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Tag: Main Dishes

VEGAN TAIWANESE BRAISED “PORK BELLY”  天貝滷肉飯

VEGAN TAIWANESE BRAISED “PORK BELLY” 天貝滷肉飯

Turn this otherwise fatty dish into a plant-based, protein-rich vegan rice bowl using fermented soy-based tempeh. The texture holds true with an excellent melt-in-your-mouth satisfaction of savoury sweet umami – firm yet soft enough with every bite! If you love the traditional Taiwanese Braised Pork…

Bibimbap Rice Bowl and Spicy Sesame Sauce with Hello Fresh

Bibimbap Rice Bowl and Spicy Sesame Sauce with Hello Fresh

This post is sponsored by Hello Fresh and I have been compensated monetarily. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen!. We often turn to Hello Fresh to deliver us fresh, seasonal ready to cook meals…

FRIED GARLIC SEAFOOD FRIED RICE 金蒜海鮮炒飯

FRIED GARLIC SEAFOOD FRIED RICE 金蒜海鮮炒飯

If you can’t think of a better way to use up leftover rice, we’ve got your answer right here! This is the most delicious Fried Garlic Seafood Fried Rice 金蒜海鮮炒飯 you’ve ever had! I’m going to share with you tips on how to make the best fried rice ever! Better than Chinese takeout once you get the basics right!

Tips on How To Make the Best Fried Rice

Fried rice is quick and easy to make. You can customize it with your favourite mix-ins, kitchen sink ingredients to use up leftover chicken, vegetables, etc. But if you don’t want your fried rice to end up soggy, here are some helpful tips to make Next-Level fried rice!

Cold rice is key! Rice, yes you can make it if you are not lazy like me. What I like to do is get takeout rice. Leave it in the fridge overnight and the day after which is the best. The rice is perfectly dried. Crumbly. You can’t do this with cooked rice that is cooked right away because it will be too wet.

Alternatively, if you are making fresh white jasmine rice for dinner, make extra and keep the leftover rice in the fridge so you can make fried rice the next day!

Spend a little time, putting it between your hands just to make sure the clumps are out of the rice. So when it goes into the wok, you can move it around very quickly.

When adding ingredients to your fried rice, do not add too many big chunks of things so that the ingredients can fold into the rice nicely. The rice should stay present. After all, the rice in fried rice is the star.

Extras: Fry up some minced ginger and garlic. It makes a nice topping over your fried rice. That little extra step makes a huge difference! It is so aromatic and fragrant!

Eggs or No Eggs?

What is the key to adding eggs to your fried rice? How do you make the egg whites and egg yolk stand out distinctively? How do you get each white rice pearl coated with egg?

If you are egg-intolerant or egg-sensitive, you can skip this step. However, I love eggs and the following steps are crucial for making fried rice!

Take 3 eggs and separate the yolk and the white. The idea is to fry each separately in the wok to distinctly taste the egg yolk and make the rice more fragrant. You can skip this step if you can’t be bothered.

First, scramble the egg white. Set aside.

Next, scramble the egg yolk in the wok.

Add in the previously scrambled egg white to the egg yolk. Mix well and quickly toss in the wok until it starts to get fragrant. Once you can smell the eggs, it is time to add in the leftover rice.

Remember to mix well and quickly!

Now, add the leftover rice and mix well quickly, add a little more oil. Remember to get super fragrant fried rice, it is important to maintain a high heat temperature without burning the rice. If you do not add in extra oil or maintain high heat, your the rice will get limp, the more you mix it.

Better than Chinese Takeout

Now that you have a good aromatic basic fried rice base, it’s time to add in the seafood ingredients!

Add in peas and sauce from the side.

Add in extra oil from the side. Mix well.

Add in previously parboiled shrimp, scallops and imitation crab meat and a dash of salt and white pepper. Bring it all back together in that oil and finish cooking.

Add in finely chopped green onions.

Serve and garnish it with previously fried minced ginger and garlic. A drizzle of sesame oil if desired makes it extra fragrant too!

