Tag Archives | vegetables

Glass Noodle Salad with Seafood (Goi Mien Tron Hai San)

A refreshing noodle salad loaded with seafood!Nothing is better on a hot summer day than having a cool meal to chase away the heat.  Abundant noodles with a medley of vegetables and seafood in a light dressing makes this dish super scrumptious and refreshing.  This noodle salad is so easy to toss together and can be served as a main meal or appetizer.  If you need to prepare this dish ahead and chill in the fridge, even better, the salad will be wonderfully marinated.  Bon Appetit!

Notes on the recipe, tips and tricks

Use any type of seafood you like.  For a shortcut, buy seafood that’s already cooked.

Avoid over-soaking or over-cooking the noodles.  They will become a sticky mess.

Make sure to drain the seafood and noodles well.  You don’t want a wet salad.  Here’s a trick to try–put the noodles in a salad spinner.  It does a great job of removing the water.

The recipe below makes enough dressing for the entire salad.  This is not a salad that’s drenched in dressing but is lightly seasoned.  If you want more dressing to serve on the side, double the recipe below.

Watch the video below for instructions.


1/2 lb bean thread noodle also called glass or cellophane noodle
1 1/2 lb mixed seafood:  shrimp, squid, crab and scallops (or use what you like)
2 medium carrots
1/2 small red onion
2 celery stalks
2-3 sweet peppers
1/2 bunch cilantro

1 tsp sesame oil
1 tsp minced garlic
1/4 cup lime juice
3 Tbsp fish sauce
2 tbsp. oyster sauce
1/4 cup sugar

1/4 tsp ground black pepper
2 Tbsp crushed roasted peanuts


Peel the carrots and then cut into 3-inch lengths.  Shred the carrots using a mandolin or cut into long, thin strips.

Cut the red onion into thin slices.

Clean the celery stalks and cut into 3-inch sections.  Cut each section into long, thin strips.

Cut the sweet peppers into thin slices.

Coarsely chop the cilantro.

Cut the larger seafood pieces into bite-sized pieces.

Bring a large pot of water to a rapid boil.  Add the raw seafood and cook for 2-3 minutes while stirring gently.  Add the cooked seafood and swirl in the water for 1 minute.  Transfer the seafood to a bowl of ice water and soak for 1 minute then drain well.

Put the dried noodles into a large bowl and fill with cool water covering the noodles completely.  Let rest for 5 minutes and then drain.  Bring a large pot of water to a rapid bowl.   Add the noodles and swirl in the boiling water for just 15 seconds.  Quickly drain the hot water and then rinse the noodles with cold water.  Drain.  Fill a large bowl with ice water and soak the noodles in the bath for 1 minute.  Drain well.  Cut the noodles into shorter sections using scissors.  Spread out the noodles and allow to air-dry for 15 minutes.

In a measuring cup, combine lime juice, fish sauce, oyster sauce, sugar and garlic.  Stir until the sugar is dissolved.

In a large bowl, add a small amount of the glass noodle.  Add small amounts of each of the vegetables and seafood.  Drizzle with 1-2 Tbsp of the dressing.  Continue making the layers until all of the ingredients are used.  Add the black pepper.  Toss everything combining well and making sure all ingredients are well-combined with the dressing.

When serving, top the salad with the crushed roasted peanuts.

Yields:  4-6 servings

Dish up a heaping amount of this refreshing noodle salad!

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Curry Lemongrass Seitan Stir-Fry (Mi Can Xao Xa Ot)

It looks like chicken but is actually seitan (mock meat, also called wheat meat).  Seitan is so easy to make and so versatile as a substitute for meat.  In this dish we combine pan fried seitan strips with fresh lemongrass and spicy curry powder to make a super simple and super tasty vegetarian dish.  Whoever said being vegetarian meant eating boring tasteless food never tried this flavorful dish!  Give it a try and let me know what you think.

A few notes on the recipe

I shared the recipe for seitan earlier so please be sure to read that recipe.

