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  • 10-min Chili Oil Peanut Noodles

    10-min Chili Oil Peanut Noodles

    This viral chili peanut noodles is a gamechanger for busy weekday nights! And it’s one of the easiest ramen noodle recipes because it’s delicious, versatile and highly customizable.

    When this Chili Peanut Noodle recipe went viral on Instagram, I was shocked! Not because it didn’t taste good but more so because it was a really simple dish that uses pantry staples. It made me realize that we are always finding ways to simplify what we eat because firstly:


    1. We are always pressed for time.

    Where it’s going to work everyday or managing your workload with family commitments or simply because we fall prey to the hustle culture that we tend to ignore what our body needs to function and give us an optimal amount of energy.

    2. More ingredients = more expensive!

    Okay, I’m definitely someone who spends on groceries because well…I do lots of recipe testing! But if a meal can be made with staple ingredients and I don’t have to go out of the way to get an important ingredients that the dish just won’t taste good without, I’m happy.

    For this recipe, feel free to add on any vegetables or protein for a more balanced meal and for it to be extra filling. I find that having plain ramen noodles in your pantry really helps when you find yourself too tired to cook. I also make sure the ramen noodles don’t contain any preservatives and are made with wheat flour, water, salt only.

    Now that this has becoming trending again, I tweaked the recipes a little to make it even simpler!

    Pantry Staples You Need

    This recipe is really pantry friendly. If you cook Asian recipes often, you must have these ingredients already. Here are some staples I use for many dishes:

    • Light Soy Sauce
    • Rice Wine Vinegar / Mirin / White Vinegar
    • Toasted Sesame Oil
    • Toasted Sesame Seeds
    • Spring Onions
    • Chili Oil

    Gluten Free Option

    For a gluten free option, swap out regular wheat-based ramen for brown rice ramen or rice noodles.

    Remember to use a gluten free alternative to soy sauce, such as a gluten free version. The rest of the ingredients are naturally gluten free.

    I really like the ones below by Lee Kum Kee and Kikkoman. I have also attached the images of other gluten free soy sauce alternatives like Tamari and Coconut Aminos below. You can get them at Amazon or your local Asian grocery store.

    Print Recipe

    10-min Chili Oil Peanut Noodles

    This viral noodle recipe is incredibly delicious, versatile and easy to make!
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Main Course
    Cuisine: Chinese
    Keyword: noodles
    Servings: 2

    Ingredients

    • 2 blocks ramen noodles or 2 servings
    • 1 tbsp unsweetened smooth peanut butter
    • 3 tbsp chopped spring onions
    • 1.5 tsp toasted sesame seeds
    • 2 tsp chili oil crisp
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • white pepper
    • 2-3 tbsp light soy sauce
    • 2 tbsp shaoxing wine
    • 4 tbsp toasted sesame oil
    • noodle water
    • salt if needed

    Garnish

    • spring onions
    • chili oil crisp

    Instructions

    • Boil ramen brick, drain and rinse it in cold water to ensure the noodles don't stick to one another while you're preparing the sauce.
    • Add all ingredients to a pan.
    • Heat sesame oil until hot (make sure it doesn't burn!). You can heat the oil on medium flame for about 2-3 minutes. Add it to the pan and let it sizzle.
    • Add a splash of hot noodle water and give it a good mix.
    • Add the sauce to the noodles, stir it and heat up if necessary.
    • Garnish with spring onions and chili oil crisp. Enjoy!
  • Vegan Pan Fried Dumplings

    Vegan Pan Fried Dumplings

    Crispy pan-fried shu mai style no fold dumplings filled with a juicy vegan pork and mushroom filling, topped with black vinegar, chili oil crisp and spring onions.

    These easy pan fried no fold dumplings are to die for – made with a mix of soft dumpling wrappers and a juicy meaty vegan filling with mushrooms and aromatics.

    Traditional Chinese dumplings that typically have stuffings like meat and vegetables. In this recipe, I substituted it with a vegan pork mince (or you can also use extra firm tofu) and added in vegetables like shiitake mushrooms, aromatics and chopped spring onions.

    The best part about this recipe is there’s no folding so you save a lot of time. This took me about 40 minutes while traditional dumpling would probably take around more than an hour.

    Ingredients You Need

    • dumpling wrappers – use circular or square wrappers for the layers
    • filling – vegan pork mince or tofu for a wholefood option
      • shitake mushrooms, spring onions, ginger, garlic, sesame oil, seasonings
    • toppings – chili oil, soy sauce, black vinegar, sesame oil and spring onions

    Gluten free substitutes:
    – Use extra firm tofu instead of vegan pork mince
    – Use gluten free soy sauce
    – Use rice paper instead of dumpling wrappers.