We hope you enjoy this and makes the best seafood fried rice you’ve ever had!

Did you make this recipe? I’d love see how you went with my recipes! Leave a comment below or Tag me on Instagram @Instanomss #instanomss

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Fried Garlic Seafood Fried Rice

Fried GARLIC SEAFOOD FRIED RICE 金蒜海鮮炒飯

  • Author: Nancy
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 20 minutes
  • Yield: 5 cups 1x
  • Category: Main Dish, Fried Rice
  • Method: Stir Fry
  • Cuisine: Chinese

Description

If you can’t think of a better way to use up leftover rice, we’ve got your answer right here! This is the most delicious Fried Garlic Seafood Fried Rice 金蒜海鮮炒飯 you’ve ever had! I’m going to share with you tips on how to make the best fried rice ever! Better than Chinese takeout once you get the basics right!


Scale

Ingredients

Fried Rice

  • 4 cup leftover white jasmine rice
  • 15 cold water shrimp, peeled, deveined and parboiled (Use my discount code “INSTANOMSS” for 10% off your shop.clearwater.ca purchase)
  • 2 imitation crab sticks, thawed
  • 3 large scallops, thawed, diced
  • 3 large eggs, whites and yolks separated
  • 3 finely chopped green onions, white and green parts divided
  • 1/3 frozen peas, thawed
  • 3 tbsp dark soy sauce
  • dash of salt and white pepper
  • 5 tbsp vegetable oil
  • 1 tsp sesame oil
  • 1 tsp cornstarch

 

 

Fried minced ginger and garlic topping

  • 5 cloves garlic, minced
  • 2 tsp ginger, minced
  • 3 tbsp vegetable oil 

Instructions

Prep Steps

  1. In a medium bowl, add the shrimp in cornstarch, salt and white pepper. Let marinate for 10 minutes in the refrigerator. 
  2. In a medium pot, parboil the shrimp and scallops in boiling water. Do not overcook otherwise it will get mushy. Remove from pot and set aside.

 

 

Fried Minced Ginger and Garlic Topping

  1. In a carbon steel wok, add in vegetable oil on medium high heat. Once the oil is simmer, add in minced ginger and garlic. Fry until uniform golden brown for about 1 minute. 
  2. Move it around constantly. If you see it browning too fast, lower the heat slightly.
  3. Remove and set aside for a nice topping over your fried rice.
  4. Keep the oil for your fried rice.

 

Fried Rice

  1. In a carbon steel wok (or large pan), scramble the egg whites. Set aside.
  2. Then scramble the egg yolks. 
  3. Add previously scrambled egg whites back to the wok with the scrambled egg yolks and mix well. Toss quickly in the wok until it starts to get fragrant. Once you can smell the eggs, it is time to add in the leftover rice.
  4. Set to high heat and add in the leftover rice. Mix well and quickly. Add a little more oil from the sides. Maintain a high heat temperature without burning the rice!
  5. Add in peas and sauce from the side. Quickly mix well.
  6. Add in previously parboiled shrimp, scallops and imitation crabmeat, a dash of salt and white pepper. Bring it all back together quickly and mix well.
  7. Add in finely chopped green onions. Quickly mix well.
  8. Serve and garnish it with previously fried minced ginger and garlic. 
  9. Add a drizzle of sesame oil to make it extra fragrant!
  10. Serve and enjoy!

 



Notes

  • Each step should take no more than 1 to 2 mins.
  • I prefer to use carbon steel wok instead of non-stick pans for fried rice because it can maintain a high heat temperature. And because I’m constantly moving things around with stainless stain spatula / turner, I don’t have to worry about scratching the non-stick pan coating. Another good thing about a carbon steel wok, after seasoned usage, it becomes non-stick naturally!