If you don’t have time to make homemade seitan, you can use the store-bought variety.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Mock Roast Pork/Seitan Roast Pork (Mi Can Xa Xiu) and Braised Seitan and Vegetables (Mi Can Kho Chay).


8 oz boiled seitan
3 tsp vegetable oil (for pan frying seitan)
2 green onions or leeks
2 red peppers or chilies
1 tsp vegetable oil
1/4 cup minced lemongrass
1/2 tsp sugar
1/2 Tbsp curry powder (mild or spicy)
1 Tbsp soy sauce


Cut boiled seitan into thin strips.  Add 1 tsp of vegetable oil into a large wok or nonstick pan and pan fry 1/3 of the seitan over Medium heat until the pieces are golden brown.  Fry the seitan in small batches and leave plenty of room so they don’t stick together.  Set aside in a bowl.

Cut green onions into 2-inch sections and then into thin strips.  Chop the peppers.

Heat the same wok or pan over Medium High heat and add vegetable oil.  Add the lemongrass and stir fry for 30 seconds.  Add the peppers and stir fry for 1 minute.

Add the seitan and stir fry for another minute.  Add the sugar, curry powder and soy sauce and continue stir frying.  Cook for another minute.  Turn off the heat, add the green onions and black pepper and toss together.

Serve while hot.

Yields: 2-3 servings

Seitan, fresh lemongrass and spicy curry powder makes this one fragrant and delicious meat-free dish!

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Stir-Fried Egg Noodles (Mi Xao Mem)

Stir-Fried Egg Noodles - Who won't love oodles of noodles with roast pork and veggies?This scrumptious dish with abundant egg noodles, vegetables and roast pork is my go-to-dish when there’s a potluck at work, a gathering of girlfriends for good food and gossip or an easy buffet-style dinner with family and friends.  I find this dish to be universally appealing even with pickiest or less than adventurous eaters.  I think it’s because everyone loves noodles!  I made 3 different versions of this recipe one time for a party because I was unsure of my guests’ preference for meat.  The first version was this recipe with the roast pork.  For the second version ,  I substituted the roast pork for eggs.  (I fried the eggs omelette style and then cut into thin strips.)  The third dish was made with tofu and mushroom stir fry sauce for the strict vegetarians.  All 3 dishes were a hit and one extremely hungry guest mixed all 3 versions together to make a fourth combination which he claims should be its own recipe…LOL.  I hope you enjoy this really easy recipe!

Notes on the Recipe, Tips and Tricks

Drying the noodles is an important step to getting the right consistency for the noodles.  If you’re short on time, dry the noodles in the oven at 225-250 degrees F for 30-45 minutes.  Keep an eye on them because you don’t want to bake the noodles so they’re crispy.  (That’s another dish.)  The noodles should still be soft but not wet.

This is one of those recipes where a good amount of oil is used.  I know some of you cringe at the thought of using tablespoons of oil in your cooking.  If you don’t care about the noodles sticking and clumping together, you can cut back on the.  It’ll taste just fine and you’ll feel better about it.

The vegetables in the dish are my recommendations but feel free to add veggies you like such as mushrooms, peppers, squash, cabbage, etc.  If your stir-fried veggies produces excess liquid, don’t add the liquid into the noodles.  This will make them soggy.  Instead use a slotted spoon to transfer the vegetables into the noodles and leave the liquid behind.

Consider using a deli chicken or pick-up roast pork from your local Asian restaurant if you don’t have time to make the roast pork.  Leftover meats are also a great shortcut too.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Stir-fried Seafood Noodles (Hu Tieu Xao Do Bien) and Crispy Noodle and Beef Stir-Fry (Mi Xao Gion/Don).


