2 Quick Easy and Super Simple Dinner Ideas

Dan-Dan Noodles

Ingredients:

•4oz thin rice noodles or 6 oz spaghettini or Japanese soba noodles or angel hair pasta
•1 1/2 cups hot vegetarian broth
•2 tbsp peanut butter

Sauce:

•1 tbsp oil
•1 medium onion, chopped
•4 dried Chinese black mushrooms, soaked in hot water for 20 minutes, stems discarded and sliced
•2 cloves garlic, minced
•optional: 1 tbsp chopped Sichuan pickled vegetables
•1/3 cup soy protein granules soaked in 1/4 cup boiling water or 1/2 cup vegetarian hamburger crumbles
•1 tbsp light soy sauce
•1 tbsp brown bean paste or light miso
•1 tbsp chili garlic paste
•1/2 tbsp cornstarch mixed with 2 tbsp cold water
•2 tbsp chopped green onion
•1 tbsp roasted sesame oil

Cooking Instruction:

1. Boil the noodles in plenty of water according to packet instructions. Drain in a colander.

2. Mix the hot broth with the peanut butter. Keep warm.

3. eat a wok or heavy skillet over high heat. When it’s hot, add the oil. When the oil is hot adding the onion, mushrooms and garlic and the pickled vegetables if using.

4. Stir-fry until the onions soften, adding a bit of water as necessary to prevent scorching. Add the textured soy protein, soy sauce, brown bean pastes and chili paste.

5. When it bubbles, stir in the cornstarch mixture and stir until thickened. Remove from heat.

6. Run hot water over the noodles, drain, and divide them between 2 heated soup bowls. Heat the broth if necessary and pour over the noodles.

7. Divide the sauce evenly between the two bowls, top with the chopped green onions and drizzle with the sesame oil. Serve immediately.

Buddha’s Dinner “Chicken”

This is a traditional Yuba (bean curd skin) recipe used by Chinese Buddhist vegetarians. It makes a delicious appetizer. Leftovers can be chopped and used in dim-sum stuffing’s or rice and noodle dishes. If you use fresh Yuba, which needs no soaking, this dish is very quick to prepare. It’s very easy to make whether you use fresh or dried Yoba.

Ingredients:

•3 large sheets fresh Yoba (bean curd skin) about 16 inches in diameter, cut in half, or 3 large rectangular sheets dried Yoba
•1/3 vegetarian broth
•1 1/2 tbsp light soy sauce
•2 tsp unrefined sugar
•1/2 tbsp roasted sesame oil for deep frying

Cooking Instruction:

1. If using the dried Yoba, handle the sheets carefully and soak in warm water for 5 – 10 minutes. Pat them dry and cut in half.

2. Mix the broth, soy sauce, sugar and sesame oil in a small saucepan and heat until the sugar is dissolved. Pour into a bowl and allow to cool slightly

3. Spread a 12x6 inch piece of fine cheesecloth or thin white cotton sheeting over a cookie sheet. Place a half-sheet of the fresh or reconstituted dried Yoba on the sheet.

4. Brush the Yoba with soy sauce mixture. Cover with another piece of Yoba and brush. Repeat until all of the Yoba and sauce is used up. If there is some sauce left over, pour it over the Yoba and brush evenly towards the edges.

5. Roll the stacks of sheets into a compact cylinder and wrap it in the cloth. Tie ends with white string. Steam the roll, covered, over boiling water for 10 minutes.

6. Remove carefully and cut the roll into 4 sections, diagonally. Heat the oil 350F in wok or skillet, or deep fryer. Drop in the rolls, standing back to avoid splattering and deep fry until golden brown. This will take only a few seconds. Drain the rolls on paper.

7. To serve, slice diagonally into 1/2-inch rounds and serve hot or cold.

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