Brown Girl Vegan

Category: Noodles

  • 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!
  • 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.
  • 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!
  • Vegan ‘Paneer’ Manchurian Noodles

    Vegan ‘Paneer’ Manchurian Noodles

    These high protein tofu ‘paneer’ noodles are stir fried with vegetables and doused in a spicy and slightly sweet manchurian sauce – the perfect fusion for a quick meal!

    These fusion manchurian noodles are saucey and chewy with the right amount of sweetness and spice. The fried tofu ‘paneer’ cubes are tossed together in a sticky sauce for the perfect high protein meal.

    Indo-Chinese cuisine combines the culinary traditions of India and China – making it the perfect fusion of bold, spicy and tangy flavours. Ingredients commonly used in Indo-Chinese cuisine include soy sauce, vinegar, ginger, garlic, green chilies, and a variety of Indian spices such as cumin, coriander, and garam masala.

    The best part is also that  many Indo-Chinese dishes are vegetarian, reflecting the dietary preferences of many Indians – like Hakka Noodles, Gobi Manchurian, Schezwan Fried Rice, Hot & Sour Soup & Dumplings like Momos.

    These quick and easy 30-minute fusion noodles will leave you wanting for more! These contain 28 grams of protein and 10 grams of fibre per serving.

    Ingredients You Need

    • extra firm tofu – you definitely need extra firm tofu for this recipe for the best texture. You can also use other types of tofu like fava bean tofu or pea tofu.
    • red bell peppers – adds the perfect sweetness and crunch to the dish. I used red and green for a nice pop of colour!
    • aromatics – red onion, ginger, garlic, dried red chilies and scallions
    • sauces – soy sauces, sriracha, rice wine vinegar, sweetener
    • spices – white pepper, red pepper flakes, hing (if gluten free)

    Gluten free substitutions: Use gluten free high protein noodles – like brown rice or grain free noodles. I used millet noodles (but they were not gluten free!) Omit dark soy sauce and use tamari / coconut aminos / gluten free light soy sauce.

    Allium free substitutions: Omit onion, garlic and use hing. Omit scallions and use chopped coriander.

    Print Recipe

    Vegan Paneer Manchurian Noodles

    These high protein tofu 'paneer' noodles are stir fried with vegetables and doused in a spicy and slightly sweet manchurian sauce – the perfect fusion for a quick meal!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Fusion, Indian
    Keyword: indian recipes, indo-chinese, noodles
    Servings: 3

    Ingredients

    • 3 servings high protein noodles I used millet noodles
    • 450 g extra firm tofu
    • 1/2 red bell pepper
    • 1/2 green bell pepper
    • 1 cup shredded cabbage
    • 4 stalks spring onions
    • 1 red onion
    • 1 tsp garlic paste
    • 1 tsp ginger paste
    • 2 dried red chilies
    • olive oil

    Manchurian Sauce

    • 1.5 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1 tbsp rice wine vinegar or mirin
    • 1 tsp sweetener
    • 2-3 tbsp sriracha 3 tbsp if you want it more spicy!
    • 1/2 cup water for more sauce (you can use the water used to boil the noodles!)

    Instructions

    • Slice onions, bell peppers and cabbage thinly. Chop white part of scallions. Boil the noodles of your choice according to package instructions.
    • Cut tofu into cubes and boil them in water for 5 minutes. This will help to draw a lot of the moisture out.
    • Pat dry and pan fry or air fry in some olive oil until crispy.
    • Whisk together all ingredients needed for the sauce.
    • To a pan, add oil and saute onions until translucent. Then add minced garlic, ginger and white part of scallions. Saute for a few minutes.
    • Add bell peppers, cabbage and saute for a few minutes until half cooked. Add back in tofu, noodles, sauce and toss them until well combined.
    • Serve noodles on a plate and garnish with chopped green parts of spring onions. Enjoy!

