In a world tour in 80 vegan recipes from Asia and the Orient offered by food influencer Cheynese Khachame in her book My plant-based cuisine to share (Solar) – prefaced by “vegan” restaurateur Alice Tuyet –, falafels, banh mi, vegetable tagines…, and the essential Chinese noodles. From noodles soup – complete meal soup with tofu, spinach or Chinese cabbage – to dandan mian – wheat noodles with tempeh and large classic street food, from Sichuan to all chinatown of big cities -, or biang biang noodles – noodles with chopped raw green onion, seasoned with spicy oil, sesame oil, vinegar and soy sauce – these three simple and healthy dishes are warm broths of crops.
Noodle soup
Preparation time : 10 minutes
Cooking time : 5 min
Ingredients for 1 serving
- 2 leaves of Chinese cabbage
- 1 green onion
- 100g tofu
- 1 serving of Chinese noodles
- 1 vegetable stock cube (here, with mushrooms)
- A few drops of Sichuan pepper oil
- 4 handfuls of five-flavored tofu strips
- A few drops of chili oil (optional)
- Salt and pepper
The preparation
Blanch the cabbage for a few minutes in a pan of boiling water, then drain. Cut it into strips. Chop the green onion. Pat the tofu dry and cut into cubes.
In a pot of boiling salted water, cook the noodles according to package directions until tender. Meanwhile, pour 30 cl of boiling water into a bowl, add the crumbled stock cube, salt, pepper, then the drained noodles and the cabbage. Garnish with the diced tofu, green onion, five-flavored tofu strips, Sichuan pepper oil and optionally a few drops of chili oil…
The dandan mian
Preparation time : 15 mins
Cooking time : 10 minutes
Ingredients for 1 serving
- 100 g wheat noodles
- 6 large button mushrooms
- 200g tempeh
- 1 shallot
- 1 stalk of green onion
- 1 tbsp. tablespoon of sesame oil
- 1 tbsp. tbsp dark soy sauce
- 2 tbsp. tablespoon of Shaoxing wine
- 1 tbsp. teaspoon powdered sugar
For the sauce:
- 1 clove of garlic
- 3 tbsp. tablespoons of lao gan ma oil or homemade spicy oil (p. 37)
- 2 tbsp. teaspoon of sesame puree
- 2 tbsp. tablespoon of light soy sauce
- 1 tbsp. teaspoon of sesame oil
- 1 tbsp. tablespoons of black rice vinegar
- 1 pinch of ground Sichuan pepper
The preparation
Cook the noodles in simmering water for the time indicated on the package. Drain them. Peel and chop the garlic. In a bowl, mix all the ingredients for the sauce and add 1 to 2 tablespoons of water. To book.
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