... How To Make Vegetable Noodles - Step By Step | Dance of Stoves

How To Make Vegetable Noodles - Step By Step

Vegetable noodles are the perfect recipe; it is simple, fast, healthy and delicious. It only requires 15 minutes and nine ingredients!

Photo of a plate of noodles with vegetables
Noodles with vegetables, a spectacular recipe! The best thing about this dish, in addition to its flavour, is that it is prepared in 15 minutes and is very light and healthy, as it contains a large number of delicious vegetables.

Also, Read Cocoa And Hazelnut Cream. Nocilla Or Homemade Nutella

I love Chinese food (and Asian cuisine in general) because it is delicious and many of their dishes are vegan or easily organisable

I make it all year round, which is one of the easiest recipes I have ever made!

Also Read: How To Make Vegan Cheese - Step By Step

Also, you can use any vegetable. Although this is my favourite combination, I usually vary depending on what I have in the fridge. 

Sometimes, I have also prepared it with regular pasta instead of noodles or some Asian noodles.

Also Read: The 10 Most Popular Recipes Of 2021

Noodles with vegetables, a very healthy recipe ideal for getting out of trouble when you don't have much time to cook, as it is made with nine ingredients and is ready in 15 minutes. 

Also Read: How To Make Soy Milk - Step By Step

If you need menus with rich, healthy and quick vegan recipes, I invite you to try the Vegan Menu Membership. It will change your life!

How to Make Vegetable Noodles - Step by Step
Step-by-step photos of how to make vegetable noodles

  • Pour a tablespoon of olive oil into a wok or pan (photo 1). When it is boiling, add the julienned vegetables, the ginger powder, two tablespoons of soy sauce or tamari and the water (photo 2).
  • Cook the vegetables over high heat for about 5 minutes or until they are al dente (photo 3).
  • Meanwhile, cook the noodles in plenty of boiling water for about 5 minutes (photo 4). Strain them and put them in the wok (photo 5).
  • Add another two tablespoons of soy or tamari sauce (photo 6), stir (photo 7) and let them cook for about 2 minutes (photo 8).
  • Serve immediately.

Advice

  • Add the vegetables that you have on hand that are in season or like the most.
  • If you can't eat soy, substitute coconut aminos for soy or tamari sauce or add salt to taste.
  • Add the spices and herbs that you like the most.
  • I use powdered ginger because it is more comfortable for me (it keeps much better and lasts longer), but you can substitute fresh ginger for it.
  • Asian noodles usually have salt, so do not add more to the cooking water. You also don't have to add salt to vegetables because tamari (or soy sauce) is quite salty.
  • If you want a fat-free version, you can remove the oil and cook the vegetables only with water and tamari or soy sauce.

Profile photo of a plate of noodles with vegetables
Do I have to use Asian noodles to make vegetable noodles?

Although this recipe is more decadent if you make it with Asian noodles, you can use the type of pasta you prefer, either with or without gluten: noodles, noodles, spaghetti ... Ideally, it should be a type of long pasta.

Also Read: How To Make Coconut Milk - Step By Step

This time, I have used Udon noodles made with wheat flour and salt but be careful with the noodles that they sell in supermarkets because most of them have eggs.

How long do vegetable noodles last?

You can keep leftovers in the fridge in an airtight container for about 4-7 days. If they taste and smell good, you can eat them.

Also Read: How To Make Almond Milk - Step By Step

How to serve these noodles with vegetables

Although it is already a complete dish, I also like to add chopped meat substitutes such as seitan, tempeh or tofu for a healthy protein touch.

Also Read: How To Make Oat Milk Recipe

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Close up photo of a plate of noodles with vegetables
Have you made this recipe for vegetable noodles?

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Noodles with Vegetables

Square image of a plate of noodles with vegetables
Vegetable noodles are the perfect recipe; it is simple, fast, healthy and delicious. It only requires 15 minutes and nine ingredients!

  • Author: Dance of Stoves
  • Preparation: 15 mins
  • Total: 15 minutes
  • Servings: 4 (1x), 8 (2x), 12 (3x)
  • Category: Main Dish
  • Cuisine: Chinese
  • Diet: Vegan

Ingredients SCALE (1x)

  • One tablespoon of extra virgin olive oil
  • 1 cup of onion (100 g)
  • 1 cup of red pepper (100 g)
  • 1 cup of green pepper (100 g)
  • 1 cup of carrot (100 g)
  • One teaspoon ground ginger
  • 2–4 tablespoons soy sauce or tamari
  • 1/4 cup of water (65 ml)
  • 300 grams of noodles or vermicelli (10.6 ounces)

Ingredients SCALE (2x)

  • Two tablespoons extra virgin olive oil
  • 2 cup of onion (200 g)
  • 2 cup of red pepper (200 g)
  • 2 cup of green pepper (200 g)
  • 2 cup of carrot (200 g)
  • Two teaspoon ground ginger
  • 4–8 tablespoons soy sauce or tamari
  • 1/2 cup of water (130 ml)
  • 600 grams of noodles or vermicelli (21 1/5 ounces)

Ingredients SCALE (3x)

  • Three tablespoons of extra virgin olive oil
  • 3 cup of onion (300 g)
  • 3 cup of red pepper (300 g)
  • 3 cup of green pepper (300 g)
  • 3 cup of carrot (300 g)
  • Three teaspoon ground ginger
  • 6–12 tablespoons soy sauce or tamari
  • 3/4 cup of water (195 ml)
  • 900 grams of noodles or vermicelli (31 4/5 ounces)

Instructions

  1. Add a tablespoon of olive oil to a wok or skillet. When it is boiling, add the julienned vegetables, the ginger powder, two tablespoons of soy sauce or tamari and the water.
  2. Cook the vegetables over high heat for about 5 minutes or until al dente. If you see that the vegetables begin to stick and are not ready, add more water or soy sauce.
  3. Meanwhile, cook the noodles in plenty of boiling water for about 5 minutes. Strain them and put them in the wok.
  4. Add another two tablespoons of soy sauce or tamari, stir and let them cook for about 2 minutes to mix well with the rest of the ingredients and have more flavour.
  5. Serve with seitan, tempeh, or tofu meat substitutes for a healthy protein punch.
  6. Store leftovers in an airtight container in the fridge for about 4-7 days.

Notes

  • Add the vegetables that you have on hand that are in season or like the most.
  • If you can't eat soy, substitute coconut aminos for soy or tamari sauce or add salt to taste.
  • Add the spices and herbs that you like the most.
  • I use powdered ginger because it is more comfortable for me (it keeps much better and lasts longer), but you can substitute fresh ginger for it.
  • Asian noodles usually have salt, so do not add more to the cooking water. You also don't have to add salt to vegetables because tamari (or soy sauce) is quite salty.
  • If you want a fat-free version, you can remove the oil and cook the vegetables only with water and tamari or soy sauce.
  • The nutritional information has been calculated using two tablespoons of soy sauce or tamari.

Nutrition

  • Serving Size: 1/4 of the recipe 
  • Calories: 327 
  • Sugar: 4.7 g 
  • Sodium: 1065 
  • Fat: 4.2 g 
  • Saturated Fat: 0.6 g 
  • Carbohydrates: 65.1 g 
  • Fiber: 2.1 g 
  • Protein: 12.3 g
  • Keywords: noodles with vegetables, noodles with the vegetable recipe, how to make noodles with vegetables

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