Tofu pad Thai
Chartwells K-12 did research into why kids are into adding more plant-based options to their own diet. They found that “kids understand adding more plant-based options benefits their own health and that of the planet.” In response, Chartwells corporate chefs got to work on dishes like this tofu pad Thai with noodles featuring sweetness from tamarind, tartness of lime juice and herb notes of cilantro and basil.
Lo mein in bulk
Brigaid District Chef Alex Leigh is always experimenting with different recipes, and this lo mein has become a lunch star, with red peppers, shaved carrots, fresh herbs and sesame seeds. The sauce is a vinaigrette of ginger, garlic, brown sugar, soy sauce and rice wine vinegar.
Lo mein ready to serve
Here is Brigaid’s lo mein as part of a composed lunch. It’s usually served as a side with chicken teriyaki skewers.
Ginger-scallion noodle bowl
A great example of how simple noodle dishes can be just perfect, this version is from Boston University’s dining team.
Noodles with peanut sauce
In this recipe from Meatless Monday, just a few ingredients come together for the sauce—peanut butter, soy sauce, agave (or honey), hot sauce, garlic, sesame oil and a bit of water—and then the rest is up to you, based on what kind of produce you want to use!
Asian noodles with tofu and almonds
In this plant-forward collab between Meatless Monday and the Almond Board of California, tofu and almonds are bringing the protein while cilantro and sesame oil bring the flavor. The noodles are soba (buckwheat) and are worth looking into if you’re looking for something
Veggie pancit noodles
Pancit refers to both the rice noodles used in the dish and the name of the dish itself. In this recipe from Meatless Monday, Filipino and Chinese cuisine come together in a dish that could easily use angel hair pasta as a substitute.