Vegetable noodles are a quick, colorful, and fragrant dish, perfect for those seeking taste and lightness. This recipe is inspired by Asian cuisine, can be prepared in minutes, and is adaptable to many variations based on seasonal vegetables. Today, I used bell peppers, carrots, and zucchini. An ideal dish for creatively cleaning out the fridge!
Simple, fast, and customizable: vegetable noodles are a must for those who love light yet flavorful dishes. Also 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 Affordable
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- 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 tbsp soy sauce
- to taste oil and salt
Tools
- Frying Pan for cooking vegetables
- Saucepan for cooking noodles
Steps
Sauté the minced garlic in the frying pan.
Add the washed and chopped vegetables and cook for 10 minutes. Adjust salt to taste.
Cook the noodles according to package instructions and add them to the vegetables.
Stir-fry and flavor with soy sauce.
Ready to enjoy. If you prefer them a bit more brothy, add a few ladles of vegetable broth.
VARIATIONS:
• Add shrimp, chicken, or tofu for a more complete dish
• Use rice noodles for gluten-free versions
• For an extra touch, add fresh ginger or spicy soy sauce
VARIATIONS:
• Add shrimp, chicken, or tofu for a more complete dish
• Use rice noodles for gluten-free versions
• For an extra touch, add fresh ginger or spicy soy sauce
