Rice Noodle Stirfry with Baby Bok Choy and Mushrooms

A cozy leftovers meal, for a stormy day.

3-4 cups leftover rice noodles
1.5 lbs baby bok choy, chopped
1 onion, chopped
3 garlic cloves, minced
2 cups mushrooms
1/2 TBL oyster mushroom sauce
1/2 TBL Braggs
1 TBL cornstarch
1/2 TBL water
1/2 tsp black pepper
oil for cooking

Heat oil in a large pan or dutch oven. Saute onions and garlic until soft. In a small bowl, mix together oyster mushroom sauce, Braggs, cornstarch, pepper, and water. Add noodles to the hot pan, along with sauce and bok choy. Cook about 5 minutes, stirring until all ingredients are covered with sauce.

Vegan Pho

There are a lot of pho recipes on the interwebs, but this is an easy one. The best part is the fresh rice noodles, available in the refrigerated section of your well-stocked international market.

1 package fresh rice noodles
1 cube pho seasoning
1 onion, quartered
1 carrot, chopped
1 celery, chopped
8 garlic cloves, chopped
1 inch piece of ginger, chopped
1 bay leaf
6 cups vegetable stock
1/2 block smoked tofu, sliced
1 bunch green onions, diced
1 cup Thai basil, diced
2 cups bean sprouts
Siracha to taste
Optional: Braggs or soy sauce to taste

In a dry pot, cook the onion, carrots, celery, garlic, and ginger until the vegetables are charred on the outsides. Add bay leaf, pho seasoning, and stock. Bring to a boil and cook about 30 minutes. Strain the liquid into a bowl or separate pot and discard the vegetables. Add tofu and half of the green onions. Cook 30 minutes on low. Stir in additional green onions and basil. Taste for seasoning and add Braggs/soy sauce if needed.

Serve noodles in bowl with soup, top with Siracha and bean sprouts.

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

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.

Gluten-free shells with “creamy” pesto, mushrooms, onions, and broccoli

For the pesto: drain and rinse 1 can of white beans, blend together with 1 cup fresh basil, 1/3 cup nutritional yeast, 1 tsp garlic powder, 2 TBL lemon juice.

Cook your pasta and saute your veggies. Mix it all together in a big, delicious bowl.

Kung pao tofu, with vegetables and rice noodles

kung poa

This isn’t a traditional dish, but it’s delicious and the sauce is very reminiscent of the kung pao I’ve had in restaurants. Thanks to the Spiteful Chef for the basic recipe!

½ block of tofu (frozen and then thawed, or pressed)
1 small onion
1 cup broccoli
2 carrots
½ red bell pepper
1 cup frozen peas
4-5 mushrooms
1 T ginger, minced
1 T garlic, minced
10 dried chilies
sesame oil
1/2 c. cashews
2 scallions
1 handful of rice noodles

2 T light tamari
3 T dark soy sauce
3 T black vinegar
1.5 T cornstarch
5 T water
1 T turbinado sugar
1 T sesame oil

Dice all of your vegetables and tofu to roughly the same size (1/2 inch). Combine all sauce ingredients, stir, and set aside. Season tofu with salt and pepper. Heat 1 T oil in a large pan, and add ginger and garlic and sauté about 2 minutes. Add the tofu and saute until it begins to brown.

Boil water and cook rice noodles according to the package. If they finish cooking before you are ready to add them to the other ingredients, drain some of the boiling water and add cold water to stop the noodles from becoming mushy. Do not drain completely or they will stick together.

Add carrots, onions and chilies and sauté for 2-3 minutes. Add the other vegetables for another minute or two. Add the sauce and stir. (Have water nearby in case the sauce thickens too quickly–you don’t want it to dry up and burn—though I didn’t need any extra water.) Drain the noodles, leaving a tiny bit of water and then add the noodles to the large pan with the vegetables, etc.

Serve with chopped scallions and cashews.
Serves 4-5 large servings