Brown Girl Vegan

Category: Noodles

  • Vegan Tantanmen with Charred Tofu

    Vegan Tantanmen with Charred Tofu

    This Vegan Tantanmen features the perfect creamy, silky sesame broth served with spicy charred tofu and broccoli.

    Tantanmen, also known as tantan noodles, originated in China, specifically from the Sichuan province. The dish is believed to have been inspired by the street food sold by vendors carrying a pole (or “tan”) over their shoulders, hence the name “tantan” (担担). Traditionally, it consists of noodles served in a spicy, savoury broth, often featuring ground meat, sesame paste, and a variety of spices.

    The dish was adapted in Japan, where it evolved into incorporating Japanese ingredients — the ramen is often served with a rich sesame-based broth and various toppings. This version is entirely vegan!

    Ingredients You Need

    • extra firm tofu – this is the perfect option to make charred tofu.
    • charred tofu seasoning – garlic, ginger, hot bean paste, vegan oyster sauce and rice wine vinegar
    • ramen – you can use fresh vegan ramen or dried ramen, both options work!
    • tsuyu – sake, mirin, soy sauce, kombu and mushroom seasoning (you can substitute kombu with nori if you cannot access kombu). This makes at least 1 cup of tsuyu – you can use the remaining as a substitute for soy sauce in other recipes.
    • broth – oat milk, starchy noodle water, pickled mustard, mushroom seasoning.
    • sesame paste – this is not the same as tahini! It has a more roasted, earthy and slightly bitter flavour.
    • chili oil – you can use my Homemade Chili Oil recipe!
    • toppings – spring onions, toasted sesame seeds, chili oil (la-yu), charred broccolini

    Gluten free substitutions: Use a gluten free soy sauce. Ensure your mushroom seasoning doesn’t contain any wheat flour and is gluten free. Use unsweetened soy milk instead of oat milk. Omit hot bean paste for the tofu and substitute with more chili oil.

    Alliums free substitution: Omit garlic when making charred tofu and add a pinch of hing (asafoetida). Omit spring onions and substitute with coriander. Use my Homemade Chili Oil recipe which doesn’t contain any alliums!

    Print Recipe

    Vegan Tantanmen with Charred Tofu

    This Vegan Tantanmen features the perfect creamy, silky sesame broth served with spicy charred tofu and broccoli.
    Prep Time45 minutes
    Cook Time15 minutes
    Total Time1 hour
    Course: Main Course
    Cuisine: Chinese, Fusion, Japanese
    Keyword: noodles, tofu recipes
    Servings: 2

    Ingredients

    Tsuyu

    • 1/4 cup sake
    • 1/2 cup mirin
    • 1/2 cup soy sauce
    • 2 sheets kombu or nori
    • 2 tsp mushroom seasoning

    Soup Base

    • 4 tbsp sesame paste
    • 2 tbsp chili oil
    • 1 cup water
    • 1 cup unsweetened oat milk
    • 1 tbsp mushroom seasoning
    • 2 tbsp chopped pickled mustard

    Charred Tofu

    • 150 g extra firm tofu
    • 2 tsp chili oil
    • 1 tsp garlic paste
    • 1 tsp ginger paste
    • 1 tsp rice wine vinegar
    • 1 tbsp hot bean paste
    • 1 tbsp vegan oyster sauce
    • oil for frying

    Toppings

    • 2 ramen cakes
    • 4 stalks broccolini
    • 4 tbsp spring onions
    • 2 tsp toasted sesame seeds
    • chili oil

    Instructions

    • Heat up a pan over medium flame and crumble some tofu onto a pan. Add chili oil and fry until it gets crispy. Saute garlic and ginger on the side.
    • Prepare the tsuyu by combing the ingredients and bringing to a boil. Simmer for 5 minutes and strain out the kombu/nori sheets. You can use the leftover tsuyu for other recipes as a seasoning sauce.
    • Mix together, add hot bean paste, rice wine vinegar, vegan oyster sauce. Saute the tofu until lightly charred (more crisp than golden brown).
    • Cook the ramen noodles according to package instructions. Drain, save the water and set aside.
    • In a small pot, combine the starchy noodle water, oat milk, mushroom seasoning and chopped pickled mustard greens.
    • Add 2 tbsp sesame paste, 1 tbsp chili oil, 2 tbsp tsuyu in a bowl. Mix together. Ladle in scoops of the oat milk broth and mix well.
    • Char some broccoli on a pan with oil and glaze with tsuyu.
    • Divide and place the cooked noodles into bowls.
    • Top with charred tofu, broccolini, spring onions, toasted sesame seeds and chili oil. Enjoy!

  • Kimchi Dumpling Ramen Soup

    Kimchi Dumpling Ramen Soup

    This delicious and comforting dumpling soup is vegan and can be made in under 20-minutes! It’s loaded with kimchi, vegan gyozas and mushrooms!