  • Creamy Double Tofu Ramen

    Creamy Double Tofu Ramen

    This high protein double tofu ramen is made with a silky sesame tofu broth, noodles and topped with soy marinated air fried tofu, scallions and homemade chili crisp.

    This dish was inspired by the famous Tantanmen, but we’ll be simplifying the recipe by blending together tofu, sesame paste and aromatics for the perfect silky smooth broth. This recipe contains 35 grams of protein per serving which is perfect if you’re looking to up your plant based protein intake!

    We’ll be using silken tofu for the broth and extra firm tofu to make soy marinated tofu which will then be air fried. Pair it with scallions and my Homemade 5-minute Chili Oil for the perfect meal!

    Ingredients You Need

    • silken tofu and extra firm tofu
    • white miso – I use a gluten free low sodium variant!
    • sesame paste – this has a different flavour profile than tahini with more of a roasted aroma. However, if you don’t have sesame paste, feel free to use tahini!
    • seasonings – light soy sauce, sake, mirin, mushroom seasoning
    • aromatics – garlic and ginger, scallions
    • noodles – preferably high protein ramen noodles (I used millet + buckwheat ramen!)
    • garnish – toasted sesame seeds, scallions, chili oil

    Gluten free substitutions: Use gluten free miso and gluten free soy sauce. Ensure mushroom seasoning is gluten free too.

    Allium free substitutions: Omit scallions and garlic. Substitute with a pinch of hing in the broth.

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    Creamy Double Tofu Ramen

    This high protein double tofu ramen is made with a silky sesame tofu broth, noodles and topped with soy marinated air fried tofu, scallions and homemade chili crisp.
    Prep Time20 minutes
    Cook Time20 minutes
    Total Time40 minutes
    Course: Main Course
    Cuisine: Chinese, Japanese
    Keyword: high protein, silken tofu, tofu recipes
    Servings: 3

    Ingredients

    Sesame Tofu Broth

    • 150 g silken tofu
    • 1 tbsp white miso
    • 1 tbsp sesame paste
    • 1 tbsp light soy sauce
    • 1 tbsp sake
    • 1 tbsp mirin
    • 1/2 tbsp mushroom seasoning
    • 2-3 cloves roasted garlic
    • 2-3 slices roasted ginger
    • 1 cup oat milk or soy milk
    • 1/2 cup noodle water
    • 3 servings high protein noodles
    • 450 g extra firm tofu
    • 2 tbsp light soy sauce for marination
    • oil for air frying

    Garnish

    • 1-2 stalks scallions
    • toasted sesame seeds
    • asian greens bok choy, spinach, kai lan
    • toasted sesame seeds

    Instructions

    • Slice tofu into squares or cubes. Marinate them in 2 tbsp light soy sauce for 5-10 minutes. Air fry them with a drizzle of oil for 10 minutes at 180C until crispy.
    • Cook the noodles of your choice according to package instructions. Save the noodle water for the sesame tofu broth later.
    • To a high speed blender, add silken tofu, miso, sesame paste, sake, mirin, light soy sauce, mushroom seasoning, roasted garlic and ginger (you can just saute them on a pan).
    • To a pot add soy milk, noodle water and the blended paste. Bring to a boil and whisk together until there are no lumps.
    • Assemble the noodles. Place the noodles in a bowl and spoon over a few ladles of the broth. Top with the air fried tofu, scallions, toasted sesame seeds and chili crisp. Enjoy!

  • Shitake Mushroom Ragù with Pappardelle

    Shitake Mushroom Ragù with Pappardelle

    The flavourful mushroom ragu is cooked in an umami meat-free tomato sauce and mixed in with pappardelle for the perfect pasta dish!

    This rich meat-free mushroom ragu sauce is made with meaty shitake mushrooms, tomato paste and aromatics – and can be made in just 30 minutes.

