Veg Packed Noodle Egg Bowl Recipes

VEG-PACKED NOODLE & EGG BOWL

Veg-packed noodle & egg bowl image

With just four supermarket ingredients you can whip up a simple vegetarian noodle dish for two that's both filling and rich in fibre - ready in just 15 mins

Provided by Esther Clark

Time 15m

Number Of Ingredients 4

Ingredients

2 medium eggs
125g dried medium egg noodles
200g stir-fry vegetables
120g pouch stir-fry sauce

Steps:

Boil the eggs for 6 mins, then set aside in cold water. Cook the noodles following pack instructions, drain and toss with 1 tbsp sunflower oil. Heat another 1 tbsp oil in a frying pan over a medium heat. Fry the veg for 5 mins. Heat the noodles through with the veg and sauce, and season. Peel the eggs and cut in half. Divide the noodles between bowls and top each with the eggs.

Nutrition Facts : Calories 510 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 21 grams protein, Sodium 1.8 milligram of sodium

ASIAN-INSPIRED VEGETABLE NOODLE BOWL

Asian-Inspired Vegetable Noodle Bowl image

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

Ingredients

1 (8 ounce) package egg noodles
3 ½ cups vegetable stock
2 tablespoons soy sauce
1 tablespoon chopped fresh ginger
1 teaspoon Asian chile sauce
1 garlic clove, chopped
5 ½ ounces frozen spinach, thawed
1 ½ cups frozen green soybeans, thawed
1 red bell pepper, sliced

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 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

EGG ROLL NOODLE BOWL

Egg Roll Noodle Bowl image

We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll made on the stovetop and served in a bowl. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon sesame oil
1/2 pound ground pork
1 tablespoon soy sauce
1 garlic clove, minced
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon pepper
6 cups shredded cabbage (about 1 small head)
2 large carrots, shredded (about 2 cups)
4 ounces rice noodles
3 green onions, thinly sliced
Additional soy sauce, optional

Steps:

In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer., Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.

Nutrition Facts : Calories 302 calories, Fat 12g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 652mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

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