Pls recommend an easy Asian vegetarian noodle recipe to make for a large crowd
![[Post New]](/jforum/templates/default/images/icon_minipost_new.gif){kind=icon}
Anonymous
|
Heading to H Mart for the very first time and would love you to recommend preferred brands of noodles and other ingredients to prepare an Asian noodle dish. Do you have a favorite recipe? Cooking tips?
Looking for quick and easy. |
Anonymous
| This is a favorite in my household: https://www.budgetbytes.com/cold-peanut-noodle-salad/ |
Anonymous
| Noodle soup or just noodle dish? |
Anonymous
| We like to make Japchae. |
Anonymous
| Cold sesame noodles. |
Anonymous
| Hetty McKinnon's sheet pan chow mein is great! |
Anonymous
Another vote for Japchae. |
Anonymous
+1 I've make it and I bought some already prepared at H-Mart yesterday. If you're making it, they have the sweet potato glass noodles in the noodle aisle, they look kind of like bags of brownish sticks. Its pretty easy but can take a little time to cook all the vegetables, eggs, meat and then make the sauce and noodles before combining it all together. |
Anonymous
| I made mee goreng yesterday using this recipe. A vegetarian version would work really well as it has a strong sauce. I wouu would increase the eggs and add some more veg. https://www.recipetineats.com/mie-goreng/#wprm-recipe-container-42995 |
Anonymous
|
https://thatspicychick.com/thai-glass-noodle-soup/
I buy these noodles glass, and cellophane and use them in stir-fiy recipes. |
Anonymous
|
You can easily adapt Singapore noodles into a veggie version.
https://www.seriouseats.com/singapore-curry-noodles-stir-fry-recipe |
Anonymous
Has fish sauce, which is likely not okay for a vegetarian crowd. OP, try this: Garlic Chili Oil Noodles with Cilantro: https://www.sunglowkitchen.com/garlic-chili-oil-noodles-with-cilantro/ |
Anonymous
|
You should definitely stick to something meant to be served cold, like the peanut/sesame noodles mentioned above. Anything hot will get mushy fast if made for a large crowd.
This is a Thai dish that is common there, but not frequently seen in US restos: https://www.seriouseats.com/kanom-jeen-nam-ya-thai-fish-curry-rice-noodles-5199040 Obviously, to veg-ify, you’ll need to make some subs. Swap tofu for the fish, light soy sauce (the Thai kind, not Kikkoman) for fish sauce, and skip the dried shrimp (or you can sub a small bit of miso for the salty umami). The curry is kept hot to the side, and spooned over cold noodles & veg by each person, as they serve themselves. Another option would be Gado-Gado served with noodles (I like to use udon) in addition to the typical salad items. |
Anonymous
| These all look soooo good. |