3 Delicious Asian Vegetarian Recipes

Spicy Confetti Noodles

3 medium green onions, cut into thin strips
2 medium bell peppers, cut into thin strips
2 medium carrots, cut into thin strips
2 packages (10 oz. total) Japanese curly noodles or uncooked spaghetti

1/3 cup water
1 tb finely chopped gingerroot
2 tsp sesame oil
1/4 cup dry sherry (Water can be substituted)
1/2 tsp chicken bouillon granules
2 tb soy sauce
1 tsp curry powder
1/4 tsp sugar
1 tb chili puree with garlic
2 garlic cloves, finely chopped

- Cook noodles as specified on package. Toss the noodles and the oil in a large bowl, then stir in the onions, peppers, and carrots.

- Mix the remaining ingredients in a wok or 10-inch skillet and bring to boil over medium heat stirring regularly. Mix in the noodles and toss with the soy sauce; heat through, stirring occasionally.

Indian Lentils & Rice

8 medium green onions, chopped
1 tb gingerroot, finely chopped
2 garlic cloves, finely chopped
1/8 tsp crushed red pepper
1 1/2 cups (12 oz.) dried lentils, sorted and rinsed
1 tsp turmeric, ground
1 large tomato, chopped
5 1/4 cups vegetable broth
1/2 tsp salt
1/4 cup coconut, shredded
2 tb fresh mint leaves, chopped or 2 tsp dried mint leaves
1 1/2 cups plain, fat-free yogurt
3 cups cooked rice

- Spray a saucepan with cooking spray and cook the onions, red pepper, gingerroot, and garlic over medium heat for 3-5 minutes; stir regularly until onions are tender.

- Add 5 cups of broth, the lentils, salt, and turmeric, and bring to a boil. Reduce and cover. Simmer 25-30 minutes, until lentils are tender. Add the remaining broth if needed.

- Add the tomato, coconut and mint and serve over rice with the yogurt.

Indian Split Peas and Vegetables

2 tsp vegetable oil
1/2 tsp cumin seed or 1/4 tsp ground cumin
1/4 tsp turmeric, ground
2 jalapeno chilies, seeded and finely chopped
1 lb cauliflower florets
2 cups yellow split peas, cooked
1/4 cup vegetable broth
2 cups frozen sweet peas, thawed or 1 can (15 oz.) black beans, drained and rinsed

- Heat the oil in a 10-inch skillet over medium-high heat. Cook the cumin, chilies, and turmeric for two minutes, stirring occasionally.

- Stir in the cauliflower and broth and cook covered for 3-4 minutes or until cauliflower is tender.

- Add the remaining ingredients and cook for 5 minutes, stirring regularly until heated through.

About the author: Abhishek Agarwal is a cooking enthusiast! Visit his website http://www.Cooking-Guru.com and download his FREE Cooking Report "Master Chef Secrets" and learn some amazing Cooking tips and tricks for FREE! Learn how to create the perfect meal on a shoe-string budget. And yes, you get to keep all the accolades! But hurry, only limited Free copies available.