Pasta

Cold & Crunchy Thai Noodle Salad

karenwpullen Main Dishes, Pasta, Recipes, Salads, Sauces and dressings
Cold & Crunchy Thai Noodle Salad

This salad has it all–lots of POW from the Thai flavors, noodles (my favorite food group), peanut crunch, and a slightly spicy sauce.

There’s not a lot of cooking – just the noodles. I buy edamame already cooked. Packaged slaw and pre-cut matchstick carrots also reduce chopping time.

It’s a great dish for meal prep – think lunch for a week! Also makes a great potluck dish.

Prep Time15 minutes
Cook Time5 minutes
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Cold & Crunchy Thai Noodle Salad

All the flavors. Plus noodles. This is one of my favorite dishes.
Course: Main Course, Pasta, Salad, Sauces and dressings
Cuisine: Thai
Keyword: lunch, meal prep
Servings: 0

Equipment

  • 1 immersion blender optional

Ingredients

Peanut Sauce

  • 1/3 cup creamy peanut butter
  • 1/4 cup low sodium soy sauce
  • 2 Tbs rice wine vinegar
  • 2 Tbs sesame oil
  • 1 1/2 tsp grated ginger
  • 1 tsp Sriracha or more
  • 2 Tbs maple syrup
  • 2-4 Tbs warm water *optional

Noodle Salad

  • 8 ounces noodles thin spaghetti, lo mein, pad thai style or soba noodles
  • 1 bell pepper red or orange, julienne cut
  • 1/2 cup carrots matchstick
  • 1 Persian cucumber julienne cut
  • 1 16-oz bag coleslaw
  • 3 green onions chopped
  • 1/2 cup peanuts chopped
  • 1/3 cup cilantro about half a bunch, chopped
  • 1 tablespoon sesame seeds toasted
  • 1 1/2 cups edamame cooked. About 8 oz.

Instructions

Noodle Salad

  • Cook the noodles per the package instructions until al dente. Drain and immediately rinse in cold water for a few minutes.
  • If the edamame aren't cooked, cook them per package directions. Drain and rinse under cold water.
  • In a large bowl, add the cold noodles, all of the vegetables and gently toss to combine. Add 3/4 cup of the peanut sauce and toss to coat the noodles and vegetables.
  • Add the peanuts, cilantro, and sesame seeds. Toss again.
  • Cover and chill in the fridge for one hour. Right before serving, toss and add additional peanut sauce if needed. (If you can't wait to eat it, that's OK too!)

Peanut Sauce

  • Put all of the ingredients, except the water, into a bowl and blend. If the mixture needs to be thinned, add 2-4 tablespoons of warm water.
  • The sauce can also be whisked until smooth.

Homemade Pasta with Quick Alfredo Sauce

karenwpullen Main Dishes, Pasta, Recipes, Sauces and dressings , , ,
Homemade Pasta with Quick Alfredo Sauce

Noodles are my favorite food, and homemade is the best! It’s easier than you think.

Prep Time10 minutes
Cook Time2 minutes
resting1 hour
Total Time1 hour 12 minutes
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Fresh Pasta

It's much better than dried, and doesn't take a long time. Try it!
Course: Main Course, Pasta
Servings: 4

Equipment

  • food processor optional
  • pasta machine optional

Ingredients

  • 1 cup all-purpose flour
  • 1 cup semolina flour
  • 1/2 cup water

Instructions

  • Mix the flours together and stir in the water until the dough is holding together in a fairly stiff clump. I use a food processor for this step but it's not essential.
  • Knead the dough for about 5 minutes to develop the gluten. If the dough is crumbly, add a little water. If it's wet, add a little flour.
  • Wrap the dough and let it rest for an hour. Resting is important. You can also refrigerate it overnight. Or freeze.
  • Cut off one-third of the dough. Rewrap the remaining. Roll the dough out as thin as possible. Use flour if it sticks. Or, use a pasta machine to roll the dough, following machine directions.
  • Cut the dough into desired noodle shape. You can use a pasta machine, or mixer attachment, or knife.
  • Drop into boiling salted water for 2 minutes. The noodles will float to the top when they are done.
Prep Time5 minutes
Print Recipe

Quick Alfredo Sauce

Blend it up in a minute!!
Course: Sauces and dressings
Servings: 6

Equipment

  • blender

Ingredients

  • 1/2 cup cashews If you don't have a high-speed blender, soak them in hot water for an hour to soften. Then drain.
  • 1 cup veggie broth
  • 1 Tbs nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp miso
  • 1/8 tsp nutmeg
  • 1/2 tsp salt optional, depending on the saltiness of the veggie broth. Miso is salty too.

Instructions

  • Put all ingredients into a blender and blend until creamy.
  • Use immediately, refrigerate, or warm in a saucepan.

Lemony Spring Veggie Pasta

karenwpullen Main Dishes, Pasta, Recipes , , ,

Prep Time9 minutes
15 minutes
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Lemony Spring Veggie Pasta

A light and delicious dish that uses the spring-time vegetables of asparagus, artichokes, and peas, topped with a creamy sauce of white beans, onion, and garlic, and flavored with lemon juice and rind.
Course: Main Course, Pasta
Cuisine: Vegan
Keyword: no-oil, pasta, peas, plant-based, vegan
Servings: 4

Equipment

  • food processor

Ingredients

  • 12 ounces pasta any kind
  • ½ bunch asparagus cut into 1-inch pieces
  • ½ cup peas thawed, if frozen
  • ½ cup artichoke hearts, chopped or other vegetable, zucchini for example
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 ½ cups white beans (one 15-oz can, drained) navy, cannellini, or Great Northern
  • ¼ cup plant milk unsweetened
  • 3 Tbs lemon juice fresh
  • ¼ cup vegan parmesan
  • 1 tsp lemon zest
  • 1/4 tsp red pepper flakes
  • salt and pepper to taste

Instructions

  • Bring a large pot of salted water to boil, and cook the pasta according to instructions.
  • Sauté the onion and garlic with a bit of water for 3-4 minutes.
  • Into a food processor put the white beans, onions & garlic, and all remaining ingredients. Process until creamy and smooth. Add a little water if it needs to be thinner.
  • In the sauté pan, put the asparagus and sauté for 5-7 minutes until it is as done as you like. Add the peas and artichoke hearts and stir the mixture to warm them. Reserve some tips and peas for garnish.
  • Add the asparagus-pea-artichoke mixture to the cooked pasta, and pour the sauce on top. Mix all together. Garnish with asparagus tips, a few peas, and more vegan parm if desired.