotto
  • tomato sauce
  • Uncategorized
  • vegan
  • Vegetarian
  • Venezuelan
  • Vietnamese

Archives

January 2023
M T W T F S S
 1
2345678
9101112131415
16171819202122
23242526272829
3031  
« Jul    
© copyright lushesfood 2013

Blogroll

  • Discuss
  • Get Inspired
  • Get Polling
  • Get Support
  • Learn WordPress.com
  • Theme Showcase
  • WordPress Planet
  • WordPress.com News

Blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • lushesfood
    • Join 328 other followers
    • Already have a WordPress.com account? Log in now.
    • lushesfood
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: