Vegetable Noodles are a light and tasty first course and are easy to prepare. Noodles are long, thin, and flat oriental pasta, similar to our bavette. They are usually made from wheat flour, water, and salt, but sometimes you can find them in stores or restaurants with other variations. Vegetable noodles make an excellent single dish, perfect for vegans and vegetarians, but you can also enrich them with shrimp or chicken pieces. Noodles and vegetables are stir-fried in a wok with vegetables and soy sauce. If you love Asian cuisine, I recommend checking out other CHINESE CUISINE RECIPES so that you can perhaps prepare an entirely ethnic menu. Now let’s see how to cook vegetable noodles, and if you try them, let me know: Barbara
I recommend trying these Asian recipes too:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Asian
- Seasonality: All seasons
Ingredients
- 10 oz noodles
- 1 carrot
- 1 zucchini
- 2 scallions (or half an onion)
- 3.5 oz bean sprouts
- 3 tbsp soy sauce
- to taste peanut oil
- to taste ginger
- to taste salt
How to make Vegetable Noodles
Let’s start preparing the Vegetable Noodles. Wash the vegetables, remove the ends from the zucchini, slice it thinly, and then cut each slice into sticks to make julienne.
Peel the carrot and slice it thinly, then cut into julienne as well. Thinly slice the scallions.
In a wok or large pan, pour some peanut oil, vegetables, and bean sprouts. Add a dash of water and cook over high heat for 10 minutes, stirring constantly for even cooking and to prevent burning.
Pour some lightly salted water into a pot, bring it to a boil, remove from heat, and add the noodles. Cover with a lid and let stand for 5 minutes or the time indicated on the package.
Once cooked, drain them, add them to the wok with the vegetables, add a dash of peanut oil, soy sauce, and ginger, and stir-fry over high heat for a few minutes to combine flavors.
Serve the hot vegetable noodles.
How to store Vegetable Noodles
Keep them in the refrigerator for 2 days
