Bean sprouts

Ground tempeh replaces ground chicken in this make-at-the-table recipe adapted from The Family Dinner.

The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth.

The national dish of Vietnam, pho is an aromatic noodle soup that’s traditionally made with beef broth.

This is probably the most popular noodle dish on Thai restaurant menus. In Thailand, each street vendor sells a unique version of this wonderfully aromatic dish.

These rice-based crêpes make a satisfying alternative to omelets. Eat one with a knife and fork, or wrap it in a soaked rice paper wrapper and eat it out of hand. Serve with Vietnamese Dipping Sauce.

Mung beans and julienned carrot and cucumber blend easily with egg noodles coated in a creamy, nutty sauce.

These thin, flat pancakes are a cross between crêpes and omelets.

Who says you need a wok to make an Asian stir-fry? Here, a skillet sears tempeh and veggies to perfection.

One serving of this crunchy salad provides more than half the recommended DV of magnesium. To make it vegan, simply replace the eggs with 4 ounces of chopped baked tofu.

You can heat this soup until it is warm and it will still be considered "live," according to vegan chefs Mark Reinfeld and Jennifer Murray.

The nifty thing about this quesadilla is that the sprout filling sticks inside, so you don’t have bits of veggies falling out when you eat it.