Asian-Inspired Noodle Salad

This salad combines a ton of fresh flavors with rice noodles and mushrooms to help it be a little more filling. You can really use whatever mushrooms you like, but I recommend shiitake, oyster, and enokitake. Enokitake look pretty cool, and come in a bunch of different forms, but the cultivated kind have long, thin stalks and little tiny caps.

Prep time: ~15 minutes
Serves 4


  • ~200 g rice noodles.
  • 3 cups mushrooms, thinly sliced.
  • 2 red chilis, with the seeds and pith removed, finely sliced (use less if you don’t like spicy food!).
  • 3 cloves garlic, peeled and thinly sliced.
  • 1 piece of fresh ginger, about thumb sized, peeled and sliced into small, thin strips.
  • 1 zucchini, sliced into a fine julienne (about the size and width of a matchstick).
  • 4 green onions, finely sliced.
  • 1 tbsp sesame oil.
  • 1 small bunch coriander, stalks removed from the leaves.
  • 6 cups leafy greens (spinach, arugula, or bok choy would be nice).

For the dressing:

  • 2 tbsp soy sauce/gluten-free soy sauce.
  • 2 tsp sweetener of your choice.
  • 2 tsp sesame oil.
  • 2 tsp rice wine vinegar.

Cooking Instructions:

Heat a pan or wok on high heat. Add the sesame oil, and then toss in the mushrooms. Cook, stirring often, until they begin to soften. Next, add the chili, garlic, ginger, zucchini, and green onions. Fry until they start to soften as well.

Meanwhile, cook your rice noodles according to package directions. When cooked, strain, and rinse with cold water to prevent them from overcooking and getting soggy.

Place all of your dressing ingredients in a small bowl and mix well. When combined, add it to your frying pan/wok, and stir well, coating the vegetables and mushrooms well.

Take your frying pan/wok off the heat, and toss in the rice noodles, coriander, and leafy greens. Give it a quick toss, to mix it all together, and then serve.

Vegan Hot Pot

There are loads of great hot pot restaurants where I live, but you might not be so lucky. If you want to re-create that experience at home, here’s a recipe! If you have a hot plate or something similar that allows you to keep the broth bubbling at the table, then everyone can take turns cooking their ingredients, which is a lot of fun. If, like me, you don’t have a hot plate, just cook it all on the stove. Less fun, but just as tasty.

This is a really quick dish, great for a weeknight.

Prep time: ~30 minutes.
Serves 4


  • 1 package rice noodles
  • 1 tbsp sesame oil
  • 200 grams mushrooms (shiitake, oyster, and chanterelle mushrooms are all nice), stems discarded, with the caps sliced thinly.
  • at least 6 cups vegetable stock, more if you’re doing it at the table.
  • 2/3 cup low-sodium soy sauce/gluten-free soy sauce.
  • 2 tbsp ginger, peeled and grated (pro tip – peel your ginger using a small spoon, it makes it super easy!).
  • hot sauce, to taste.
  • 4 green onions, thinly sliced.
  • 4 carrots, peeled and thinly sliced.
  • 200 grams green beans, cut into ~4 cm pieces.
  • 1 small bunch coriander (also called cilantro), leaves removed from the stalks.
  • 4 small bunches bok choy, leaves removed from the roots.
  • 1 lime

Cooking Instructions:

Heat the sesame oil in a large pot on medium heat. When hot, add the mushrooms and cook, stirring often, for about 2 minutes. Add the stock, soy sauce, hot sauce, and ginger, and stir well. Bring to a boil.

Once the stock is boiling, add the green onions, carrots, and green beans. Turn the heat down, and simmer the vegetables for about 4 minutes. Next, add the rice noodles, the coriander, and the bok choy. Simmer until the noodles are just cooked.

Ladle the soup into bowls, and squeeze a little bit of lime juice over the top of each. Enjoy!