Tag Archives: rice noodles

Thai Coconut Soup (Tom Kha) Recipe – Stupid Easy Paleo

I added baby spinach and bok choy to mine.  As I dont eat seafood, I omitted the shrimp and fish sauce.  In place of fish sauce I added a bit of soy sauce, green curry paste and red miso.  To make this a full meal, I also added some maifun rice noodles.

Make this Thai Coconut Soup (Tom Kha) recipe for a quick, tasty, nutritious lunch that comes together in just minutes! Paleo and dairy-free!

Source: Thai Coconut Soup (Tom Kha) Recipe – Stupid Easy Paleo

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chee cheong fun

This is a dish I was searching for for years, after having it in a little restaurant in chinatown in manhattan, with no english on the menu.  I could never figure out what it was, but I absolutely loved it.  Recently, I brainstormed with some folks on Chow and figured it out.  The version I had was stuffed with something similar to mu shu vegetables.  The noodle wraps are very hard to find around here, tho in most bigger cities you could probably find them in an asian market. But for those like me, heres a recipe on how to make them:

A Craving for “Pig Intestine” Rolls a.k.a. Chee Cheong Fun (猪肠粉) or Rice Noodle Rolls | The Asian Grandmothers Cookbook.

And for more info on rice noodle rolls and their variations, see this wikipedia entry  https://en.wikipedia.org/wiki/Rice_noodle_roll


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Emily’s somesorta Thai-ish vegan brown rice noodle stir fry

I pulled this together randomly, after looking at various recipes for vegan pad thai and vegan drunken noodles.  What came out was … … .  AWESOME.  As always, sub out veggies for ones you have on hand.  I imagine carrots, cabbage, bok choy, onions, celery, kale, broccoli, etc would do great in this. Also, adding pressed and baked tofu chunks would be good in this, or chicken, but I wanted this to be veggie and am currently avoiding soy (with the exception of small amounts of soy sauce.) Makes 4 hearty servings.

Sauce – blend together

about 1/2 cup of oyster mushroom stems, and a couple caps (save most of the caps for the stir fry)

1 cup vegetable stock

1 tbs fresh or pickled ginger

1 tsp dried basil leaves (thai basil is better, but use what you got)

2 tbs rice vinegar

2 tbs honey

2 tbs lime juice

2 tbs soy sauce

1/2 tsp chopped fresh garlic

a few tablespoons of pineapple juice from canned pineapple, or a couple pieces of fresh pineapple

pinch of chipotle powder (or other spicy pepper flakes or powder, adjust to taste)

Noodle Stir Fry

1 package brown rice pad thai or fettuccini noodles

1 zucchini

1 red bell pepper

1 green bell pepper

1/2 cup finely chopped kale

1/2 yellow onion

1 tbs minced fresh garlic

a few pinches of salt

1 tsp dried basil

3 tablespoons of oil, sesame, canola, peanut or a mix

About 1/2 cup of oyster mushrooms caps, chopped

1 tsp fresh or pickled ginger

1/4 cup lotus root (optional)


1.Soak noodles in hot water for 10 minutes.  You want them to be very al dente but pliable.Drain, rinse with cold water.

2. Pour about half of the total oil in a wok. Add onion and fry until translucent. Add mushrooms, garlic, and ginger.

3.  Add peppers, kale, zucchini to wok.  Start with densest and hardest vegetables that will take longer to cook.

4. Add lotus root.  Sprinkle with salt and basil.  Let cook for about 2 minutes on medium high heat.  Stir vegetables and cook another 2-3 minutes. You want to see some starting to caramelize and brown, but you want the veggies to also be crisp and fresh looking.

5.  Add the noodles and remainder of the oil. Toss with veggies.

6.  Add the sauce on top.  Let simmer for another 2-3 minutes, stirring by folding over the noodles.  Be careful not to over stir, as you will make the noodles start to disintegrate and mush.

Top with sesame seeds and chopped green onions if desired.

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Easy Vegetable Pad Thai Recipe | Veggie Belly | Vegetarian Recipe

its actually not as easy as one would think to find vegan pad thai! This one does it 🙂

via Easy Vegetable Pad Thai Recipe | Veggie Belly | Vegetarian Recipe.

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World’s Healthiest Foods – Cabbage.

Today I want to talk about cabbage.  Cabbage is one of those vegetables that people often overlook because it seems like an nursing home food, bitter, outdated, gross, like brussels sprouts.

But, it can be quite delicious!  Whether you enjoy it raw shredded into salads or coleslaw, or my favorite – lightly steamed, boiled, or saute’d allowing it a slight tender sweetness.

Cabbage is also one of the healthiest foods you can eat, akin to Kale and Broccoli.  The ancient Romans used cabbage as a medicine to treat … everything.  It is great for weight loss as well.


“The Egyptians adored it, erected altars to it, and made it the first dish at their repasts. In this they were imitated by the Greeks and Romans.

Hippocrates, the Father of Medicine, considered the cabbage one of the most valuable of remedies, and often prescribed a dish of boiled cabbage to be eaten with salt for patients suffering with violent colic. Erasistratus looked upon it as a sovereign remedy against paralysis, while Cato in his writings affirmed it to be a panacea for all diseases, and believed the use the Romans made of it to have been the means whereby they were able, during six hundred years, to do without the assistance of physicians, whom they had expelled from their territory. The learned philosopher, Pythagoras, composed books in which he lauded its wonderful virtues.” – http://www.7habitsofweightloss.com/cabbage.html

And the best part?  Cabbage is CHEAP!  It stores for a long time.  It can be grown in cold climates.  If you cant afford the Kale which has become so popular, think cabbage instead for a better value with similar nutrition.

Some of my favorite cabbage recipes?

Cabbage Rolls Use brown rice or wild rice to add nutrition, fill with a ground beef soy alternative if you are veg, or add chopped mixed veggies, gluten free

And my easy quick winter cabbage noodle soup – 1 12oz can chicken broth or veggie broth + teaspoon of fresh garlic + teaspoon of fresh grated ginger + a few liberal twists of fresh ground black pepper + approx. 1.5 cups of green cabbage + 1 tablespoon soy sauce + approx 1.5 cups of dry uncooked thin rice noodles

  1. bring broth + 1/2 cup water to a boil.
  2. throw in finely chopped garlic and ginger
  3. throw in cabbage, chopped into bite sized pieces
  4. let cook 3-4 minutes, until cabbage begins to turn slightly translucent
  5. turn off heat
  6. add pepper, soy sauce, and rice noodles.  stir.
  7. let sit for 2-3 minutes.
  8. done!
  9. Optional – whisk up 1 or 2 eggs.  pour in a slow, small, steady stream into the pot, while stirring steadily.  This will create “ribbons” of egg, like egg drop soup.  Adds some extra protein to the meal and tastes great.
Photo: Tastes better than it looks! Chicken broth + rice noodles + green cabbage + garlic, fresh ginger, soy sauce, fresh ground pepper
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