    Did you know this Kimchi Dumpling Ramen Soup (also known as Kimchi Jjigae with Ramen) is only made in one-pot and is super duper beginner friendly?

    In general, Kimchi stews came about when the kimchi variant made with chili peppers grew popular in the peninsula mid-era. My two favourite type of stews are Soondubu-Jjigae (soft tofu stew) and Vegan Korean Army Stew (Budae-jjigae)!

    This dish is made with frozen dumplings, ramen and mushrooms with a spicy broth that will leave you wanting for more. I make these often for weeknight dinners because they are so simple to make, only needs one pot and can be prepared in under 20-minutes.

    Important Notes

    Traditional kimchi is NOT vegan as it might contain anchovies or fish sauce. Kimchi is commonly made with Korean fish sauce to quicken the fermentation process. Wanting Kimchi has a vegan kimchi – you can check them out here.

    Ingredients You Need

    • vegan gyozas – both homemade or frozen dumplings work!
    • vegan kimchi – a lot of brands do vegan kimchi, just pick out one without any fish sauce or anchovies!
    • aromatics – ginger, garlic, spring onions
    • seasonings – sesame oil, mushroom powder, gochujang (adjust the spice level by varying the amount of gochujang), light soy sauce
    • ramen – instant ramen noodle cakes work for a quick meal
    • toppings – vegan spam, different types of mushrooms, asian greens like bok choy or chye sim

    Gluten free substitutions: You also have to replace gochujang with a gluten-free chili paste. Remember to also replace the soy sauce with gluten free soy sauce, tamari or coconut aminos for a gluten free version of this dish. I really like the ones below by Lee Kum Kee and Kikkoman. For the ramen, use gluten free rice noodles.

    Alliums free substitutions: You also have to replace gochujang with a alliums free chili paste. Use onion and garlic free kimchi. Omit garlic and substitute with a pinch of hing. Omit spring onions and substitute with chopped coriander.

    Print Recipe

    Kimchi Dumpling Ramen Soup

    This delicious and comforting dumpling soup is vegan and can be made in under 20-minutes! It’s loaded with kimchi, vegan gyozas and mushrooms!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course, Soup
    Cuisine: Fusion, Korean
    Keyword: kimchi, korean recipes, ramen, soup
    Servings: 1

    Ingredients

    • 1/2 cup vegan kimchi
    • 2-3 stalks spring onions
    • 2 slices ginger or 1 tsp minced ginger
    • 2 cloves smashed garlic
    • 1/2 tbsp mushroom seasoning
    • 1/2 tbsp gochujang
    • 1 tbsp light soy sauce
    • 1 tsp sweetener
    • 2 cups water
    • 1 serving ramen noodle cake

    Toppings

    • 3 frozen dumplings
    • 2 bok choy
    • enoki mushrooms
    • shitake mushrooms
    • mini king oyster mushrooms
    • vegan spam

    Garnish

    • toasted sesame seeds

    Instructions

    • Place the claypot over medium heat and add the vegetable oil. Once hot, add the white part of scallions, smashed garlic and sliced ginger. Sauté for about 1-2 minutes until fragrant.
    • Add chopped kimchi and saute for 1-2 minutes. Add light soy sauce, sesame oil, gochujang, sweetener, and chopped green onions.
    • Add water, mushrooms, vegan spam and bring to a simmer and let it cook for about 5-10 minutes to allow the flavors to combine.
    • Add frozen dumplings and let them cook for 2 minutes. Add the ramen noodles to the simmering broth and cook according to package instructions (usually about 3 minutes for instant ramen).
    • Lastly, add greens and let them boil for 1-2 minutes. Serve with chopped green onions and toasted sesame seeds.
  • Vegan Khao Soi (Thai Coconut Noodle Soup)

    Vegan Khao Soi (Thai Coconut Noodle Soup)

    These addictive Thai ‘egg’ noodles topped with a silky coconut broth, fried tofu, herbs and crispy noodles is delicious and easy to make at home!

    Khao Soi is a mouthwatering and aromatic dish originating from Northern Thailand and is particularly popular in Chiang Mai. It is usually a rich, coconut-based curry broth flavoured with spices and aromatics like turmeric, cardamom, coriander seeds, shallots, garlic and chili.

    Khao Soi has roots in the culinary traditions of the region, influenced by Burmese and Chinese cooking. This explains the use of turmeric, coriander, ginger and garlic (heavily used in Burmese dishes). The dish is believed to have been introduced by Chinese Muslim traders.

    Typically, the dish includes egg noodles, which are often served in two forms: soft boiled which are served as the noodles in the soup and a crispy fried noodle topping for the extra crunch. In this version, we will be using vegan flat yellow ‘egg’ noodles made with wheat flour. You can easily make this gluten free too!