    Print Recipe

    Vegan Pan Fried Dumplings

    Crispy pan-fried shu mai style no fold dumplings filled with a juicy vegan pork and mushroom filling, topped with black vinegar, chili oil crisp and spring onions.
    Prep Time15 minutes
    Cook Time25 minutes
    Total Time39 minutes
    Course: Main Course, Side Dish
    Cuisine: Chinese
    Keyword: chinese, dumplings
    Servings: 15 dumplings

    Ingredients

    • 220 g plant based mince or extra firm tofu
    • 1 cup minced shitake mushrooms
    • 1 stalk spring onion
    • 3 cloves garlic
    • 2 tsp minced ginger
    • 2 tbsp  light soy sauce
    • 1 tbsp shao xing wine
    • 1 tbsp mushroom powder
    • 1 tbsp sesame oil
    • white pepper
    • salt
    • 15-16 dumpling wrappers
    • 2 tsp corn starch +1/3 cup water

    Toppings

    • spring onions
    • black vinegar
    • chili oil crisp

    Instructions

    • Mix together all the ingredients for the filling – vegan pork mince, shitake mushrooms, spring onions, minced garlic, ginger, seasonings and sesame oil.
    • Add a spoonful of filling to each dumpling wrapper and fold it inwards.
    • Add olive oil to a pan and place the dumplings on top. Pan fry until light golden.
    • Add corn starch slurry and cover with lid for about 5 minutes. Once dumplings are fully cooked (wrappers will become translucent) and there will be a nice brown crispy skirt, take them off the heat and transfer to a plate.
    • Top with chili oil crisp, black vinegar and spring onions.
  • Vegan Dumpling Lasagne

    Vegan Dumpling Lasagne

    A hearty dumpling lasagne layered with dumpling wrappers, juicy vegan filling topped with chili oil sauce and spring onions.

    This dumpling lasagne is to die for – made with a mix of soft dumpling wrappers and a juicy meaty vegan filling with umami seasonings.

    Traditional Chinese dumplings that typically have stuffings like meat and vegetables. In this recipe, I substituted it with a vegan pork mince (or you can also use extra firm tofu) and added in vegetables like shiitake mushrooms, aromatics and chopped spring onions.

    The best part about this recipe is there’s no folding so you save a lot of time. This took me less than 30 minutes.

    Ingredients You Need

    • dumpling wrappers – use circular or square wrappers for the layers
    • filling – vegan pork mince or tofu for a wholefood option
      • shitake mushrooms, spring onions, ginger, garlic, sesame oil, seasonings
    • toppings – chili oil, soy sauce, black vinegar, sesame oil and spring onions

    Gluten free substitutes:
    – Use extra firm tofu instead of vegan pork mince
    – Use gluten free soy sauce
    – Use rice paper instead of dumpling wrappers.

    Print Recipe

    Vegan Dumpling Lasagne

    A hearty dumpling lasagne layered with dumpling wrappers, juicy vegan filling topped with chili oil sauce and spring onions.
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Course: Appetizer, Main Course
    Cuisine: Chinese
    Keyword: chinese, dumplings

    Ingredients

    • 220 g plant based mince or extra firm tofu
    • 1 cup minced shitake mushrooms
    • 1 stalk spring onion
    • 3 garlic cloves
    • 2 tsp minced ginger
    • 2 tbsp light soy sauce
    • 1 tbsp shaoxing wine
    • 1 tbsp mushroom powder or vegan oyster sauce
    • 1 tbsp sesame oil
    • white pepper
    • salt if needed
    • 1 tbsp sesame oil or chili oil
    • 18-20 dumpling wrappers

    Toppings

    • spring onions green part only
    • chili oil sauce 2 tsp chili crisp, 1 tsp sesame oil, 1 tsp soy sauce, 1 tsp black vinegar

    Instructions

    • Mix together all the ingredients for the filling – vegan pork mince, shitake mushrooms, spring onions, minced garlic, ginger, seasonings and chili oil.
    • Lightly dampen dumpling wrappers and layer them on a heat resistant tupperware.
    • Layer the dumpling filling on top – around 1/2cm thick. Repeat this process 1 more and cover the top with dumpling wrappers.
    • Steam for about 15 minutes. Mix together the ingredients for the chili oil sauce.
    • Top with chili oil sauce and spring onions. Enjoy!
  • Creamy Mapo Tofu Udon

    Creamy Mapo Tofu Udon

    This viral creamy version of mapo tofu udon is incredibly delicious, satisfying and high in protein – all while being completely plant based and dairy free.

