SPICY VEGETABLE NOODLES RECIPES
Spicy vegetable noodles is a one pot meal that is spicy and delicious with the goodness of fresh spring vegetables like snow peas, sweet corn, carrots, baby corn, broccoli and other ingredients like scrambled eggs, button mushrooms, and spring onions. Serve the Spicy Vegetable Noodles Recipe as a weeknight dinner along with a bowl of soup like Cumin Spiced Potato And Leek Soup Recipe and Fennel Pesto Pull-Apart Bread Recipe. If you like one dish recipes, then you must try some of our favorites like Vegetarian Hakka Noodles (Chinese Chow mein Recipe) Singapore Rice Noodles Recipe with Peanuts and Sriracha American Chop Suey Recipe
Provided by Rekha Vengalil
Time 50m
Yield Makes: 4 Servings
Number Of Ingredients 15
Steps:
- To begin making the Spicy Vegetable Noodles Recipes, in a saucepan, boil the noodles as per the instructions on the packet, drain and set aside. Toss the noodles in oil after they are drained, to prevent from sticking with each other.
- Heat oil in a wok. Add the onion, chilli and garlic and saute till the onions are soft.
- Add the veggies and stir fry till the veggies have cooked through but still crunchy.
- Add in the soy, chili sauce and rice wine.
- Increase the heat and add the noodles and egg.
- Season with salt and pepper. Mix well to coat and stir fry for 2-3 minutes or till the noodles has heated through.
- Turn off the heat. Garnish with spring onions and serve.
- Serve the Spicy Vegetable Noodles Recipe as a weeknight dinner along with a bowl of soup like Cumin Spiced Potato And Leek Soup Recipe and Fennel Pesto Pull-Apart Bread Recipe.
SPICY VEGGIE STIR-FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.
- For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.
- Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.
- While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.
- Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.
SPICY THAI NOODLES WITH VEGETABLES
This makes an excellent side dish to go with main-dish stir fries or satays. Add meat to make a main dish. You can locate lemongrass and fish sauce in most Oriental markets.
Provided by PalatablePastime
Categories Peppers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cook noodles in boiling water until tender; drain.
- Mix ingredients for sauce in a bowl with a whisk until smooth; set aside.
- Heat 2 tablespoons cooking oil in a wok or large skillet over high heat (add more oil as necessary during cooking).
- Add lemongrass and Thai chiles and cook until fragrant.
- Add carrot, scallions, and bell peppers and cook until carrot starts to become crisp-tender.
- Add bean sprouts and cook 1-2 minutes more.
- Add drained noodles to the pan and pour sauce over noodles.
- Using two utensils, lift vegetables from bottom to integrate throughout noodles and mix well.
- Garnish with chopped cilantro and chopped peanuts and serve with hot chili sauce (sriracha), if desired.
- Cooking tip: you may cut noodles into smaller pieces after cooking with kitchen shears to make them easier to work with.
SPICY VEGETABLE EGG NOODLES
This is a noodle dish I came up with based on a noodle dish I ordered at a japanese market a few weeks ago. It was very different LOL but it was still delicious! If you like a richer broth, you may add 1 veg or chicken stock cube to the boiling broth. ENJOY!
Provided by love4culinary
Categories One Dish Meal
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 21
Steps:
- Start boiling some water to cook your noodles in a pot.
- Heat oil in a wok or large skillet and saute your garlic, leek, green chile and ginger for 3 minutes.
- Meanwhile start cooking your noodles in boiling water you have prepared and strain them when they are a little more than 1/2 cooked.
- Then, add corn to the wok, followed by your vegetable stock.
- Bring stock to a boil and then add , carrots, white and black pepper, and salt, and stir.
- Add partially cooked pasta and cook until pasta is "al dente".
- Add celery, green bell pepper and stir again.
- In a bowl take your cornstarch and add just enough water to make a thin paste.
- Add thin paste to the stock mixture and stir completely.
- Turn off the heat and stir in green onions, and vinegar.
- Garnish with red pepper flakes and bean sprouts.
- Drizzle with a little bit of sesame oil.
- Serve & Enjoy!
Nutrition Facts : Calories 307.9, Fat 6.3, SaturatedFat 1.2, Cholesterol 42, Sodium 361.4, Carbohydrate 55.1, Fiber 5.3, Sugar 5.7, Protein 10.1
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