Food Galley Gab

Sesame Soba Soy Scallion Noodles

Try saying that one five times in a row!  Unlike the challenging title, this dish is so easy to make and absolutely scrumptious! It was amazing how long I had been living in China before I started to get my feet wet with basic Chinese or other Asian dishes.  I had been tooling around with udon noodles and this incredible and common chili sauce here but that was about it. This noodle dish is refreshing, simple, and most likely something a bit different than your day-to-day noodle nom-noms. Usually, noodle for me equals Italian food.  However, both this dish and the recipe that will be posted afterwards are indeed Asian inspired.  I made them both last year when I decided to spoil the crap out of my husband for his entire birthday weekend.  I literally cooked him crazy awesome and sometimes crazy involved meals for breakfast, lunch, and dinner 3 days in a row.  I know, I know, how insane or insanely nice of me, right?  Well, selfishly, as this is my hobby, it was a fantastic opportunity for me to concoct some creations I’d had brewing in my brain for some time.  I loved every second of it!  Enjoy!

Sesame Soba Soy Scallion Noodles/Best Veggie Inspired Pho ever!

Sesame Soba Soy Scallion Noodles/Best Veggie Inspired Pho ever!

 

 

 

 

Sesame Soba Soy Scallion Noodles
Yields 4
A refreshing, easy, and delicious Sesame & Soy Soba Noodle dish that will impress a guest yet leave you with little work. A great introduction to Asian noodle dishes.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. Soba noodles (9 oz)
  2. 1-2 Tbl sesame seeds
  3. 1/2 cup mushrooms (I prefer Shitake) - halved
  4. 1 small cucumber - juilienned
  5. Lime wedges
For Soy & Scallion Sauce
  1. 2 cups scallions - diced
  2. 1-2 cloves garlic - minced
  3. Handful of cilantro - chopped
  4. 2 Tbl fresh ginger - minced
  5. 1 Tsp pickled chili with garlic sauce (optional)
  6. 3-4 Tbl sesame oil
  7. 1 1/2 - 2 tsp chili oil (optional but highly recommended)
  8. 2 Tbl honey or agave nectar
  9. 4-6 Tbl soy sauce or Braggs Amino Acids
  10. 2 Tbl rice wine vinegar
Instructions
  1. Mix sesame & soy sauce in bowl
  2. Cook noodles
  3. Mix sauce, sesame seeds, cucumbers, mushrooms, and noodles in bowl - mix well
  4. Serve cold and garnish top with sesame seeds and a sprinkle of green onion. Put 1-2 lime wedges in each bowl to be squeezed on top.
Notes
  1. Add peanut sauce to make this a sesame/peanut noodle dish! Just remove the chili option.
  2. This serves between 2-4 people.
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Hummus & Veggie “Sushi” Rolls

Hummus & Veg "Sushi" Rolls
Vegan nori sushi rolls with hummus, avocado, and veggies. An amazingly simple, healthy, and delicious snack or meal.
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Prep Time
7 min
Cook Time
3 min
Total Time
10 min
Prep Time
7 min
Cook Time
3 min
Total Time
10 min
Ingredients
  1. 4 nori seaweed wraps
  2. 1 avocado
  3. 1/2 C hummus
  4. 1/2 a carrot julienned
  5. 1/2 a cucumber julienned
  6. 1/4 red pepper julienned
  7. 1/4 yellow pepper julienned
  8. 1 stalk green onion julienned
  9. 2 Tbl cilantro
Instructions
  1. Smear hummus on all 4 wraps
  2. Either smash or use slices of avocado on top of the hummus
  3. Layer your veggies, green onion, and cilantro and roll them up
  4. Cut each roll into 6 or 7 pieces
Adapted from pancakeninja
Adapted from pancakeninja
Food Galley Gab http://foodgalleygab.com/

Asian Inspired Black Rice Bowl with Sesame and Orange Marinated Tofu

Asian Inspired Black Rice Bowl with Sesame & Orange Tofu
An absolutely delicious and beautiful vegan tofu black rice bowl with a sesame and orange marinade.
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Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 2 1/2 C dried black rice
  2. 2 slices of lime
  3. 4 heads of bok choy
  4. 1 small carrot sliced thin
  5. 4 shitake mushrooms
  6. 4 Tbl cilantro
  7. 2 slices of orange
  8. 1/2 cup edamame de-shelled
  9. 1 pomegranate- remove seeds to use for dish
  10. 1/2 pckg extra firm tofu
For the marinade
  1. 2 oranges diced
  2. 1 lime-squeezed
  3. 2 cloves garlic
  4. 1 1/2 Tbl sesame paste or tahini
  5. 1/2 C soy sauce
  6. 2 Tbl cilantro
  7. 1 stalk green onion- diced loosely
  8. 1/4 c water
Instructions
  1. Put all the ingredients of marinade in a blender and blend until smooth
  2. Cook tofu slices and put in marinade. Sit and refrigerate for approx 2 hours.
  3. Cook rice and then add marinade to rice when cooked (to taste)
  4. Steam edamame and bok choy
  5. Cook shitakes and edamame in marinade (to taste) and the add to rice
  6. Add carrot slices to side of bowl
  7. Garnish with cilantro, sliced orange & lime (one per bowl), and pomegranate seeds
Notes
  1. You don't have to let the tofu sit in marinade if you don't have time. Also, I often use Dr. Braggs Liquid Amino instead of soy sauce.
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