    Mapo Tofu is a popular Chinese dish from Sichuan province & is traditionally made with minced meat, like beef. I first tried this dish at a Sichuan Restaurant and instantly fell in love. But this viral version consists of a stir fried version of minced meat – which is layered on top of thick, chewy udon topped with a creamy silken tofu sauce.

    The best part about this recipe is that it’s so satisfying to eat even while being completely plant based – for the mince, I’ve used vegan pork mince (from MeatZero) but you can also use wholefood versions like tofu or tempeh. I personally prefer using either shitake mushrooms or textured vegetable protein for the best texture and taste sometimes as well. For a higher protein option, try using crumbled tempeh which gives this dish 22 grams of protein PER SERVING!

    I find that grinding my sichuan peppercorns to a coarse texture gives the dish a fresh, sharp flavour. Using good quality peppercorns are super important!

    Ingredients You Need

    • Type of Tofu – soft, silken tofu is best for this dish.
    • Plant-based Mince – I used vegan pork mince. You can also use a mix of textured vegetable protein and shitake mushrooms, tofu or tempeh.
    • Sauce Base – hot broad bean paste is the crucial ingredient for the flavour.
    • Spices – Ground sichuan peppercorns, minced ginger, and garlic for a strong flavour (hing if you don’t consume onions or garlic)
    • Noodles – You can use fresh or frozen udon noodles.

    Gluten free substitutions: Use gluten free chili paste or chili oil instead of hot bean paste / broad bean paste. Use tamari / coconut aminos / gluten free soy sauce instead of soy sauce. Use rice noodles or gluten free noodles instead of udon.

    Allium free substitutions: Substitute 2 cloves of garlic for a pinch of hing (check if gluten free) and omit spring onions (substitute with chopped cilantro).

    Print Recipe

    Creamy Mapo Tofu Udon

    This viral creamy version of mapo tofu udon is incredibly delicious, satisfying and high in protein – all while being completely plant based and dairy free.
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Chinese, Fusion
    Keyword: mapo tofu, udon, viral trends
    Servings: 2

    Ingredients

    • 1 tbsp toasted sesame oil
    • 2 cloves garlic
    • 2 stalks green onion white and green parts separated
    • 1.5 tbsp hot bean paste
    • 220 g vegan pork mince or tofu or tempeh
    • 1 tbsp shaoxing wine
    • 1.5 tbsp light soy sauce
    • 1 tbsp black vinegar
    • 2 tsp dark soy sauce
    • 1 tsp ground sichuan peppercorn
    • 1 tsp 5-spice
    • 300 g silken tofu
    • 2 servings udon

    Garnish

    • spring onions
    • chili oil

    Instructions

    • Bring a pot of water to a boil and cook udon according to package directions. Drain and set aside.
    • Heat sesame oil in a large skillet or wok over medium heat. Add minced garlic and scallion whites. Stir until fragrant, add hot bean paste and stir fry briefly to release the oils.
    • Add ground spices, soy sauce, shaoxing wine, black vinegar and stir well.
    • Add vegan pork minced and cook until lightly browned, breaking it up as it cooks.
    • Add a splash of water and keep frying until caramelized. Add dark soy sauce for color.
    • Blend silken tofu into a thick sauce. Layer udon, silken tofu sauce and the vegan mince.
    • Drizzle with chili oil and top with scallion greens.
  • Sausage Stuffed Portabello Mushrooms

    Sausage Stuffed Portabello Mushrooms

    These air fryer vegan sausage stuffed portabello mushrooms make for the perfect high protein side dish – and they’re addictive & delicious!

    Looking for an easy, delicious AND high protein festive side dish or snack idea? I gotchu. Make these healthy, balanced vegan sausage stuffed portabello mushrooms in an air fryer for the perfect juicy, satiating and addictive side.

    In this recipe, we used dehydrated soy chunks to recreate ‘sausage’ with a similar texture by rehydrating and breaking them apart. Then we’ll saute them in aromatics and spices for the ultimate flavorful stuffing.

    You can also bake these but using an air fryer reduces cooking time and gives the mushrooms a perfect crisp while keeping the filling and mushrooms soft, flavourful and juicy.

    Ingredients You Need

    • vegan sausage – you can use a plant based alternative or just use dehydrated soy chunks
    • big portabello mushrooms – you can use smaller ones too! But they shrink quite a bit so personally I prefer stuffing the bigger mushrooms. Keep the mushroom stems aside and chop them to include them as part of the mince.
    • olive oil – for air frying
    • aromatics – green chili, ginger-garlic paste
    • ground spices – garam masala, chili powder, cumin, coriander, turmeric, black pepper
    • seasonings – light soy sauce
    • lemon juice
    • vegetables – chopped bell peppers
    • garnish – chopped cilantro or mint leaves

    Allium free substitutions: Omit garlic paste and substitute with asafoetida (hing).