    Toppings vary but usually include shallots, pickled mustard greens, lime wedges, and sometimes a protein like chicken or beef. Here, we’re using crispy fried tofu seasoned with vegan ‘chicken’ seasoning. You can use other proteins or meat-substitutes here too – tempeh, green jackfruit, seitan, plant-based chicken, beef and more.

    Ingredients You Need

    • noodles – egg noodles are commonly the base, and they’re served both soft and crispy. Use vegan flat noodles or rice noodles for a gluten free option.
    • coconut milk – creamy coconut milk adds richness to the broth
    • homemade curry paste – turmeric, coriander seeds or powder, dried red chillies (mild spiciness), shallots, garlic, ginger, cardamom (optiona) and salt
    • protein – fried tofu, tempeh, seitain, jackfruit, plant-based substitutes
    • toppings – fresh garnishes like sliced shallots, pickled mustard greens, lime wedges, fresh cilantro, spring onions

    Gluten free substitutions: Use rice noodles instead of wheat-based noodles. Substitute soy sauce for a gluten free version. Ensure vegan fish sauce and vegan chicken seasoning is gluten free.

    Allium free substitutions: Working on it!

    Print Recipe

    Vegan Khao Soi (Thai Coconut Noodle Soup)

    These addictive Thai 'egg' noodles topped with a silky coconut broth, fried tofu, herbs and crispy noodles is delicious and easy to make at home!
    Prep Time15 minutes
    Cook Time30 minutes
    Total Time45 minutes
    Course: Main Course
    Cuisine: Thai
    Keyword: noodles, soup, thai recipes
    Servings: 2

    Ingredients

    Homemade Curry Paste

    • 1.5 tbsp coriander seeds
    • 4 mild red chillies
    • 4 shallots
    • 3 cloves garlic
    • 2 tsp ginger
    • 1 tsp cardamom powder
    • 1/4 tsp ground turmeric
    • 1/4 cup water (water used to soak chillies)

    Soup

    • 200 ml coconut milk
    • 2.5-3 cups water
    • 2 tbsp light soy sauce
    • 1 tbsp vegan fish sauce
    • 1 tsp coconut sugar
    • 2 tbsp neutral oil

    Noodles

    • 2 servings flat fresh or dried noodles for noodle soup
    • 2 servings flat fresh or dried noodles for crispy noodle topping
    • 200 g extra firm tofu
    • 1 tbsp vegan chicken or mushroom seasoning

    Garnish

    • chopped cilantro
    • chopped spring onions
    • 2 shallots sliced
    • 1 lime
    • 2 tbsp picked mustard greens

    Instructions

    • Boil noodles according to package instructions and save the noodle water when draining.
    • Soak dried red chillies in 1/4 cup hot water. Add all aromatics to a high speed blender, add the chili water and blend to a smooth paste.
    • In a pan, heat the vegetable oil over medium heat. Add the curry paste. Cook for about 3-5 minutes until fragrant.
    • Add water from the noodles (2.5 cups first), light soy sauce, vegan fish sauce, and coconut milk. Bring to a simmer. Cook for about 10 minutes
    • If broth is too thick, add 1/2 cup more water. Add coconut sugar and salt to taste (if needed).
    • Cut tofu into strips and coat them in vegan chicken seasoning. Fry them in olive oil until crispy.
    • For crispy noodles, heat oil in a separate pan and fry a handful of the cooked noodles until golden brown. Drain on paper towels.
    • Place a portion of the cooked noodles in a bowl. Ladle the hot soup over the noodles.
    • Top with crispy noodles, sliced shallots, pickled mustard greens, cilantro, spring onions and lime wedges.
    • Drizzle with chili oil or sprinkle chili flakes if you like it spicy. Enjoy!
  • Jerk ‘Chicken’ Tofu Noodles Stir Fry

    Jerk ‘Chicken’ Tofu Noodles Stir Fry

    The best fusion noodle dish with bold caribbean flavours paired with ramen noodles and jerk-spiced tofu for the ultimate quick meal!

    The first time I ever tried ‘jerk’ anything was ay a fancy vegan restaurant in New York City – we had the jerk mac and cheese which was incredibly creamy, cheesy and super spicy. I then realised the ingredient that made my tongue burn were Scotch bonnet peppers! It was essential to jerk spiced dishes.

    It also made me want to deep dive into the famous Jerk chicken that originates from Jamaica and involves a traditional cooking method that dates back to the indigenous Taino people. The technique involves marinating meat, typically chicken or pork, with a blend of spices and herbs, most famously jerk seasoning – which includes ingredients like allspice, thyme, garlic, and Scotch bonnet peppers.

    The method of cooking jerk meat often involves smoking or grilling over pimento wood, which adds a distinctive smoky flavour. Historically, the dish was developed as a way to preserve meat in the tropical climate of Jamaica. Over the years, jerk chicken has become more prevalent and accessible in many European countries.

