Category Archives: Asian Food

Quick Stir Fry Noodles

 

Asian Noodles

From college students to parents, noodles are a staple of dinner. There’s a reason for this: noodles are easy! If you can boil water, you can prepare pasta. And you don’t need to plan ahead: this is the perfect on-the-go dish for on-the-go people.

The Quick Stir Fry Noodles offer the ease of plain noodles but with a little something extra. The ingredients amp up nutrition and provide a well-rounded feast full of flavor. It’s a dish so good your kids will eat their veggies without hours of protest.

 

Time : 30 minutes  Serves : 4

Ingredients:

  • 8 ounces of noodles – any kind can be used from spaghetti to quinoa-based
  • 1 tbsp olive oil
  • 1 cup sliced white cabbage
  • 1 cup sliced red cabbage
  • 1 zucchini, diced
  • 1 yellow squash
  • 1 red bell pepper, diced
  • 2 tbsp of reduced sodium soy sauce
  • 3 cloves of garlic minced
  • 1 tbsp of Sambal Oelek chili sauce
  • 1 tbsp fresh grated ginger
  • 1 bunch scallion
  • 1 cup tofu cubes, sauteed

 

spring veggies

How to prepare:

1. In a large pot of boiling, salted water, cook pasta according to package instructions. Then drain well, rinse with cold water, and set aside.

2. Heat olive oil in a large skillet over medium-high heat.

3. Add ginger, scallions, cabbage, squash, zucchini, and bell pepper.

4. Cook and stir frequently until tender.

5. Add chili paste and soy sauce, then stir.

6. Serve immediately.

7. Garnish with cilantro and crushed peanuts.

This dish is great when you need to be fast. It’s full of fine flavors and good health that lasts!

 

Enjoy!

 

Saute’ Veggies

 

 

Asian Noodle Bowl

 

 

A Power Bowl punch for lunch is a great idea.

Recently I’ve been trying out various “bowl recipes”, which is essentially real food in the easiest way: one simple bowl.

The great thing about this recipe is that you only need a few basic ingredients, and can just throw in whatever you have on hand.

I like to use leftover beans, but you can substitute those for any ingredients that you love.

This recipe is courtesy of Reena.

Asian Noodle Bowl Recipe:

Serves: 4; Level: Easy;  Total Time: 15 minutes

Vegan

Ingredients:

  • 2 Tbsp oil
  • 1 tsp Garlic and ginger paste
  • 1/2 cup onion cube
  • 1/2 cup cut carrot
  • 1 cup kale or spinach
  • 1/4 cup quinoa
  • 1 vegetarian bouillon Knor brand
  • Salt and pepper to taste Less is better
  • 2 tbsp soy sauce
  • 1 tsp Chinese Five spice
  • 1 cup Rice noodles
  • Few sticks of lemongrass tied

How To prepare:

  1. Cook rice noodles separately. Drain and set aside.
  2. In a medium sauce pan heat the oil. Saute onion, garlic.and ginger.
  3. Add carrots, spinach and any other veggies you want.
  4. Add 4 cups of water and bring to a boil.
  5. Add quinoa, vegetable bouillon, salt, pepper, soy sauce and Chinese Five Spice.
  6. Let it boil and cook for five to seven minutes.
  7. When its ready, add noodles into bowl and top with hot soup.
  8. Feel free to garnish with sprouts, crushed peanuts, spring onion and my favourite: cilantro.

Sautéed Tofu cubes are a great addition to this meal.

This soup tends to be on the watery side, so it is fun to slurp it up.

I enjoy this soup thoroughly and I think you will too!

I would love to know which are your favourite toppings to add to this soup!!

Let me know in the comments!

 

 

 

Papaya Salad

Finished Papaya Salad

Papaya is easily available all over India and Thailand. One of my favorite salads is made with papaya. It is healthy, tasty, and adds exotic flavor to any meal.  I’d like to share my version of the traditional Indian way of making papaya salad.  It is low in fat, packed with antioxidants, and high in vitamins.
Cooking Difficulty Level: Easy
Cooking Time: 15 Minutes
Recipe Type: Vegan
 
Ingredients:
1 Small Slice Green Papaya (check freshness by denting
with fingernail–milk should ooze out)
1 Small Green Chili cut into piece lengthwise
1 Tsp Sugar
1 Tsp Lemon Juice
1/4 Tsp Turmeric
1/4 Tsp Mustard Seed
2 Tsp Oil
1/4 Tsp Asafoetida(optional)
Salt to Taste
Fresh Chopped Cilantro

How to prepare:

  1. Wash papaya well. Peel and grate with grater.
  2. Add sugar, salt, lemon juice, and mix together.
  3. In a small butter warmer, add oil on medium heat.
  4. Add mustard seeds, green chili, Asafoetida and turmeric.
  5. Add mixture on top of grated papaya. Add cilantro.
  6. Mix well and serve.