    The type of mushrooms you choose is important – for the most umami, choose cremini, shiitake, portobello, and oyster mushrooms. In this sauce, we’ll only be using shitake for maximum umami and a chewy texture. For the pasta, we’ll use pappardelle as this pasta shape is wide, flat and ideal for soaking up rich, chunky sauces like mushroom ragu.

    It’s important to slow cook the mushroom ragu sauce so it soaks up all the flavours of the veggies and mushrooms. To quicken the process, you can…

    • pulse veggies and mushrooms in a food processor instead of chopping them. Do the same for aromatics like onion and garlic
    • microwave carrots for a minute or two so they soften first
    • cook the pasta according to package instructions first and prep the veggies while that’s being cooked

    Ingredients You Need

    • lots of extra virgin olive oil – makes for a good sauce trust me!
    • aromatics – garlic, white onion, tomatoes, tomato paste
    • vegetables – carrots
    • mushrooms – shitake mushrooms
    • seasoning – vegan beef boullion cube, soy sauce
    • herbs – bay leaves, fresh thyme
    • pasta – pappardelle
    • garnish – vegan parm, fresh parsley or coriander

    Gluten free substitutions: Use any other gluten free pasta – brown rice pasta is usually the best substitute.

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

    Print Recipe

    Shitake Mushroom Ragù with Pappardelle

    The flavourful mushroom ragu is cooked in an umami meat-free tomato sauce and mixed in with pappardelle for the perfect pasta dish!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: pasta recipes
    Servings: 4

    Ingredients

    • 2-3 tbsp extra virgin olive oil
    • 1/2 white onion
    • 3 cloves garlic
    • 1/2 medium carrot
    • 8-10 shitake mushrooms
    • 3 tbsp tomato paste
    • 2 medium tomatoes blended
    • 1 tsp chili powder
    • 1 beef boullion cube
    • 2 small bay leaves
    • 2 tsp fresh thyme
    • 1 cup water
    • 1 tbsp soy sauce
    • 1 tsp salt
    • 1/4 tsp black pepper
    • 400 g pappardelle
    • vegan parmesan
    • fresh parsley

    Instructions

    • Boil pasta according to package instructions. Drain but keep the pasta water. Soak the pasta in iced water to prevent it from cooking further.
    • While pasta is cooking, pulse the vegetables and mushrooms in a food processor until chopped. Do the same for onions and garlic.
    • Add olive oil to a pan and saute onions until softened and translucent. Add the garlic and sauté for another 30 seconds, being careful not to burn it.
    • Add blended tomatoes, tomato paste, chili powder or flakes, thyme and saute until it thickens.
    • Add carrots, shitake mushrooms & water. Add beef boullion cube, salt, black pepper, bay leaf and mix well. Bring to a boil.
    • Close the lid and cook for 10-15 minutes. The sauce should have thickened.
    • Add back in the pasta and mix well. If the sauce is too thick, you can add a little reserved pasta water to loosen it up to your desired consistency.
    • Garnish with vegan parm and chopped parsley.

  • Maggi Goreng

    Maggi Goreng

    This famous hawker-style dish is made with noodles stir fried with tofu, vegetables, and fresh aromatics. Perfect for a quick and easy meal.

    If cooking seems complicated to you, you are at the right place – I’m here to show you that vegan cooking is more EASY than you think! This popular street food stirfry noodle dish – also known as Maggi Goreng – is one of my favourite ways to clear out leftover vegetables, protein and use instant ramen noodles.

    “Maggi” obviously means noodles but can also be named “mee” to refer to yellow noodles. “Goreng” means “fried,” so it directly translates to “fried noodles”.

    Here are some easy pointers to make this delicious and easy spicy fried noodles:

    • Use maggi noodles or instant leftover ramen for the perfect noodle stirfry that’s also healthier as we’ll be ditching the seasoning that comes with it. You can also use fresh noodles.
    • Some of my favourite vegetables to add to fried rice are kailan, bok choy, kale, carrot, corn and long beans. Depends on what I have in my fridge but this recipe only includes tofu and bok choy.
    • To make this recipe gluten free, substitute the soy sauces with a gluten free version like tamari or coconut aminos. There are also gluten free soy sauces available (look for ones without wheat in them).