    Unfortunately, Caribbean food and ingredients are not widespread, well-known or accessible in Singapore – and hence, I had to make slightly adjustments to my recipe. These Jerk spiced noodles are entirely vegan and we’ll be replacing the chicken with tofu!

    Ingredients You Need

    • vegan noodles of your choice – any noodles work for this recipe. I used air dried instant ramen.
    • extra firm tofu – you can substitute this with any other plant based protein of your choice.
    • aromatics – ginger, garlic, spring onions, scotch bonnet (if you can access it)
    • seasoning – jerk seasoning, paprika, all spice, dried or fresh thyme, cayenne pepper (optional)
    • sauce – jerk barbecue sauce (you can substitute this with sriracha or chili sauce)

    Gluten free substitutions: Use a gluten free soy sauce and omit dark soy sauce. Ensure all purpose seasoning does not contain wheat flour. Use gluten free or rice noodles!

    Allium free substitutions: Omit garlic paste and substitute with hing (asafoetida). Omit spring onions and substitute with chopped coriander. Ensure jerk barbecue sauce does not contain alliums.

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    5 from 1 vote

    Jerk ‘Chicken’ Tofu Noodle Stir Fry

    The best fusion noodle dish with bold caribbean flavours paired with ramen noodles and jerk-spiced tofu for the ultimate quick meal!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Asian, Fusion, Jamaican
    Keyword: noodles, tofu
    Servings: 2

    Ingredients

    • 300 g extra firm tofu
    • 2 tsp jerk seasoning
    • 2 tsp corn starch
    • oily for frying
    • 2 ramen cakes
    • 1 tsp ginger paste
    • 2 tsp garlic paste
    • 1 scotch bonnet pepper
    • 2 stalks spring onions
    • 1.5 tsp jerk seasoning
    • 2 tsp paprika
    • 2 tsp all spice or all purpose seasoning
    • 1 tsp dried thyme or 1 sprig fresh thyme
    • 1 tbsp light soy sauce
    • 1 tsp dark soy sauce
    • salt
    • black pepper
    • 1/4 tsp cayenne pepper
    • 1/2 cup jerk bbq sauce
    • noodle water

    Garnish

    • 2 tsp chili oil
    • toasted sesame seeds

    Instructions

    • Cut extra firm tofu into pieces. Coat in jerk seasoning and corn starch.
    • Preheat your stovetop skillet over medium-high heat. Pan fry in olive oil on all sides until crispy.
    • In a pot, bring water to a boil and cook the noodles according to package instructions. Drain, save the noodle water and set aside.
    • In a large skillet, heat olive oil over medium heat. Add ginger and garlic paste. Saute for 1-2 minutes.
    • Add dry spices and saute for a few minutes. Add minced scotch bonnet pepper if adding. Add soy sauces and jerk barbecue sauce.
    • Add a splash of noodle water. Add back in the tofu, noodles and sliced spring onions (2cm long).Toss everything together until well combined and heated through.
    • Garnish with toasted sesame seeds and chili oil. Enjoy!
  • Chili Oil Wonton Skin Noodles

    Chili Oil Wonton Skin Noodles

    These versatile noodles made with wonton wrappers are doused in a chili oil sauce to make the easiest 5-minute noodle dish!

    Wonton skin noodles are exactly what they sound like: noodles made from wonton wrappers. These versatile noodles are tossed in dry spices and homemade chili oil and garnish with sliced spring onions.

    You can find wonton wrappers in asian supermarkets – these wrappers, also known as dumpling skins, are thin, square sheets of dough traditionally used to encase fillings for wontons and dumplings. You can use any kind but do note that some contain eggs but there are usually plenty of options made with just wheat flour!

    Wonton wrappers are made with wheat so they are not gluten free. However, you can use rice paper in place of the skins in this recipe – you can check out my Rice Paper Noodles recipe.

    Making noodles with wonton skins is also often a straightforward process that doesn’t require specialised equipment or ingredients. It’s also a great way to use up leftover wonton skins *which is what I often do!

    Ingredients You Need

    • wonton wrappers – you can use most type of wonton wrappers. Be sure to avoid the ones with eggs listed as one of the ingredients.
    • dry spices – sichuan pepper, white pepper, gochugaru
    • chili oil – you can find my homemade chili oil recipe here
    • seasonings – black vinegar and soy sauce

    Allium free substitutions: Substitute spring onions with coriander.

