Spicy Vegetable Egg Noodles Recipes

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SPICY VEGETABLE NOODLES RECIPES



Spicy Vegetable Noodles Recipes image

Spicy vegetable noodles is a one pot meal that is spicy and delicious with the goodness of fresh spring vegetables like snow peas, sweet corn, carrots, baby corn, broccoli and other ingredients like scrambled eggs, button mushrooms, and spring onions. Serve the Spicy Vegetable Noodles Recipe as a weeknight dinner along with a bowl of soup like Cumin Spiced Potato And Leek Soup Recipe and Fennel Pesto Pull-Apart Bread Recipe. If you like one dish recipes, then you must try some of our favorites like Vegetarian Hakka Noodles (Chinese Chow mein Recipe) Singapore Rice Noodles Recipe with Peanuts and Sriracha American Chop Suey Recipe

Provided by Rekha Vengalil

Time 50m

Yield Makes: 4 Servings

Number Of Ingredients 15

300 grams Veg Hakka Noodles
1 cup Carrots (Gajjar) , thinly sliced
1/4 cup Baby corn , thinly sliced or quartered
1/2 cup Snow peas , thinly sliced
1 cup Button mushrooms , sliced
1 cup Broccoli , cut into florets
2 Whole Eggs , scrambled
1 Onion , thinly sliced
2 cloves Garlic , finely chopped
1 Thai Red chilli (Birds Eye Chilli) , thinly sliced
1 tablespoon Light soy sauce
1 teaspoon Rice Vinegar
1 tablespoon Sesame (Gingelly) Oil
2 Stalks Spring Onion Greens , chopped for garnish
Salt and Pepper , to taste

Steps:

  • To begin making the Spicy Vegetable Noodles Recipes, in a saucepan, boil the noodles as per the instructions on the packet, drain and set aside. Toss the noodles in oil after they are drained, to prevent from sticking with each other.
  • Heat oil in a wok. Add the onion, chilli and garlic and saute till the onions are soft.
  • Add the veggies and stir fry till the veggies have cooked through but still crunchy.
  • Add in the soy, chili sauce and rice wine.
  • Increase the heat and add the noodles and egg.
  • Season with salt and pepper. Mix well to coat and stir fry for 2-3 minutes or till the noodles has heated through.
  • Turn off the heat. Garnish with spring onions and serve.
  • Serve the Spicy Vegetable Noodles Recipe as a weeknight dinner along with a bowl of soup like Cumin Spiced Potato And Leek Soup Recipe and Fennel Pesto Pull-Apart Bread Recipe.

SPICY VEGETABLE EGG NOODLES



Spicy Vegetable Egg Noodles image

This is a noodle dish I came up with based on a noodle dish I ordered at a japanese market a few weeks ago. It was very different LOL but it was still delicious! If you like a richer broth, you may add 1 veg or chicken stock cube to the boiling broth. ENJOY!

Provided by love4culinary

Categories     One Dish Meal

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 21

1 tablespoon oil
200 g dried egg noodles
8 garlic cloves, minced
1 leek, chopped
1 green chili pepper, chopped
1 inch piece ginger, minced
1/2 cup baby corn or 1/2 cup frozen corn
4 1/2 cups vegetable stock (or chicken stock)
2 medium carrots, julienned
1/2 teaspoon white pepper
1/4 teaspoon black pepper
1/2 teaspoon salt
1 celery heart, julienned
1 green bell pepper, julienned (capsicum)
8 leaves spinach, chopped
2 green onions, sliced
1/2-3/4 teaspoon red chili pepper flakes (pepper)
1 tablespoon cornstarch
1 tablespoon rice wine vinegar
sesame oil, to taste
bean sprouts, to garnish

Steps:

  • Start boiling some water to cook your noodles in a pot.
  • Heat oil in a wok or large skillet and saute your garlic, leek, green chile and ginger for 3 minutes.
  • Meanwhile start cooking your noodles in boiling water you have prepared and strain them when they are a little more than 1/2 cooked.
  • Then, add corn to the wok, followed by your vegetable stock.
  • Bring stock to a boil and then add , carrots, white and black pepper, and salt, and stir.
  • Add partially cooked pasta and cook until pasta is "al dente".
  • Add celery, green bell pepper and stir again.
  • In a bowl take your cornstarch and add just enough water to make a thin paste.
  • Add thin paste to the stock mixture and stir completely.
  • Turn off the heat and stir in green onions, and vinegar.
  • Garnish with red pepper flakes and bean sprouts.
  • Drizzle with a little bit of sesame oil.
  • Serve & Enjoy!

Nutrition Facts : Calories 307.9, Fat 6.3, SaturatedFat 1.2, Cholesterol 42, Sodium 361.4, Carbohydrate 55.1, Fiber 5.3, Sugar 5.7, Protein 10.1

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

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.

SPICY PAN-FRIED NOODLES



Spicy Pan-Fried Noodles image

Garlicky, gingery and as spicy as you dare to make it, this Asian-influenced pan-fried noodle dish comes together in minutes. Most of the ingredients are pantry staples, which means you can make it whenever you need a comforting noodle dish that comes with a bite. If you can't find the Chinese egg noodles (also called Hong Kong-style noodles), you can make this with rice noodles or soba. The key is to only boil them until they are halfway done. (They should be pliable but still firm in the center.) They will finish cooking when you pan-fry them.

Provided by Melissa Clark

Categories     dinner, for two, lunch, noodles, main course

Time 20m

Yield 2 servings

Number Of Ingredients 15

1 cup thinly sliced scallions (about a bunch; use both whites and greens)
3 tablespoons soy sauce, more to taste
1 tablespoon grated fresh ginger
2 teaspoons rice wine or sherry vinegar
1 teaspoon sesame oil
1/4 teaspoon kosher salt, more as needed
6 ounces Chinese (also called Hong Kong) egg noodles, soba noodles or rice noodles
2 1/2 tablespoons peanut, grapeseed, safflower or vegetable oil, more as needed
5 garlic cloves, thinly sliced
2 large eggs, beaten with a fork
2 cups washed baby spinach or 1/2 cup thawed edamame (optional)
1 to 2 teaspoons sriracha or other hot sauce, or to taste
Juice of 1/2 lime, or to taste
1 cup cilantro leaves
2 tablespoons sesame seeds or chopped roasted peanuts, optional

Steps:

  • In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
  • In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
  • In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, spinach or edamame if using, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.

Nutrition Facts : @context http, Calories 629, UnsaturatedFat 23 grams, Carbohydrate 71 grams, Fat 29 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 1514 milligrams, Sugar 4 grams, TransFat 0 grams

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