One of my favs:
Dan Dan Noodles
4oz thin rice noodles or 6 oz spaghettini or Japanese soba noodles or angel hair pasta
1 1/2 cups hot vegetarian broth
2 tbsp peanut butter
Sauce:
1 tbsp oil
1 medium onion, chopped
4 dried Chinese black mushrooms, soaked in hot water for 20 minutes,
stems discarded and sliced
2 cloves garlic, minced
optional: 1 tbsp chopped Sichuan pickled vegetables
1/3 cup soy protein granules soaked in 1/4 cup boiling water or 1/2 cup vegetarian hamburger crumbles
1 tbsp light soy sauce
1 tbsp brown bean paste or light miso
1 tbsp chili garlic paste
1/2 tbsp cornstarch mixed with 2 tbsp cold water
2 tbsp chopped green onion
1 tbsp roasted sesame oil
Boil the noodles in plenty of water according to packet instructions. Drain in a colander.
Mix the hot broth with the peanut butter. Keep warm.
Heat a wok or heavy skillet over high heat. When it's hot, add the oil. When the oil is hot add the onion, mushrooms and garlic and the pickled vegetables, if using. Stir-fry until the onions soften, adding a bit of water as necessary to prevent scorching. Add the textured soy protein, soy sauce, brown bean paste and chili paste. When it bubbles, stir in the cornstarch mixture and stir until thickened. Remove from heat.
Run hot water over the noodles, drain, and divide them between 2 heated soup bowls. Heat the broth if necessary and pour over the noodles. Divide the sauce evenly between the two bowls, top with the chopped green onions and drizzle with the sesame oil. Serve immediately.
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This is different:
Hawaiian Papaya Stir Fry
4 tbsp soy sauce
4 tbsp lemon juice
2 tbsp sweet syrup (corn, golden, barley etc)
1 tbsp sesame oil
2 tbsp cornflour
1/2 tsp crushed dried chilli flakes
1 tbsp vegetable oil
2 large red peppers
2 large green peppers
12 spring onions
2 cloves garlic, crushed
1 large papaya, peeled and deseeded and cut into strips
50g salted roast cashews
3 tbsp chopped coriander
Whisk together the soy sauce, lemon juice, sweet syrup, sesame oil, cornflour and crushed chili. Set aside. Heat the oil in a wok or heavy frying pan. Stir fry the peppers until crisp and tender. Stir in the onion and garlic and cook for 1 minute, stirring constantly. Stir in the papaya and cashew nuts and heat through. re-whisk the soy sauce mixture, stir into the pan and cook until the mixture thickens. Remove from heat and stir in the fresh coriander. Serve with rice noodles.
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Laotian Hot Red Pepper Tempeh Stir Fry
230g tempeh
oil for shallow frying
2 tbsp sunflower oil
2 shallots, thinly sliced
3 garlic cloves, chopped
1 large red chilli, thinly sliced
1 red pepper, sliced
Sauce
1 tbsp Tamari
3 tbsp unrefined sugar
1 tbsp tamarind pulp or 1 tsp tamarind concentrate
2 tbsp water
rice noodles enough for 4 servings
fresh coriander, chopped
Cut the tempeh into thick matchsticks and shallow fry until crisp and golden. Drain on kitchen paper.
Make up the sauce by combining the ingredients in a bowl.
Heat the wok and add the oil. When it's hot, add the shallots and stir fry for a minute. Add the garlic and chilli and quickly stir-fry these, then add the red pepper and stir fry for a couple more minutes. Finally add the tempeh.
Stir the sauce into the stir fry and cook over high heat, tossing the tempeh mix until the sauce begins to caramelise and becomes glossy.
Place the noodles in a large bowl, cover with boiling water and leave to stand for 4 minutes. Drain.
Pile the noodles on plates, spoon on the stir fry and garnish with fresh chopped coriander.
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Super easy:
Rice Noodles with Ginger and Snow Peas
8oz rice noodles or bean threads
1/2 to 3 tbsp oil
1 tbsp peeled, slivered ginger
3 cloves garlic, minced
3 stalks of green onion, sliced
1/2 cup shredded carrots
20 snow peas
pinch o salt
1/2 tsp sesame oil
some chilli oil
Prepare the noodles per directions. Heat the oil, sauté the ginger and garlic together until they start to get red. Add the green onions, carrots and snow peas. Cook stirring two minutes. Stir in the salt. Add the noodles and toss. Remove from the heat and stir in sesame and chilli oils, if you want. Really good with fried tofu, too.