To Cook
Cook Hakubaku Organic Soba Noodles in rapidly boiling water for 4 mins, drain and refresh under cold water, and set aside.
Combine the dressing ingredients together in blender.
Combine the chopped vegetables and noodles in a bowl and stir to combine. Add your desired amount of dressing, divide among 3-4 small bowls and sprinkle over sesame seeds and watercress sprigs.
Vegetables
Crispy Vietnamese Vegan Crepes with Tempeh and Fried Tofu (Bánh Xèo)
To Prep
Soak mung beans in hot water for at least 1½ hours or overnight.
Drain soaked mung beans and transfer into a blender then add coconut milk and 1 cup of sparkling mineral water and puree until mung beans are very smooth.
Transfer mung bean puree into a large bowl and then add rice flour, potato starch, cornflour, turmeric powder, salt and remaining sparkling mineral water. Mix all ingredients together until smooth and allow the batter to rest for at least 45 mins (or overnight in the fridge).
Add garlic, chilli, sugar and 2 tsp of salt into a mortar to make the dipping sauce. Use pestle to crush garlic and chilli until smooth.
Transfer to a bowl, add hot water and mix all ingredients until sugar and salt dissolve.
Add vinegar and lime juice, then season to taste. Set aside.
To Cook
Take batter out from the fridge and allow to come to room temperature. Add sliced spring onions into the bowl and gently stir all batter until mixed through.
Add 1½ tbsp of vegetable oil into a wok. Add mushrooms in the wok and cook for a few mins, then transfer to a large bowl.
Add fried tofu and tempeh into the bowl. Add soy sauce, sesame oil and black pepper to taste.
Add 1½ tbsp of vegetable oil into a cast iron pan, then heat on medium low.
Using a large ladle, pour in enough of the batter into the pan to cover the surface.
Swirl the batter until it covers all of the pan’s surface in a thin layer.
Reduce the heat to low and cook the pancake for 3-4 mins until the edges begin to crisp and pulls away from the pan.
Add half a handful of beansprouts onto the pancake, then cover the pan with the lid for about 40 secs.
Open the lid and allow some water to evaporate and then add tofu and tempeh and then fold the crepe in half and put it onto a serving plate.
Serve the crepe with lettuce, Vietnamese herbs and dipping sauce, and garnish with coriander and sliced chillies.
Jicama Carrot and Shiitake San Choy Bow
To Cook
Heat wok over medium heat, cooking oil and gently sauté chopped garlic until it turns golden.
Add sliced shiitake mushrooms into wok and stir fry until fragrant.
Add shredded carrot, jicama and stir fry for 1 min.
Reduce heat, add Lee Kum Kee Vegetarian Stir-Fry Sauce and water. Gently stir through, then cover wok to simmer for a couple of mins.
Remove from wok to serving bowl, garnish with spring onions and fried shallots.
Serve with fresh lettuce, with hot chilli sauce and hoisin sauce.
Chicken Laksa
To Prep
Prepare vermicelli noodles according to packet instructions. Place in bowl.
To Cook
Heat coconut oil in a wok and cook chicken until sealed.
Reduce heat and add laksa paste. Cook for 1 min.
Add TCC Premium Coconut Milk, water, sugar, carrot and pak choy to the wok. Simmer for 5 mins.
Ladle soup over noodles and serve topped with bean sprouts.
Teriyaki Salmon
To Prep
Mix Obento Sushi & Sashimi Soy Sauce, Obento Mirin Seasoning, Obento Cooking Sake, honey, ginger, garlic and salmon in a bowl. Set aside to marinate for 5 mins.
To Cook
Bring a pot of water to the boil. Add the broccolini and green beans, cook for 2 mins, then set aside.
Heat olive oil in a pan on medium heat, then add the salmon and cook for 3 mins. Turn over and cook for 2 mins.
Add the broccolini, green beans, mushrooms and the leftover marinade to the pan with the salmon and cook for another 2 mins.
Plate the salmon and vegetables with sushi rice, and garnish with spring onion and sesame seeds.
Soba Noodles with Chicken & Mushrooms
To Cook
Place Obento Mirin Seasoning, ABC Sweet Soy Sauce and sake in a bowl. Mix until combined.
Cook Obento Soba Noodles in a large saucepan of boiling water, uncovered, until just tender.
Drain and rinse under cold water. Place noodles in a large bowl.
Add half of the mirin sauce and toss gently to combine. Set aside.
Heat oil in large frying pan, cook mushrooms, stir for 2 mins then add garlic.
In a clean frying pan, heat a dash of oil over medium to high heat. Cook chicken for 2-3 mins.
Add the mushrooms, green onions and sesame oil. Stir for 1 min. Add the mirin sauce. Cook for another 2 mins.
Divide noodles among serving plates. Sprinkle with sesame seeds and top with seaweed.
Summer Black Rice Salad
To Cook
Place the dressing ingredients in a small jug and whisk to combine.
Combine the rice, chopped veggies, picked coriander leaves and dressing in a large bowl. Transfer to a platter to serve and garnish with chopped peanuts and watercress sprigs.
