Noodles And Veggies Recipes

NOODLES AND VEGGIES

Noodles and Veggies image

Quick and very easy.

Provided by KATE45

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 2

Ingredients

1 (4.5 ounce) package noodles and sauce mix
½ (16 ounce) package frozen mixed vegetables

Steps:

In a medium saucepan, prepare the noodles and sauce according to package directions.
When the noodles are cooked stir in mixed vegetables and cook until heated through.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 28.1 g, Cholesterol 5.3 mg, Fat 2.7 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 1.4 g, Sodium 425.7 mg, Sugar 1.1 g

VEGGIE GARLIC NOODLES RECIPE BY TASTY

Veggie Garlic Noodles Recipe by Tasty image

Here's what you need: vegetable oil, garlic, spring onions, carrots, snap pea, brown sugar, soy sauce, dried rice noodles

Provided by Ellie Holland

Categories Dinner

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
5 cloves garlic, minced
4 spring onions, divided
2 carrots, cut into matchsticks
1 cup snap pea
2 tablespoons brown sugar
3 tablespoons soy sauce
9 oz dried rice noodles, cooked

Steps:

Heat the oil in a skillet over medium heat. Add the garlic and 3 spring onions and cook for 2-3 minutes.
Add the carrots and peas, before stirring in the brown sugar and soy sauce.
Add the noodles and mix together for another couple of minutes.
Season with salt and pepper, then slice remaining spring onion and top to serve.
Enjoy!

Nutrition Facts : Calories 336 calories, Carbohydrate 60 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, Sugar 6 grams

VEGETABLE NOODLE CASSEROLE

Vegetable Noodle Casserole image

If you're looking for a filling side dish, this recipe fits the bill. It combines nutritious vegetables and hearty noodles in a delectable cream sauce. Whenever I serve this dish, it gets passed around until the pan is scraped clean. -Jeanette Hios, Brooklyn, New York

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 14 servings.

Number Of Ingredients 11

Ingredients

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1-1/2 cups 2% milk
1 cup grated Parmesan cheese, divided
3 garlic cloves, minced
2 tablespoons dried parsley flakes
1/2 teaspoon pepper
1/4 teaspoon salt
1 package (16 ounces) wide egg noodles, cooked and drained
1 package (16 ounces) frozen California-blend vegetables, thawed
2 cup frozen corn, thawed

Steps:

Preheat oven to 350°. In a large bowl, combine soups, milk, 3/4 cup cheese, garlic, parsley, pepper and salt. Stir in noodles, vegetable blend and corn. , Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Cover and bake until heated through, 45-50 minutes.

Nutrition Facts : Calories 234 calories, Fat 6g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 481mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.

QUICK NOODLE-VEGGIE BOWLS

Quick Noodle-Veggie Bowls image

This simple noodle bowl recipe is super adaptable. Feel free to swap out the mushrooms and snow peas for other quick-cooking veggies, such as broccoli, cabbage, or green beans.

Provided by Juliana Hale

Categories Pasta and Noodles Pasta by Shape Recipes

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1 cup sliced fresh mushrooms
1 cup snow peas
¾ cup shredded carrot
4 medium (4-1/8" long)s green onions, sliced
1 clove garlic, minced
¼ cup reduced-sodium soy sauce
1 teaspoon white sugar
¼ teaspoon cayenne pepper
8 ounces cooked spaghetti
1 tablespoon toasted sesame seeds

Steps:

Heat oil in a skillet over medium-high heat. Add mushrooms, snow peas, carrot, and green onions. Cook, stirring, until crisp-tender, about 4 minutes. Add garlic; cook 1 minute more.
Stir together soy sauce, sugar, and cayenne in a small bowl; pour into skillet. Add cooked spaghetti and toss to coat. Cook until heated through, about 1 minute. Sprinkle with toasted sesame seeds.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 25 g, Fat 8.4 g, Fiber 3.3 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 551.5 mg, Sugar 4 g

CHINESE NOODLES AND VEGETABLES

Chinese Noodles and Vegetables image

Make and share this Chinese Noodles and Vegetables recipe from Food.com.

Provided by loveleesmile

Categories Chinese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
1 onion, thinly sliced
1 garlic clove, finely chopped
1 large carrot, peeled and cut into matchstick-size strips
4 ounces snow peas, stringed and cut lengthwise into 3 or 3 ounces bean sprouts
1 stalk fresh garlic chives, chopped
1/4 cup reduced sodium soy sauce
2 tablespoons chinese rice wine (mirin)
1 tablespoon oyster sauce
1 tablespoon sweet chili sauce
12 ounces fresh flat egg noodles
8 ounces chinese broccoli stems, cut crosswise into 2-inch/5-cm pieces
1 stalk fresh Thai basil, leaves chopped
1/2 bunch green onion, thinly sliced on the bias

Steps:

Place a pot of salted water over a high heat and bring to a boil. Place a wok over a high heat, and once hot add the oil to the hot wok. Add the onions and garlic to the wok and stir-fry for 2 minutes or until the onions soften slightly.
Add the carrot strips, snow peas, bean sprouts and garlic chives and stir-fry for 2 minutes or until the carrots are crisp-tender. Remove the wok from the heat and add the soy sauce, rice wine, oyster sauce and sweet chili sauce.
Place the noodles and broccoli in the boiling water and cook for 2 minutes or until the broccoli is crisp-tender and the noodles are al dente. Strain the noodles and broccoli, and add them to the vegetables in the wok.
Add the basil and toss to combine and to coat the noodles and vegetables with the sauces. Place the noodle mixture on a large serving platter. Garnish with the green onions and serve.

Nutrition Facts : Calories 262.1, Fat 9.1, SaturatedFat 1.3, Cholesterol 26.4, Sodium 694.9, Carbohydrate 36.7, Fiber 4.8, Sugar 5.1, Protein 8.3

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