 

Keywords: FRIED GARLIC SEAFOOD FRIED RICE, 金蒜海鮮炒飯, Better than Chinese takeout, leftover rice, TIPS ON HOW TO MAKE THE BEST FRIED RICE, fried garlic, chinese rice, chinese comfort food, easy dinner idea chinese recipes

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GARLIC BUTTER CANNED TUNA PASTA | 15 MINS PANTRY MEAL

GARLIC BUTTER CANNED TUNA PASTA | 15 MINS PANTRY MEAL

This satisfying 15 minutes canned tuna pasta recipe is quick, easy and delicious when you’re in a pinch for time or have forgotten to go grocery shopping! It makes one hella good midnight snack too! Worried that you don’t have enough ingredients to make a…

Portuguese Chicken Wings 葡國雞翅 簡易港式食譜

Portuguese Chicken Wings 葡國雞翅 簡易港式食譜

Quick and easy one pot dinner bursting with flavour. Super juicy succulent chicken wings. Bet you can’t eat just one bowl! The influence of Portuguese cuisine is strong in the classic Baked Macao Portuguese Chicken Rice dish. As an alternative to chicken thighs we opt…

Not So Spicy Vegan Mapo Tofu 麻婆豆腐

Not So Spicy Vegan Mapo Tofu 麻婆豆腐

Comfort food always helps me to feel warmth. It reminds me of home and if gives me a sense of safety and belonging. Cooking this time of year helps to keep my mind off chaos. I love the feeling of manipulating food. I love playing with traditional recipes and giving it new life, a new twist – adapting to my new lifestyle such as this Not So Spicy Vegan Mapo Tofu 麻婆豆腐 recipe. Similar to how Grandma used to make it, yet totally different. This healthy vegetarian recipe is good for anyone looking to have a flavorful vegetarian meal. Either way, you make it you will have a delicious Chinese homey meal that is great served with plain white jasmine rice. This quick and easy recipe is ready in 15 minutes!

Instead of pork, you can easily make it vegan without compromising on flavour by using mushrooms. King oyster mushrooms are probably best for texture and mouthfeel. If you find yourself short of king oysters, button mushrooms works just as wonderful.

MAPO TOFU CALLS FOR FIVE MAIN INGREDIENTS:

I also like that it has garlic and ginger in it – it is the perfect boost for your immune, fights cold and the flu and also is antibacterial! If you fancy, dice up some onions and sautee the onions with garlic and ginger until soft and golden.

If you don’t like biting into tiny gingers, I recommend grating it.

Sichuan peppercorns are very spicy with a long lingering burn. And the black bean sauce with garlic is very salty. It is important to start with a little, taste, and adjust to your preference. Always taste throughout making this recipe.

If it is too bland, add more black bean sauce. Personally I like adding another tablespoon of sichuan peppercorn, but it is your mapo tofu, not mine.

Did you make this recipe? I’d love see how you went with my recipes! Leave a comment below or Tag me on Instagram @Instanomss #instanomss

This recipe was adapted from Juno Kim.

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Not So Spicy Vegan Mapo Tofu 麻婆豆腐

  • Author: Nancy
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes
  • Yield: 4 bowls 1x
  • Category: main dish
  • Method: stir fry
  • Cuisine: Chinese, Vegan

Description

Not So Spicy Vegan Mapo Tofu 麻婆豆腐 is a classic Chinese Cantonese dish. It is one of my childhood favourite comfort homecooked dishes. For a healthier take on Mapo Tofu, try Mapo Tofu with mushrooms. This healthy vegetarian recipe is good for anyone looking to have a flavorful vegetarian meal. Either way, you make it you will have a delicious Chinese homey meal that is great served with plain white jasmine rice. This quick and easy recipe is ready in 15 minutes!