    Ingredients You Need

    • noodles – ramen noodles are perfect but you can use any type of noodles.
    • aromatics – shallots, garlic, red chilies (use the small ones for more spice – I used the large one) and scallions
    • kecap manis – this sweet soy sauce is a signature component of maggi goreng. It adds a rich sweetness to the dish. However, the version I used is not gluten free – you can substitute this with soy sauce and a pinch of agave.
    • sauces – soy sauces, vegan oyster sauce, ketchup, vegan sambal, toasted sesame oil
    • spices – curry powder
    • protein – You can use fried tofu or tempeh.
    • vegetables – common vegetables include carrots, peas, green onions, and cabbage. Here, I used kailan or bok choy.
    • garnish – fried shallots, lime and red chilies.

    Gluten free substitutions: 1 tsp kecap manis = 1 tsp gluten free soy sauce + 1/2 tsp agave. You can also use tamari or coconut aminos. Use gluten free soy sauce in place of dark soy sauce as well. If using vegan shrimp paste, ensure it’s gluten free. In place of that, you can use sambal paste too.

    Allium free substitutions: Omit garlic, shallots/red onion, and scallions. Instead use a pinch of asafoetida in the sauce. Substitute green part of scallions for coriander for garnish. Omit fried shallots. Ensure sambal paste is allium free.

    Print Recipe

    Maggi Goreng

    This famous hawker-style dish is made with noodles stir fried with tofu, vegetables, and fresh aromatics. Perfect for a quick and easy meal.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Indonesian, Malaysian, Singaporean
    Keyword: hawker, noodles
    Servings: 2

    Ingredients

    Maggi Goreng

    • 2 large noodle cakes or 3 small ones
    • 2 servings bok choy or other asian greens
    • 200 g extra firm tofu
    • 1 shallot
    • 3 cloves garlic minced
    • 2 tsp curry powder
    • 3 green onions green and white parts
    • 2 tbsp olive oil

    Sauce

    • 1 tbsp kecap manis
    • 1 tbsp light soy sauce
    • 1/2 tbsp dark soy sauce
    • 1 tbsp vegan oyster sauce
    • 2 tbsp tomato ketchup
    • 1 tsp sambal more if you want it more spicy!
    • 1 tbsp toasted sesame oil

    Garnish

    • fried shallots
    • red chilies

    Instructions

    • Boil instant ramen noodles for 1-2 minutes (slightly undercooked), then drain and rinse with cold water to prevent sticking.
    • Mince garlic and chop shallots, spring onions and bokchoy. Pan fry tofu until brown.
    • Mix together all sauces – kecap manis, light soy sauce, dark soy sauce, vegan oyster sauce, ketchup, sambal & toasted sesame oil in a small bowl.
    • Heat oil in a wok over medium-high heat. Sauté shallots, white part of scallions until fragrant. Then, add minced garlic, curry powder and saute for a minute.
    • Add back in tofu, noodles, sauce and mix well. Lastly, add bok choy and toss until cooked.
    • Top with more green onions, fried shallots, and a squeeze of lime. Enjoy!
  • Chili Pan Mee with Mushrooms & Eggplant

    Chili Pan Mee with Mushrooms & Eggplant

    This Malaysian favourite features flat, chewy noodles tossed in soy sauce and topped with minced eggplant & mushrooms, bok choy and homemade sambal paste!

    Chili pan mee is a popular Malaysian dry noodle dish that is spicy, flavourful yet comforting at the same time. It typically consists of hand-pulled noodles topped with crispy anchovies, minced meat, fried shallots, egg and chili flakes or sambal. In this recipe, we will be making an easy eggplant & mushroom mince accompanied by homemade sambal paste.

