Category: Dinner

A healthy and easy pasta salad with the creamiest ranch dressing! Guess the secret ingredient?

Most of us know this and live by it – the dressing makes or breaks any salad. Crunchy vegetables on its own is great (kind of) but those days when you are craving a filling, wholesome & satisfying salad? The dressing plays a huge huge part in elevating the dish.

This is a Vegan Pasta Salad with simple ingredients and an ultra creamy and tangy sauce. The secret ingredient – not cashews, nuts or any milk – is soft, silken tofu.

As someone who prefers carbs, salads often don’t fill me or keep me satisfied. But this pasta salad really hit different. Thanks to the creamy dressing infused with acidic components, herbs and seasoning. It’s also ridiculously easy to make. It’s the preparation of ingredients that takes some time but the dish in itself is so versatile because you can use almost anything on hand!

This pasta salad can also be made gluten free – simply use a gluten free pasta such as brown rice fusilli or lentil pastas for that extra boost of protein. The dressing is 100% gluten free!

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Vegan Pasta Salad with Ranch Dressing

The creamiest healthy pasta salad – you'll never guess it's vegan!

Prep Time25 minutes mins

Cook Time5 minutes mins

Total Time30 minutes mins

Course: Main Course, Salad

Cuisine: American, Fusion

Keyword: healthy, pasta salad

Equipment

• Salad Bowl

Ingredients

Creamy Ranch Dressing

• 150 g silken tofu
• 1 tbsp lemon juice
• 1 tbsp nutritional yeast
• 1 tsp white vinegar
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp italian seasoning
• 1 tsp dried dill
• salt

Pasta Salad

• 1 cup dry fusilli
• 1/2 cup chopped cucumbers
• 1/2 cup chopped tomatoes
• 1/4 cup pitted black olives
• 1/2 cup chopped artichokes
• 1/2 cup fried tofu

Instructions

• Cook the pasta al dente according to package ingredients.
• Blend all ingredients to make a creamy sauce.
• Assemble salad ingredients and pour the dressing over the ingredients. Give it a good mix and serve.
• You can store the pasta salad for 2-3 days.

Notes

1. Gluten free version: Simply use a gluten free pasta such as brown rice fusilli or lentil pastas for that extra boost of protein. The dressing is 100% gluten free!
2. You can substitute white vinegar for rice wine vinegar or mirin. 
3. This pasta salad tastes best once the dressing is poured over the ingredients. You can store the ingredients, pasta and dressing separately if you are planning to consume it another day. 

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.

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:

• Soy Sauce (Gluten Free Options below)
• Vegetarian Mushroom Sauce (Substitute for Oyster 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.

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10-min Chili Peanut Noodles

This viral noodle recipe is incredibly delicious, versatile and easy to make!

Cook Time9 minutes mins

Total Time10 minutes mins

Course: Main Course

Cuisine: Asian

Keyword: asian, noodles, ramen

Equipment

• 1 Bowl

Ingredients

• 1 ramen block
• 1.5 tbsp sesame oil
• 2 tbsp chopped spring onions
• 1/2 tbsp gochugaru (or chili flakes)
• 1/4 tsp black pepper
• 1 tbsp peanut butter
• 1 tbsp soy sauce
• 2 tbsp noodle water
• 1 tsp garlic powder (optional)
• salt (if needed)

Toppings

• Toasted Sesame Seeds
• Chili Oil
• Spring Onions

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 spring onions and gochugaru to a bowl.
• 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 mixture and let it sizzle.
• Add peanut butter, soy sauce, 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.
• Add toasted sesame seeds to garnish and voila!

Notes

1. For a gluten free option, swap out regular wheat-based ramen for brown rice ramen and use a gluten free alternative to soy sauce, such as tamari. The rest of the ingredients are naturally gluten free.
2. This version is not spicy. Adjust the gochugaru or chili flakes accordingly based on your spice tolerance level. 

This Vegan Beef Spaghetti recipe is mouthwatering and made with a simple 6-ingredient delectable Asian-style sauce! Scroll down for the gluten free option.

Everyone says you can never get sick of too much pasta… that’s 100% truth! And also the reason why I’m going to have plenty of pasta recipes on this page. I like to prepare them fusion style so as a disclaimer, the recipes will not aim to replicate authentic Italian pastas unless I state it clearly. Otherwise, this Asian Style ‘Beef’ Spaghetti was one of my fun experiments that turned out delicious!

I never thought Asian flavours will go so well with spaghetti but this recipe proved me wrong! The key condiments that contribute to the flavour profile are soy sauce, vinegar and sugar. It’s also very important to cook the pasta al-dente for a chewy but delectable texture.

Plant Based ‘Beef’ Alternatives

For the ‘beef’, I used Fable Mane Mushrooms by Fable Foods Co. It was sponsored to me by Good Food People SG, a meat alternative grocer. It has the meatiest texture and I definitely could not believe they were actually made of mushrooms only! The ingredient list also seemed clean, without any preservatives or additives. *This review is not sponsored.

If you’d like to use ground beef, crumbled firm tofu or textured vegetable protein (TVP) work really well as well. You can also use other plant-based meats, like Impossible or Beyond for a mid week or weekend indulgence!

Make this dish gluten free, easily!