    Gluten free substitutions: Ensure soy sauce and asafoetida (hing) are gluten free.

    Print Recipe

    Sausage Stuffed Portabello Mushrooms

    These air fryer vegan sausage stuffed portabello mushrooms make for the perfect high protein side dish – and they’re addictive & delicious!
    Prep Time10 minutes
    Cook Time30 minutes
    Total Time40 minutes
    Course: Main Course
    Cuisine: Indian, Western
    Keyword: christmas, mushroom recipes

    Ingredients

    • 12 portabello mushrooms
    • drizzle olive oil
    • 1.5 cups dried soy chunks / TVP
    • 1 green chili
    • 1 tsp ginger-garlic paste
    • 1 tbsp garam masala
    • 1/2 tbsp chili powder
    • 1 tsp cumin
    • 1 tsp coriander powder
    • 1/4 tsp turmeric
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1 tbsp gluten free soy sauce
    • squeeze lime
    • corn starch slurry (1 tsp corn starch + 1/4 cup water)
    • 1 cup chopped tricolor bell peppers 1/3 of each bell pepper
    • mint leaves for garnish

    Instructions

    • Rehydrate soy chunks in hot water for about 10 minutes and drain the excess water.
    • Remove stems from mushrooms and chop them finely. Chop tri colored bell peppers and green chili finely.
    • Add oil to a pan. Add green chili and ginger-garlic paste – Saute until aromatic.
    • Add mushroom stems, bell peppers and all ground spices. Saute until spices are cooked – this will take about 5 minutes.
    • Add soy sauce, a squeeze of lime and corn starch slurry. Mix well.
    • Stuff the filling into the mushrooms and air fry for about 5-8 minutes until mushrooms are cooked. Top with chopped coriander or mint. Enjoy!
  • Tandoori Tofu ‘Turkey’

    Tandoori Tofu ‘Turkey’

    This Indian Tandoori Tofu ‘Turkey’ is charred, smoky and delicious from the spices and is perfect when served with my vegan mint yogurt sauce.

    Tandoori dishes are my faves in North Indian Cuisine – I’ve grown up eating them in restaurants and the smokiness is just unreal. However, it may be quite challenging to recreate the flavours at home if you don’t have a tandoor. This recipe calls for the same char and smokiness while being completely vegan and gluten free!

    Tips to Make the Perfect Skewers

    Remember to use extra firm tofu for this recipe. You can also trying freezing your tofu, thawing them and rinsing out any excess water to get a more spongey texture.

    Screenshot

    You can use a tofu press or anything heavy to press out the excess water. Or just wrap the tofu block in thick layers of paper towels and place something heavy on top of it. Then wrap paper towels to absorb any remaining water.

    Use soy yogurt for the best taste and texture of the tandoori paste. They key step here is to marinate the tofu for them to absorb the flavours but if you’re pressed for time, you can skip it – it still tastes very flavourful!

    You can find the recipe for my 5-minute Mint Coriander Chutney here.

    Ingredients You Need

    • extra firm tofu – always use extra firm tofu for the best texture
    • vegan yogurt – I like to use soy or cashew for the best flavour. Coconut yogurt may be a little too strong and overpowering
    • kashmiri chili powder – this is essential for the nice red colour of the skewers
    • spices – you would need ground fennel, cumin, coriander, onion & garlic, turmeric, black pepper
    • aromatics – ginger-garlic paste, onion powder, garlic powder
    • lime juice – for that tanginess
    • neutral oil – you can also olive oil or avocado oil. You can also omit the oil if you want to keep the recipe oil free

    Allium free substitutions: Omit garlic paste, garlic powder and onion powder. Substitute it with a pinch of asafoetida (hing).

    Gluten free substitutions: Use gluten free yogurt. Otherwise, all ingredients are naturally gluten free.