Scale

Ingredients

  • 1/3 cup Vegetable Oil
  • 15 Button Mushrooms (or 4 Large king oyster mushrooms), finely chopped
  • 1 tablespoon sichuan peppercorn, more if you prefer spicier 
  • 3 tablespoon ginger, grated
  • 6 cloves garlic, minced 蒜
  • 1/2 tablespoon black bean sauce with garlic 
  • 1 cup vegetable broth
  • 1.5 teaspoon corn starch
  • 400g Tofu (medium or firm works best) 
  • Drizzle of toasted sesame oil
  • 1 stalk of green onions, finely chopped for garnish 蔥
  • drizzle of XO chili oil to taste

Instructions

  1. In a heavy bottomed non-stick Wok or Cast Ironheat oil over medium high heat. Let the oil simmer, not smoke.
  2. Sautee garlic, ginger and onions, stir for 30 seconds.
  3. Add in mushrooms and cook evenly until golden brown. Stir every 20 seconds so it doesn’t stick to the pan.
  4. Add in sichuan peppercorns and cook for a minute.
  5. Add in black bean sauce with garlic. Stir and cook for a minute.
  6. Add your vegetable broth, stir and bring to a simmer.
  7. In a seperate small bowl, dissolve 1.5 teaspoon of corn starch into cold water and add this mixture into your pot and stir evenly. Add more if you prefer your mapo tofu thicker. 
  8. Add your tofu and sesame oil and stir gentlely. 
  9. Adjust your spice preference. If you do not find it spicy enough, add a little bit more sichuan peppercorns
  10. Serve and enjoy over jasmine white rice! 

Notes

 

 

Keywords: vegan mapo tofu, vegan chinese cuisine, vegetarian chinese recipes, 經典廣東手工菜, classic Chinese Cantonese cuisine, chinese recipes, mushroom recipes, chinese dishes, comfort food

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KIMCHI CAULIFLOWER FRIED RICE

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Kimchi Cauliflower Fried Rice | Vegan, Vegetarian

Kimchi Cauliflower Fried Rice | Vegan, Vegetarian

For a healthier take on kimchi fried rice, try Kimchi Cauliflower Fried Rice. This healthy vegetarian recipe is good for anyone looking to have a flavorful vegetarian meal. This easy kimchi-bokkeum-bap recipe is packed full of flavour and healthy probiotics. It is simply delicious without…

Steamed Minced Pork with Salted Fish 鹹魚蒸肉餅

Steamed Minced Pork with Salted Fish 鹹魚蒸肉餅

鹹魚蒸肉餅 Steamed Minced Pork with Salted Fish is one of my childhood favourite comfort homecooked dishes. Sometimes we use salted fish 鹹魚. Sometimes we use preserved vegetables Mei Cai 梅菜. Either way, you make it you will have a delicious Chinese homey dish that is…

Instant Pot Turkey Pho Recipe

Instant Pot Turkey Pho Recipe

It’s the coziest time of year and you’re just 30 mins away from a bowl of healthy, aromatic, authentic turkey pho noodles!

Easy to make Instant Pot Turkey Pho Noodle Recipe. IT’S THE COZIEST TIME OF YEAR AND YOU’RE JUST 30 MINS AWAY FROM A BOWL OF HEALTHY, AROMATIC, AUTHENTIC TURKEY PHO NOODLES! Nomss.com #turkeyrecipes #instantpotrecipes #phonoodles #phorecipes #vietnameserecipes #instanomss

This post is sponsored by the Turkey Farmers of Canada. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen!

I’m always in the mood for a hot bowl of noodle soup! Especially in the fall and winter seasons. Of course! Pho noodles seem to be one of the most satisfying! If I am away on a long trip, by the third day, my pho craving strikes! I am Google Mapping where the closest (5 star) pho restaurant is. Or if I am feeling under the weather, I’m headed to straight my neighbourhood noodle house!

With pho, it’s really all about the broth. The noodles and tender meat definitely have their appeal but the real deal comes from the broth that is made by simmering bones and aromatics for hours and hours.

But since it’s the holiday season, we are taking a few shortcuts with this recipe to save some time, but still, make a very delicious bowl of pho! Or, if you simply just want to enjoy a bowl of turkey pho fast, this Instant Pot Turkey Pho recipe is the answer.

