Noodle recipes - Thai Noodles

Ingredients:
6 cups rice noodles
6 cups chopped greens (mix of bok choy, swiss chard and green kale)
1 1/2 cups Marinated Tofu Cubes
1 tomato, chopped
1 batch Th ai Noodle Sauce
2 cups bean sprouts
1 lemon, cut into 4 wedges
1/2 bunch cilantro, chopped
handful roasted peanuts, chopped (optional)


Procedures:
1. Soak the rice noodles in warm water for about 15 minutes, while you prepare the other ingredients.
2. In a wok, put half of the greens, tofu and tomato. Add half the amount of Th ai Noodle Sauce. Bring to a
boil; then reduce heat and simmer for 5 minutes, until greens are tender.
3. Toss half the soaked noodles with the above ingredients and continue to simmer until the noodles are
soft, about 2 minutes.
4. Remove from heat and divide the noodles into 2 large bowls.
5. Garnish with fresh bean sprouts, a wedge of lemon and chopped cilantro. Roasted peanuts are also a
tasty garnish.
6. Repeat with the remaining ingredients for your next 2 servings.
Serves 4

Noodle recipes - Khao San Soba

Ingredients:
1 cup cashew pieces
8 cups cooked soba noodles
2 batches Green Dressing
2 heads broccoli, cut in fl orets
2 cups grated carrots


Procedures:
1. Toast the cashews in the oven at 350° F until they begin to brown.
2. Heat half the amount of soba noodles, cashews and Green Dressing in a pan over medium heat until
heated through, about 5 minutes. Toss gently to avoid tearing the noodles.
3. Steam half the broccoli fl orets separately in a vegetable steamer or a shallow pan of water.
4. Divide the noodles and pile onto 2 dinner plates. Arrange broccoli around perimeter of plate and
garnish with grated carrots in the centre. Repeat for the next two servings.
Serves 4

Noodle recipes - Rainforest Stir-Fry

Ingredients:
4 tbsp. olive oil
4 cups tofu, cubed
2 tomatoes, cut in wedges
2 red onions, peeled and cut in wedges
4 heads chopped baby bok choy
1 batch Spicy Mango Sauce
8 cups cooked soba noodles
1 orange, sliced
1 green jalapeño, sliced
4 cilantro sprigs


Procedures:
1. Heat 2 tablespoons of olive oil in a wok over high heat. Add 2 cups of the tofu cubes and let brown on
all sides. Do not disturb the tofu too much when it’s cooking or it will break up.
2. When the tofu is browned on all sides, add half of the tomato, onion and baby bok choy. Cook over
high heat until vegetables are slightly browned but still crunchy and the tomato is softened.
3. Add 8 ounces of Spicy Mango Sauce and 4 cups of cooked soba noodles to the vegetables. Toss gently
until heated through.
4. Garnish with sliced orange and jalapeño and a few sprigs of cilantro. Repeat for the next 2 servings.
Serves 4

Noodle recipes - Sri Lankan Spaghetti

Ingredients:
4 tbsp. olive oil
1 red pepper, cut into julienne slices
1 green pepper, cut into julienne slices
1/2 red onion, peeled and sliced into half moons
1 zucchini, cut into julienne slices
2 tomatoes, diced
8 tbsp. lemon juice
8 tbsp. tamari
1/2 tsp. sea salt
1 batch Sri Lankan Spice Mix
8 cups cooked spaghetti
1 small bunch cilantro, chopped
4 lemon wedges


Procedures:
1. Heat the olive oil in a wok over medium to high heat. Add the vegetables (except one diced tomato),
lemon juice, tamari and sea salt. Cook until vegetables are slightly softened, about 3 minutes.
2. Add 8 tablespoons of the Sri Lankan Spice Mix and stir to coat the vegetables. Cook for 2 more
minutes.
3. Gently toss the spiced vegetables with the cooked spaghetti in a large mixing bowl.
4. Pile each serving of spaghetti onto a plate and garnish with cilantro, reserved chopped tomato and a
lemon wedge.
Serves 4