    Print Recipe

    Tandoori Tofu ‘Turkey’

    This Indian Tandoori Tofu 'Turkey' is charred, smoky and delicious from the spices and is perfect when served with my vegan mint yogurt sauce.
    Prep Time2 hours
    Cook Time1 hour
    Total Time3 hours
    Course: Main Course
    Cuisine: Indian
    Keyword: christmas
    Servings: 4

    Ingredients

    • 2 blocks extra firm tofu  450g
    • 4 tbsp vegan soy yogurt
    • 1 tbsp kashmiri chili powder
    • 1 tsp garlic paste
    • 1 tsp ginger paste
    • 2 tsp fennel powder
    • 2 tsp coriander powder
    • 2 tsp onion powder
    • 2 tsp garlic powder
    • 1/2 tsp turmeric
    • 1/2 tsp black pepper
    • 1 tsp lime juice
    • 2 tbsp olive oil
    • salt
    • splash of water

    Instructions

    • Preheat over to 220C.
    • Add all spices, lemon juice and yogurt to a bowl and give it a good mix. Add a splash of water if the mixture is too thick.
    • Poke holes in extra firm tofu. Coat well in the marinade – Marinate for a few hours to overnight.
    • Bake them for about 20 minutes, flipping them halfway and put them on the grill setting for 5-10 minutes.
    • Let cool and slice into your spicy tofu 'turkey'. Enjoy!

  • Creamy Curried Mac & Cheese

    Creamy Curried Mac & Cheese

    This curried mac & cheese is made with elbow pasta and a creamy sauce infused with vegetables and flavored with fresh aromatics, baked to perfection.

    There’s something magical about this bowl of mac and cheese – the sauce is creamy, dairy free and infused with vegetables, aromatics and warm spices. Whether you’re vegan, dairy-free or just in the mood for something different, this dish is about to become a staple in your festive dinner table.

    You absolutely don’t need any meat to make this – only plant based ingredients for maximum flavour! I love making pasta recipes like this for my family and friends as it’s so versatile and easy to make. It also doesn’t skimp on the flavours from the ground spices.

    Screenshot
    Screenshot

    Ingredients You Need

    • elbow pasta – you can also use macaroni. Remember to boil until al dente!
    • vegan cheese sauce
      • sweet potato
      • yellow capsicum
      • carrots
      • red onion or shallots
      • garlic
      • green chili
      • ground spices: garam masala, chili powder, cumin, coriander powder, turmeric
    • coconut milk & oat milk – helps make the sauce thick and creamy
    • nutritional yeast – to add a cheesy flavour
    • salt and black pepper
    • breadcrumbs – gluten free if required
    • garnish – coriander & green chilies

    Allium free substitutions: Omit onion, garlic and substitute with a pinch of asafoetida (hing).

    Gluten free substitutions: Use gluten free macaroni and breadcrumbs. Ensure you use gluten free oat milk or soy milk. Use pure nutritional yeast without any added gluten inside.

    Print Recipe

    Creamy Curried Mac & Cheese

    This curried mac & cheese is made with elbow pasta and a creamy sauce infused with vegetables and flavored with fresh aromatics, baked to perfection.
    Prep Time20 minutes
    Cook Time1 hour
    Total Time1 hour 20 minutes
    Course: Main Course
    Cuisine: Fusion, Indian, Italian
    Keyword: christmas, indian recipes, pasta, pasta recipes
    Servings: 6

    Ingredients

    • 1 medium sweet potato
    • 1 large carrot
    • 1 yellow bell pepper
    • 1 red onion or 6 small shallots
    • 4 cloves garlic
    • 1 green chili
    • 1 tbsp garam masala
    • 1 tbsp chili powder
    • 1 tsp coriander powder
    • 1 tsp cumin
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 1/4 tsp black pepper
    • olive oil for roasting
    • 200 ml coconut milk
    • 4 tbsp nutritional yeast
    • 1 cup oat milk
    • 1/2 cup water or veg stock
    • 1/2 cup breadcrumbs

    Garnish

    • green chili
    • chopped coriander

    Instructions

    • Preheat oven to 425°F (220°C)
    • Toss all vegetables with olive oil, spices, salt, pepper. Spread evenly on a baking sheet and roast for 30-35 minutes until veggies are cooked through. They should look golden and slightly charred.
    • Cook pasta according to package directions. Drain and set aside.
    • Add roasted vegetables into a high speed blender – add oat milk and waste to blend them into a thick sauce.
    • Then add coconut milk, nutritional yeast and give that a good blend. This ensures all vegetables are blended smoothly without any clumps.
    • Add cooked pasta to oven dish. Pour in the vegan cheese sauce and stir to coat.
    • Top with breadcrumbs mixed with nutritional yeast.
    • Bake or broil at 400°F (200°C) for 15 minutes until golden.

  • Sichuan Mala Noodles with Crispy Lotus Stem

    Sichuan Mala Noodles with Crispy Lotus Stem

    This chewy knife cut noodle dish drenched in a spicy & numbing mala sauce topped with crispy lotus stem is so addicting.

