Noodles with vegetables

Name: Noodles with vegetables
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Ingredients: Noodles 9 oz; Carrots 1.9 cups; Red peppers 1 cup; Yellow peppers 5.25 oz; Zucchini 3 ¼ cups; Leeks 10.5 oz; White onions 3.5 oz; Soybean sprouts 1 cup; Sunflower seed oil 2 tbsp; Soy sauce 5 tbsp; Mirin 2 tbsp; Fresh ginger 2.1 tsp; Garlic 1 clove; Fresh chili pepper 2; Coriander 1 bunch; Sesame seeds to taste

it fr de es br

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 40 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

When you think of a fresh and flavorful meal, noodles with vegetables really hit the spot. This dish—rooted in Asian food traditions—brings together crispy carrots, bell peppers, and maybe some broccoli or snap peas. So colorful. The base? A great tangle of noodles. Ramen or udon work great if you want a more substantial bite, but honestly, any thin wheat or rice noodles will do just fine for this vegetable noodle recipe. It feels tender and satisfying without being heavy, which is great.

What really really sets it apart is the aromatic mix of soy sauce, a splash of sweet mirin, and some grated ginger. This combo gives you a slightly sweet, salty, and a bit tangy flavor that makes each bite pop. Toss in some toasted sesame seeds for a nutty punch—so good—and top with fresh coriander leaves for a herby finish.

Thing is, this meal is perfect for any schedule. It’s a go-to for those craving easy vegetable noodles that are quick yet special. Whether it’s a speedy lunch or a relaxed dinner, these noodles are always a win. Plus, it’s adaptable—you can swap in seasonal veggies or your favorites, and you’ve got a new twist every time. Pretty much. The dish is part of a broader family of healthy noodle recipes seen across East Asia. Seriously good. You find similar stir-fry noodles with vegetables everywhere, from bustling street food stalls to cozy home kitchens.

It's versatile: go heavy on the moist mushrooms, add more crunchy cabbage, or keep it simple with just a handful of fresh greens. The soy-mirin-ginger trio ties everything together. And makes the dish shine. This is the kind of food that keeps you coming back for seconds, especially with those golden sesame seeds and fresh coriander in the mix. For real. No matter how you customize it, you’ll enjoy a bowl of noodles loaded with color, aroma, and a really really satisfying bite.

INGREDIENTS

Noodles 9 oz (250 g)

Carrots 1.9 cups (250 g)

Red peppers 1 cup (150 g)

Yellow peppers 5.25 oz (150 g)

Zucchini 3 ¼ cups (400 g)

Leeks 10.5 oz (300 g)

White onions 3.5 oz (100 g)

Soybean sprouts 1 cup (50 g)

Sunflower seed oil 2 tbsp (30 g)

For the sauce: Soy sauce 5 tbsp (75 g); Mirin 2 tbsp (30 g); Fresh ginger 2.1 tsp (10 g); Garlic 1 clove

For garnish: Fresh chili pepper 2; Coriander 1 bunch; Sesame seeds to taste

Preparation

How to prepare Noodles with vegetables

To prepare the noodles with vegetables, first focus on cutting the vegetables. Trim and peel the carrots 1, then cut them into julienne strips with a thickness of 1/8 inch 2. Do the same for the zucchini 3.

Remove the stem, seeds, and internal filaments of the peppers 4, then cut them into julienne strips 5 6.

Cut off the green part of the leek, slice it into rounds of 1/5 inch thickness 7. Also slice the chili pepper into rounds 8 and the onion into julienne strips 9.

In a bowl, pour the soy sauce and add the mirin 10, also add the grated ginger 11 and garlic 12.

In a wok pan, pour the sunflower oil and, once it's hot, add the onion 13 and sauté for 3 minutes. Add the carrots 14 and zucchini 15.

Continue with the peppers 16, then season with salt 17 and cook for 10 minutes, stirring occasionally. The vegetables should be cooked but still crispy. Turn off the heat and pour the soy sauce into the pan 18.

Add the bean sprouts 19 and mix. Cook the noodles in plenty of salted boiling water 20, for the time indicated on the package, drain them, transfer them to the pan 21 and mix again.

Plate and finish with some leek rings, the chili pepper 22, a sprinkle of sesame seeds, and a few coriander leaves 23. The vegetable noodles are ready to be enjoyed 34.

Storage

Vegetable noodles should be consumed as soon as they're ready, but if there are leftovers, you can store them in the refrigerator, in a closed container, for up to 2 days. Before serving them again, heat them in a pan with a drizzle of oil or a tablespoon of soy sauce.

Advice

For a richer dish, you can add shredded chicken, shrimp, or diced tofu. Varying the vegetables according to the season is always a great idea, so you can use broccoli, shiitake mushrooms, Chinese cabbage, or bamboo shoots. If you like, you can also add teriyaki sauce.

For the translation of some texts, artificial intelligence tools may have been used.