1-15 oz package thin egg noodles
2 garlic cloves
3 carrots
3 stalks celery
1/2 onion
1 bok choy
2 Tbsp soy sauce
2 Tbsp oyster sauce
1 tsp sugar
4 Tbsp vegetable oil
1/4 tsp ground black pepper

8 oz Roast Pork or meat of your choice, use pan-fried Seitan or tofu for vegetarian option


Remove noodles from packaging.  Unravel the bundles and loosen the strands with your fingers.  Use kitchen shears to cut noodles into shorter lengths.

Bring a large pot of water to a rapid boil.  Add noodles and swirl around in the hot water for 30 seconds.  Drain in a colander and then rinse the noodles with cold water to stop the cooking process.  Toss the noodles in the colander and then lift the noodles using chopsticks multiple times to remove as much of the remaining water as possible.  Spread the noodles out flat on several large platters or trays and allow to air dry for 2 hours.

Cut roast pork, other meat or meat substitute of your choice into thin strips.

Finely mince the garlic and set aside.  Peel carrots, cut into slices and then julienne.  Cut celery into 2-inch sections and then cut into thin strips.  Thinly slice the onions.  For the bok choy, separate the leaves from the stems.  Cut the stems just like the celery.  For the leaves, chop into smaller sections.

Add soy sauce, oyster sauce and sugar into a measuring cup or bowl and stir to combine.

Heat a large wok over Medium High heat.  When it’s hot, add 1 Tbsp vegetable oil and the garlic.  Stir fry for 10 seconds.  Add the carrots and stir fry for 1 minute.  Add the celery and stir fry for 1 minute.  Add the onions and bok choy stems and stir fry for 1 minute. Add the bok choy leaves and cook for 1 minute until they are wilted.  Turn-off the heat.  Drizzle 2 Tbsp of the stir fry sauce and combine together.  Add some black pepper.  Scoop out the vegetables and place in a clean bowl.

Set the heat to Medium High.  Add 2 Tbsp of vegetable oil into the wok.  Add the noodles spreading them out in the wok. (Cook in several batches if you have a small wok.)  Cook for 6-7 minutes tossing constantly in the pan and then spreading the noodles out so they fry evenly.  If the noodles start sticking together, drizzle in a bit more vegetable oil.  Try not to let the noodles cook in a large clump.  Spread them out so they are always touching the hot wok.  Add the vegetables, roast pork, other meat or meat substitute and remaining sauce.  Stir fry for another 2-3 minutes.  Sprinkle with black pepper.

This dish can be enjoyed hot or cold.

Yields: 4-6 servings

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Braised Seitan and Vegetables (Mi Can Kho Chay)

More and more of us are choosing to be part-time vegetarians these days including myself.  By this I mean we’ve adopted a day each week, Meatless Mondays, or 1 or 2 days each month when we don’t eat meat.  Whether you’re vegetarian for personal beliefs, health reasons or simply trying to reduce your carbon footprint, kudos to you!  It’s a profound commitment to yourself and to your environment.

For some of us, it would be really tough to go all vegetarian so 1-2 days per week or per month is more realistic and doable.  But on the meat-free days, are you often wondering what to eat?  Well friends, this month I am focusing on several vegetarian friendly recipes.  I shared the first recipe, making Seitan, last week.  This week’s recipe builds on our new skill for making homemade seitan and we use it to make a savory dish loaded with vegetables.  This dish is inspired by the Buddhist monks and is prepared for their way of eating so we do not use onions or garlic.  Instead we use leeks which is much milder.  So for your next meatless day, don’t just have a boring salad, give this recipe a try!  You won’t be left wanting…. 🙂

See the video below for instructions.

If you enjoyed this recipe, you may also like: Curry Lemongrass Seitan Stir-Fry (Mi Can Xao Xa Ot) and Mock Roast Pork/Seitan Roast Pork (Mi Can Xa Xiu).


8 oz pan-fried seitan
8-10 dried shiitake mushrooms
1-15 oz can baby corn
1 leek
2 carrots
1/2 lb green beans
1/2 cup water
2 tsp sugar
1 Tbsp soy sauce
2 Tbsp ground soy bean sauce
1 Tbsp vegetarian stir fry sauce
1 Tbsp vegetable oil
1/4 tsp ground black pepper


Soak the dried shiitake mushrooms in a bowl of warm water.  Swirl the mushrooms in the water and then allow to soak for 30 minutes.

