Lo mein

Lo Mein Cold

modified by Corina from https://thefirstmess.com/2020/03/11/cold-ginger-noodle-salad-vegan-recipe/

Dressing

1/4 C tamari

1/4 C toasted sesame oil

1/8 C rice vinegar

2-3 T finely chopped ginger

1 T agave

Put all ingredients into an airtight tupperware with a sealable lid. Shake. Done.

Noodle Salad

1 package Japanese ramen noodles or mie noodles (make sure they don't have eggs in them)

1 C frozen peas

1 carrot

1 T chopped jalapeños

1 medium orange (or grapefruit) cut into bite-sized pieces

1 container chopped tofu

black pepper to taste

Optional: torn mint leaves, 1 T white toasted sesame seeds

Cook the noodles, strain, put dressing into the warm pan, then the frozen peas, then the hot noodles. Add the rest and stir. 

The quick version

Make the dressing, cook the lo mein noodles, add dressing and a crunchy salad mix (red and green cabbage and brussel sprouts and broccoli all chopped up) and teriyaki tofu

Another Lo Mein recipe (but I think above is better)

modified by Corina from https://simple-veganista.com/vegetable-lo-mein/

Follow the instructions at the link above with the following modifications:

• Can use any kind of tofu, even those that are already cooked, in which case heat up the tofu in oil with garlic and onion (a tiny bit). Then throw in the other veggies until they are done, then add the noodles, and pour the sauce on top.
• Sauce: we like lots of Sambal (2T) and agave syrup instead of maple syrup (cheaper)
• No scallions or bean sprouts, can substitute mushrooms for bell pepper

Ramendrugs

By Dieter

0.5 l boiling water / kochendes Wasser
1 stock cube / Gemüsebrühewürfel
2T sesame oil / Teelöffel geröstetes Sesamöl
3T gluten-free soya sauce / Teelöfel Soyasauce
1t chili powder / Teelöffel Chilipulver
2 kaffir lime leaves / Kaffir Limettenblätter

1T balsamic creme / Teelöffel Balsamico-Vinaigrette-Creme

1T lime juice

3T miso (any type of brown miso)

1 handful/square Mie or Japanese ramen noodles / handvoll Mie- oder Japanische Ramen-Nudeln (use more if you want it to have less liquid)

Mix everything together, stir, let boil for ~5 minutes (until noodles are soft enough). Note: I prefer the Japanese ramen noodles because they soak up more liquid.

Alles in einem grossen Topf vermischen, und für ca 5 Minuten kochen lassen (bis die Nudeln weich genug sind)

Another option: Almost Shio Ramen

0.5 can coconut milk 

1 can water

1t salt

Pour into a pot, add noodles and boil until noodles are soft

2T white miso paste

Stir in after taking the pot off the heat

Oil sauce:

1T sunflower oil 

1T toasted sesame oil

1t chili powder

Stir in a bowl and set aside. Spoon it onto your own personal bowl of ramen as desired

I fought the Phad Thai for 20 yrs and I finally won!

By Corina (December 2012)

1/2 package Phad Thai noodles
1 block flavoured tofu
1 carrot

1 handful cabbage

Cook the noodles, run cold water over them, strain, and put back in pan.

Sauce (modified from Brooklyn Pad Thai)
6T tamari
6T sugar
1T tomato paste
2T Sriracha hot chili sauce
2T rice vinegar (or extra lemon juice)
1T Meyer lemon juice (or orange juice in a pinch)

Mix and shake in sealed tupperware. Pour over noodles. Yay!

Garnish with the grated carrot, thinly-sliced cabbage, lime wedges (make sure to squeeze out the juice onto your Phad Thai!), peanuts, sesame seeds, or avocado (cubed).

Soy-free, gluten-free version: instead of tamari, use Coconut Secret Raw Coconut Aminos