Bulk up your veggie intake with this fried vegetable noodle bowl that is perfect for lunch or dinner.
One of the better decisions I have made recently was to eat less meat, and more veg. Boom. That’s it. Nothing major, right? I AM NOT A VEGAN. I still cook meaty things for the caveman (who has also now gone to one animal based meal a day!) and I still make sure my little man gets good eggs, chicken and meat into his daily diet. And of course, I will still share some of my favourite meaty recipes for a quick, wholesome dinner. Choosing higher welfare, pasture raised and humanely treated meat is key.
The one thing I have learned on this plant based journey so far, is definitely to plan and prep. Like a boss. I am sure I didn’t realize then how hard it would be to keep to a plant based diet when you haven’t planned your meals or at least cooked some quinoa, or roasted some sweet potatoes. Now I know. I am also happy to see my man getting on the “power of plants” trend. He has pretty high cholesterol and the doc told him to get control of his diet, before they start medicating. 
Bowls of veggies are my absolute favourite thing in the world to eat. The trend that has hit our screens hard. I love that you can just throw in a whole bunch of different ingredients to make something so healthy and delicious. I made this one the other day and I have fallen in love. I always have some sort of grain cooked, in a bowl, ready to be spruced up with veggies…
I’m loving this easy lunch recipe, and could eat it every day. I use the SuperLite, low cal glass noodles all the time – they are just so easy to prep and fills you up perfectly. This Vegetable and Fried Noodle Bowl was sort of a “cleaning out the fridge” attempt, but I found I have all these ingredients in my fridge, all the time, anyway.
Bulk up and make extra for the lunch boxes or fill a glass jar if you are feeling fancy – to take to work. It’s great to have hot and even better when you have it the next day as a cold salad.
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Fried Vegetable Noodle Bowl
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Vegan, Vegetarian
Description
Quick, flavorful veggie noodles stir-fried to perfection. A simple weeknight meal ready in under 30 minutes!
Ingredients
- 2 tbsp olive oil
- 1 tbsp (15 ml) crushed garlic
- 1 tbsp (15 ml) grated ginger
- 2 birds eye chilli optional - finely chopped
- 1 large carrot peeled and cut into strips
- 1 stalk celery finely chopped
- 0.5 cups (118 ml) peas can be frozen
- 0.5 cups (118 ml) corn can be frozen
- handful red cabbage
- handful chopped spinach
- 1 packet superlite noodles low cal noodles/ or any other noodles of your choice
- 4 tbsp soy sauce
- 4 tbsp balsamic vinegar
- 2 tbsp chopped spring onion to serve
- 2 tbsp sesame seeds to serve
Instructions
- Heat olive oil in a large wok over high heat (e.g., 400°F/204°C).
- Fry garlic, ginger, and chili for one minute.
- Add carrots, celery, peas, and corn; fry for a few minutes. (Adjust cooking time for desired carrot crispness).
- Add cabbage and spinach; fry for one minute.
- Drain noodles, pat dry with paper towels, and add gradually to the hot wok. Add more olive oil if needed.
- Add sauces, remove from heat, and garnish with spring onion and sesame seeds.
- Serve.
Notes
- For perfectly crisp-tender vegetables, add them to the wok in stages, starting with those that require longer cooking times (like carrots and celery).
- If using fresh noodles, ensure they are cooked al dente before adding them to the wok to prevent them from becoming mushy.
- To reduce sodium, you can substitute low-sodium soy sauce or tamari and adjust the amount of balsamic vinegar to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 10
- Sodium: 800
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 10
Frequently Asked Questions
What type of noodles should I use for the Fried Vegetable Noodle Bowl?
You can use any stir-fry noodles you prefer, such as rice noodles, soba noodles, or udon noodles.
How can I make my vegetable noodle bowl more filling?
Consider adding cooked quinoa or roasted sweet potatoes as a base to bulk up the meal.
What vegetables work best in this recipe?
You can use a variety of vegetables like bell peppers, broccoli, and carrots, depending on your preference and what you have on hand.
