Adapted from www.theppk.com

• 8 oz dry round udon noodles (I like buckwheat udon, which is made from a seed and has many health benefits)
  
• Olive oil for sauteeing
• 1 pound broccoli florettes (6 cups)
• Medium red onion, thinly sliced
• 2 teaspoons fresh minced ginger
• 3 cloves garlic, minced
• Big pinch red pepper flakes
• 2 cups vegetable broth mixed with 2 teaspoons cornstarch
• 2 teaspoons curry powder
• 1 Tablespoon soy sauce
• 1/2 cup light coconut milk
• 4 teaspoons toasted sesame seeds

Preparation

1. First boil water for the udon. Cook udon according to package directions. Once cooked, drain and rinse with cold water and set aside.
2. Meanwhile, preheat a large pan over medium heat. Saute broccoli in a few drops of oil and a pinch of salt for about 7 minutes. Keep covered while cooking, lifting the lid just to stir a few times. In the meantime, prep everything else.
3. When broccoli is done, remove from pan and set aside. Next saute onions in a drop of oil, with a pinch of salt for about 3 minutes. You want them to retain some crunch. Remove from pan (transfer to the same bowl as broccoli to cut down on dishes). Now you’ll make the sauce in the same pan.
4. Saute the garlic and ginger in a little oil for about 1 minute. Mix in the red pepper flakes. Add the vegetable broth/cornstarch, the curry powder and soy sauce. Cover pan and bring to a boil. Let thicken a bit, for about 3 minutes. Mix in coconut milk and turn off the heat.
5. Add noodles to the pan and mix to coat. Then fold in the broccoli and onions. Divide between bowls and sprinkle with sesame seeds.

Adapted from www.everydayfood.com

• 8 ounces dried whole-wheat, wide and flat rice noodles
• 2 tablespoons brown sugar
• 2 tablespoons fresh lime juice, plus wedges for serving
• 3 tablespoons soy sauce
• 1 squirt (about 1/8 teaspoon) Sriracha or other Asian chili sauce
  
• 2 teaspoons vegetable oil
• 3 scallions, white and green parts, separated and thinly sliced
• 1 garlic clove, minced
• 2 large eggs, light beaten (or tofu.  For a non-vegetarian meal you could used cooked chicken or shrimp.)
  
• 1/2 cup fresh cilantro
• 1/4 cup chopped roasted, salted peanuts

Preparation

1. Soak noodles according to package instructions. Drain and rinse with cold water.
2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
3. In a large nonstick skillet, heat oil over medium-high heat.
4. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
5. Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
6. Serve noodles with lime wedges, topped with cilantro and peanuts.

Adapted from the book Vegan Soups and Hearty Stews for All Seasons, by Theresa Rafetto

Note: Seitan is pure wheat gluten, and those who avoid gluten should avoid this ingredient.

• 12 to 16 ounces seitan, cut into bite-sized pieces
• 1 large bunch broccoli, cut into bite-sized pieces
• 2 cups fresh green beans, trimmed and cut into 1-inch pieces
• 3 large carrots, peeled and sliced diagonally
• 2 cloves garlic, minced
• 15-ounce can baby corn, liquid reserved
• 4 ounces fine wheat rice noodles
• 32-ounce carton low-sodium vegetable broth
• 1 1/2 cups crimini mushrooms, sliced
• 2 teaspoons grated fresh or jarred ginger, to taste
• 3 tablespoons cornstarch
• 3 tablespoons reduced-sodium soy sauce
• Freshly ground pepper to taste

Preparation

1. Drain any broth from the seitan into a soup pot or large, steep-sided stir-fry pan. Cut the seitan into bite-sized chunks and set aside. Add the broccoli, green beans, carrots, and garlic to the pot or pan with the liquid from the baby corn. Bring to a rapid simmer, then lower the heat. Cover and simmer for 5 minutes, or until the broccoli and green beans are bright green, making sure there is enough liquid in the pan to keep the bottom moist.
2. Cook the noodles according to package directions until al dente, then drain and cut into shorter lengths. Set aside until needed.
3. Meanwhile, add the broth, seitan, mushrooms, ginger, and baby corn to the pan. Bring to a rapid simmer, then lower the heat. Cook over medium-high heat, uncovered, until the vegetables are tender-crisp, about 8 to 10 minutes.
4. Put the cornstarch in a small bowl or mixing cup and stir in just enough of the liquid from the soup pot to smoothly dissolve it. Slowly pour into the soup pot and simmer just until the broth has thickened up. Stir in the soy sauce and noodles, season with pepper, and serve at once in shallow bowls.

