Noodles & Rice

Shredded fava-bean tofu roasted with smoky, umami-packed spices folded into a bowl of fluffy jasmine rice — a protein-rich, plant-based take on the gym-day classic, ready in 25 minutes. 把蠶豆豆腐撕碎配上煙燻鮮味香料，拌進軟糯茉莉香米，純素版的「雞肉配飯」，25分鐘高蛋白開飯！

Five seasoned Korean toppings over hot rice — spiced sprouts, doenjang spinach, chilli radish, perilla mushrooms and sweet zucchini. / 韓風五色拌飯：香辣大豆芽、大醬菠菜、酸辣蘿蔔絲、紫蘇菇絲與香炒翠肉瓜，五色小菜拌入熱白飯，一鍋一飯便是圓滿的一餐。

A glossy Korean-style pan noodles dish, where chewy udon gets tossed in a sweet-spicy gochujang sauce with crispy tofu crumble — ready in under 20 minutes. 这道韩式炒乌冬面用弹牙的乌冬面裹上甜辣韩式辣椒酱，配上酥脆的豆腐碎，二十分钟内就能完成。

A refreshing Taiwanese summer bowl — chilled udon in a creamy soy milk and peanut broth, topped with savory braised frozen tofu. — 冰涼清爽的豆乳烏龍麵，配上鹹香的素肉燥，是夏天最開胃的一碗。

Chewy cold noodles in a sweet, savory, numbing noodle-shop sauce — Chengdu’s Tian Shui Mian done at home. 一碗甜水面，麻辣鲜甜弹牙，成都街头的经典滋味。

A one-pan Taiwanese classic — chewy mung bean glass noodles stir-fried with sweet cabbage, shiitake, and a savory soy-oyster glaze, ready in about 10 minutes. 一鍋到底的台式家常菜，Q彈冬粉吸滿高麗菜的鮮甜與鹹香醬汁，十分鐘輕鬆上桌。

Hand-pinched Pan Mee in a clear sweet-leaf broth — Malaysian home-style comfort in a bowl.

手捏麵粉糕配上樹仔菜鮮甜湯頭，一碗馬來西亞的家鄉古早味。

Cool, springy rice vermicelli tossed with crisp vegetables, golden pan-fried tofu, and a bright lime-mirin dressing — pure vegan refreshment. 冰涼彈牙的越南米線拌上爽脆蔬菜與煎香豆腐，淋上醒胃的酸甜醬汁，純素夏天最療癒的一碗。

Springy, saucy vegan stir-fried instant noodles made with a flash-soak trick that keeps every strand delightfully Q-elastic — the perfect 20-minute weekend wok dish. 純素炒泡麵，靠著「泡到微軟立刻沖涼水」的小技巧，做出Q彈不軟爛的爽口炒麵，20分鐘一鍋搞定。

A zesty, 10-minute vegan fried rice where juicy tomato meets tangy fermented kimchi for a bright summer bowl. — 酸甜番茄遇上微辣发酵白菜，十分钟一锅搞定的开胃纯素炒饭。