Tip:  Green papaya is available in an Asian store near you.

Silken Tofu pudding

 

www.the vegfusion.com

Silken Tofu Pudding

I love my Indian rice pudding which is made with cow’s milk. I was in impression that pudding without the cow’s milk will be no pudding at all.

To my surprise  when my friend Debbie served  me with silken tofu pudding I could not believe that it is vegan pudding! It is extremely simple to make.

Prep time :10 minutes        Serves :3      Very easy     Vegan    Gluten Free

Ingredients:

  • 1 Block firm or extra firm silken tofu
  • 1/4 cup lemon juice
  • 1/2 cup sugar /Agave nectar/maple syrup
  • 1/8 tsp of turmeric for color
  • 1/2 cup mixed berries

How to prepare:

1. Drain the water from tofu.

2. Blend in food processor silken tofu, lemon juice, sugar and turmeric till smooth. Serve in individual dishes and chill in refrigerator for two hours.

3. Garnish with berries.

Is this real ? Velvety smooth taste of pudding? Try it and Let me know in your comments!

Yellow Thai Curry

Recently, I’ve been visiting more Thai restaurants than any other. I love Thai Basil Fried Rice with Yellow Tofu Curry. Yellow Curry is so full of color and aroma with lemon grass and lemon leaves. So my culinary curiosity led me to try it myself. Even though I live in a small town, we have a very nice Asian store. I decided to visit and bought many fresh groceries. Here is the recipe and List of Ingredients which are easy to find. To go with my Yellow Curry, I made brown rice and MMMMMM did it turn out delicious!

Yellow Thai curry

Serves: 4-6
Difficulty Level: Medium, Easy to follow
Recipe Type: Vegan, Gluten Free

Brown Rice

Ingredients:

Baby Bok Choy, washed & chopped
4    TBsp Yellow Thai Curry Paste (available in Asian stores) 
Fresh Ginger
1-2 Jalapeño Peppers (according to taste)
3    TBsp Soy Sauce
1    Cup Bamboo Shoots (can)
Lemon Leaves
Lemon Grass
1    Cup Yellow Squash, diced
1    Cup Colorful Bell Peppers
Fresh Basil
1    Cup Bean Sprouts
1    Cup Pea Pods
1/2 Cup Firm Tofu, cut into pieces
4-5 Shallot
Pineapple Chunks
Few Broccoli Florets
1    Can Coconut Milk
2    TBsp Vegetable Oil

Directions: 

  1. In a wok on medium heat, add 2 Tbsp of oil and shallots, ginger, garlic.  Fry them.
  2. Add curry paste and fry for a couple of minutes.
  3. Add the rest of the ingredients one by one. Stir occasionally. Let it boil for 3-4 minutes until the vegetables are tender.
  4. Serve with brown rice. 
  5. Enjoy!

Tip: 

  • Save extra curry paste in the refrigerator for the next time.
Nutrition Facts for Entire Recipe.
Divide by 4-6 for Single Serving.
Health Benefits of Curry

1. Eases Swelling in Joints

Turmeric, the primary ingredient in curry, is responsible for many of the dish’s health benefits. The most prolific may be its effect on those who suffer from arthritis or otherwise sore and inflamed joints. Turmeric may reduce swelling and ease the pain associated with inflammation of the joints. This claim has been tested conclusively on rats.

2. May Reduce Risk of Alzheimer’s and Dementia

Another benefit of the turmeric in curry is a reduced risk for Alzheimer’s Disease and dementia. This is because of curcumin within the turmeric; curcumin can identify plaques in the brain called amyloid plaques. In excess, amyloid plaques can interfere with the brain’s wiring and cause memory to degrade over time. If you ingest enough curcumin on a regular basis, the curcumin will bind to the plaque and keep it from reproducing.

3. May Reduce Risk of Cancer

Turmeric has been found to reduce the risk of developing prostate, breast, skin and colorectal cancer, possibly because of its antioxidant properties. It may also at least reduce the speed at which these cancers progress. However, ingesting curry alone will not erase your risk for cancer.

4. Boosts Immunity

Other ingredients in curry, such as chili pepper and even curcumin, are beneficial in boosting your body’s immunity and healing properties. This is because they’re rich in vitamins such as vitamin C, vitamin A and vitamin B6, and they boost the infection-fighting cells.

5. Eases Digestion

Ingredients in curry such as asafoetida, allspice, anise, cardamom and black pepper may be helpful in easing digestion problems. Indigestion, constipation, loss of appetite, stomachaches and even hemorrhoids may improve after ingesting the dish on a regular basis.

