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Fast and Tasty Veggie Noodles

Kitchen Spotlight Meatless meals that satisfy.

A wok-style noodle dish loaded with crisp veggies, soy sauce, and mellow spices. Fast, wholesome, and easy to prep.
alicia in the kitchen
Recipe by Alicia
Fresh from the kitchen: Tue, 11 Mar 2025 17:45:22 GMT
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A colorful noodle dish with veggies like carrots, red and green peppers, peas, and topped with cilantro. Save for Later
A colorful noodle dish with veggies like carrots, red and green peppers, peas, and topped with cilantro. | Tasteofsavor.com

This vibrant vegetable noodle stir-fry has become a signature dish at my vegetarian kitchen. Inspired by travels across Asia, the recipe combines fresh vegetables with aromatic sauces to create a light yet satisfying meal. Quality ingredients and proper technique are essential for achieving the perfect balance of flavors.

A Symphony of Colors and Flavors

This dish consistently delights guests with its light, authentic taste. The recipe adapts beautifully to seasonal produce, transforming market-fresh vegetables into a colorful plate that's as visually appealing as it is delicious.

Essential Ingredients

  • 200g Chinese noodles: Select thin, delicate variety
  • 1 large red bell pepper: Choose one that's firm and meaty
  • 2 carrots: Fresh and crisp
  • 1 cup green peas: Adds natural sweetness
  • 1 red onion: For mild sweetness
  • 1 yellow onion: Base flavor essential
  • 3 garlic cloves: Freshly peeled
  • 1 bouillon cube: Enhances depth
  • 5 tablespoons sweet soy sauce: Japanese preferred
  • 1 tablespoon chili paste: Carefully measured
  • 1 tablespoon paprika: Adds smoky notes
  • Olive oil: Premium quality
  • Salt and pepper: To taste

Cooking Method

Preparation
Julienne all vegetables into precise, uniform cuts
Initial cooking
Blanch carrots and peas until crisp-tender
Aromatic base
Sauté garlic and onions until fragrant
Vegetable medley
Add peppers, carrots, and peas with seasoned broth
Final assembly
Incorporate noodles, spices, and soy sauce until well combined
Finishing touches
Adjust seasoning and garnish before serving
Une salade de nouilles aux légumes aux couleurs vives, avec des pois, des poivrons et de la coriandre, servie dans un bol. Save for Later
Une salade de nouilles aux légumes aux couleurs vives, avec des pois, des poivrons et de la coriandre, servie dans un bol. | Tasteofsavor.com

Chef's Tips

The recipe welcomes creative variations with spices and vegetables. Fresh grated ginger, shiitake mushrooms, or garden zucchini make excellent additions. For an authentic Asian touch, finish with a drizzle of toasted sesame oil - it elevates the entire dish.

Recipe Tips & Tricks

→ Can I swap the veggies for something else?
Absolutely! Use what you like or what's in season. Mushrooms, zucchini, bamboo shoots, or bean sprouts are great substitutions.
→ How can I keep the veggies crunchy?
Don't overcook them and use high heat when stir-frying them. Leave them a little firm for the best flavor and texture.
→ Can I make this ahead of time?
It's best eaten right away for crisp veggies. But you can always prep and refrigerate the veggies earlier.
→ Is sweet soy sauce necessary?
Not really. Regular soy sauce with a tiny bit of sugar or honey works just as well!
→ How do I stop noodles from sticking?
Rinse them with cold water after boiling and toss them in last when stir-frying. Adding oil to your cooking water also helps.

Veggie stir-fry noodles

Whip up stir-fried noodles with fresh, colorful veggies, a touch of soy sauce, and gentle spices. This is a quick and satisfying vegetarian meal.

Prep Time
15 mins
Time at the Stove
20 mins
Total Time
35 mins
Recipe by: Alicia

Type of Dish: Vegetarian

Skill Level: Beginner Friendly

Style of Cooking: Asian

Makes: 4 Feeds (4 servings)

Good for: Vegan, Vegetarian, No Dairy

Shopping List

Item 01 3 cloves of garlic.
Item 02 1 yellow onion.
Item 03 200 g of Chinese noodles.
Item 04 1 large red bell pepper.
Item 05 1 red onion.
Item 06 2 carrots.
Item 07 A bowl of frozen peas.
Item 08 A vegetable bouillon capsule.
Item 09 1 tablespoon of paprika.
Item 10 5 tablespoons of sweet soy sauce.
Item 11 1 teaspoon of chili paste.
Item 12 Olive oil for cooking.
Item 13 Fresh parsley for garnish.
Item 14 Salt and black pepper to taste.

Let's Cook

Step 01

Chop the garlic into tiny pieces. Slice the onion, carrots, and pepper into thin julienne strips, and make sure to wash them before cutting.

Step 02

Boil the peas and carrot slices in salted water for a short time. Once done, drain them and set aside.

Step 03

Warm up a bit of olive oil in a skillet or wok. Toss in the garlic and onions and cook until they turn nice and soft.

Step 04

Add your sliced bell peppers and the precooked peas and carrots to the pan. Stir in the bouillon capsule and some black pepper. Let it cook for about 5 minutes.

Step 05

Cook your noodles as directed on the package. Drain them and add them to the pan with the vegetables. Mix in the sweet soy sauce, chili paste, and paprika. Cook while stirring for another 5 minutes.

Step 06

Taste and adjust seasoning with salt if needed. Sprinkle freshly chopped parsley on top and serve while hot.

Cook's Tips

  1. It’s a hearty vegetarian dish.
  2. Swap in any fresh produce that’s in season.

Kitchen Gear Needed

  • Skillet or wok.
  • Pot for boiling.

Watch Out For

Your safety matters - check these important notes about ingredients
  • Soy (from soy sauce).
  • Gluten (in the noodles).

Good to Know (Per Serving)

Numbers are approximate - your results may vary based on specific ingredients used
  • Calories per Serving: 320
  • Fat: 6 g
  • Carbs: 55 g
  • Protein: 10 g