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Use our lower-sugar, dairy-free recipe to create a bounty of bubble tea
This soba salad is a great take-along lunch because the flavors of the peanut dressing develop over time.
Turn this Korean street-food snack into a full meal by serving the pancake wedge on a bed of sautéed spinach and topping it with a freshly poached egg and squirt of sriracha.
Thin rice vermicelli noodles are piled atop a saucy eggplant stir-fry so they retain their tender, fluffy texture and don’t get weighed down by the sauce. Serve this dish with lime wedges and your favorite hot sauce.
The national dish of Vietnam, pho is an aromatic noodle soup that’s traditionally made with beef broth. Here, store-bought vegetable broth is spiked with onion, garlic, and spices for a full-bodied vegetarian alternative.
Chow fun is the Chinese name for rice noodles. We’ve called for fresh noodles here, but if you can’t find them, substitute dried rice stick noodles and prepare according to package directions. The noodles soak up the sauce quickly, so serve immediately.
Think of these rolls as noodle-wrapped salads with a dressing for dipping. Fresh rice-paper rolls are easy to make once you get the hang of softening the wrappers with warm water. Serve these rolls as an appetizer or as part of an Asian-themed meal. They make delicious take-along lunches, too!
Meatless Mondays aren’t just for Mondays anymore, and Taco Tuesdays are certainly not just meant for Tuesdays! Enjoy these meatless tacos any day of the week.
This light and fresh dish is perfect for summer
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Savory, crispy and fresh, these lettuce wraps make a flavorful and healthful meal.
For a quick vegetarian source of protein and healthy fats, nothing beats the humble peanut, which shines in this delicious Thai Noodle Salad.
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Like Singapore itself, this noodle dish brings together flavors from many traditions.
Here, tofu and veggies fill out a traditional Thai soup for a nutritionally balanced meal.
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You’ll love this version of a Vietnamese street-food sandwich favorite.
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Rice noodles give a simple stir-fry a homey feel. Because the bunches of long threads can be hard to measure for one person, we’ve called for breaking them into pieces. Some other vegetables to throw into the stir-fry along with or in place of the broccoli: yellow squash, snow peas, sliced mushrooms, and grated carrots.
Skip the deep-fried calories that usually go along with this take-out favorite by roasting marinated tofu to crispy-on-the-outside, tender-on-the-inside perfection.
Peppery watercress is a natural fit with Asian flavors—in fact, Asian grocery stores are good places to find inexpensive bunches of fresh watercress. Present this bright and refreshing salad on a platter to show off its beautiful colors.
When making this simple stir-fry, be sure to get the wok or skillet really hot so that the broccoli and ramen noodles get a seared crispiness to them.
Cubes of green onion and mushroom omelet turn a quick noodle soup into a meal. To make the recipe vegan, substitute diced tofu or baked, seasoned tofu for the omelet.
This vibrant soup is flavored with ponzu, a citrus-based Japanese sauce that adds a salty tang. Many ponzu sauces are made with bonito (fish) flakes, so read the label carefully before choosing.
Spice up a weeknight dinner with a quick curried noodle dish.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
This sushi bowl recipe comes from Isadora Lassance of shelikesfood.com
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Steamed tempeh stands in as a protein-rich rice alternative in these small sushi rolls. Serve with soy sauce, wasabi, and pickled ginger.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
This lovely salad is so easy to make
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
This frozen treat pairs well with fruit, almond-based desserts, and chocolate.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
A feast of flavors, textures, and colors
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Mung beans and julienned carrot and cucumber blend easily with noodles coated in a creamy, nutty sauce.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Any fruit will work in the cake in place of the plums.
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Japanese eggplants are quick-roasted in the oven, then brushed with a sweet miso sauce for an extremely tender and satisfying entrée.
To amp up the heat, sprinkle with red pepper flakes and drizzle with extra sriracha.
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Check out Vegetarian Times Editors's author page.
The classic combo of celery and peanut butter gets a tasty update in this noodle salad. Choose very fresh celery with plenty of dark leaves that are the color of parsley.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.