    This is another rendition of my peanut chili noodles – but I wanted something that was inspired by my favorite dry pot dish: mala xiang guo. The beautiful combination of mala sauce, peanuts and lotus stem aside, the star of the show were really these knife cut noodles! This recipe can be made in just 20 minutes, making it the perfect easy dinner.

    A little more about my obsession with Mala Xiang Guo

    Mala Xiang Guo has been growing in popularity over the past few years, especially where I live in Singapore. Almost every hawker centre now has this stir fried dish where you can customise the vegetables, proteins and noodles that go in. You can also choose your spice level and add garnishes like cilantro and peanuts if you prefer. Overall, the customisation of the dish ensures anyone and everyone is able to enjoy it and no matter what it’s packed with flavour!

    And it’s not just the chillies that flavour this dish – it also includes spices like garlic, sichuan pepper, 5-spice powder and most importantly, hot bean paste. It’s usually shared between 2 to even more than 6 people sometimes with a huge mega dry pot. It’s crazy how much people love eating Mala Xiang Guo as a social experience (myself included!)

    In restaurants, there are so many delectable dishes to select from – you can pick your choice of protein, different types of beancurd, and vegetables. There is really no right or wrong way to construct your bowl but generally if it’s just the two of us – were pick around 4-5 dishes in a reasonable quantity.

    I used to be so crazy about this dish once that I swore my future partner had to like this dish if not we were just not meant to be – I got lucky that my partner loves it too.

    However, I always preferred to prepare this dish at home as it was much healthier than ones you find outside (sometimes it’s loaded with oils and you can’t really tell if it’s truly vegan unless it’s a vegetarian place). My favourite vegan mala dry pot has got to be Green On Earth, Rail Mall – you’ve got to try it if you are ever in Singapore!

    Ingredients You Need

    • sesame oil – toasted sesame oil is a BIG pantry staple for me and we use this as a base oil in this recipe!
    • hot bean paste – this is a secret ingredient for that flavour in mala xiang guo. Unfortunately, this paste is not gluten free.
    • aromatics – garlic and ginger. You can omit garlic and substitute with hing if you are alliums free.
    • chillies – I used mild pepper chili flakes but feel free to use any spice level you would like!
    • shaoxing wine – you can substitute this with rice wine vinegar or regular white vinegar.
    • spices – 5-spice powder and ground sichuan pepper
    • sauces – light and dark soy sauces
    • vegetables – you can use any veggies you like but I added crispy lotus root. You can also turn this dish into a noodle stir fry and add more ingredients like: bok choy, fried tofu, oyster mushrooms, beancurd skin for added protein and fibre.

    For a gluten free option, you can either use brown rice ramen, noodles or rice noodles.

    Print Recipe

    Sichuan Mala Noodles with Crispy Lotus Stem

    This chewy knife cut noodle dish drenched in a spicy & numbing mala sauce topped with crispy lotus stem is so addicting.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Chinese
    Keyword: chinese, noodles, sichuan

    Ingredients

    • 2 tbsp sesame oil
    • 1 tsp minced ginger
    • 1 tsp minced garlic
    • 1.5 tbsp chili flakes gochugaru or any mildly spiced chili flakes
    • 1 tsp 5-spice powder
    • 1 tsp sichuan pepper
    • 2 tbsp hot bean paste
    • 1.5 tbsp shaoxing wine
    • 1.5 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1/3 cup noodle water add more if required

    Crispy Lotus Stem

    • 1 lotus stem
    • olive oil for pan frying

    Noodles

    • 2 cakes knife cut noodles
    • 2 tbsp fried peanuts
    • chili oil or crisp
    • chopped coriander

    Instructions

    • Slice lotus stem thinly and pan fry to crisp in olive oil. The stems can be hard to slice so do it safely. You can also use a handheld slicer for ultra thin lotus chips.
    • Boil your knife cut noodles according to package instructions with that same water. Drain and keep the water.
    • Combine red pepper flakes with sichuan pepper, 5-spice, minced ginger and garlic in a bowl. Heat sesame oil on medium flame for about 2-3 minutes until hot (Make sure it doesn't burn!)
    • Add heated sesame oil to the mixture and give it a good mix.
    • Add the rest of the ingredients, except the cooked noodles and give it a good mix.
    • Pour over noodles and mix well. Top with fried peanuts, crispy lotus stem and chopped cilantro. Drizzle with extra chili oil if you prefer!
  • Lion’s Mane Mushroom Biryani

    Lion’s Mane Mushroom Biryani

    This home-style one pot aromatic Lion’s Mane Mushroom Biryani is loaded with warm spices, herbs and fragrant basmati rice, paired with a refreshing raita.