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    Chili Oil Wonton Skin Noodles

    These versatile noodles made with wonton wrappers are doused in a chili oil sauce to make the easiest 5-minute noodle dish!
    Prep Time2 minutes
    Cook Time3 minutes
    Total Time5 minutes
    Course: Main Course
    Cuisine: Chinese, Fusion
    Keyword: chili oil, noodles

    Ingredients

    • 1/2 pack wonton wrappers
    • 1 tsp sichuan pepper
    • 1/2 tsp white pepper
    • 1 tsp gochugaru
    • 1 tbsp sesame oil
    • 1 tsp black vinegar
    • 1 tbsp light soy sauce
    • 1 tbsp chili crisp
    • spring onions
    • toasted sesame seeds

    Instructions

    • Begin by separating the wonton skins and stacking them. Using a sharp knife or a pizza cutter, slice the skins diagonally into triangles.
    • To boiling water, add the wonton skins one by one and let them cook for 1 to 2 minutes.
    • Drain and rinse with cold water.
    • Add dry spices to a plate – sichuan pepper, white pepper, gochugaru.
    • Pour hot sesame oil over the dry spices. Add black vinegar, light soy sauce and chili crisp. Mix well.
    • Add the wonton wrappers and mix them until well-combined.
    • Garnish with toasted sesame seeds and spring onions.
  • Xi’an Biang Biang Style Tofu Noodles

    Xi’an Biang Biang Style Tofu Noodles

    These high protein tofu skin noodles are packed with flavour biang biang style with spices, black vinegar and dark soy sauce – naturally vegan and gluten free too!

    If you’ve ever heard of Biang Biang Noodles, apparently the word “biang” is an onomatopoeia that refers to the sound made by the chef when he creates the noodles by pulling the dough and slapping it on the table. Though this recipe doesn’t involve any pulling or slapping literally, the taste does indeed slaps hard.

    Traditionally, Biang Biang noodles refer to noodles made of wheat flour that are hand-pulled to a long, thick and broad shape – they can even be sometimes as wide as a BELT! The texture is chewy and the noodles are served with a spicy sauce.

    In this recipe, instead of using traditional wheat noodles, we will be using naturally high protein, vegan and gluten free beancurd skin that are sliced into flat, long and thick pieces. Then, they can be topped with dry spices with sizzling sesame oil tossed with black vinegar and dark soy sauce.

    You can find tofu skin or beancurd skin at your local asian supermarkets.

    Ingredients You Need

    • tofu skin or beancurd skin – you can find beancurd skin at asian supermarkets
    • sesame oil – or you can use any other neutral oil
    • minced garlic – or you can use garlic powder (omit if alliums free)
    • chili flakes – I used gochugaru
    • sichuan pepper & cumin – must use spices for biang biang noodles!
    • black vinegar – also known as chinkiang vinegar to add acidity and sourness
    • dark soy sauce – to add colour and a slight tinge of sweetness. Substitute with gluten free soy sauce if you’re gluten free
    • light soy sauce – if the dish needs more saltiness
    • herbs – chopped coriander and scallions (omit if alliums free)
    Print Recipe

    Xi’an Biang Biang Style Tofu Noodles

    These high protein tofu skin noodles are packed with flavour biang biang style with spices, black vinegar and dark soy sauce – naturally vegan and gluten free too!
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Main Course
    Cuisine: Chinese, Fusion
    Keyword: beancurd skin, high protein, noodles, tofu skin
    Servings: 2

    Ingredients

    • 1 pack tofu skin sheets uncut
    • 1 tbsp gochugaru or chili flakes
    • 1/2 tsp ground cumin
    • 1/2 tsp sichuan pepper
    • 1 tsp minced garlic
    • chopped coriander
    • 3 tbsp sesame oil
    • 1 tbsp black vinegar
    • 1 tbsp dark soy sauce sub with gluten free soy sauce if gf

    Garnish

    • scallions

    Instructions

    • Wash and slice tofu skin sheets into long and wide strips.
    • If using dried tofu skin noodles, soak them in warm water for about 20 minutes or until they become soft and pliable. Drain and set aside.
    • Boil them for about 1-2 minutes to give them a softer texture.
    • Transfer them to a plate and add your dry spices and aromatics – gochugaru, sichuan pepper, cumin, minced garlic and chopped coriander.
    • Pour hot sesame oil over the spices and aromatics and let it sizzle.
    • Add black vinegar and dark soy sauce. Combine well.
    • Garnish with spring onions. Serve the noodles as it is or with some rice. Enjoy!
  • Rice Paper Noodles

    Rice Paper Noodles

    These naturally gluten free and vegan rice paper noodles are prepared sichuan style with spices and soy sauce for the perfect refreshing meal!

    Rice paper has been one of the most popularised ingredients across social media for the past two years, all thanks to the viral rice paper dumplings ‘hack’! What’s interesting is that Vietnamese fried spring rolls and summer rolls have existed for the longest time but was never considered viral until someone decided to make rice paper the new wonton skin stuffed with a mixed tofu & veggie filling. The power of social media!

    Since then, there have been many types of rice paper dumpling recipes (I am guilty of making these Spicy Keema Rice Paper Dumplings myself) and many more ways to use rice paper as a quick hack to make your favourite dish.

    My personal favourite was when I saw someone make noodles with rice paper – that was to me, the best of both worlds. Making noodles from scratch is never an option and sometimes (or most of the time), you’re always left with a few sheets of rice paper, whole or broken. Noodles are the perfect way to use them up.

