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Teriyaki Ramen Noodles

Teriyaki Ramen Noodles with sweet & sour tofu! The perfect combo between a spicy and a sweet & sour taste

I do love asian cuisine! If there’s one thing I’m grateful for is to have lived in Asia for a couple of years. That led me to get to know and experiment with lots of flavors I never had the chance to try before. While we only know one kind of curry type in western culture there are actually million different varieties and all have their uniquene taste and scent. Vegan cooking relies a lot on spices, but unfortunately in Europe we only use few of them or not even one at all. In my italian traditions no spices are used except one which is chilli powder or flakes. 

When I got to know Indian culture or Thai cuisine I was literally amazed to find all of those different spices, colors and scents in street markets. Each spice has a distinctive taste, distinctive color and unique smell. One of my favorite is the masaman curry which is widely used in Thai cuisine specially in maling the coconut soup. It come in a paste form because it’s made by blending garlic, fresh chilli, galangal and many other vegetables to get a really thick paste you can dissolve in anything you like. Just be careful not to use too much of it because it’s so spicy you can burn your mouth if you’re not used to! 

Today I wanna share with you a simple recipe made with tofu and ramen noodles:

For one / two servings:

WHAT YOU NEED

TOFU

  • 80 g tofu
  • 1 1/2 Tbsp soy sauce
  • 1 Tbsp sunflower oil
  • 1/2 tsp garlic powder
  • 1/2 Tbsp tomato paste
  • 1 Tbsp cornstarch
  • 1 cup vegetable stock or water
  • 1 Tsp white vinegar

NOODLES

  • 120 g plain eggless ramen noodles
  • 2 Tbsp soy sauce
  • 1 Tbsp agave syrup
  • chopped leek and carrot
  • 2 Tbsp sunflower oil
  • 1 tsp masaman curry paste

WHAT TO DO

Cook the ramen noodles, drain and set aside. Cut tofu into cubes, in a pan put all the tofu ingredients but starch and vegetable stock. Stir fry tofu and when ready mix starch with stock and pour it in the pan. When a creamy sauce will form set aside. Sautee carrots and leek with sunflower oil seasoning with soy sauce. When ready then throw in the masaman curry paste with coconut milk. Wait till the curry paste gets well combines and dissolved then serve! 

There you go, your meal is ready!  Now take your photos and tag our instagram page @kaataa_get_closer while making the recipe so we can see what kind of beautiful work you are doing! We would like to see anything from you! See you next week people! 

CONTRIBUTOR

Jordy Poggi Author

Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.

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