Ingredients (2 serving)

  • 1 head of broccoli (270 grams)

  • 1/2 piece of Chinese cabbage (170 grams)

  • 1 small onion

  • Udon or soba noodles
    (use soba for gluten free)

  • 1 teaspoon miso or vegetable broth

  • 1 pack of firm tofu (optional)

    For sauce

  • thumb finger size ginger piece (70 grams)

  • 1 clove of garlic

  • 1 tablespoon of peanut butter

  • 7 tablespoons of soy sauce (or tamari for gluten free)

  • juice of half of a lime

  • Splash of your favourite spicy sauce

    For topping

  • black sesame seeds

  • Nori (Seaweed)

  • sea salt

How do you come up with new vegan recipes? Simple. Take any recipe. It can have meat in it, eggs, it doesn't matter. Then, just cut out the non vegan ingredients and spice it up with ingredients you like. More often than not the end result will taste better than the original. This is how I came up with one of my favorites. Originally it was a see-food-dish. Now it is one of my go-tos for a quick week-day dinner.

It is super-fast to do, low in fat, easily turned gluten-free and perfect for the cold winter days. I promise: You will be surprised by how good it tastes! If you don’t - then just mix it up further to your liking. For example, I’m using broccoli and cabbage, but you can add any vegetables you have laying around in your fridge. Carrots, cauliflower or spinach – they all will do! Personally, I also like adding some tofu for extra protein and i top it with seaweed and black sesame.


  • Cut the broccoli into small pieces, slice the cabbage, onions and cut the tofu in small cubes.

  • In a big bowl, mix the ginger, crushed garlic, peanut butter, soy sauce, lime and hot sauce and mix well. I recommend to grate the ginger instead of cutting it so you won’t bite into a big chunk.

  • Cook the noodles in a big pot with the miso or vegetable broth, add the cabbage, broccoli and onion for the last 4 minutes of cooking - and tofu only for the last 2 minutes.

  • Once the noodles and vegetables are cooked, drain 3/4 of the water and mix all with the sauce.

  • Serve in a big bowl and top it with black sesame, nori and sea salt.


P.S. I want to thank the people who has pushed me to post again. Your words of encouragement motivate me!

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