Chinese Vegetable Broth with Noodles

Another quick and easy dish ready for winter.

Chinese Vegetable Broth with Noodles

Ingredients:

3 tsp vegetable stock powder
1-2 tbs reduced-salt soy sauce, to taste
3cm piece ginger, peeled, sliced into thin matchsticks
100g fresh shiitake mushrooms, sliced
125g egg noodles
1 head baby bok choy, leaves separated, thinly sliced crossways

Method:

1. Combine 1.5 litres (6 cups) hot water, vegetable stock powder, soy, ginger and mushrooms in a large saucepan. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 6 minutes or until mushrooms and ginger soften. Season to taste with black pepper.

2. Meanwhile, cook the noodles according to packet instructions, then drain. Divide the noodles among serving bowls, ladle over hot broth and top with bok choy.

Serves: 4

Rating: 4

Soy Peanut Burger

Another variation on the vegetarian hamburger that doesn't involve dodgy lentil patties from the freezer section of Coles!

Soy Peanut Burger:

Ingredients:

300g can soy beans
60g ricotta cheese
2 Tbsp peanut butter
40g wholemeal breadcrumbs
1 Tbsp chilli sauce*
2 tsp ground cumin
2 Tbsp fresh coriander, chopped
4 medium wholegrain bread rolls
2 cups mixed salad vegetables (e.g. lettuce, tomato, cucumber, etc)

Method:

1. Place the soy beans in a medium bowl and mash. Add ricotta cheese, peanut butter, breadcrumbs, chilli sauce, cumin and coriander. Mix well. Shape into 4 patties and refridgerate for 30mins.

2. Coat a meadium non-stick frypan with cooking spray**. Heat frypan and cook the patties 2 mins on each side.

3. Place a patty on each bread roll with the mixed salad vegetables.

* Can use sweet chilli sauce
** Can use oil instead

Serves: 4

Rating: 4

Asian Crispy Noodle Salad with Seame Soy Dressing

This dish is crunchy and very flavoursome.

Asian Crispy Noodle Salad with Seame Soy Dressing:

Ingredients:

Salad:

500g chinese cabbage*, shredded finely
227g can water chestnuts, drained, sliced thinly
150g snow peas, trimmed, sliced thinly
350g red capsicum, sliced thinly
100g crispy fried noodles
1/3 cup toasted unsalted cashews, chopped coarsely
1 cul loosely packed fresh coriander leaves

Sesame Soy Dressing:

1 tsp sesame oil
1/4 cup soy sauce (or tamari)
1 Tbsp sweet chilli sauce
2 Tbsp lime juice (fresh is best)

Method:

1. Place chinese cabbage, water chestnuts, snow peas, capsicum and fried noodles in medium bowl.

2. Make sesame soy dressing by placing all ingredients into a screw-top jar and shaking well

3. Diving salad among serving bowls, sprinkle with nuts and coriander and drizzle with dressing.


* NOTE: Chinese cabbage is sometimes called wombok

Serves: 4

Rating: 4