Vegetable Noodles is a very simple, gluten-free and healthy weeknight dinner that takes less than 30 minutes to make! These vegetable noodles are tossed with colorful vegetables that are coated in a savory soy sauce and vinegar. This recipe can be customized in so many different ways – by adding different veggies of your choice, tofu, greens or mushrooms.
Using a wide wok and cooking on high flame makes a difference by keeping the veggies cooked while still leaving them crunchy. These vegetable noodles are one of my favorites, and they are so easy to make at home anytime. All you need is some fresh assorted vegetables, noodles and a mixture of flavorful sauces.
What you’ll need to make Vegetable Noodles
- Gluten Free Stir Fry Rice Noodles
- Oil
- Minced garlic
- Minced ginger
- Green chili
- Red onion
- Carrot
- Mixed Bell Pepper
- Green Cabbage
- Green onion
- Soy sauce
- Rice vinegar or White vinegar
- Sriracha
- Black pepper
- Salt
How to make Vegetable Noodles with step by step photos & instructions
1. Boil the noodles by following the instructions on the package. Drain and run cold water to stop the cooking process and also the extra starch would be washed out. Add a teaspoon of oil and toss them so the noodles wouldn’t stick to each other.
2. Heat a wok, add 2 tablespoons of oil. Once the oil is hot, add white part of the green onion stalks, one teaspoon ginger garlic paste, chopped green chili and saute for a minute.
3. Now add shredded carrot, stir and cook for a minute on high. Keep stirring frequently to avoid burning.
4. Then add chopped yellow, red and green bell pepper and saute for two more minutes while still stirring.
5. Now add all the sauces – soy sauce, rice vinegar, sriracha, ground black pepper and salt. Toss well to coat all the veggies well.
6. Add the chopped cabbage and boiled noodles. Stir using a pair of tongs until noodles are well coated with veggies and sauce mixture.
7. Check for salt and adjust as per your taste. Garnish with chopped green onion.
8. Serve hot with a choice of protein like stir fried tofu.
Vegetable Noodles
- September 12, 2020
- 2
- 25 min
- Print this
Ingredients
- Gluten Free Stir Fry Rice Noodles - 14oz Pack
- 3 Tbsp Oil
- 2 Tsp minced garlic
- 1 Tsp minced ginger
- 1 green chili sliced
- 1 Red onion - sliced
- 1Carrot - sliced
- Mixed Bell Pepper - sliced
- 1 cup Green Cabbage - chopped
- 3 Stalks Green Onion - chopped
- 2 ½ Tbsp Soy Sauce
- 2 Tbsp Rice Vinegar or White Vinegar
- 1 Tsp Sriracha
- 1/2 Tsp Black Pepper powder
- Salt as required
Directions
- Step 1
- Boil noodles, drain and toss them in a teaspoon of oil so they don’t stick to each other
- Step 2
- Heat 2 tablespoons of oil in a wok, add chopped green onions (white part), ginger garlic paste, green chili and stir.
- Step 3
- turn the heat to high, then add shredded carrot and keep stirring to avoid burning.
- Step 4
- Add chopped tri-color bell pepper and keep stirring for two more minutes.
- Step 5
- Add soy sauce, rice vinegar, sriracha, ground black pepper and salt. Toss the veggies well until coated well with the sauces.
- Step 6
- Then add the cabbage, boiled noodles, stir carefully until coated well with veggies and sauce mixture with a pair of tongs.
- Step 7
- Adjust salt as per your choice and garnish with chopped green onion.
- Step 8
- Serve hot with a choice of protein like stir fried tofu.
Notes
- Use noodles of your choice and cooking instructions vary so refer to the instructions on the package to cook them.
- You can add more veggies of your choice like broccoli, mushrooms, french beans, edamame, shredded beetroot etc.
- Make sure to stir the vegetables on high flame and keep stirring continuously. This makes the veggies crunchy but cooked well as well.
- Sauces are the key taste to this recipe, so make sure you adjust them as per your taste while cooking.
Did you make this recipe?
Let me know how it turned out. Leave a comment below and share a picture on Instagram with hashtag #daily_foodhacks.
