vegan

stir fried singapore noodles with garlic ginger sauce

NOTE: I have moved! My site is now http://inthiskitchen.com . There is a slight name change due to the fact that I couldn’t get my old website name – in this kitchen is the new site which has this post and more. Go there and enjoy!

stir fried singapore noodles with garlic ginger sauce [ inonekitchen.wordpress.com ]

I don’t think I can ever get enough stir fry. It is so easy, economical, and consistently one of my favorite meals. From start to finish these noodles took less than 30 minutes which helps preserve sanity on a late night after a long work day (or after hours of apartment hunting, like I did today).

stir fried singapore noodles with garlic ginger sauce [ inonekitchen.wordpress.com ]

I didn’t find mung bean sprouts in my grocery, so I subbed in celery for that added crunch. I used my old favorite soba noodles because, I repeat, I love them and my boyfriend and I just tend to use them in every noodle dish we make. The sauce on this is super super good and can easily be made vegan. And as usual, I always like to mention that this would also be fantastic with strips of beef, pork, chicken, or with shrimp, so feel free to stir fry them up first and then add them in as well. Versatility for the win!

stir fried singapore noodles with garlic ginger sauce [ inonekitchen.wordpress.com ]

Stir Fried Singapore Noodles with Garlic Ginger Sauce
Adapted from Pinch of Yum
Serves 4

For the Stir Fry:
3.5 ounces soba noodles
1 tablespoon oil
2 bell peppers, thinly sliced
2 shallots or 1/2 white onion, thinly sliced
1 cup mung bean sprouts
1 teaspoon curry powder
1 cup sliced shiitake mushrooms
1 cup frozen peas
sliced scallions for topping

For the Sauce:
1 cup chicken broth (or vegetable broth to make this vegan)
¼ cup soy sauce
3 tablespoons mirin
2 teaspoons minced garlic
1 teaspoon minced ginger (I used a ginger paste)
sriracha or chili garlic sauce to taste

Boil noodles in salted water according to package directions (the soba noodles I buy call for 4 minutes of boiling). Wash and cut all the vegetables. Mix the ingredients for the sauce in a small bowl and set aside.
Heat the oil in a large skillet over high heat. Add the peppers, shallots, and bean sprouts, and curry powder; stir fry for 3-5 minutes. Add the mushrooms and the peas; stir fry for 2 minutes. The vegetables should be bright and tender-crisp.

Add the strained noodles to the pan with the vegetables. Add a little splash of sauce – about 2-3 tablespoons – and stir fry, moving the noodles around in the pan continuously so they don’t stick together in one big lump – they should move freely and easily. After a few minutes of stir frying, remove the pan from heat.

Once off the heat, add the sauce in small increments, tossing/stirring the noodles in between each addition, until the desired “sauciness” level is reached. The goal is for the sauce to thicken slightly when combined with the other ingredients and cling to the noodles instead of soaking into the noodles. Top with scallions and more sauce.

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cowboy caviar

NOTE: I have moved! My site is now http://inthiskitchen.com . There is a slight name change due to the fact that I couldn’t get my old website name – in this kitchen is the new site which has this post and more. Go there and enjoy!

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The first time I had cowboy caviar was about 4 years ago and I couldn’t believe I hadn’t had anything like it before. It is so fresh and flavorful yet dead simple. You can throw it together with whatever beans you have in the cupboard, some chopped up tomatoes, frozen or fresh corn, onion, avocado, and cilantro (unless you are one of the legion cilantro haters in the world – just leave it out. It’ll still be great.).

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It’s good with chips, but I honestly think it would be fantastic wrapped into a burrito with some cheese thrown in (now I want that…..) Make it the night before a party or get-together and people will love it (especially any vegan/vegetarians).

Cowboy Caviar
adapted from Krysta Steen

Serves 8-10 as a side dish/dip

1/2 cup white vinegar
1/4 cup sugar
3/4 cup olive oil
2 Tbsp balsamic vinegar
1 cup corn kernels, fresh or frozen
3 cans beans of your choice (I used 2 cans black beans and 1 can black eyed peas)
1 red pepper, chopped (optional – I did not use)
½ medium red onion, chopped
cilantro, chopped, to taste
salt and pepper to taste

Bring 1st four ingredients to a simmer on the stove until sugar dissolves. This will be your dressing. Drain and rinse the beans put in large bowl. Add fresh ingredients. Pour cooled dressing over vegetables and stir. You may not need all of the dressing. Refrigerate overnight or at least a few hours for flavors to combine.

sesame soba noodles

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After buying sesame noodles from the grocery store on a weekly basis, I thought it was about time to make them at home. It seemed simple, and it absolutely is – cook the noodles, heat up the sauce, and combine. I used soba noodles instead of linguine due to soba’s magical nutritional content, and added carrots for crunch.

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These should keep well for about 7 days and be great as a weekday lunch.

Adapted from Allrecipes

Ingredients:
2 (9.5oz) packages soba noodles
6 cloves garlic, minced
5 tablespoons sugar
6 tablespoons olive or safflower oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons chili sauce
6 green onions, sliced
1 carrot, cut into matchsticks (optional)
1 tablespoon toasted sesame seeds

1. Boil soba noodles for 3-4 minutes or as long as package indicates. Drain, and transfer to a serving bowl.

2. Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over soba, and toss to coat. Garnish with green onions, carrots, and sesame seeds to serve.