    This is the one dish that I grew up eating and loved: Biryani. I remember the times my family and I would hunt high and low for the restaurant serving the best biryani (though I used to eat meat then). I was able to recreate the flavours of a dum biryani with simple steps like flavouring the mushrooms with a generous amount of spice so the rice is moist and aromatic.

    This is a slightly more simple version of my Oyster Mushroom Biryani recipe as it’s mostly made in one pot – the pressure cooker. It makes you several portions, perfect for a family or friends’ gathering. You can also meal prep this and pack it with veggies and is versatile enough if you want to switch up ingredients to add more vegetables or protein to the dish.

    Biryani is a rice dish made with layers of spiced sautéed vegetables, rice, and lots of herbs. In this case, the flavours infuse in the marination and pressure cooking process. It’s also a naturally gluten free dish but most you find at restaurants are probably not vegan due to the heavy usage of ghee.

    What You Need

    • Rice – I usually use long grain basmati rice when making briyani and that’s how it is traditionally prepared. You can use short grain as well (though some times it’s prepared in another method).
    • Mushrooms – I use lion’s mane mushroom for this recipe to recreate ‘chicken’ biryani. You can also use tofu or chickpeas paired with other vegetables.
    • Spices – Both whole and ground spices are important for this recipe. You can find the whole list of spices on my recipe card below.
    • Herbs – Fresh herbs like mint and coriander are essential.
    • Dairy Free Yogurt – a lot of times, yogurt is a popular addition when mixing the vegetables, you can easily substitute that with coconut cream!

    You can pair this biryani with my easy 5-minute Vegan Carrot & Cucumber Raita!

    Print Recipe

    Lion’s Mane Mushroom Biryani

    This home-style one pot aromatic Lion's Mane Mushroom Biryani is loaded with warm spices, herbs and fragrant basmati rice, paired with a refreshing raita.
    Prep Time40 minutes
    Cook Time40 minutes
    Total Time1 hour 20 minutes
    Course: Main Course
    Cuisine: Indian
    Keyword: biryani, indian food, indian recipes, lion’s mane mushroom
    Servings: 6

    Ingredients

    Mushroom Marinade

    • 2 cups lion’s mane mushroom
    • 2 tsp ginger-garlic paste
    • 2 tsp coriander powder
    • 2 tsp kashmiri chili powder
    • 1 tbsp garam masala
    • 1/4 tsp turmeric
    • 2 tsp biryani masala optional
    • 1/4 tsp black pepper
    • 1/2 tsp salt
    • 3/4 cup plant based yogurt / coconut cream

    Biryani

    • 1.5 cups long grain basmati rice
    • 2.5 cups water
    • 3 small red onions
    • 2 tsp ginger-garlic paste
    • 1 green chili chopped
    • 2 medium tomatoes
    • 1 tsp cumin seeds
    • 1 tsp fennel seeds
    • 2 bay leaves
    • 5 cloves
    • 1 star anise
    • 1 cinnamon stick
    • 3 cardamoms
    • 1 tbsp garam masala
    • 1 tbsp kashmiri chili powder
    • 1/4 tsp turmeric
    • 1.5 tsp salt
    • 2 tbsp chopped mint leaves
    • 2 tbsp chopped coriander

    Garnish

    • chopped coriander

    Serving

    • carrot and cucumber raita

    Instructions

    • Wash lion's mane mushrooms and pull them apart into bite sized chunks. Air fry mushrooms for 5-10 minutes at 180C until firm and crisp. Mix the mushrooms with aromatics, spices, plant based yogurt and give them all a good mix. Marinate for about 1 hour – overnight for deeper flavour.
    • Wash basmati rice until the water runs clear. Soak in 2.25 cups water which you will then use to cook the biryani later.
    • Slice onions and chop tomatoes finely.
    • In a pressure cooker, add enough oil to cover the base of the pot. Add whole spices and saute for 1-2 minutes.
    • Add onions and saute until translucent and slightly browned. Add chopped tomatoes.
    • Add powdered spices and fry until tomatoes are cooked fully, become mushy and the mixture and the oil separates.
    • Add back in the marinated mushrooms and saute for a 5 minutes. Add rice and water. Mix well.
    • Pressure cook for about 20 minutes on a low-medium flame. Leave it in heat for 10 minutes.
    • Add chopped coriander and mint – give the biryani a good mix. Garnish with more coriander and serve with plant based raita. Enjoy!
  • Vegan Chettinad Chicken Masala

    Vegan Chettinad Chicken Masala

    This indian-style ‘chicken’ masala is the perfect accompaniment to any meal – it’s spiciness balanced by the flavourful spices really make this dish!

