VEGGIE GARLIC NOODLES RECIPE BY TASTY
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
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
ASIAN-INSPIRED VEGETABLE NOODLE BOWL
Delicious, nutritious vegetarian noodle bowl. Lots of color and flavor. You can find the green soybeans in the freezer department of your grocery store.
Provided by MICHELLE0011
Categories Main Dish Recipes Bowls
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Add noodles; cook until tender yet still firm to the bite, 1 to 2 minutes. Drain and divide among 4 large soup bowls.
- Combine vegetable stock, soy sauce, ginger, chile sauce, and garlic in a saucepan over medium heat; bring to a gentle simmer. Simmer until fragrant, about 5 minutes.
- Squeeze spinach to drain out excess moisture; coarsely chop. Add to stock with soybeans and red bell pepper; cook until heated through, about 1 minute. Ladle over noodles.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 48.9 g, Cholesterol 47 mg, Fat 3.3 g, Fiber 4.6 g, Protein 11.1 g, SaturatedFat 0.7 g, Sodium 895.5 mg, Sugar 5.3 g
QUICK VEGETARIAN ASIAN NOODLES
Make and share this Quick Vegetarian Asian Noodles recipe from Food.com.
Provided by VeggieCook98
Categories Spaghetti
Time 15m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Cook Pasta acording to directions on the box. Drain. Return pot to stove top and heat oil over medium heat. Saute onions and carrots until soft.
- Meanwhile, Combine seeds, tamari, vinegar, broth, hoisin sauce, honey, cashew butter, parsley, and mustard in a small bowl. Then add this to the onions and carrots and cook for 1-3 minutes, or until slighty thickened. Return noodles to the pot and toss with tongs to combine. Turn off heat.
- *TIP* If sauce is to thick, add a bit of broth or water to loosen.
- ENjoY!
Nutrition Facts : Calories 413.8, Fat 10.8, SaturatedFat 1.5, Cholesterol 0.1, Sodium 1154.6, Carbohydrate 67.2, Fiber 4.9, Sugar 12.1, Protein 13
VEGETARIAN CHINESE FRIED NOODLES
For Jo and Martha.
Provided by pei
Categories Vegetarian Asian Main Dishes
Time 30m
Yield 3
Number Of Ingredients 14
Steps:
- Heat 2 teaspoons oil in a large skillet over high heat. Whisk eggs together in a bowl. Pour into the skillet and stir-fry quickly until lightly set, about 2 minutes. Remove from heat and transfer to a large plate. Set aside.
- Heat 3 tablespoons oil in a wok over high heat. Add green beans, mushrooms, bell pepper, and carrot; stir-fry for 2 to 3 minutes. Remove from heat and transfer to a large plate; set aside.
- Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until they are just starting to soften, but are still pretty firm, about 4 minutes. Drain and rinse cooked noodles under cold running water. Drain and separate. Transfer to a bowl and add just enough oil to coat the noodles so they won't clump together.
- Whisk water, light soy sauce, soybean paste, oyster sauce, dark soy sauce, and sesame oil together in a bowl until sauce is well combined.
- Combine cooked noodles, vegetables, eggs, and sauce in the same wok and stir fry over medium-high heat until everything is warmed through and noodles and vegetables are cooked to your liking, 1 to 2 minutes. Serve immediately sprinkled with spring onions.
Nutrition Facts : Calories 695.1 calories, Carbohydrate 83.6 g, Cholesterol 265.5 mg, Fat 30.6 g, Fiber 9.8 g, Protein 24.6 g, SaturatedFat 5.9 g, Sodium 1126.8 mg, Sugar 6.5 g
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