Drain the baby corn and set aside.

Cut a 4-inch section of the leek starting at the root.  Peel and discard the outer skin.  Cut the leek into 2-inch lengths and then julienne.

Peel carrots and then cut into coins about 1/4-inch thick.

Drain the mushrooms.  Cut in half and then cut off the stems.

Trim ends off the green beans and then cut in half.  Blanch in boiling water for 15 seconds then dunk in a bowl of ice water for 30 seconds.  Drain in a colander.

To make the sauce, combine water, sugar, soy sauce, ground soy bean sauce, and vegetarian stir fry sauce.  Stir together combining all ingredients well.

Heat a large pot or pan over Medium High heat.  When the pan is hot, add the vegetable oil and and leeks.  Stir fry for for 30 seconds.

Add the green beans and stir fry for 2 minutes.  If the green beans seem dry, add 1 Tbsp of water and continue stir frying.

Add the carrots and stir fry for another minute.

Add the mushrooms, baby corn and seitan and toss together.

Drizzle the sauce over the vegetables and seitan.  Combine together  distributing the sauce and coating everything evenly.

Cover the pot and simmer on Low heat for 5 minutes.  Stir the seitan and vegetables again combining with the sauce.

Cover and simmer for another 10-15 minutes.  Adjust the cooking time depending on how crunchy you like the vegetables.

Finish with freshly ground black pepper.

Serve while hot.

Yields:  4-6 servings

Hearty and satisfying, this is sure to become your favorite vegetarian dish! | recipe from*This post contains affiliate links.*

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Seitan: Mock Meat (Mi Can)

If you’re on the quest for vegetarian options, you may be interested in trying Seitan, a meat alternative made from wheat gluten.  Seitan isn’t new; it’s been around for over two thousand years with origins in China.  With its mild taste, chewy texture and high protein content, it’s a great substitute for meat.  Like tofu, it’s really easy to season because it absorbs the flavors of the foods with which it is cooked.   The best part is: Seitan is a cinch to make at home.  The measurements don’t have to be exact.  The dough’s resting period can vary from 1-3 hours and it’ll be just fine.  In fact, I’ve left it in the fridge overnight and it seemed to be okay.  It was a bit denser but tasted just fine.  The recipe possibilities using Seitan are endless.  Once you master how to make Seitan, let your culinary imagination run wild and replace it with the traditionally meat-filled dishes.  In upcoming videos, I’ll share more recipes using Seitan and a few of my recipe creations.

Notes on the Recipe, Tips and Tricks

You can season the dough if you’d like.  Replace the water with vegetarian broth for more flavor.  Optionally add soy sauce, seasonings or herbs.

I tried various tools to cut the raw seitan and the easiest way to cut cleanly is with a pizza cutter or a dough knife.

Use the cooked Seitan pieces within the week.  Optionally, you can freeze them.  Sometimes I’ll make several batches, divide them into smaller portions and freeze.  Then when I need Seitan for my vegetarian days, I thaw a small portion and toss into stir frys, noodle soups, etc.

Watch below for instructions.

If you enjoyed this video, you may also like: Mock Roast Pork/Seitan Roast Pork (Mi Can Xa Xiu), Braised Seitan and Vegetables (Mi Can Kho Chay) and Curry Lemongrass Seitan Stir-Fry (Mi Can Xao Xa Ot).


3/4 cup warm water
1/8 tsp baking powder
1/8 tsp salt
2/3 cup vital wheat gluten


Sift the vital wheat gluten.

Add warm water, baking powder and salt into a medium bowl and stir to dissolve.  Add the sifted wheat gluten and stir quickly combining the gluten with the water.  Fold the dough onto itself a few times and work in any remaining dry gluten.  Knead gently for 1 minute working the dough together.  Place in a small bowl or container.  Cover with plastic wrap and allow to rest for 1-3 hours.

