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6-ingredient vegetable noodles
December 15, 2023
Cuisine
Japanese
Category
Cuisines
Ingredients
Japanese Recipes
Popular Categories
Popular Categories Main Dish
The key to this speedy vegan dish is in the dressing: just three ingredients, but packed with flavour. For the vegetable noodles, you can add more carrots and courgettes, or bulk it out with wheat or soba noodles for a heartier dish.
Each serving provides 343 kcal, 10.5g protein, 56.5g carbohydrates (of which 7g sugars), 7.5g fat (of which 1.25g saturates), 4.5g fibre and 1.25g salt.
Each serving provides 343 kcal, 10.5g protein, 56.5g carbohydrates (of which 7g sugars), 7.5g fat (of which 1.25g saturates), 4.5g fibre and 1.25g salt.
Persons
4
Serving Size
1
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Ingredients
- Ingredients
- 2 large carrots
- 2 large courgettes
- 300g/10½oz dried wheat or soba noodles (optional)
- For the dressing
- 2 tbsp sesame oil
- 2 tbsp tamari or soy sauce
- 3 garlic cloves, very finely chopped
Instructions
- Method
- Using a julienne peeler with a serrated edge, cut the carrots and courgettes into noodle-like strips. (Alternatively you can use a spiraliser or a sharp knife to cut the veg into matchsticks.) Set aside.
- Heat the noodles in just-boiled water for around 3 minutes, then drain.
- Whisk the dressing ingredients together, then add to a wok over a medium–high heat. Add the vegetables and noodles and stir-fry for 3–4 minutes, or until just cooked. Serve immediately.
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Paul (Poison Fish) Manjyu Woodman
