Noodles with meat and vegetables are one of the most versatile and appreciated recipes in Asian cuisine, perfect for those looking for a quick yet flavorful dish. This version combines noodles with a tasty mix of minced meat, fresh spinach, and crunchy carrots, all flavored with soy sauce and a touch of rice vinegar for the perfect balance of sweet and savory. With a preparation time of less than 30 minutes, it is ideal for quick lunches as well as more relaxed dinners.
The process is simple and quick: start by sautéing onion and carrots with spices, then add the minced meat, and finally the fresh spinach. Meanwhile, cook the noodles separately which are then combined with the sauce along with soy sauce and rice vinegar for an intense and enveloping flavor. A sprinkle of sesame seeds and the dish is ready to be enjoyed!
It is also easily customizable, allowing you to vary both the type of noodles and the vegetables according to your tastes and what’s available in your pantry.
With this recipe, you will have a colorful, flavorful dish perfect for any occasion, from weekday lunches and dinners to Saturday night, ready in just a few simple steps. Enjoy your meal!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Asian
- Seasonality: All Seasons
Ingredients for Preparing Noodles with Meat and Vegetables
- 7.05 oz noodles
- 8.82 oz ground beef
- 8.82 oz spinach
- 2 carrots
- 1 onion
- soy sauce
- rice vinegar
- 2 tbsps vegetable oil
- spices
- dried chili
- salt
- sesame seeds
Tools for Preparing Noodles with Meat and Vegetables
- Frying Pan
- Pot
- Tongs
- Knife
- Cutting Board
How to Prepare Noodles with Meat and Vegetables
Start by preparing the vegetables. Peel the onion and chop it finely. Scrape the carrots and slice them thinly.
Heat the oil in a large frying pan over medium heat. Add the chopped onion and carrots, along with the spices and chili if you desire a spicy touch. Sauté until the vegetables are tender and slightly golden.
Add the minced meat to the pan and cook, stirring frequently, until the meat is well browned and cooked through.
Wash the spinach and add it to the pan, stirring until wilted and well incorporated with the rest of the ingredients.
Meanwhile, cook the noodles in plenty of salted water following the package instructions. Once cooked, drain them and transfer quickly to cold water to stop cooking and prevent sticking.
Drain the noodles again and add them to the pan with the meat and vegetable sauce. Pour the soy sauce and rice vinegar to taste, mixing well to combine all flavors.
Finish with a drizzle of oil and a generous sprinkle of sesame seeds before serving.
Storage
Noodles with meat and vegetables can be stored in the refrigerator for up to 3 days. Make sure to let them cool completely before transferring them to an airtight container. To reheat, add a splash of water and heat them in a pan over medium heat, stirring often. Alternatively, you can use the microwave, heating them for 1-2 minutes with a bit of water and covering them lightly.
Variations
You can replace the ground beef with turkey, chicken, crumbled tofu, mushrooms, or plant-based meat.
Customize the vegetables with zucchini, bell peppers, broccoli, or scallions for an even richer variation.
Try different types of noodles, such as rice noodles, soba, or glass noodles for a different touch.
Tips
For a fresh note, add fresh coriander or sliced scallions before serving.
If you want a more intense flavor, add a bit of oyster sauce or teriyaki sauce along with the soy sauce.
FAQ (Frequently Asked Questions)
Can I prepare the noodles in advance?
Yes, you can cook the noodles in advance and store them separately from the sauce to prevent them from absorbing too much flavor.
Can I use gluten-free noodles?
Absolutely! Choose rice noodles or glass noodles for a gluten-free version.
How can I make this dish spicier?
Add more chili or a spicy sauce like sriracha during cooking.
Can I freeze the noodles with meat and vegetables?
It is not recommended, as noodles tend to become mushy after thawing.
