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Quick and easy recipes, Skip the takeout, Soups & Stews, Vegetarian

Vegetarian lo mein noodles

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These Vegetarian lo mein noodles are made in a delicious vegetable stock and are simple and inexpensive to make. 

Plus they can be on the table in under 20 minutes, easy enough eh! 

Made with a bunch of vegetables such as baby bok choy, carrots, purple cabbage and lo mein noodles.

This dish is flavored with vegetable stock, soya sauce and sesame seeds. 

You can always add shrimp to this soup, beef, tofu etc. 

And if you want to spice it up some, simply add a little red chili paste. 

You will want to start by chopping all your vegetables up first, this is the hardest part really.

Preparing the vegetables ahead of time is a good idea as well, then you could have this soup fresh in under 10 minutes.

Feel like adding chicken, pork or shrimp, go ahead it’s your soup!

The varieties of lo mein noodles are endless, so it’s good to experiment with the different brands to find your favorite.

This recipe proves that you don’t have to put a lot of effort into making a good dish. I just know your going to love it as much as we do!

You may want to add more soya sauce near the end, stir everything together well and taste before adjusting the flavor. 

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Curries, Dinner ideas, Quick and easy recipes

Vegan Thai Coconut Green Curry

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This Vegan Thai Coconut Green Curry is definitely on my list of all time favorite vegan meals. It’s super simple to make and is absolutely delicious. 

Now of course you can add some chicken or shrimp to this if you’d like.

But why would you? when you have this amount of flavors coming from an already AMAZING dish.

You can make it more like a soup, like I do or you can make it more of a dry dish. To make it more like a soup you will want to add in more liquid than just the coconut milk.

I stuck with vegetable stock to keep with the vegan theme. Also if you want to keep it purley vegan, be sure to omit the fish sauce, but keep in mind the taste will be slightly different from most Green Thai tastes. 

The amazing flavors in this dish come from the Green Thai Curry paste which has the traditional ingredient of “Lemongrass”, “Galangal” and “Kaffir lime leaves” in it.

You can add a few Thai bird’s eye chili slices into this also if your wanting additional heat.

However that is something I don’t always recommended because they are very hot and if not handled correctly can burn the hands and eyes.

So instead, I would recommend just a pinch of some Red Chili Paste instead. The Thai basil and cilantro is used at the end for a garnish and added flavor.

Even though we use the premade “Green Thai Curry paste” in this recipe, which has crushed Kaffir lime leaves, I also like to add a few kaffir leaves too.

Plus I always have them on hand in my freezer for when I am cooking anything Thai.

I find they really enhances the dish, however you do not have to add any kaffir lime leaves if you don’t have them. Because like I said before the s“Green thai curry paste” already has them crushed inside.

Oh and be sure not to forget to squeeze  some lime juice in at the end. It will adds that extra element of tang that is needed to create an authentic thai dish.

Once you get familiar with the basic ingredients of thai cooking, you will be shocked at how easy it is to prepare these Thai dishes at home.

Literally you can have almost any thai recipe on the table in under 30 minutes.

Our favorite “Green Thai Curry paste”.

One of our favorite Coconut Milks or look for an Organic Kind

Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties or Thai have the best products.

Notes: 

  • “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Green Curry Paste” can be found in most Supermarkets, Thai Green Curry paste has all the above ingredients in it needed to make this dish.
  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • If your wanting to use fresh “Lemongrass”, “Galangal” and “Kaffir lime leaves” do not eat them. There just for flavoring, if you’re going to use these for added flavor, make sure to bruise each item before adding to the pot.
  • Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes so proceed with caution.

If you love Thai food as much as me, then you will want to try my other thai dishes! All are AMAZING and really are some of the best ways to make Thai at home in a fraction of the time. 


I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!