6. Helps Burn Fat

While a diet of only curry won’t keep the pounds off on its own, it’s actually a well-balanced way to get a variety of vegetables and proteins that may help you burn fat cells. Black pepper is the dish’s ingredient that’s best able to break down fat cells.

7. May Help Manage Asthma

A number of ingredients in this dish are purported to help ease the frequency of an asthma sufferer’s symptoms. Asafoetida and curcumin alike can help regulate symptoms of mild asthma.

8. Improves Appearance

Many ingredients in the dish, such as turmeric and cinnamon, are rich in antioxidants, which can help improve the appearance of your skin and help prevent the negative cosmetic effects of long-term exposure to pollutants or smoke. The curcumin can also improve the appearance of your hair and nails by providing necessary proteins.

Let me know what you think by leaving a comment!
I love to hear from my readers!


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“The Indian Slow Cooker”

Wild Rice & Tofu Stir Fry

By Guest Blogger: Rishi Shah
My mom told me that my go-to Stir Fry & Tofu dinner was worthy of her Veg Fusion blog. I was pretty thrilled and honored when I heard this. If you are looking for something quick, easy, and somewhat healthy that produces a lot of left-overs (for lunch and dinner the next day), then read on!
Here is my recipe.
Cooking Difficulty Level: Medium
Cooking Preparation Time: 20 Minutes
Serves: 4-6 (or serves you 4 to 6 times!)
Ingredients: 

2    Packages Baked Tofu (already seasoned)
2-3 Packages Frozen Veggies 
1/4 Bottle Trader Joe’s Soyaki Sauce
Some Olive Oil
4    Cups Brown Rice
How to Prepare: 
  1. Make the brown rice on its own (I hope you know how to make rice).
  2. Cut the baked tofu in small slices (or however you like them) – I like the Wild Wood brand.
  3. Add a little Olive Oil in a wok put on medium to high heat. 
  4. After about 20 seconds throw in your frozen veggies. 
  5. Stir until the veggies look amazing to eat. (I usually eat while I cook) Usually 5-7 minutes.
  6. Add the tofu into the veggies. Keep stirring for 30 seconds.
  7. Add in some Soyaki sauce. I like a good amount so throw in 1/4 the bottle. Mix it all in for about 30 seconds.
  8. You’re done! To serve, put some brown rice and veggie stir fry on everyone’s plate. I usually don’t like to mix the brown rice and veggie stir fry because it stays better for leftovers when you eat it the next day for lunch 😉
Bonus:  Add Sriracha sauce on top for a tasty fire in your mouth.
Please let me know what you thought about this recipe in the comments. I will be monitoring them and will reply back to each one.

This is a guest blog post by Rishi Shah. He is my son and is Getting More Awesome at business. If you want to learn how to get more paying customers sign up for his newsletter here.






For 4 Servings, multiply Nutrition Data by 5 for Single Serving. 
For 6 Servings, multiply Nutrition Data by 3 for Single Serving.




Spring Rolls with Vegetables

This is a fun recipe which sounds complicated, but it’s easy to make and fun to serve.

Serves: 14 pieces

Ingredients:

KG Pastry (Spring Roll Pastry)
2    Cups Shredded Cabbage
1    Cup Shredded Carrot
1    Cup Juvenile Green Beans
1/4 Cup Chives
1/2 Cup Bean Sprouts
2    TBsp Soy Sauce
Salt to taste
1    Tsp Chili Garlic Sauce
Oil for frying

How to Prepare:

  1. Mix all the ingredients together. 
  2. Squeeze all of the excesses water out.
  3. Prepare to fill the pastry according to the instructions on the wrapper.
  4. Deep fry in hot oil.  
  5. Serve with sweet and sour sauce.

These are a big favorite of the kids!

Healthy Harvest Noodles



Cooking Preparation Time:  25 Minutes
Serves: 2-3

Ingredients:

1/2 Box Ronzoni Whole Wheat Pasta
2    Cups Cabbage, shredded
1    Cup Spring Onion, chopped
2    TBsp Ginger, grated
Salt to taste
1    Tsp Garlic
2    Tsp Chili Garlic Sauce
Soy Sauce to taste
2    TBsp Oil

How to Prepare:

  1. Boil water, add pasta, add salt, stir occasionally to cook.
  2. Drain well and set aside.
  3. Heat the wok.  
  4. Add oil to fry cabbage and spring onions for 2 minutes.
  5. Add ginger, soy sauce, red chilli sauce and garlic and fry for 3 minutes.
  6. Add pasta and stir for 2 minutes. 
  7. Mix everything very well.
  8. Garnish as desired.