Fried noodles with vegetables

Name: Fried noodles with vegetables
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Noodles 7.1 oz; Green peppers 1; Red peppers 1; Carrots 1; Champignon mushrooms 1 cup; Soybean sprouts ¾ cup; Peperoncino 1; Garlic 2 cloves; Fresh scallion 1; Extra virgin olive oil 3 spoonfuls; Soy sauce 3.4 tbsp; Apple cider vinegar 1 spoonful; Fine salt to taste; Peanut seed oil 4 ¼ cups

it es fr de br

514

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 514
Carbohydrates g 45.5
of which sugars g 11
Protein g 9.7
Fats g 32.6
of which saturated fat g 5.9
Fiber g 3.5
Sodium mg 1531

Difficulty: Average
Prep time: 30 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Colorful veggies mixed with fried noodles bring easy, family-friendly comfort—perfect for busy weeknights or anytime quick dinner ideas are needed. All those bright greens, carrots, and maybe even a few extra favorites add fresh crunch and serious goodness, while the richness of tender noodles brings a warm, hearty taste that really sticks with you. Kids usually dig the bright look (so much color on one plate), and the soft noodles work great for all ages…makes everyone feel full and happy. Whether someone in your family loves healthy Asian recipes, needs tasty vegetarian noodle dishes, or just wants a DELICIOUS twist on classic Asian-inspired meals, this dish absolutely checks every box. Grab it for those times you want dinner fast but don’t want to skip great taste—savory, nice texture, reliable, and full of familiar flavors (that classic chow mein flavor a lot of families remember from takeout nights).

Home cooks really appreciate how easily stir-fried noodles turn into a go-to for easy noodle recipe searches—especially on nights where everyone’s rushing around and there’s no time to go complicated. What’s fun is the way you can adapt: sometimes go with only your family’s favorite veggies, sometimes try what’s already in the fridge, always ending up with a meal people actually enjoy. Want a filling standalone plate? Fried noodles have everyone covered—work for lunch, dinner, or those awkward afternoon food cravings (kids snack on it cold too, not even kidding). Serving a crowd, bringing something to a potluck, or just want something fast for a weekend line-up? Homemade chow mein really delivers, since it gives a fresh, good taste—not greasy, just right. Tastes just as great the next day…reliable for leftovers and meal plans, plus works for picky eaters and adventurous ones. For home cooks balancing family meals with everyday life, this is one of those SIMPLE, great healthy Asian recipes that always fit. Really, wherever you need easy stir-fry recipes or family-approved noodles, these noodles win every time.

INGREDIENTS

514

Calories per serving

Noodles 7.1 oz (200 g)

Green peppers 1

Red peppers 1

Carrots 1

Champignon mushrooms 1 cup (80 g)

Soybean sprouts ¾ cup (80 g)

Peperoncino 1

Garlic 2 cloves

Fresh scallion 1

Extra virgin olive oil 3 spoonfuls

Soy sauce 3.4 tbsp (50 ml)

Apple cider vinegar 1 spoonful

Fine salt to taste

For frying: Peanut seed oil 4 ¼ cups (1 l)

Preparation

How to prepare Fried noodles with vegetables

First, clean the vegetables, then cut the carrot into strips 1, the red pepper 2, and the green one 3.

In a large pan or, if you have it, in a wok, heat 3 tablespoons of oil, then add the sliced garlic and spring onion 4, sauté for a few moments and then add the sliced chili pepper 5. Let it flavor and then add the peppers 6

the carrot 7, the bean sprouts 8, and finally the champignon mushrooms 9. Allow a couple of minutes between the addition of each ingredient.

Cook all the vegetables together for about 10 minutes over low heat and then pour in the soy sauce and apple or rice vinegar 10. Then taste for salt and add more according to your preferences if necessary. Then let it cook for a couple of minutes over low heat. Meanwhile, bring salted water to a boil in a pot, and once it reaches a boil, dip the noodles and boil them for no more than 2 minutes 11, then drain them and rinse them under cold water. Drain them well, then divide them into 4 nests of roughly the same size 12 and place them on a sheet of absorbent paper.

In a non-stick pan, heat some seed oil and when it reaches temperature, dip one nest at a time in the boiling oil 13. For this operation, we recommend placing each nest on a skimmer and maintaining the shape of the nests with the help of a large fork. When the nest is golden, turn it over and let it brown on both sides. Then proceed in the same way with the other nests and let them drain on absorbent paper 14. Then serve one nest per person and top it with the vegetable sauce 15.

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Fried noodles with vegetables

PRESENTATION

INGREDIENTS

How to prepare Fried noodles with vegetables

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