It’s also amazing that it has uncooked noodles in it to add crush. They are really great. The flavors f the salad are really nice, and even better on the second day. Be careful to read the labels of ramen noodles, some varieties use egg noodles others don’t. This recipe makes a lot, it would be good to take to a pot luck supper or to a party. It would be pretty and festive for a New Years party, and we’re sure people will enjoy it.

We enjoyed the meal and found it very easy to make. I only did one thing differently, that was to steam the broccoli. We found this recipe at the Veg Web. The Chinese New Year is celebrated for 2 weeks, so there’s plenty of time for you to try this tasty meal.

Serving Size: 2

Ingredients:

• 1 tablespoon sesame oil
• 2 tablespoons Thai green curry paste
• 1 can coconut milk (400 ml.)
• 9 – 10 oz. tofu or seitan
• 50 grams snow pea pods
• 1 sweet potato,cut into bite sized pieces
• 1/2 can baby corn, chopped in thirds
• 1 bell pepper, cut in thin slices
• 1 can bamboo shoots, drained
• 100 grams peas
• 1 bunch of coriander
• 2 or 3 kaffir lime leaves
• juice of half a lime
• salt and pepper
• rice or noodles

For the green curry paste:

• 1 stalk lemon grass, sliced finely
• 3 green chillies, stem removed
• 1 small onion or shallot, minced
• 2 cloves garlic, minced
• 2 tablespoons coriander seeds, freshly ground
• 1 teaspoon brown sugar
• 2 inch pieces of ginger root, peeled and sliced
• 3 kaffir lime leaves cut in small pieces
• 1 bunch of coriander, cleaned, use all parts leaves, stems and roots
• 2 teaspoons soy sauce
• splash of coconut milk
• splash of lime juice

Directions:

1. Steam the sweet potato pieces until al dente.
2. Place the oil in a large frying pan or wok.
3. Add the curry paste and lightly fry for a couple of minutes
4. Add the bell pepper strips and lightly saute until soft.
5. Add the tofu or seitan and lightly fry in sesame oil.
6. Add the coconut milk, and kaffir lime leaves continue to cook on low heat.
7. Add the potatoes, baby corn, bamboo shoots, sugar snap pods and peas.
8. Add the chopped coriander leaves and the lime juice to taste.
9. This whole process should only take a few minutes, season with a little salt and pepper, then leave to simmer while you cook the rice or noodles.
10. Serve in a large bowl, with the noodles at the bottom, and the curry and vegetables on top, garnish with fresh coriander leaves.

To make the curry paste:
Place all the ingredients in a blender and puree, using enough coconut milk to make the puree a smooth paste.

Notes:

It’s hard to get green curry sauce that is vegan. Usually there is fish sauce added. Some Thai groceries do have a special brand that is for vegans. But, fresh is always nicer, it isn’t hard to make, you just need to have the right ingredients.

Serving Size: 4

Ingredients:

• 2 sweet potatoes, sliced in 1/2 inch slices, will be about 12 total slices (about 2 medium)
• 1 cup orange juice
• 2 1/2 tbs. molasses
• 2 tbs. water
• 2 tsp.vegetable oil
• 2 tbs. Dijon mustard
• 1 garlic clove, crushed
• 1 eggplant, sliced in 1/2 inch slices, will be about 8 slices
• 1 red bell pepper, cut into 8 wedges
• cooking spray
• 1/3 cup thinly sliced green onions
• 1 1/2 tbs. soy sauce
• 1/4 cup sherry
• 1 tbs. sesame oil
• 1 tbs. brown sugar
• 1 teaspoon ginger, minced
• 4 cups cooked soba (about 8 ounces uncooked buckwheat noodles)

Directions:

1. Place potato slices in a saucepan, and cover with water; bring to a boil.
2. Reduce heat, and simmer for 5 minutes or until crisp-tender; drain.
3. Rinse with cold water; drain well.
4. Combine juice molasses, water, oil, mustard and garlic as a marinade.
5. Add potato slices, eggplant, and bell pepper to marinate in refrigerator for 1 hour.
6. Prepare grill.
7. Place the vegetables on grill rack coated with cooking spray, and grill for 4 minutes on each side or until done, basting frequently with 1/2 cup reserved marinade. Place vegetables on a platter; drizzle with remaining marinade.
8. Combine onions and next 5 ingredients (onions through ginger).
9. Place cooked soba noodles in a large bowl, and drizzle with dressing.
10. Serve with vegetables.