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Vegan Asian Veggie Noodles
This Vegan Asian Veggie Noodles recipe creates a slightly spicy noodle dish with vegetables that is delicious and easy to prepare—perfect for a busy weeknight dinner.
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Course:
Main dish
Cuisine:
American, Asian
Diet:
Vegan, Vegetarian
Keyword:
Vegan Asian Noodles, Vegan Asian Veggie Noodles, Vegan Noodles
Total Time:
30
minutes
minutes
Servings:
4
Calories:
375
kcal
Author:
Veg Kitchen
Ingredients
1
tsp
rice vinegar
2
tbsp
soy sauce
1
tsp
ginger powder
½
tsp
curry powder
salt
3
carrots
chopped in small cubes
250
g
vermicelli
3
tbsp
sesame oil
1
red pepper
chopped in small cubes
½
cup
peas
1
can baby corn
1
clove
garlic
finely chopped
pepper
US Customary
-
Metric
Instructions
Mix rice vinegar, soy sauce, ginger powder, curry powder, and 1 pinch of salt.
Peel the carrots and cut them in julienne.
Cook the noodles as indicated on the package.
Heat the sesame oil in a wok.
Add vegetables and cook for 10 minutes over medium heat. They must be cooked, but still a little firm.
Add the sauce to the wok and continue cooking for 2–3 minutes.
Add the well-drained noodles into the wok, mix gently, and cook another 3 minutes.
Taste and rectify the seasoning.
Nutrition
Calories:
375
kcal
|
Carbohydrates:
63
g
|
Protein:
5
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
4
g
|
Sodium:
651
mg
|
Potassium:
312
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
8724
IU
|
Vitamin C:
48
mg
|
Calcium:
38
mg
|
Iron:
1
mg
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