    Originating in Kuala Lumpur, this dish is a modern twist on traditional pan mee (also known as ban mian), which was originally served in soups. Chili pan mee has become a beloved comfort food in Malaysia – it’s fiery and a delicious balanced meal.

    Ingredients You Need

    • homemade sambal paste
      • dried red chillies
      • shallots, garlic cloves
      • fresh red chilli – use small chili padi for more spice!
      • vegan sambal belacan – optional but gives that ‘shrimp’ flavour like traditional sambal
      • neutral oil – you can also use olive oil
      • sweetener – you can use agave, maple syrup for refined sugar free options
    • mushroom eggplant mince
      • shitake mushrooms – you can use other mushrooms too!
      • eggplant
      • toasted sesame oil
      • garlic
      • sauces – light soy sauce, dark soy sauce, vegan oyster sauce
      • sweetener – you can use agave, maple syrup for refined sugar free options
    • toppings
      • blanched greens – kailan, bokchoy or spinach
      • flat pan mee noodles
      • dark soy sauce and toasted sesame oil

    Gluten free substitutions: Use gluten free soy sauce, tamari or coconut aminos. Use gluten free soy sauce instead of dark soy sauce. Substitute vegan oyster sauce with 1/2 tbsp mushroom seasoning. Use flat rice noodles or brown rice noodles instead of pan mee (which is usually wheat based!)

    Allium free substitutions: For sambal, omit shallots and garlic. Instead add about 2 more dried red chilies. For mushroom eggplant mince, substitute garlic with a pinch of asafoetida (hing).

    Print Recipe

    Chili Pan Mee with Mushrooms & Eggplant

    This Malaysian favourite features flat, chewy noodles tossed in soy sauce and topped with minced eggplant & mushrooms, bok choy and homemade sambal paste!
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Course: Main Course
    Cuisine: Malaysian
    Keyword: malaysian, noodles, spicy
    Servings: 2

    Ingredients

    Homemade Sambal Paste

    • 4 dried red chilies 6 if allium free
    • 2 shallots
    • 3 cloves garlic
    • 1 fresh red chili
    • 1 tsp vegan shrimp paste / sambal belacan
    • 3 tbsp neutral oil
    • 2 tsp coconut sugar
    • 1/2 tsp salt add more if needed

    Mushroom-Eggplant Mince

    • 4-5 shitake mushrooms
    • 1 medium eggplant
    • 1 tbsp sesame oil
    • 2 cloves minced garlic
    • 1.5 tbsp light soy sauce
    • 1/2 tbsp dark soy sauce
    • 1/2 tbsp vegan oyster sauce
    • 1 tsp sweetener
    • 1/2 tsp white pepper
    • 1 tsp cornstarch +1tbsp water

    Toppings

    • 2 servings ban mian noodles
    • 4 stalks kailan or bok choy
    • 1 tbsp dark soy sauce
    • 2 tsp toasted sesame oil

    Instructions

    • Soak dried red chilies in boiling water for 1-2 minutes.
    • Blend the soaked dried chilies, shallots, garlic, fresh chili, a splash of water into a smooth paste.
    • Heat oil in a pan, and stir-fry the chili paste over medium heat for 2-3 minutes until fragrant and slightly darker. Add coconut sugar, fry for a minute and set aside.
    • Boil ban mian noodles of your choice according to package instructions. Drain the noodles AND save the noodle water!
    • Mince mushrooms and eggplant in a blitzer or chop them up finely (this is more time consuming).
    • Heat a little oil in a pan and add minced garlic. Saute for 30 seconds on low flame.
    • Add minced eggplant, mushrooms and saute them until they are half cooked. Add soy sauces, vegan oyster sauce, coconut sugar, a splash of noodle water and continue sautéing them.
    • Add white pepper, corn starch slurry and simmer for 2-3 minutes with the lid closed.
    • Divide the noodles into bowls. Mix in 1/2 tbsp dark soy sauce and 1 tsp sesame oil into 1 serving of noodles. Top with blanched greens, mushroom eggplant mince and sambal.
    • Mix everything together before eating. Enjoy!
  • Spicy Satay Knife Cut Noodles

    Spicy Satay Knife Cut Noodles

    These spicy, nutty, & chewy peanut knife-cut noodles are addictive, filling and make for the perfect 10-minute meal anytime of the day!

