Noodles and Vegetables with Yogurt Sauce

260g Noodles (650g cooked)

4 Cloves Garlic
300g Yogurt
60g Lemon Juice
1 tsp Cornstarch
2 tsp Paprika
0.5 tsp Cumin
Salt and Pepper to taste

400g Mixed Vegetables

240g Chick Peas or Cannelini Beans, drained, rinsed

Yield: Approx. 1650g

Prepare noodles. Combine garlic, yogurt, lemon juice, cornstarch, paprika, salt, and pepper in a saucepan and cook over low heat. Cook vegetables. Combine noodles, vegetables, beans and sauce. Omit cornstarch for a thin sauce.

Singapore Noodles

220g Noodles (550g cooked)

150g Onion
150g Carrots
2 tsp Fresh Ginger
3 Cloves Garlic
2 Tbsp Curry Powder
2 tsp Turmeric
150g Bell Peppers
300g Napa Cabbage
200g Bean Sprouts
4 Tbsp Soy Sauce
1 Tbsp Rice Vinegar

Prepare noodles. Heat oil in a wok. Stir fry onions and carrots until soft. Add ginger, garlic, curry powder, and turmeric and stir fry 30 seconds until aromatic. Add peppers and stir fry another couple minutes. Add napa cabbage, bean sprouts, soy sauce, and rice vinegar and stir fry a few minutes until cabbage is crisp. Season with salt and pepper and mix in noodles.

Yield: Approx. 1600g

Pad Thai

180g Noodles (450g cooked)

2 Tbsp Lime Juice
55g Soy Sauce
2 tsp Chili Sauce
1 Tbsp Sugar


4 Cloves Garlic
150g Onion
200g Bok Choy
200g Bean Sprouts
540g Tofu

Prepare noodles. Combine lime juice, soy sauce, chili sauce, and brown sugar in a bowl. Stir to combine until sugar is dissolved. Heat oil in a wok. Stir fry onion and garlic until soft. Add bok choy and cook until crisp. Add sauce, noodles, tofu, and bean sprouts to the wok. Stir to combine all ingredients. Garnish with cilantro, ground peanuts, and/or green onion.

Yield: Approx. 1650g

Yakisoba

180g Noodles (450g cooked)
150g Onion
150g Carrots, grated
3 Cloves Garlic
1 Tbsp Fresh Ginger
80g Soy Sauce
80g Rice Wine
1 Tbsp Sugar
540g Tofu
200g Napa Cabbage

Combine soy sauce, rice wine, and sugar. Marinate tofu in the mixture. Prepare noodles. Heat Oil in a wok. Stir fry onions until translucent. Add carrots, garlic, and ginger and stir fry for a few minutes. Add cabbage and cook until crisp. Add tofu with the sauce and noodles. Stir to incorporate all ingredients.

Yield: Approx. 1650g

Pad Korat

200g Rice Noodles (or substitute other noodles) (500g cooked)

4 Cloves Garlic
2 Tbsp Sugar
5 Tbsp Soy Sauce
2 Tbsp Rice Vinegar
1 Tbsp Chili Sauce

540g Tofu
200g Bean Sprouts
300g Bok Choy

Prepare noodles. Heat oil in a wok. Saute garlic until aromatic. Add sugar, stirring until dissolved. Add soy sauce, rice vinegar, and chili sauce and bring to a simmer. Add vegetables and stir fry until crisp. Add tofu and noodles, mixing to incorporate all ingredients.

Yield: Approx. 1650g

Spicy Soba Noodles with Cabbage

Sauce:
75g Water
75g Soy Sauce
1 Tbsp Chili Sauce
1 Tbsp Brown Sugar

200g Soba Noodles (or substitute other noodles) (500g cooked)
500g Napa Cabbage or Bok Choy, shredded
225g Shelled Edamame
110g Mushrooms
2 Tbsp Sesame Seeds
1 Tbsp Sesame Oil
2 Tbsp Fresh Ginger
3 Cloves Garlic

Combine all ingredients for the sauce in a bowl and set aside. Prepare noodles and edamame in same pot. Toast sesame seeds until golden brown and set aside. Heat oil in a wok. Stir fry garlic and ginger until fragrant. Add mushrooms and cabbage and stir fry until crisp and tender. Add sauce and simmer for a few minutes. Combine with noodles, edamame, and sesame seeds.

Yield: Approx. 1600g

Sesame Noodles

180g Noodles (450g cooked)
3 Cloves Garlic
3 Tbsp Rice Vinegar
3 Tbsp Soy Sauce
2 Tbsp Sugar
2 Tbsp Sesame Oil
2 tsp Chili Sauce
1 Tbsp Sesame Seeds

450g Assorted Vegetables

Prepare Noodles. Toast sesame seeds in a wok until lightly browned and set aside. Stir fry vegetables until done. Combine garlic, vinegar, soy sauce, sugar, oil, and chili sauce in a bowl. Mix completely then add to the vegetables. Cook until sauce begins to boil. Add noodles and stir to combine.

Yield: Approx. 1050g

Chap Chae Noodles

180g Starch Noodles (or substitute other noodles) (450g cooked)

150g Onion
5 Cloves Garlic
150g Carrots

200g Spinach
120g Mushrooms

540g Tofu

8 Green Onions
4 Tbsp Soy Sauce
2 Tbsp Sugar
2 Tbsp Sesame Oil
2 Tbsp Sesame Seeds

Prepare noodles. Heat oil in a wok. Stir fry carrots, onion, and garlic until soft. Add mushrooms and spinach and cook through. Add green onions. Add soy sauce, sugar, sesame oil, and sesame seeds. Mix in noodles and tofu.

Yield: Approx. 1650g

Basic Mei Fun

250g Rice Noodles (or substitute other noodles) (625g cooked)
150g Carrots, julienned
150g Onions
120g Mushrooms
250g Cabbage, thinly sliced
200g Bean Sprouts
Salt, to taste

Optional:
Soy Sauce
Rice Vinegar
Sweet and Sour Sauce

Prepare noodles. Heat oil in a wok and stir fry onions and carrots. Once soft, add mushrooms, cabbage, and bean sprouts. Stir fry until cooked and mix in noodles. Season with salt and add desired condiments.

Yield: Approx. 1550g

Noodles and Vegetables with Peanut Ginger Sauce

150g Peanut Butter
75g Water
50g Soy Milk
50g Soy Sauce
30g Lime Juice
15g Hot Sauce
3 Cloves Garlic
8g Fresh Ginger
4 tsp Ground Ginger
1 tsp Garlic Powder
0.5 tsp Cayenne
4 tsp Cilantro
Pepper to Taste

280g Whole Wheat Noodles (yields 700g cooked)

500g Assorted Vegetables

Combine all sauce ingredients in a food processor. Heat over low heat. Serve over noodles and stir-fried vegetables.

Yield: Approx. 1600g