    This Chettinad ‘Chicken’ Masala recipe cleared out in just a few minutes by my family because it made such an addictive side dish! Made with a delicious Chettinad-style gravy, this is the perfect accompaniment to any meal. The ‘chicken’ is actually made with one of my favourite type of mushrooms – lion’s mane mushroom.

    Chettinad cuisine originates from the Chettinad region in Tamil Nadu in South India. Traditionally, they traded salt and spices that add rich flavours to the food. Lots of whole and ground spices with fresh aromatics are the key to amazing flavour! They are also known for their spiciness but you can make it customisable. Another must add is grated coconut to make it taste closest to the authentic version.

    What You Need for This Recipe

    • fresh lion’s mane mushroom – you can also get the frozen or dehydrated version, just takes a little more time to thaw or soak in water.
    • marinade – turmeric, garam masala, kashmiri chili powder, black pepper, plant based yogurt, lime juice
    • aromatics – tomato, garlic, ginger paste, onion
    • whole spices – cinnamon sticks, black peppercorn, fennel seeds, cumin seeds, coriander seeds, red chilies
    • ground spices – turmeric, garam masala, kashmiri chili powder, black pepper
    • lime juice – for acidity
    • grated coconut – a must for most chettinaad dishes!
    Print Recipe

    Vegan Chettinad Chicken Masala

    This indian-style 'chicken' stir fry dish is the perfect accompaniment to any meal – it’s spiciness balanced by the flavourful spices really make this dish!
    Prep Time40 minutes
    Cook Time40 minutes
    Total Time1 hour 20 minutes
    Course: Main Course, Side Dish
    Cuisine: Indian
    Keyword: indian food, indian recipes
    Servings: 6

    Ingredients

    Mushroom Marinade

    • 400 g lion's mane mushroom
    • 2 tsp ginger-garlic paste
    • 1 tbsp garam masala
    • 1/2 tbsp coriander powder
    • 1 tbsp kashmiri chili powder
    • 1/4 tsp turmeric
    • 1/2 tsp salt
    • 1/2 tsp lime juice
    • 1/3 cup dairy free yogurt

    Masala Paste

    • 1 tbsp groudnut oil but you can use any oil!
    • 1/2 tbsp coriander seeds
    • 1/2 tbsp fennel seeds
    • 1 tsp cumin seeds
    • 6-8 whole black peppercorns
    • 3 cloves
    • 1 cinnamon stick
    • 4 dried red chilies
    • 2 tsp ginger-garlic paste
    • 3/4 cup fresh grated coconut

    Chettinad Gravy

    • 1 large red onion
    • 3 medium tomatoes
    • 1 tbsp kashmiri chili powder
    • 1 tbsp garam masala
    • 1/4 tsp turmeric
    • 2 sprgs curry leaves
    • salt if needed
    • 1/2 tsp black pepper
    • 1/2 tsp lime juice
    • splash water

    Garnish

    • 4 tbsp chopped coriander

    Instructions

    • Wash lion's mane mushrooms and pull them apart into bite sized chunks. Add all ingredients for the marinade and mix well. Marinate for about 1 hour – overnight for deeper flavour.
    • Add 1 tbsp oil and roast all the masala ingredients (except coconut, garlic, and ginger) for 2–3 mins till fragrant.
    • Add in ginger-garlic paste and saute for a minute.
    • Add grated coconut, roast until the mixture is browned. Cool and grind with splash of water to a smooth paste.
    • Heat oil in a wider and heavy-bottomed pan. Add onions and sauté till golden brown. Add tomatoes and cook till soft and oil starts to separate.
    • A secret hack that my family taught me is to slice the tomatoes and cook them face down – then mash them directly in the pan so you get all the juices in.
    • Add powdered spices – garam masala, kashmiri chili powder & turmeric.
    • Add the ground masala paste and cook the paste with onion-tomato mixture for 10-15 minutes on medium flame till oil releases. This is really a patience game! It might cook faster or take slightly longer depending on the heat and the nature of the pan.
    • While this is cooking, air fry the lion's mane mushroom at 180C for about 10-12 minutes with a drizzle of oil.
    • Add curry leaves to the gravy and give it a good mix.
    • Add the fried lion's mane mushroom and mix well with the masala. Add salt, black pepper and a splash of water if too thick.
    • Cover and cook on medium heat for about 20 minutes, stirring occasionally. Add more water for a gravy-style curry or reduce it for a dry roast style.
    • Garnish with fresh coriander. Serve hot with steamed rice, chapathi, dosai or idiyappam. Enjoy!