Vegetables with Noodles

Vegetables with Noodles is a lovely simple but tasty vegetarian dish. Served as a main dish and as a snack. I like to pimp it up by adding bell peppers and chilli for that extra kick . As a home cook who values flavour, balance, and practicality, I often return to meals like Vegetables with Noodles when I want something comforting yet fresh, quick yet thoughtfully put together. It’s the sort of dish that fits effortlessly into everyday life, whether you’re cooking for yourself after a long day or putting together a light supper that still feels complete.

At its heart, Vegetable with Noodles is about contrast and timing. Finely chopped carrot brings a gentle sweetness and a subtle crunch, while courgette adds moisture and a soft, almost creamy texture once it hits the heat. Cutting the vegetables small is not about fussiness; it’s about ensuring everything cooks evenly and integrates properly with the noodles. When vegetables are chopped finely, they don’t sit on top of the dish as an afterthought – they become part of the noodle experience itself.

The noodles form the backbone of the dish. Cooked properly, they should be tender but not limp, with enough structure to hold onto the flavours that follow. When they’re added to the hot wok, they pick up the warmth and the slight smokiness left behind by the vegetables. This is where the dish starts to come together, as the noodles and vegetables tumble into one another and become something more cohesive than their individual parts.

Groundnut oil plays a quiet but important role here. Its high smoke point allows the wok to get properly hot without the oil burning, which is essential for achieving that clean, slightly toasted flavour you expect from a good stir-fry. There’s something deeply satisfying about hearing vegetables sizzle as soon as they hit the pan – it’s a sound that tells you you’re on the right track.

Seasoning is where Vegetable with Noodles really finds its personality. Light soy sauce brings saltiness and depth without overpowering the vegetables, while freshly squeezed lime juice cuts through everything with brightness and acidity. This balance between savoury and sharp is what keeps the dish from feeling heavy, even though it’s filling. A touch of black pepper adds warmth and a gentle kick that lingers rather than shouts.

One of the pleasures of this dish is how quickly it rewards you. From the moment the oil heats to the final garnish, everything moves at a lively pace. That speed encourages confidence in the kitchen; it teaches you to trust your instincts, to taste as you go, and to adjust seasoning until it feels right to you. This is not a dish that demands rigid precision – it invites personal judgement.

The final flourish of freshly chopped coriander lifts the whole bowl. Its herbal freshness adds colour and aroma, making the dish feel complete and well considered. Coriander isn’t just decoration here; it provides a cooling contrast to the heat of the wok and the sharpness of the lime, tying everything together in a way that feels natural rather than forced.

Vegetable with Noodles is also wonderfully adaptable. While it stands proudly on its own, it can easily sit alongside other dishes or act as a base for additions if you’re feeding a larger group. Its simplicity makes it reliable, and its flavour makes it memorable. It’s the kind of meal that doesn’t announce itself loudly but leaves you quietly satisfied once the bowl is empty.

Above all, this dish reflects what home cooking does best: using everyday ingredients with care and intention. It’s proof that when vegetables are treated properly and seasoning is thoughtfully applied, even the simplest combination can feel nourishing, balanced, and genuinely enjoyable. Vegetable with Noodles isn’t about showing off – it’s about eating well, with confidence and ease.

Vegetables with Noodles

Vegetable with Noodles is a light yet satisfying dish that combines tender noodles with finely chopped carrot and courgette, all brought together in a hot wok. The flavours are balanced with savoury soy sauce, fresh lime juice, and a touch of black pepper for gentle warmth. Finished with chopped coriander, it’s a fresh, comforting bowl that feels both simple and well considered.

4.88 from 110 votes

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Course: Snacks

Cuisine: Chinese

Keyword: Noodles, Vegetable with Noodles, Vegetables, Vegetarian

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Calories: 238kcal

Equipment

• Wok

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Ingredients

 

MetricImperial

• ▢ 1 large carrot peeled and very finely chopped
• ▢ 1 large courgette finely chopped
• ▢ 300 g noodles cooked according to instructions
• ▢ 50 ml light soy sauce
• ▢ 50 ml groundnut oil
• ▢ 1 whole lime juice only
• ▢ 1 bunch Coriander finely chopped for garnish
• ▢ Black pepper

Instructions

• Heat the groundnut oil in a large wok over a moderate heat until piping hot.
  50 ml groundnut oil
• Stir-fry the courgette and carrot slices for 1-2 minutes.
  1 large courgette, 1 large carrot
• Add the cooked noodles to the wok and toss well to combine the vegetables and noodels
  300 g noodles
• Season to taste with the lime juice, soy sauce and black pepper.
  50 ml light soy sauce, 1 whole lime, Black pepper
• Spoon into serving bowls and sprinkle coriander leaves to garnish.
  1 bunch Coriander
• Serve immediately.

Notes

Try it with peppers and chilli for an extra kick

Nutrition

Calories: 238kcal | Carbohydrates: 23g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 22mg | Sodium: 569mg | Potassium: 240mg | Fiber: 2g | Sugar: 3g