Hot & Sour Vermicelli Salad with Purple Yam Noodles

What could be better than purple noodles?

Lettuce leaves
2 garlic cloves, chopped
1 TBL oil
1/4 cup cilantro chopped
2 TBL Braggs
1 lb mushrooms, chopped
4 oz dry yam noodles, soaked in water for 20 minutes until soft, then drained
2 TBL lime juice
1/2 tsp cayenne
2 shallots; finely sliced
1/2 c. scallion chopped
2 celery stalk with leaves chopped
1 small carrot; finely chopped
1/2 package broccoli florets
1 jalapeno, sliced
salt and pepper to taste
Siracha–optional topping

Saute garlic and mushrooms, then add other vegetables and cook about 5 minutes, until carrots are soft. Toss in noodles, lime juice, Braggs. Taste for seasoning, and add salt and pepper as needed. Serve in bowls with fresh lettuce and top with Siracha.

Adapted from this recipe for Yam Wun Sen.

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Sweet and Sour Cabbage with Glass Noodles

Cabbage, onions, garlic, lentils, bean thread noodles, tomatoes, vinegar, and Siracha. This is an awesome one dish meal that makes a million servings.

Hot and Sour Soup

Adapted from Veganfood.net.

4 TBL cornstarch
10 TBL water
8 TBL rice vinegar
2 TBL dry sherry
4 TBL Bragg’s or soy sauce
1 tsp White pepper
1 TBL oil
4 inches fresh ginger, grated
1 medium onion, sliced finely
16 oz mushrooms, sliced
1 leek, sliced
1 carrot, sliced
1/2 block firm tofu, cubed
2 cups broccoli
1-2 tsp cayenne
2 quarts veggie stock
1/2 package brown rice noodles
1 cup shredded jicama
siracha

Mix the cornstarch, vinegar, water, sherry, Braggs, and white pepper together until smooth.

Heat the oil in large pot and saute the ginger, onion, and half of the mushrooms for 2 minutes. Add the stock, bring to the boil and add the remaining mushrooms, cayenne, carrot.

Add tofu cubes, simmer gently for 30 minutes. Add broccoli and cook gently for 3 minutes, then slowly stir in the vinegar/cornstarch mixture until the soup thickens.

Bring a small pot of water to a boil and cook noodles about 3 minutes, until al dente.

Serve soup with noodles, and top with jicama and siracha.