    If you love the nutty, slightly spicy goodness of satay sauce, you’re going to LOVE these noodles – a quicker and easier version to make when you’re pressed for time. This recipe combines unsweetened and creamy peanut butter with with savoury, umami and pantry friendly ingredients to make the sauci-est noodles in just 10 minutes! There’s a reason quick recipes are adored by many – here’s why…

    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. In this case, we’re using these ‘clean’ knife cut noodles.

    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)
    • Chili Flakes or Gochugaru – you can find these in asian supermarkets or korean marts!
    • Rice Wine Vinegar / Mirin / White Vinegar
    • Toasted Sesame Oil – adds immense flavour
    • Toasted Sesame Seeds – adds a nutty crunch
    • Spring Onions – subtle and not too pungent to include on top of anything
    • Chili Oil – elevate your dish with my 5-minute Homemade Chili Oil
    • Peanuts and Peanut Butter – easy to include in sauces, dips and smoothies
    • Coconut Cream – perfect for curries, sauce and again, smoothies

    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.

    Lee Kum Kee Gluten Free Soy Sauce | Image Credits to Fairprice Online
    Lee Kum Kee Gluten Free Soy Sauce | Image Credits to Fairprice Online
    Meridian Tamari Soya Sauce
    Coconut Secret Coconut Aminos

    Gluten free substitutions: Use brown rice or gluten free noodles instead of wheat noodles. Use gluten free soy sauce options as shown above.

    Allium free substitutions: Use chopped cilantro instead of spring onions. Ensure chili oil is allium free.

    Print Recipe

    Spicy Satay Knife Cut Noodles

    These spicy, nutty, & chewy peanut knife-cut noodles are addictive, filling and make for the perfect 10-minute meal anytime of the day!
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Main Course
    Cuisine: Asian, Fusion
    Keyword: noodles, peanut butter
    Servings: 2

    Ingredients

    • 2 cakes dried knife cut noodles
    • 2 tbsp gochugaru
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/2 tsp ginger powder
    • 2 tbsp chopped spring onions
    • 2 tbsp neutral oil
    • 2 tbsp unsweetened smooth peanut butter
    • 1.5 tbsp light soy sauce
    • 1 tbsp rice wine vinegar
    • 3 tbsp coconut cream or full fat coconut milk
    • 1 tbsp coconut sugar or gula melaka syrup
    • squeeze lime juice
    • 1/2-1 cup noodle water

    Garnish

    • 4 tsp chili oil
    • 2 tbsp chopped spring onions
    • 2 tbsp crushed peanuts

    Instructions

    • Boil noodles according to package instructions, drain and save the excess water. Rinse noodles in cold water to ensure the noodles don't stick to one another while you're preparing the sauce.
    • Add gochugaru, onion powder, garlic powder, ginger powder and spring onions. to a heat proof 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, vinegar, coconut cream, gula melaka and add hot noodle water. Whisk to give it a good mix. Add a squeeze of lime juice.
    • Add the noodles to the sauce, and toss to combine. Heat up if necessary.
    • Garnish with chili oil, spring onions and crushed peanuts. Enjoy!

  • 20-min Thai Basil Spaghetti

    20-min Thai Basil Spaghetti

    This dish is a fun twist on pad kra pow (thai basil mince) – spicy aromatic spaghetti paired with vegetables & fried tofu for an easy stir fry dish!