Tofu Vegetable Pancake
To Cook
Dry the tofu with the kitchen paper towel.
Heat the pan with the olive oil, and fry the broccolini, carrot and capsicum for about 2 mins.
Put the tofu in the bowl with the vegetable mix with flour, coriander, salt, white pepper, Chinese five spice, ponzu sauce and sesame oil. Mix well.
Roll the tofu vegetable mix to golf ball size, then put in the hot pan and press evenly into a pancake size.
Fry each side about 4-5 mins until both side golden brown.
Serve the pancake with the hot chilli sauce and tomato sauce.
Thai Vegan Corn Fritters
To Prep
Mix sauce ingredients in a medium size bowl and set aside.
Mix water with baking soda in a small bowl and set aside.
Add coriander roots, garlic and white pepper into the mortar and grind into a paste, then add to a large mixing bowl.
In the same bowl of coriander root paste, add corn kernels, rice flour, tapioca starch, potato starch, plain flour, kaffir lime leaves, baking powder, ABC Original Chilli Sauce, dark brown sugar and salt.
Pour the baking soda mixture in and mix all ingredients together.
To Cook
Add oil into a large pot or wok, then heat on medium-high.
Spoon about 2-3 tbsp of mixture into the hot oil and repeat until the fritters cover all the pot/wok surface.
Flip after 90 secs or when you can see the edges beginning to brown. Repeat for the other side. Drain fritters on paper towel.
Serve with sweet chilli sauce.
Swiss Brown Sweet Potato Croquettes
To Cook
Peel the sweet potato and chop into medium pieces.
Bring them to boil and drain all the water. Mash them into chunky pieces and set aside.
Pour some oil in the saucepan and saute minced garlic, onion and mushroom.
Cook for 5 mins until brown and the mushroom is softened.
Add in the spring onion and some salt and pepper to taste. Simmer for another 10 mins then set aside.
Place the mushroom mixture into food processor and blend for 2 mins. Pour the mushroom mixture into the sweet semi mash potato and mix them well.
Shape the mixture into balls smaller than a ping pong ball size and freeze them in the freezer for 20 mins.
Roll the balls into flour before dipping them into the beaten eggs and Obento Panko Breadcrumbs.
Heat canola oil 170°C. Deep fry the croquettes until golden brown.
General Tso’s Cauliflower
To Prep
Cut cauliflower into florets, set it aside.
To Cook
Heat oil on low or medium.
In a large bowl, mix together the flour, unsweetened almond milk, garlic powder, salt and baking powder until smooth.
Add the cauliflower florets, gently stir to make sure each piece is covered in the batter.
Fry in batches until golden brown and tender. Drain on paper towel. Set aside.
In a small mixing bowl, add the Yeo’s Pure Sesame Oil, Lee Kum Kee Premium Soy Sauce, Obento Rice Wine Vinegar, tomato paste, sugar, cornflour and vegetable stock. Whisk together well.
Add the oil, ABC Original Chilli Sauce, sliced red chilli and garlic into a fry pan. Bring the heat up to medium while stirring together.
Pour in the jug contents, stirring until the sauce becomes thick.
Add the cauliflower florets and coat each piece with the sauce.
Garnish with spring onions and sesame seeds.
Serve with rice and enjoy!
Shiitake & Asparagus Nori Rolls
To Make Filling
Heat 1 tbsp of the oil in a wok over a high heat. Add the shiitake mushrooms in a single layer and fry for 2-3 mins until golden. Turn and fry other side. Repeat with other batches.
Remove from the heat and add soy sauce to each batch while it is still hot.
Toss to coat mushrooms. Allow to cool and drain excess fluid.
In a small bowl, mix Kewpie Mayonnaise with sriracha sauce and set aside.
Lay out chilli mayo mix, mushrooms, asparagus, sliced carrot, Thai basil, chives and spinach in a row ready to make your rolls.
To Roll
Have the short edge of the nori closest to you, the long edge away from you.
Spread a small amount of chilli mayo across the nori sheet 1cm in from the near edge.
On top of the mayo strip, lay a small amount of each vegetable and herb evenly across the width of the nori.
Pick up the edge of the nori closest to you and roll up the vegetables and herbs as tightly as you can in the nori, leaving both ends open.
Take a spring roll skin, placing a corner in front of you and a corner away from you.
Place the nori roll on top of the spring roll skin close to your nearest corner. Roll the spring roll skin around the nori, stretching it slightly as you go and folding in the side edges like an envelope to enclose the nori roll.
Repeat until your vegetables have been used. (A damp tea towel will stop your spring roll skins from drying out.)
To Cook
Heat the oil in a large pan. The width of the pan must be greater than the length of the rolls.
Shallow fry the rolls over moderate heat.
Drain on absorbent paper and cut diagonally.
Serve immediately with two sauces: Kewpie Dressing Sesame Soy Sauce and Kewpie Dressing Roasted Sesame or sweet chilli sauce and Kewpie Dressing Sesame Soy Sauce.