My noodles with vegetables are a tasty and flavorful first course. I prepared it in the simplest way using only carrots, zucchini, and cabbage (smooth type), but you can add shrimp, or strips of chicken, pork, or beef if you like. Noodles are a long, very thin pasta made with different types of flour, water, and salt. For this recipe, I chose rice noodles and followed the exact cooking instructions on the package. Cooking varies depending on the type and brand. So read carefully on the package and do as instructed there. Have you ever tried noodles with vegetables?
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4.5 oz rice noodles
- 3.5 oz cabbage
- 3.5 oz zucchini
- 3.5 oz carrots
- as needed ginger
- 1 tablespoon soy sauce
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
Tools
- 1 Mandoline
- 1 Colander for vegetables
- 1 Cutting Board
- 1 Knife
- 1 Saucepan shallow
- 1 Pot for pasta
Steps
Slice the cabbage using a mandoline, wash and drain well. Wash the zucchini, remove the ends, and cut into sticks. Wash the carrot, dry it, remove the ends, peel it, and cut into sticks. Peel the fresh ginger and cut a few thin slices. In a shallow saucepan, heat the oil and let the garlic clove brown. Once the garlic releases its flavor, remove it and add the vegetables with the ginger. Cook for 15/20 minutes or until the vegetables are cooked but still crunchy (to your liking). Cook the noodles according to the package instructions: for mine, I brought two liters of water to a boil, then turned off the heat and immersed the noodles for four minutes, drained them, and rinsed under running water. But not all cook the same way, so follow the package instructions. Add the noodles to the vegetable mixture, stir, and toss with the soy sauce. Serve hot.