    They are also naturally vegan and gluten free making it perfect for those with food sensitivities and allergies.

    How to Make The Perfect Noodle

    Soak the rice paper in water

    Fill a plate with some water. Take two sheets of rice paper and submerge them fully and take them out immediately.

    Dampen your chopping board and place these rice paper sheets. Give it a few seconds for them to become soft.

    Slice them gently

    Slice them thinly
    Pull apart gently

    Slice them thinly into rectangles but keep them considerably wide so it’s easier to take them off the chopping board and so they don’t break easily. Peel them from the chopping board to take them out gently.

    If you want an even thicker noodle, you can soak 3 rice paper sheets at one go.

    Microwave them!

    With the remaining water used to soak the rice paper sheets, place the sliced rice paper noodles. Microwave them in an oven-safe dish for one minute! Drain the excess water.

    What Do I Need?

    Screenshot

    For the spices, you can use almost anything you’d like – here I used 5-spice, sichuan pepper and gochugaru. I also added some spring onions before pouring the hot sesame oil.

    You can also simply mix in some soy sauce (with or without following the previous step). Mix well and there you have your easy rice paper noodles!

    Allium free substitutions: Instead of spring onions, you can use coriander!

    Print Recipe

    Rice Paper Noodles

    These naturally gluten free and vegan rice paper noodles are prepared sichuan style with spices and soy sauce for the perfect refreshing meal!
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Main Course
    Cuisine: Chinese, Fusion
    Keyword: noodles, rice paper
    Servings: 1

    Ingredients

    • 4 sheets rice paper
    • 1/2 tsp 5-spice powder
    • 1/2 tsp sichuan pepper
    • 1 tsp gochugaru or chili flakes
    • 1 tbsp spring onions or coriander
    • 1 tsp toasted sesame seeds
    • 1 tbsp toasted sesame oil
    • 2 tsp light soy sauce

    Garnish

    • 1 tsp chili oil
    • more spring onions or coriander (optional)
    • toasted sesame seeds optional

    Instructions

    • Fill a plate (with 1/2cm – 1cm depth) with water. Soak two sheets of rice paper together until fully submerged and remove immediately.
    • Dampen chopping board with some water. Place the rice paper on the board and give it a few seconds to soften.
    • Gently slice the rice paper thinly with a sharp knife.
    • Repeat this process with another two sheets of rice paper.
    • With a remaining water used to soak the rice paper, add the soaked rice paper noodles and microwave for one minute.
    • Drain the excess water from the noodles. Transfer them to a clean plate.
    • Add dry spices, sesame seeds, spring onions.
    • Pour hot sesame oil over them and let it sizzle.
    • Add a dash of soy sauce and mix well until fully combined.
    • (Optional) Garnish with chili oil, more sesame seeds and spring onions. Enjoy!
  • Spicy Cumin Lamb Knife Sliced Noodles

    Spicy Cumin Lamb Knife Sliced Noodles

    These easy chinese-spiced knife cut noodles topped with fragrant and aromatic vegan cumin lamb has a bold but addictive taste.

    These Spicy Cumin Lamb Noodles are the perfect weeknight dinner or meal prep inspo for a healthy, balanced, high protein vegan meal. This recipe was inspired by cumin lamb and noodles that I’ve tried at Chinese restaurants. Here’s a little historical snippet of how cumin lamb got popularised:

    In China, cumin lamb is particularly popular in the region of Xinjiang, a province in the northwest of the country known for its diverse ethnic population – including the Uighurs, Kazakhs, and Hui Muslims. Hence, the region has a blend of Turkic, Mongolian, and Central Asian flavours, creating an unique flavour profile.

    The use of cumin in lamb dishes is heavily influenced by the Uighur and Kazakh culinary traditions. We also can’t forget the Silk Road Legacy – Xinjiang’s location along the ancient Silk Road facilitated cultural and culinary exchanges between China and Central Asia. This historical trade route introduced many spices, including cumin, to the region, which became integral to their then local cuisine.

    One example of a popular cumin flavoured dish is Xinjiang-style Lamb Skewers (Chuanr) – also known as “chuanr” (串儿), they are seasoned with a blend of cumin, chili powder, and other spices before being grilled over an open flame. The result? Smoky, spicy, and savoury flavours that became immensely popular in street food markets and many restaurants.

    What Do I Need For This Dish?