Easy to make Instant Pot Turkey Pho Noodle Recipe. IT’S THE COZIEST TIME OF YEAR AND YOU’RE JUST 30 MINS AWAY FROM A BOWL OF HEALTHY, AROMATIC, AUTHENTIC TURKEY PHO NOODLES! Nomss.com #turkeyrecipes #instantpotrecipes #phonoodles #phorecipes #vietnameserecipes #instanomss

Although we want to enjoy a bowl of noodle soup fast, we must take the time to prepare the aromatics and garnishes. This will make or break your bowl of noodle soup.

Carefully measure your aromatics. You can prepackage your spices in resealable zippy bags for convenience too! Make a few and keep them in your spice cabinet!

Toast your aromatics in your Instant Pot (sauté mode) or fry pan without oil over medium heat for 1 to 2 minutes. Add ginger, green onions, white onions and stir for 30 seconds, let char slightly. You will be able to smell the aroma released from the spices.

Once toasted, place the spices into nut milk bags so you can just pull it out once the soup is done!

When it comes to choosing which cut of turkey, I like to use turkey legs and thighs. You want a good amount of poultry fat. It is an essential part of any noodle soup! The fat adds complexity, flavour, and silkiness to the mouthfeel! So leave the skin on with your bone-in turkey thighs.

Pro Tip: blanch your turkey thighs and legs in a boiling pot of water to remove the impurities and blood.

Place all your ingredients in the Instant Pot: toasted aromatics, turkey legs and thighs, poultry broth and set the pressure to high for 15 minutes.

Quick-release the pressure and carefully pull the turkey out with a pair of tongs. Roughly remove the meat from the bones. If there’s some stuck to the bones that is ok. In fact, you would want some meat left on the bones for additional flavour. Put the bones back into the Instant Pot and set the pressure to high again for another 15 minutes!

When it’s finally done, let it the pressure naturally release.

While the pressure is naturally releasing, you can cook your pho noodles. Soak the rice noodles in hot water until opaque. Drain, rinse and set aside.

Strain the broth when it is done through a fine-mesh strainer/sieve over a large pot. If you want a super clear broth, line the strainer with muslin. Discard the solids. If you find your broth cooled, reheat the broth on your stovetop on high heat for 30-60 seconds.

Season with fish sauce and assemble your bowl turkey pho noodle soup. Arrange the turkey on top of the noodles, garnish with finely chopped green onions, cilantro, basil, and a squeeze of lime to taste.

Enjoy with any extras as desired!

Easy to make Instant Pot Turkey Pho Noodle Recipe. IT’S THE COZIEST TIME OF YEAR AND YOU’RE JUST 30 MINS AWAY FROM A BOWL OF HEALTHY, AROMATIC, AUTHENTIC TURKEY PHO NOODLES! Nomss.com #turkeyrecipes #instantpotrecipes #phonoodles #phorecipes #vietnameserecipes #instanomss

Garnishes To Enjoy Your Pho Noodles With

Serve with a plate of the following garnishes and have small dipping plates of sauces for each person. It’s fun to assemble your own bowl!

  • cilantro
  • finely chopped green onions
  • lime, wedged
  • jalapeno, sliced
  • Thai basil
  • white onion, sliced
  • hoisin sauce
  • sriracha
  • fish sauce
  • chilli oil
  • bean sprouts, cooked or raw

Easy to make Instant Pot Turkey Pho Noodle Recipe. IT’S THE COZIEST TIME OF YEAR AND YOU’RE JUST 30 MINS AWAY FROM A BOWL OF HEALTHY, AROMATIC, AUTHENTIC TURKEY PHO NOODLES! Nomss.com #turkeyrecipes #instantpotrecipes #phonoodles #phorecipes #vietnameserecipes #instanomss

For more information and recipe ideas, visit THINK TURKEYTM to learn more

Have you tried cooking with turkey before? Let me know in the comments below or tag me on Instagram @instanomss if you’ve made this recipe. I’d love to see your creations~