    These pad kra pow inspired Thai Basil Spaghetti is the perfect fusion between springy pasta noodles and a spicy pad kra pow sauce – made even better with fresh aromatics, vegetables and fried tofu. This is not to be confused with Pad Kee Mao (also known as Thai Drunken Noodles).

    This fusion pasta recipe has bold flavours from the sauce and fragrant basil that ties it all together. The best part is that you can whip this up in less than 20 minutes, making it the perfect easy weeknight meal.

    Tips to Make the Perfect Noodles

    • Spiciness: Adjust the number of chilies based on your preference for heat. I’ve used regular red chillies here but you can use Thai bird’s eye chilies as well – they are very spicy however, so use cautiously.
    • Noodles: You can use any noodles for this dish actually but I’ve used Fusilli lunghi (long pasta spirals) that cooks quickly in 9 minutes. While it’s cooking, you can prep the veg, aromatics, tofu and sauce.
    • Basil: Thai basil has an unique flavour that provides an unique aroma. You can substitute this for regular sweet basil.
    • Protein & Vegetables: This dish is versatile and can be made with various proteins like tofu, tempeh or any plant-based meat substitutes. I added long beans, carrots and baby corn.

    Ingredients You Need

    • noodles – you can use any type of noodles here. I used Fusilli lunghi (long pasta spirals) so it coats the sauce evenly.
    • extra firm tofu – pan fry it in olive oil until crispy.
    • aromatics – red chillies, minced garlic
    • vegetables – long beans, carrots, baby corn
    • sauces – light and dark soy sauce, vegan oyster sauce, vegan fish sauce, rice wine vinegar
    • sweetener – coconut sugar or maple syrup
    • thai basil – substitute with sweet basil
    • splash of pasta water – always save the pasta water!!

    Gluten free substitutions: Use gluten free brown rice pasta. For soy sauces, substitute with gluten free soy sauce, tamari or coconut aminos. Ensure vegan oyster sauce and vegan fish sauce are gluten free – if not substitute with mushroom seasoning.

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

    Print Recipe

    20-min Thai Basil Spaghetti

    This dish is a fun twist of pad kra pow (thai basil mince) – spicy aromatic spaghetti paired with vegetables & fried tofu for an easy stir fry dish!
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Fusion, Thai
    Keyword: noodles
    Servings: 2

    Ingredients

    • 200 g spaghetti any kind works
    • 1 large red chili
    • 3 cloves garlic
    • 2 tbsp olive oil
    • 1/2 cup sliced green beans
    • 1/2 cup sliced carrots
    • 1/2 cup baby corn
    • 150 g pan fried tofu
    • 3 tbsp vegan oyster sauce sub 1.5 tbsp mushroom seasoning
    • 1 tbsp vegan fish sauce
    • 1 tbsp light soy sauce
    • 1/2-1 tbsp dark soy sauce
    • 1 tsp agave / coconut sugar / maple syrup
    • 1 cup basil leaves
    • salt if necessary

    Garnish

    • sliced red chilies
    • lime wedges
    • chili oil optional

    Instructions

    • Cook pasta according to package instructions. Drain and save the pasta water. Dice tofu into cubes and pan fry until crispy.
    • In a small bowl, mix together the soy sauce, vegan oyster sauce, dark soy sauce, vegan fish sauce and coconut sugar. Set aside.
    • Heat 1 tbsp olive oil in a large pan or wok over medium-high heat. Add in vegetables and saute for a few minutes. Set aside.
    • Add 1 more tbsp olive oil and add chopped red chili and minced garlic. Stir-fry for about 30 seconds until fragrant.
    • Add back in vegetables, tofu, pasta and sauce. Give it a good toss until fully combined. Add pasta water if it's too dry.
    • Lastly, add in thai basil leaves and mix until fully cooked. Garnish with red chilies, lime wedges and chili oil (optional). Serve hot, immediately.