Adapted from www.myrecipes.com

• 2 1/4  cups water
• 3/4  cup  low-salt beef broth
• 1/3  cup  rice vinegar
• 1/3  cup  low-sodium soy sauce (San-J Organic Tamari Reduced Sodium Soy Sauce)
• 2  tablespoons brown sugar
• 1/4  teaspoon  ground cinnamon
• 1  tablespoon  vegetable oil
• 1  pound  beef stew meat, cut into bite-sized pieces
• 1 1/4  cups  chopped green onions
• 1  garlic clove, minced
• 1  teaspoon  minced peeled fresh ginger
• 2  cups  thinly sliced bok choy
• 1 1/2  cups  thinly sliced carrot
• 2  cups  hot cooked wide rice noodles or fettuccine

Preparation

1. Combine first 6 ingredients, stirring with a whisk; set aside.
2. Heat vegetable oil in a large Dutch oven over medium-high heat; add beef, browning on all sides. Add broth mixture, green onions, garlic, and ginger; bring to a boil.
3. Cover, reduce heat, and simmer for 1 hour and 30 minutes or until beef is tender. Stir in bok choy and carrot, and cook 5 minutes or until tender. Serve beef mixture over noodles.

Adapted from www.vegetariansrecipes.org

• 1 medium head broccoli
  
• 2 bunches green onions
  
• 1-2 large garlic cloves, minced
  
• 2 tablespoons peeled, minced fresh ginger
  
• 2 tablespoons peanut butter
  
• 1/4 cup soy sauce (San-J Organic Tamari Reduced Sodium Soy Sauce)
• 1 tablespoon sugar
  
• 3 tablespoons water or vegetable broth
  
• 2 tablespoons fresh lemon juice
  
• 1/2 teaspoon salt
  
• 8 ounces spaghetti or vermicelli
• 1-2 tablespoon vegetable oil

Preparation

1. Trim and discard tough bottoms from broccoli. Cut florets into 1-inch pieces; peel stems if using, and cut then into 1-inch squares.
   
2. Mince green onions and combine in a small bowl with garlic, ginger, peanut butter, soy sauce, and vegan sugar. Stir to blend peanut butter, then add water or broth, lemon juice and salt.
3. Bring a large pot of water to a boil and cook noodles.  Drain and rinse with cold water; drain again and set aside.
4. Heat wok or other wide, deep cast-iron skillet over high heat for 3 or 4 minutes (if using an enameled or nonstick pan, don't heat without food in it). Add oil and broccoli.
5. Stir-fry for 3 minutes. Add drained noodles, stirring constantly to heat them evenly.
6. Stir peanut butter mixture to distribute garlic and ginger, then add to the pan, stirring to distribute sauce evenly throughout.
   

Adapted from The Kopan Cookbook: Vegetarian Recipes from a Tibetan Monastery
Here is another one of my favorites.  Amazing on a very cold day or when you have a stuffy nose.  Try it, you'll see what I mean :)

• 1/4 cup butter (Clover Organic butter)
  
• 1 1/2 Tablespoons fresh ginger root, minced (or bottled The Ginger People Pantry Essentials Organic Minced Ginger)
• 1 1/2 Tablespoons fresh garlic, minced
• 1 cup red onion, diced
• 1 teaspoon turmeric (try buying turmeric root and mincing it yourself)
  
• 1 teaspoon curry powder
• 1 teaspoon chili powder
• 1 teaspoon Kopan masala
• 1 cup potato, parboiled and cubed
• 1 cup fresh tomatoes, chopped
• 5 cups water
• 1/4 lb. fresh flat egg noodles
• 1 1/2 cup fresh spinach, chopped
• 2 Tablespoons soy sauce (San-J Organic Tamari Reduced Sodium Soy Sauce)
• 1 teaspoons salt
• 1/4 teaspoon ground black pepper

Preparation

1. Melt butter in a saucepan over medium heat.
2. Add ginger, garlic, and red onion. Stir-fry over medium to medium-high heat for l minute.
3. Add turmeric, curry powder, chili powder, and masala. Mix well and stir fry for 1/2 a minute.
4. Add potatoes and tomatoes. Stir-fry 1 more minute.
5. Add water and bring to a boil.
6. Add egg noodles and boil for 5 minutes. Stir occasionally.
7. Add spinach and boil for another 1-2 minutes. If soup is too thick, add more water.
8. Season with soy sauce. Salt and pepper to taste.
9. Remove from heat and serve hot.

Adapted from recipe at www.eatingwell.com

• 1 pound whole-wheat spaghetti
• 1/2 cup reduced-sodium soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons canola oil
• 2 tablespoons rice-wine vinegar
• 1 1/2 teaspoons crushed red pepper
• 1 bunch scallions, sliced, divided
• 1/4 cup chopped fresh cilantro, divided (optional)
• 2 cups snow peas, trimmed and sliced on the bias
• 1 cup julienne carrots
  
• 2 cups broccoli florets
  
• 1 medium red bell pepper, thinly sliced
• 1 cup mung bean sprouts
  
• 1/2 cup toasted sesame seeds

Preparation

1. Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.
2. Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat.
3. To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro.