Asian Fusion Noodles

Happy Chinese New Year! Today marks the beginning of the Year of the Horse. In Chinese culture, the horse is a symbol of nobility, speed and perseverance.  People born under the sign of the horse are said to be active, energetic, and intelligent. They are also known to be performance and success oriented, always having their eyes on a goal. The Year of the Horse is supposed to be an energetic time full of victories, adventure, and romance.


Celebrate the day with this recipe for Asian Fusion Noodles from Vegan Fire and Spice by Robin Robertson. In the true spirit of a fusion dish, this Asian-style stir-fry is made with spaghetti, but your favorite noodles may be used instead. This is a good recipe for adding extra embellishments that you may have on hand or that appeal to you, such as baby corn, straw mushrooms, lotus root, and so on.



  • 12 ounces spaghetti
  • 1 tablespoon dark sesame oil
  • 1 tablespoon cold-pressed canola oil 3 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1 red bell pepper, cut into thin strips 2 cups chopped napa cabbage
  • 2 scallions, chopped
  • 1 1/2 tablespoons sesame paste
  • 1 tablespoon hot chile oil
  • 2 tablespoons soy sauce
  • 1 cup Vegetable Broth
  • 1/2 cup walnut pieces


  1. Cook the spaghetti in a pot of boiling salted water until tender, about 10 minutes. Drain and place in a large bowl. Drizzle on the sesame oil and toss to combine. Set aside.
  2. In a large skillet or wok, heat the canola oil over medium-high heat. Add the garlic, ginger, bell pepper, cabbage, and scallions and stir-fry until softened, 3 minutes. Remove from the heat and set aside.
  3. In a small bowl, combine the sesame paste, chile oil, soy sauce, and about half the vegetable broth, stirring to blend. Return the skillet to the heat, add the reserved spaghetti, pour on the sauce, and add the walnuts. Stir-fry until the noodles are hot and coated with sauce, adding more of the remaining broth, if needed.

Serves 4 


From Vegan Fire and Spice by Robin Robertson. ©2008 Robin Robertson. Used by permission from  Vegan Heritage Press.