Thai Vegetable Noodle Soup

From this website

 Makes 6 cups

Preparation Time: 20 minutes Ready In: 25 minutes 

INGREDIENTS: 

1⁄2 cup thinly sliced scallions (green onions) 

2 tablespoons Thai Spice Blend**  (Or Thai Curry paste!)

4 cups low-sodium vegetable 

stock or water 

1 cup 1-inch pieces green beans 

1 cup thinly sliced carrots 

4 oz. dry brown rice noodles 

1 cup snow peas, trimmed and halved crosswise 

1 cup 1-inch broccoli and/or cauliflower florets 

1 baby bok choy, cut into 1-inch pieces 

1 cup unsweetened, unflavored plant milk 

3 tablespoons lime juice 1⁄8 teaspoon sea salt 

4 to 6 fresh basil leaves, torn into pieces 

This recipe requires just one pot and 25 minutes. With lots of veggies and plenty of Thai spices, this brightly flavored Thai noodle soup is both colorful and comforting. 

By Darshana Thacker Wendel 

1 In a large saucepan combine scallions, Thai Spice Blend, and 1⁄4 cup water. Cook over medium 2 minutes. Add stock, green beans, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Add noodles, snow peas, broccoli, and bok choy; simmer 5 to 7 minutes more or until noodles are cooked. Add milk; cook 1 minute. Stir in lime juice and salt. Garnish with basil. 

Thai Spice Blend 

INGREDIENTS

 

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon ground ginger

1 tablespoon paprika

1 tablespoon dried basil

2 teaspoons dried lemon zest

2 teaspoons dried lemongrass or lemon zest

½ teaspoon ground coriander

⅛ teaspoon cayenne pepper

⅛ teaspoon ground white or black pepper

In a blender or spice grinder combine all ingredients. Blend to a fine powder. Transfer to an airtight container and store in a cool, dry place up to 6 months.

Vegan Kung Pao Noodles

Author: Monkey and Me Kitchen Adventures

• Author: Monkey and Me Kitchen Adventures
  
  
  Prep Time: 10 minutes
  Cook Time: 15 minutes
  Total Time: 25 minutes
  Ingredients
  Sauce Ingredients:
  
  
  ¼ cup reduced sodium tamari *
  1 Tablespoon miso *
  2 Tablespoons organic maple syrup
  2 teaspoons molasses
  1 teaspoon ginger, freshly minced (+/- to taste)
  1 Tablespoon minced garlic (about 4 to 5 cloves)
  2 Tablespoons rice vinegar or rice wine vinegar
  ½ to 1 ½ teaspoon chili garlic sauce (+/- to taste) *
  1 Tablespoon organic cornstarch (thickener of choice)
  2 Tablespoons toasted sesame seeds * (optional)
  Other Ingredients:
  
  
  1 red bell pepper, cut into long thin strips
  1 green bell pepper, cut into long thin strips
  1 medium red onion, cut into long thin strips
  2/3 to 1 cup peanuts (optional)
  8 oz. Pad Thai brown rice noodles (or similar style noodle/pasta like linguini, etc.)
  1 – 15 oz. can chickpeas (rinsed and drained)
  Optional toppings:
  
  
  Chopped green onions (scallions)
  Chopped peanuts
  Toasted sesame seeds
  Crushed red pepper flake
  Instructions
  Prep all the veggies as this recipe comes together fast.
  Place all the sauce ingredients into a small bowl and whisk well, then set aside.
  Cook the noodles according to package directions, drain, rinse with cold water, and set aside.
  In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the bell peppers and red onions, sauté over medium-high heat for approx. 5 to 7 minutes, just to slightly tender stage. Add a splash of water if they start to stick.
  Then move the veggies to the side of the dish and add the mixture above in Step 2 until the sauce starts to caramelize and thicken (about 3 to 4 minutes – this will help remove the “cornstarch/thickener” flavor from the sauce), then fold in the peanuts, chickpeas, and cooked rice noodles. Gently fold until the mixture thickens and evenly coats all the noodles and peanuts.
  Serve immediately and top with your favorite toppers like some additional chopped peanuts, crushed red pepper flake, toasted sesame seeds, and/or chopped green onions.
  Notes
  *Tamari: We used San J Tamari Soy Sauce Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
  
  
  *Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil.  If you are going to live the Whole Food Plant Based lifestyle, then you will quickly find that miso is your friend.
  
  
  *Chili Garlic Sauce:  We used Huy Fong Foods Chili Garlic Sauce. This brand does have a small amount of sugar.  However, this brand is generally accepted by the WFPB community.  Note:  If you do not like any heat, you can leave the Chili Garlic Sauce out of the recipe.  The flavor will be still be great, but the Chili Garlic Sauce really punches the flavor up to replicate the heat of a traditional Kung Pao dish.
  
  
  *Toasted Sesame Seeds:  If you cannot find toasted sesame seeds, you can easily make your own. Preheat a nonstick skillet over medium heat on the stove.  When the pan is nice and hot, add the sesame seeds and gently push them around in a dry skillet, moving them constantly until they turn golden brown, then immediately remove the skillet from the heat, and remove the toasted sesame seeds from the skillet.  Be careful, they burn easily.  Note: You do not need to toast the sesame seeds for this recipe, but they do add a nice layer of flavor element.
  
  
  *Servings: Makes 4 servings.