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Easy to make Instant Pot Turkey Pho Noodle Recipe. IT’S THE COZIEST TIME OF YEAR AND YOU’RE JUST 30 MINS AWAY FROM A BOWL OF HEALTHY, AROMATIC, AUTHENTIC TURKEY PHO NOODLES! Nomss.com #turkeyrecipes #instantpotrecipes #phonoodles #phorecipes #vietnameserecipes #instanomss

Instant Pot Turkey Pho Recipe

  • Author: Nancy
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 bowls 1x
  • Category: main dish, noodles, pho
  • Method: pressure cook, instant pot
  • Cuisine: Vietnamese

Description

IT’S THE COZIEST TIME OF YEAR AND YOU’RE JUST 30 MINS AWAY FROM A BOWL OF HEALTHY, AROMATIC, AUTHENTIC TURKEY PHO NOODLES!


Scale

Ingredients

Broth 

  • 2 turkey legs or thighs (approximately 3 to 4 lbs)
  • 2 liters poultry stock
  • 1 large onion, peeled and quartered
  • 3 star anise
  • 1 cinnamon stick (approximately 3g)
  • 1/2 teaspoon whole cloves
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon fennel seeds
  • 2 whole cardamom
  • 1 large thumb of ginger approx. 2 inches, unpeeled and sliced
  • 15g rock sugar
  • 2 tablespoon fish sauce
  • 160g pho noodles 

 

Garnishes and Pho Herbs Platter on the side

  • 1/2 small white onione, thinly sliced
  • 1/2 bunch Cilantro, rough chop
  • 1 Jalapeno, sliced
  • Green onions, thinly sliced 
  • 250g Thai Basil
  • 1 lime, wedged
  • Hoisin sauce
  • Sriracha sauce
  • Mint Leaves (optional)
  • 100g bean sprouts, cooked or raw as desired

Instructions

  1. Toast your aromatics in your Instant Pot (saute mode) or fry pan without oil over medium heat for 1 to 2 minutes. Add ginger, green onions, white onions and stir for 30 seconds, let char slightly. You will be able to smell the aroma this spices release.
  2. Put all the toasted spices into nut milk bags (because that means you can just pull it out once the soup is done!)
  3. Blanch your turkey thighs and legs in a boiling pot of water to remove the impurities and blood.
  4. Place all your ingredients in the Instant Pot: toasted aromatics, turkey legs and thighs, poultry broth and set the pressure to high for 15 minutes.
  5. Quick-release the pressure and carefully pull the turkey out with a pair of tongs.
  6. Roughly remove the meat from the bones. If there’s some stuck to the bones that ok. In fact, you would want some meat left on the bones for flavour.
  7. Put the bones back into the Instant Pot and set the pressure to high again for another 15 minutes!
  8. When it’s finally done, let it the pressure naturally release.
  9. While the pressure is naturally releasing, you can cook your pho noodles. 
  10. Soak the rice noodles in hot water until opaque. Drain, rinse and set aside.
  11. Strain the broth when it is done through a fine-mesh strainer/sieve over a large pot. If you want a super clear broth, line the strainer with muslin. Discard the solids. If you find your broth cooled, reheat the broth on the stovetop on high heat for 30-60 seconds.
  12. Season with fish sauce and assemble your bowl turkey pho noodle soup. Arrange the turkey on top of the noodles, garnish with finely chopped green onions, cilantro, basil, and a squeeze of lime to taste.
  13. Enjoy with any extras as desired!

 

 

 


Notes

When it comes to choosing which cut of turkey, I like to use turkey legs and thighs because you want a good amount of poultry fat. Fat is an essential part of any noodle soup! The fat, adds complexity, flavour, and silkiness to the mouthfeel! So leave the skin on, bone-in turkey thighs.