For a gluten free option, you can swap out light and dark soy sauces for gluten free soy sauce. 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. They are relatively easy to find!

You can also try a gluten free version of the pasta – I’ve realized brown rice spaghetti works wonders and tastes very similar to the actual thing. I use the Naturel brand if I want to keep my pasta gluten free.

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Vegan Asian Style ‘Beef’ Spaghetti

The perfect fusion of asian flavours and a meaty substitute in a spaghetti dish.

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: Chinese, Fusion

Servings: 1

Equipment

• Pot
• Pan

Ingredients

• 100 g dry spaghetti (or any other pasta)
• 2 tsp dark soy sauce
• 2 tsp light soy sauce
• 1 tsp rice wine vinegar
• 1/2 tsp brown sugar
• 1 tsp corn starch
• 1 tsp lime juice
• 1/4 cup pasta water
• 1/4 cup chopped tomatoes
• chill flakes / chill oil optional

Toppings

• Spring Onions
• Toasted Sesame Seeds

Instructions

• Boil pasta according to package instructions. Ensure it's cooked until al dente. Filter and keep pasta water
• Pan roast the tomatoes, add the sauce mixture. chili oil and pasta.
• Add pasta water and let it be on the heat for about 5 minutes.
• Garnish with spring onions and toasted sesame seeds!

This one-pot creamy miso ramen can be made in LESS THAN 30 MINUTES! The perfect weekday dinner when you’re wiped out.

I’m sure most of you have tried some rendition of miso ramen before – Miso is fermented soy beans and it’s an incredibly versatile ingredient that can be used to flavour many dishes. Miso ramen soup is flavoured with miso, resulting in a thick soup with a rich umami flavour.

Some fun facts about miso – this fermented umami bomb was thought to have originated in ancient China. From here, it was likely that it travelled Japan via mainland China and the Korean Peninsula in the Asuka period during the 7th Century.

Isn’t Miso Ramen NOT vegan?

The traditional version of miso ramen would consist of a rich pork and chicken broth with chashu (tender pork slices) and a soft boiled egg. But! It can be easily veganized, retaining the same umami flavour and preserving the creaminess of it all.

The toppings really make or break some miso ramen dishes I’ve tried – here, I have added some sautéed sliced fresh shitake mushrooms (you can use dried too), charred corn, spring onions and vegan gyozas. I topped it off with some chili flavoured sesame oil and toasted sesame seeds. You can also substitute the vegan gyozas with pan fried Popcorn Tofu Bites.

Regular ramen noodles contain egg so make sure to look out for ramen noodles made from wheat flour. For that ‘eggy’ taste, you can add 1/2 tsp baking soda when boiling the ramen. Game changing!

Gluten Free Options

This recipe can also easily be made gluten free by substituting regular ramen noodles with brown rice ramen for similar taste. You also have to use gluten free soy sauce. 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.

Please also ensure you choose GLUTEN FREE MISO PASTE. I used Red Miso for this recipe. If you cannot find gluten-free oat milk, soy or cashew milks are great substitutes.

The spice level is customizable as well. This recipe is not spicy but if you want to add some heat to it, top off with some spicy chili oil or add more hot bean paste. This recipe is also garlic free and only uses the green tips of the spring onion, making it more friendly to my sensitive gut friends.

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Vegan Creamy Miso Ramen

An easy 30-min recipe for quick weekday meals.

Cook Time30 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: Fusion, Japanese

Keyword: japanese, miso, ramen, vegan

Servings: 1

Author: ramyaramesh3007

Equipment

• 1 Small Pot

Ingredients

Creamy Miso Ramen

• 1 block instant ramen
• 1 tbsp sesame paste (sub tahini)
• 1/2 tbsp low-sodium miso paste
• 2 tsp light soy sauce
• 1 tsp hot bean paste
• 1 tsp ginger paste
• 1 tsp mirin
• 1 tbsp sesame oil
• 1 cup oat milk
• 1 cup water
• dried kombu (handful)

Garnish

• 1 tsp chilli oil
• spring onions (handful)
• 2 tsp toasted sesame seeds

Toppings of your choice

• 3 Vegan Dumplings
• 2 tbsp Spring Onions (chopped)
• 1/2 cup Charred Corn
• 1/2 cup Sauteed Shitake Mushrooms

Instructions

• Add the Kombu to 1 cup of water and let it boil for 5 minutes. Soak for 10 minutes.
• Heat sesame oil in a pot or a pan. Add ginger paste and fry until fragrant.
• Add the kombu water, followed by sesame paste, hot bean paste and soy sauce. Whisk together until fully combined.
• Let the broth simmer for 5 minutes on low heat. Add oat milk.
• Meanwhile, dilute miso paste with some water. Filter it directly using a sieve into the steaming broth. Give it a good mix.
• Simmer on low for 10 minutes. Meanwhile, prepare the instant ramen according to package ingredients. Drain and rinse with cold water to ensure the noodles don't stick to each other.
• Place the noodles in a bowl. Add the hot broth to the noodles, followed by the toppings you desire. Serve immediately!

Notes

1. Instead of water, you can use more oat milk or soy milk for a extra creamy broth. 
2. To make this gluten free, swap out ramen noodles with brown rice ramen or rice noodles. You also have to make sure your miso is certified gluten free. Swap out soy sauce for tamari.