Spicy Vegetable Noodles

These Spicy Vegetable Noodles are a comforting yet vibrant dish, built around a deeply savoury, lightly spicy broth and a generous mix of vegetables. The noodles soak up the rich flavours while fresh grated bell peppers on top add crunch and colour. It is a satisfying, flavour-packed meal that works perfectly as a standalone bowl or as part of a larger spread.

Prep Time 15

Cook Time 25

Total Time 40

Servings People

Ingredients

For the Broth and Noodles:

200 g egg noodles or wheat noodles
1½ tbsp vegetable oil or sesame oil
1 medium onion thinly sliced
4 cloves garlic finely sliced or minced
3 medium red chillies thinly sliced adjust to taste
1 tsp fresh ginger grated
1½ tbsp soy sauce
1 tbsp dark soy sauce for colour and depth
1 tbsp chilli paste or chilli sauce
1 tsp sugar or honey
750 ml vegetable stock
1 tsp rice vinegar or black vinegar
Freshly ground black pepper to taste

Vegetables:

1½ cups cauliflower thinly sliced
1 cup broccoli florets
1 stalk celery thinly sliced
1 small carrot julienned

To Finish:

¼ large green bell pepper finely grated
¼ large yellow bell pepper finely grated
¼ large red bell pepper finely grated
2 medium Spring onions finely sliced
Chilli oil or sesame oil, for drizzling

Instructions

Cook the noodles:

Bring a large pot of water to the boil and cook the noodles according to the packet instructions. Drain well, rinse briefly under warm water, and set aside.
200 g egg noodles

Build the flavour base:

Heat the oil in a deep pan or wok over medium heat. Add the sliced onion and cook for 4–5 minutes until softened and lightly golden. Stir in the garlic, ginger and red chillies, cooking for another minute until fragrant.
1½ tbsp vegetable oil, 1 medium onion, 4 cloves garlic, 3 medium red chillies, 1 tsp fresh ginger

Create the broth:

Add the soy sauce, dark soy sauce, chilli paste and sugar to the pan, stirring well to coat the aromatics. Pour in the vegetable stock and bring to a gentle simmer. Add the vinegar and black pepper, then taste and adjust seasoning if needed.
1½ tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp chilli paste, 1 tsp sugar, 750 ml vegetable stock, 1 tsp rice vinegar, Freshly ground black pepper

Add the vegetables:

Stir in the cauliflower, celery and carrot, simmering for 4–5 minutes. Add the broccoli and continue cooking for another 3–4 minutes until all the vegetables are tender but still have some bite.
1½ cups cauliflower, 1 cup broccoli florets, 1 stalk celery, 1 small carrot

Combine noodles and broth:

Add the cooked noodles directly to the broth. Gently toss and simmer for 2–3 minutes so the noodles absorb the flavours.

Serve and garnish:

Ladle the noodles and broth into warm bowls. Top generously with the grated green, yellow and red bell peppers. Finish with spring onions and a light drizzle of chilli oil or sesame oil if desired.
¼ large green bell pepper, ¼ large yellow bell pepper, ¼ large red bell pepper, 2 medium Spring onions, Chilli oil

Notes

Serving Suggestions:

Serve these Spicy Vegetable Noodles on their own as a warming main dish, or alongside spring rolls, dumplings, crispy tofu or a fresh cucumber salad for a more substantial meal.

Tips:

For extra depth, add a small splash of mushroom soy sauce or a pinch of five-spice.

Adjust the chilli level by increasing or reducing the fresh chillies and chilli paste.

Leftover broth reheats beautifully and can be refreshed with a little extra stock.

Storage:

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the hob, adding a splash of stock or water if needed.

Nutrition