Sesame Noodles

Preparing and eating these decadently delicious noodles for the first time was something epic. How can something have such a rich and fulfilling flavour, a smooth texture, be 100% vegan, and be ready in no more than 5 minutes? Yes, you heard me right: from the moment you enter your kitchen, this dish will be on your plate in five minutes – provided you (or rather your stove) get that water boiling fast!

Furthermore, sesame noodles are tasty without being spicy at all, so kids love them as well.

There are a lot of different recipes out there for sesame noodles, and my starting point was New York – les recettes culte, although I’ve modified it a bit.

For 3-4 portions you need:

• 250g noodles (I use the ones made with wheat, and without egg)


• 50g tahini paste


• 50g peanut butter


• 50g sesame oil


• 4 Tbsp rice vinegar


• 3 Tbsp sugar


• 2 Tbsp soy sauce


• 18g fresh ginger, peeled


• 12g garlic, peeled


• 100ml water

.. and fresh cucumber, coriander leaves, and sesame seeds to serve

This is how you proceed:

1. Bring 3 liters of water to the boil. Add a bit of salt, then the noodles, cover, and take away from the heat. Let stand about 3 minutes.

2. In the meantime (yes!), prepare the sauce. Measure all ingredients in a bowl, and pulse with a hand mixer into a smooth paste.

3. Transfer the noodles in a colander, wash with cold water, drain, and place into a serving bowl. Add the sauce and stir.

4. Decorate with sliced cucumber, fresh coriander and sesame seeds.

5. Serve with a cold drink!

I prefer to eat this dish a bit warm, not cold as suggested in the original recipe. At what temperature do they taste the best to you? Well, I guess you’ll have to make them a couple of times to find out…!
 

Root Vegetable and Cabbage Curry with Sticky Tofu Sticks

I got the idea for this recipe from two different sources: the curry from a cooking wizard friend of mine, and the tofu sticks from a book called Vegan for Fun, written by one of Germany’s leading vegan chefs, Attila Hildmann. The ingredients cost next to nothing - provided you’ve got oil, peanut butter, soy sauce, and agave syrup. I had, and ended up paying 3,50 euros for the rest - and I only bought organic (of course, I also live in Germany, the promised land of cheap, high quality food! ;) ).

This recipe is just perfect for two quite hungry eaters!

For the curry you need:

• about 700g veggies (I used a mixture of carrot, celeriac, swede, broccoli stem, and cabbage)


• 1 smallish onion


• 2 garlic cloves


• about 1cm piece of fresh ginger


• (chili flakes if you like - I don’t)


• 1,5 tsp curry powder


• 3 Tbsp oil for frying


• 2 Tbsp soy sauce


• 3 Tbsp (vegan) cream


• salt to taste


• a bit of water, if necessary

For the sticky tofu sticks you need:

• 200g tofu


• 3 Tbsp oil for frying


• 2 Tbsp soy sauce, agave syrup, and peanut butter, each


• ½ tsp curry powder

First, cut all vegetables into thin sticks - the thinner, the better. Crush the garlic and chop the ginger. Heat oil in a frying pan or a wok and fry the vegetables over a medium heat, starting with onion, then adding garlic, ginger, and curry powder (and chili if using), and then adding the rest of the veggies. Once the vegetables are starting to get tender, add soy sauce, cream, and a bit of water if needed. Season with salt, cover with a lid and set aside to wait while you prepare the tofu sticks.

Cut tofu in long sticks. In a cup, mix together soy sauce, agave syrup, peanut butter and curry powder. Heat oil in a frying pan and fry tofu sticks from all sides. Once they are light golden, add the soy sauce mixture and continue frying over a low heat until the mixture gets sticky - be careful not to burn!

Divide curry on two plates and arrange tofu sticks on top. Decorate with fresh herbs, like parsley or cilantro. Serve immediately!