    • vegan lamb protein – or you can also use extra firm tofu that has been fried for a deeper flavour. I usually use vegan mock mutton that has a flavour similar to lamb or beef. You can find this in the frozen section of asian supermarkets or grocers.
    • aromatics – minced ginger, minced garlic, onion, green onions, dried red chillies, ground cumin, 5-spice powder
    • seasonings & sauces – hot bean paste. shaoxing wine (substitute with rice wine vinegar), light soy dark soy sauce
    • vegetable additions – bell pepper
    • noodles – you can use any noodles but for this dish flat noodles are recommended to coat the flavour. I used knife sliced noodles.
    • dry spices – sichuan pepper, gochugaru (korean red pepper flakes or any chili flakes), five spice, dark soy sauce, black vinegar, vegan oyster sauce

    Alliums free substitutions:

    • Substitute spring onions with coriander.
    • For the cumin lamb, omit garlic and onion. Replace with a pinch of hing.
    • For the spiced noodles, omit garlic powder. Replace with a pinch of hing.

    Gluten free substitutions:

    • Replace all soy sauces with gluten free soy sauce / tamari / coconut aminos.
    • Replace hot bean paste (which usually contains gluten) with a chili paste or chili crisp.
    • Omit vegan oyster sauce (if not gluten free) and substitute with mushroom powder.
    • Use flat rice noodles instead of knife cut noodles.
    Print Recipe

    Spicy Cumin Lamb Knife Sliced Noodles

    These easy chinese-spiced knife cut noodles topped with fragrant and aromatic vegan cumin lamb has a bold but addictive taste.
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Chinese, Fusion
    Keyword: noodles
    Servings: 2

    Ingredients

    Spicy Cumin Lamb

    • 1 pack vegan lamb or mock mutton (450g) (sub with 450g fried tofu chunks)
    • 2 tbsp oil of choice
    • 2 tsp minced ginger
    • 2 tsp minced garlic 3 garlic cloves
    • 1/2 white onion
    • 2 spring onions (white parts – save the green parts for garnish)
    • 3 dried red chillies deseeded for less spice
    • 2 tsp ground cumin
    • 1 tsp 5-spice powder
    • 1/2 tsp sichuan pepper
    • 1 tbsp toasted sesame oil
    • 2 tbsp hot bean paste
    • 3 tbsp shao xing wine
    • 1 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1/2 red bell pepper cut into small pieces
    • 1/2 green bell pepper cut into small pieces

    Cumin Spiced Noodles

    • 2 cakes instant ramen / knife cut noodles
    • 1 cup starchy noodle water
    • 2 tbsp gochugaru sub with red pepper flakes or chili flakes
    • 1/2 tsp sichuan pepper
    • 1 tsp 5-spice powder
    • 1 tsp ground cumin
    • 1 tsp garlic powder (optional)
    • green parts of spring onion
    • 3 tbsp toasted sesame oil
    • 1 tbsp black vinegar
    • 1 tbsp dark soy sauce
    • 1 tbsp vegan oyster sauce

    Garnish

    • sliced spring onions
    • chili oil (optional)

    Instructions

    • Defrost your frozen plant based lamb or prepare your tofu by pan frying them in oil for 5-10 minutes until crispy.
    • To a medium sized pan, add 2 tbsp oil. Add in sliced onions and saute for 2-3 minutes.
    • Add minced garlic, ginger, white part of spring onions and saute for a few more minutes.
    • Add your red chillies and dry spices – cumin, 5-spice, sichuan pepper, and toasted sesame oil.
    • Saute them until the spices are fully cooked and don't emit the 'raw' flavour. They should be fragrant.
    • Then add hot bean paste, shao xing wine, light soy sauce, and dark soy sauce. Add a splash of water here if required.
    • Add in your plant based meat, bell peppers and cook them in the sauce for 5 minutes.
    • Meanwhile, boil your noodles according to package instructions. Save the starchy noodle water!
    • To a bowl, add in your spring onions/coriander and dry spices – sichuan pepper, 5-spice, ground cumin, and garlic powder.
    • Heat up some sesame oil and pour over the spices for the sizzle.
    • Now, add black vinegar, dark soy sauce and vegan oyster sauce. Add some of that noodle water for a thick sauce.
    • Add your noodles back in and give it a good toss.
    • Top the noodles with the cumin lamb, spring onions and serve!

  • 5-min Spicy Peanut Butter Miso Nooodles

    5-min Spicy Peanut Butter Miso Nooodles

    Your new favourite quick plant based 5-minute noodle dish is creamy, spicy, savoury and most importantly, zero waste!

    When my 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 mostly pantry staples. It made me realise 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.

    3. We want to be zero waste and sustainable, with low effort

    I love zero waste recipes but many of them require more effort than the actual recipe (but if you have time, you should definitely invest that time!). However, there are lots of them that actually require minimal effort – like this mind blowing peanut butter sauce hack I saw on socials.

    How is this recipe “zero waste”?