Keywords: main dish, noodles, pho, turkey pho recipe, poultry, instant pot recipes, turkey legs, turkey thighs, healthy pho recipe

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Easy to make Instant Pot Turkey Pho Noodle Recipe. IT’S THE COZIEST TIME OF YEAR AND YOU’RE JUST 30 MINS AWAY FROM A BOWL OF HEALTHY, AROMATIC, AUTHENTIC TURKEY PHO NOODLES! Nomss.com #turkeyrecipes #instantpotrecipes #phonoodles #phorecipes #vietnameserecipes #instanomss

Pin the above image to your Turkey Recipe Board to bookmark this page. We are so excited to share our recipes with you!

More Turkey Recipes: 

SESAME HAND SHREDDED TURKEY RECIPE | 芝麻手撕火雞 | 

TURKEY KATSU SANDO: CRISPY JAPANESE TURKEY SANDWICH RECIPE カツサンド 

 VIETNAMESE SPICY CARAMEL TURKEY WING RECIPE

BACON WRAPPED TURKEY THIGHS

INSTANTPOT TAIWANESE GREEN ONION BEEF ROLLS RECIPE | 牛肉捲餅 | 

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Bacon Wrapped Turkey Thighs | Easy Oven Recipe

Bacon Wrapped Turkey Thighs | Easy Oven Recipe

Turkey Thighs are wrapped in bacon and served with a Cranberry Frisee salad and Poppyseed Dressing! It is full of fresh herbs for the moistest, most flavourful turkey ever! An easy turkey dinner with only 10 minutes of prep time! This post is sponsored by…

Easy Salmon Patties Recipe

Easy Salmon Patties Recipe

This best-ever salmon patty easy recipe instantly upgrades your canned salmon for a healthy meal packed with Omega 3 and an excellent source of calcium. Kids love this and as a Millennial Mom, I love this quick dinner favourite that comes together in just 5…

Vegan Dan Dan Noodles 四川擔擔麵 (No Pork & Beyond Meat)

Vegan Dan Dan Noodles 四川擔擔麵 (No Pork & Beyond Meat)

This famous Szechuan style Dan dan noodles just got a makeover! Guilty pleasure without the guilt and the pork!

vegan dan dan noodles

There are many variations to this popular Chinese noodles. In Sichuan, it is spicy, numbing and slightly crispy. Other southern regions, characterize this satisfying noodles topped with minced pork and a sweet creamy sesame sauce. Some are soupier and others are drier. Lately, I’ve been making this super quick and easy vegan, no pork Dan Dan Noodles with Beyond Meat sausage. It comes together in under 30 mins and is super delicious!

I love how easy it is to incorporate more plant-based ingredients in everyday meals, especially in Chinese cuisine. You can imagine your favourite meaty dish and swamp it for healthier no GMOs, soy, or gluten alternative that is better for you and the planet.

Beyond Meat – Beyond Sausage

Beyond Meat, self-proclaimed The Future of Protein®, offers various delicious plant-based burgers, sausages and ground meat options.

I wish I had bought Beyond Meat stocks when they first went IPO. While there are countless meat alternatives, I really like their taste, texture and flavouring. Plus their branding is equally on point! I like that their product is not heavy on sodium to compensate on flavour as some other brands do on the market. This is a huge factor for me.

Do you have a favourite plant-based meat alternative? Please share with me in the comments below!

vegan dan dan noodles

Key Ingredients to Dan Dan Noodles

Preserved Mustard Green: Sui Mi Ya Cai 碎米芽菜 – This fermented mustard green is flavoured with sugar and spices. It has a dark brown pickled colour and a crunchy texture that is full of umami flavours.

XO Sauce / Chili Oil – If you can not handle spicy food, add sparingly. Adding just a drop or two will enhance the flavour of this noodle dish. If you are Vegan, please choose one that is meat completely meat and seafood free. Most chilli oil on the market may contain traces of these ingredients.

Chinese Sesame Paste – Traditional Dan Dan Noodles calls for Chinese sesame paste 芝麻酱. I would not recommend substituting with Tahini paste, the taste is VERY different. If you are in a pinch or do not want to purchase Chinese sesame paste, I would recommend using peanut butter mixed with a few teaspoons of sesame oil. This will achieve similar effects.

