Spicyvegetableeggnoodles 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

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