Cut dough into slices and then into smaller pieces.

Bring a large pot of water to a rapid boil.  Drop in seitan pieces leaving space in between so they don’t stick together.  Boil until all pieces float to the top, approximately 2-3 minutes.  Transfer to colander and allow to cool for a few minutes.

Pan-Fried Seitan

Heat a skillet over Medium High heat until hot.  Add 1 Tbsp vegetable oil and coated the pan evenly.  Place seitan pieces into the skillet leaving some room in-between.  To prevent the pieces from sticking to the pan, move them around the pan during the entire cooking process.  Cook each side until golden brown, approximately 2 minutes.

Yields: 8 oz

Delicious and Healthy Stir-Fried Seitan and Vegetables |*This page contains affiliate links.*

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Sweet and Sour Tofu Stir-Fry (Dau Hu Xao Sot Chua Ngot)

Most of my favorite dishes are sans meat and given the choice, I will pick a meat-free dish the majority of the time.  And so, I am always looking for delicious and easy to make vegetarian dishes.  My love of veggies and stir-frying makes this Sweet and Sour Tofu Stir-Fry one of my go-to dishes.

I had to think long and hard about this recipe because every time I make this dish it’s different.  I vary the veggies based on what I have in my refrigerator and when I stir fry, anything and everything goes!  This dish is probably more aptly named ‘Clean Out the Fridge Stir-Fry’…lol.  So, feel free to use whatever veggies you like.  If you want to save on the prep time, use frozen veggies or the packaged vegetable medleys.

The sweet and sour sauce is what pulls this dish together.  We use pineapple chunks and the juice to make it deliciously sweet.  You may be thinking adding pineapples to a stir-fry is “different”.   Well, I can’t wait until you try it! 🙂  Enjoy!

Watch the video below for instructions.


12 oz extra-firm tofu
2 stalks celery
1 small red bell pepper
1 small green bell pepper
1 carrot
1/4 sweet onion
1/4 lb cremini mushrooms
8 oz can pineapple chunks
1 Tbsp vegetable oil
1 tsp minced garlic
1/4 tsp ground black pepper
1/8 tsp red pepper flakes

for the Sweet and Sour Sauce:
1/4 cup pineapple juice
1/2 cup water
1 Tbsp soy sauce
1 Tbsp vegetarian stir fry sauce
2 Tbsp tomato paste
1 Tbsp cornstarch
1 Tbsp sugar


Cut tofu into small pieces approximately 1/2-inch to 3/4-inch thick.  (Don’t cut it too small or it will fall apart when stir frying.)

Bring a large pot of water to a rapid boil.  Gently drop in tofu, a few pieces at a time.  Allow the water to come to a boil again.  Transfer tofu to colander and allow to drain.

Cut celery, bell peppers, carrots, onions and mushrooms to a similar size and thickness.

Drain pineapple juice into a measuring cup.  Add in all ingredients for sweet and sour sauce and stir until smooth and well combined.

Heat a wok over high heat until hot.  Add vegetable oil and minced garlic.  Stir fry quickly for a few seconds.  Reduce heat to Medium.  Add carrots.  Add 2 Tbsp of water and stir fry for 3 minutes.  Add celery and stir fry for 1 minute.  Add both kinds of peppers and onions and toss together.  Add 2-3 Tbsp of water to help soften the vegetables.  Stir fry for another 2-3 minutes.  Add mushrooms and stir fry for another minute.  Add tofu and pineapple chunks and gently toss together.  Season with black and red pepper.  Spread tofu and veggies evenly in wok making a thin layer.  Drizzle sweet and sour sauce on tofu coating it well then pour the remaining marinade into the stir fry.  Gently toss together.  Cook until sauce thickens, approximately 3-4 more minutes.

Serve hot over white or brown rice or as a side dish.

Yields: 2-4 servings

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