Embracing the bounty of nature, vegetable noodles offer a refreshing twist to traditional pasta dishes, infusing them with vibrant colours, robust flavours, and a burst of nutrients. This recipe celebrates the harmonious marriage of bell peppers, scallions, broccoli and mushrooms, transforming them into a delightful and satisfying culinary creation.
To begin, gather an assortment of fresh vegetables: bell peppers for their crisp sweetness, scallions for their mild onion flavour, broccoli for its earthy crunch, and mushrooms for their savoury richness. Prepare these vegetables by thinly slicing the bell peppers, chopping the scallions into small pieces, cutting the broccoli into bite-sized florets, and slicing the mushrooms into thin strips.
Next, heat a skillet over medium-high heat and add a splash of olive oil. Sauté the sliced bell peppers, chopped scallions, broccoli florets, and sliced mushrooms until they are tender yet still vibrant in colour, stirring occasionally to ensure even cooking.
To make a change, try using vegetables in place of the wheat noodles. Simply prepare the vegetable noodles using a spiralizer or julienne peeler. Choose your favourite vegetables to spiralize – zucchini, carrots, or sweet potatoes work particularly well – and spiralize them into long, noodle-like strands.
Once the vegetables are tender and the noodles are ready, combine them in the skillet with the sautéed vegetables. Toss everything together gently, allowing the flavours to mingle and the noodles to heat through.
However the simpler and for those in a rush is to use straight to wok noodles. Full of amazing flavours and holds the sauce brilliantly.
For an extra burst of flavour, drizzle the vegetable noodles with a simple sauce made from soy sauce, sesame oil, chilli sauce and brown sugar. However the final two can be replaced with garlic and ginger. Alternatively, you can opt for a creamy coconut curry sauce or a tangy peanut dressing to complement the vibrant flavours of the vegetables.
Garnish the vegetable noodles with a sprinkle of sesame seeds, chopped peanuts, or fresh cilantro for added texture and visual appeal. Serve the dish hot, savouring each colourful bite and revelling in the nutritious goodness of this vibrant vegetable noodle recipe. Whether enjoyed as a light lunch, a satisfying dinner, or a colourful side dish, these flavourful vegetable noodles are sure to delight your taste buds and nourish your body.
Vegetable Noodles is a wonderful Chinese dish that is fast to cook and good on a budget. This can be a side dish or a main dish it’s just that good. I serve this to my wife and children who love a steak but is also ideal for vegans and vegetarians.
Vegetable Noodles
An amazing vegetarian dish even for meat eaters.
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Add to CollectionServings: 4 People
Calories: 134kcal
Ingredients
The Stir Fry
- 2 cloves garlic peel/mince
- 1 tbsp sunflower oil to cook in
- 4 large scallions spring onions sliced
- 1 large red pepper de-cored/sliced
- 12 medium broccoli florets washed
- 8 oz chestnut mushrooms wipe/slice
The Sauce
- 1 tbsp Chili sauce
- 1 tbsp sesame oil toasted is best
- 4 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp corn-starch plus a little water
Instructions
- n a small dish/bowl add the sauce ingredients (soy sauce, sesame oil, chili sauce, brown sugar, corn-starch and a little water(1 tablespoon) and stir well to combine. Stir until the corn-starch has fully dissolved and no lumps exist.1 tbsp Chili sauce, 1 tbsp sesame oil, 4 tbsp soy sauce, 1 tbsp brown sugar
- If you noodles need to be cooked first, then follow the packet instruction. I use straight to wok noodles for ease and cost.
- Add a wok or frying pan over a medium heat and add the oil. When hot, add the sliced mushroom and minced garlic and stir constantly. You need the mushroom to brown and to avoid the garlic burning.2 cloves garlic, 8 oz chestnut mushrooms, 1 tbsp sunflower oil
- Add the sliced peppers and scallions and cook for a few minutes.4 large scallions, 1 large red pepper
- Add the broccoli florets and continue to cook for a few more minutes.12 medium broccoli florets
- Finally add the noodles and the sauce we made earlier and stir everything together.
- Continue until everything is cook and the sauce has thickened. (I slice one of the thicker broccoli florets in half to check how it’s going). If you need to thicken the sauce more, combine the water and corn starch and stir well. Add slowly to the sauce stirring constantly.1 tsp corn-starch
- Serve hot in a warmed dish.
Nutrition
Calories: 134kcal | Carbohydrates: 15g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1077mg | Potassium: 576mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1764IU | Vitamin C: 88mg | Calcium: 56mg | Iron: 2mg
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