    • I use a lot of peanut butter in my smoothies so I’m always left with peanut butter scraps at the end of the jar which I refused to put my hand in and dig out – it’s just not worth it. Instead of that, try add some hot water into the jar and your favourite spices + seasonings to make an amazing luscious peanut butter sauce in no time
    • I used the starchy noodle water that we boil the noodles in to 1) blanch my greens & veggies 2) add to my peanut sauce. It actually gets used up!
    • It’s also a fun way to use up condiments that are almost finishing – like my chili oil in this recipe. Or you could simply just use what you have at home without buying any new ingredients
      • That also means your pantry has to be stocked – mine always has soy sauce, chili oil, miso and gochujang. But in the worst case your pantry is empty (like how many of you have mentioned in the comments section) – you can always mix in the seasoning packet that comes with the ramen!

    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
    • Vegetarian Mushroom Sauce (Substitute for Oyster Sauce)
    • Miso Paste
    • Rice Wine Vinegar / Mirin / White Vinegar
    • Toasted Sesame Oil
    • Toasted Sesame Seeds
    • Spring Onions
    • Chili Oil
    Print Recipe

    5-min Spicy Peanut Butter Miso Noodles

    Your new favourite quick plant based 5-minute noodle dish is creamy, spicy, savoury and most importantly, zero waste!
    Prep Time3 minutes
    Cook Time2 minutes
    Total Time5 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: noodles, ramen, tofu, zero waste
    Servings: 1

    Ingredients

    Spicy Peanut Sauce

    • 1 bottle empty peanut butter with scraps of peanut butter in it
    • 1 tbsp sesame oil
    • 1/2 tbsp light soy sauce
    • 1 tsp miso paste
    • 1 tsp chili oil / crisp
    • 1 tsp sweetener (kecap manis / coconut sugar / agave / maple syrup)
    • 2 tbsp coconut cream
    • 1 small lime juiced
    • 3 tbsp noodle water

    Ingredients

    • 1 block instant ramen
    • greens of choice
    • pre-seasoned tofu
    • crushed peanuts
    • chili oil
    • coriander

    Instructions

    • Boil your instant ramen noodles accordingly package instructions. Drain and SAVE the noodle water.
    • To an empty peanut jar, add all the ingredients and mix well until fully combined.
    • Combine the noodles with the sauce and mix evenly.
    • Blanch or cook your vegetables in the remaining noodle water.
    • Cut up some prepped or pre-seasoned tofu.
    • Serve noodles with greens, tofu and garnish with chili oil, crushed peanuts & chopped coriander.
  • Thai Basil Noodles

    Thai Basil Noodles

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

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

    This noodle 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 30 minutes, making it the perfect easy weeknight meal.

    Tips to Make the Perfect Noodles

    Tips for Perfect Thai Basil 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 air dried ramen noodles that cooks quickly in 3 to 5 minutes.
    • 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 some shimeji mushrooms in there for more texture as well.

    Ingredients You Need

    • noodles – you can use any type of noodles here. I used air dried ramen for a healthier option.
    • extra firm tofu – pan fry it in olive oil until crispy.
    • aromatics – red chillies, scallions
    • mushrooms – any type of mushrooms work in this recipe, I used shimeji!
    • 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!!

    Allium free substitutions: omit scallions and substitute with chopped coriander or cilantro.

    Gluten free substitutes: substitute light and dark soy sauces with gluten free versions. Check if vegan oyster sauce and fish sauce are gluten free – if not replace with soy sauce and liquid smoke respectively.

    Print Recipe

    Thai Basil Noodles

    This dish is a fun twist of pad kra pow (thai basil mince) – spicy aromatic noodles paired with shimeji mushrooms & fried tofu for an easy stir fry dish!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Fusion, Thai
    Keyword: noodles, thai basil, thai recipes
    Servings: 2

    Ingredients

    • 2 noodle cakes
    • 100-150 g extra firm tofu
    • 1 tbsp olive oil or chili oil
    • 1-2 red chillies
    • 2 stalks scallions
    • 1 cup shimeji mushrooms
    • 1 tbsp light soy sauce
    • 2 tbsp dark soy sauce
    • 1 tbsp vegetarian oyster sauce
    • 2 tsp vegan fish sauce
    • 1 tsp rice wine vinegar
    • 1 tsp coconut sugar
    • 1 cup basil leaves packed
    • splash of pasta water

    Instructions

    • Dice tofu into cubes and pan fry until crispy.
    • Cook the noodles according to the package instructions. Drain and set aside.
    • In a small bowl, mix together the soy sauce, vegan oyster sauce, dark soy sauce, vegan fish sauce, rice wine vinegar and coconut sugar. Set aside.
    • Heat the olive oil in a large pan or wok over medium-high heat.
    • Add shimeji mushrooms and stir fry until it has released water and cooked down. Add white part of scallions and sliced chilies. Stir-fry for about 30 seconds until fragrant.
    • You can also add some chili oil at this step. Add back in fried tofu cubes Stir-fry for 1-2 minutes.
    • Add back in the noodles and sauce. Give it a good toss until fully combined. Add noodle water if it's too dry.
    • Lastly, add in thai basil leaves and mix until fully cooked. Serve hot, immediately.