Tips To Make Dan Dan Noodles

In general, there are three parts to this recipe. Two of which can be made ahead of time – the noodle sauce mixture and the pork toppings will stay fresh in the fridge up to 3 days. All you need to do is reheat it. So, this dish can be practical to cook even on a school night (or when you are craving noods late at night!) The key is to meal prep and to be organized!

Cooking the egg noodles – cook the egg noodles as package instructions. Rinse under cold water to stop the cooking process and ensure it is al dente.

The Best Workflow:

There is a method to the madness. I find the following steps to be the most helpful.

  • Wash and chop the vegetables
  • Start boiling the water for the noodles
  • While the water is boiling, mix the noodle sauce mixture. Set aside.
  • Cook the pork toppings while the noodles are cooking. Set aside.
  • Once the noodles are finished cooking, use the same water to blanch your veggies.
  • While your veggies are being blanched. Heat up vegetable/chicken stock in a separate pot or in the microwave.
  • Assemble everything into two serving bowls.
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vegan dan dan noodles

Vegan Dan Dan Noodles 四川擔擔麵 (No Pork, Beyond Meat)

  • Author: Nancy
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Main
  • Method: Stir Fry
  • Cuisine: Chinese, Noodles, Vegan

Description

Quick and easy to make Vegan Dan Dan Noodles 擔擔麵 with no pork. This famous Szechuan style Dan dan noodles is made with Beyond Sausage, Beyond Meat Plant-based meat alternative. Guilty pleasure without the guilt and the pork!


Scale

Ingredients

  • 2 servings of fresh egg noodles
  • 3 springs of green onions, finely chopped
  • 250 ml vegetable stock
  • 2 tsp of XO chili oil
  • 1/2 cup vegetable oil

 

“Pork” Meat Topping

 

Noodle Sauce Mixture

  • 4 tbsp Chinese sesame paste (or unsweetened peanut butter mixed with a few tsp of sesame oil)
  • 3 tbsp Rice vinegar
  • 4 cloves garlic, minced
  • 2 tsp of XO chili oil (do add some even if you can not handle spicy, it will add aroma and umami to the sauce)
  • 1 tsp sesame oil
  • dash of salt 
  • 1 tbsp brown sugar

 

 

 


Instructions

How To Mix The Sauce Properly

  1. The Chinese sesame paste viscosity is very thick and can be difficult to dissolve into a sauce. Mix a little sesame paste with the liquid ingredients until fully blended. Mix little by little and repeat the process.
  2. Set aside.

 

How to Stir Fry the “Pork” Toppings

  1. Heat vegetable oil over medium heat. Add minced garlic until you hear it sizzling.
  2. Brown the Beyond Sausage that has been removed from the casing. Cook until the sausage bits are nicely browned.
  3. Mix in finely chopped green onions (FCGO), preserved mustard greens, fermented black beans, and condiments.
  4. Meanwhle the “meat” is cooking, boil the noodles per package instructions. Drain and divide into two serving bowls and set aside.
  5. Boil chicken stock to a boil. Pour about 1/2 cup of vegetable stock (vegan) or chicken stock in the serving bowls.
  6. Top with “pork” toppings and FCGO.
  7. Serve immediently and enjoy!

 

Optional but Highly Recommended:

  • Quickly blanch some vegetables like Chinese brocoli (Kai Lan) or baby bok choy in the noodle boiling water and add on top of your noodles or as a side.

 

 


Notes

  • The sauce and the “pork” topping can be made ahead of time (good in the frige up to 3 days).
  • Do not get “Hot Italian” or flavoured plant-based meat alternative sausage / minced meat. It will affect the flavour of this dish.
  • Do not subsitute Chinese sesame paste with Tahini paste. It tastes very different!
  • If you do not have Chinese Sesame Paste, Unsweeted peanut butter mixed with sesame oil will suffice.

 

Keywords: Vegan Chinese recipes, Dan Dan Noodles, 四川擔擔麵, beyond meat, beyond sausage, meat alternative recipes, plant-based chinese recipes

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