Noodles with vegetables is a quick, colorful, and fragrant dish, perfect for those looking for taste and lightness. This recipe is inspired by Asian cuisine, prepared in a few minutes, and adaptable to many variations depending on seasonal vegetables. Today, I used bell peppers, carrots, and zucchini. An ideal dish to creatively clear out the fridge!
Simple, quick, and customizable: noodles with vegetables are a must for those who love light yet flavorful dishes. Try them with shrimp or chicken for a richer version. Let me know in the comments which version you prefer!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Asian
- Seasonality: Spring, Summer
Ingredients
- 8.8 oz noodles
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 1 zucchini
- 1 carrot
- 2 cloves garlic
- 2 tbsps soy sauce
- to taste oil and salt
Tools
- Frying Pan to cook the vegetables
- Saucepan to cook the noodles
Steps
Sauté the minced garlic in the pan.
Add the washed and chopped vegetables and cook for 10 minutes. Adjust the salt.
Cook the noodles according to the package instructions and add them to the vegetables.
Stir-fry and season with soy sauce.
Ready to enjoy. If you prefer them a bit more brothy, add a few ladles of vegetable broth.
VARIANTS:
• Add shrimp, chicken, or tofu for a more complete single dish
• Use rice noodles for gluten-free versions
• For an extra touch, add fresh ginger or spicy soy sauce
VARIANTS:
• Add shrimp, chicken, or tofu for a more complete single dish
• Use rice noodles for gluten-free versions
• For an extra touch, add fresh ginger or spicy soy sauce
