Since I’m a controlfreak (and love to cook) I find it hard to let other people cook for me. Especially when the hubby enters the kitchen I soon take over. A few months ago, I let him do his thing. We both agreed long time ago that his recipes are a bit … uh different than mine. He is not a bad cook at all, but the moment he opens the drawer with all the herbs and spices things become interesting. That particular day however he added an unusual combination of herbs and spices to what was supposed to be a Thai inspired veggie noodle bowl and it was so good! I don’t know if it’s the dill or the lovage, but it is delicious. This recipe sparked my love for noodle bowls again.
We have been eating this veggie noodle bowl at least three times a week in the last months. This recipe is a great and fast way to get in those veggies while also enjoying pure comfort food.
The best part about this recipe is that you don’t need to make a sauce or dressing. It’s a warm noodle bowl and all the spices and herb come together so nicely while it’s simmering. This is delicious simplicity at its finest.
This veggie noodle bowl is:
✓ loaded with veggies
The how-to for this recipe is simple. All you need to do is prepare the veggies by washing and cutting them. Add into a (wok) pan with the herbs, spices and tamari and let it simmer until the veggies become soft. Serve this with the noodles that you like and that’s it. No sauce or dressing needed. It’s so incredibly tasty and satisfying! This is my favorite veggie noodle recipe at the moment and I’m sure you’ll love this recipe too.
If you give this recipe a try, let me know! Leave a comment and rate it – it’s super helpful for me and other readers. And don’t forget to tag your creation with #thegreencreator on Instagram. I’d love to see your loaded veggie bowl!
- 1 (sweet) onion (136 gr)
- 1 red bell pepper (136 gr)
- 1 yellow bell pepper (234 gr)
- 1 zucchini (375 gr)
- 1 carrot (100 gr)
- 75 gr green peas, I use the frozen version
- 157 gr green beans, I use the frozen version
- tamari sauce, 2 tbsp (you could use soy sauce or coconut aminos instead)
- fresh ginger, cut in small chunks about half an inch
- 2 garlic cloves, cut in small pieces
- 1 tsp onion powder
- ground black peper to taste
- 2 tbsp dried dille
- ½ tsp paprika powder
- 4-7 mustard seeds
- 3-5 coriander grains
- 2 tbsp dried lovage
- about 90 gr (buckwheat) noodles per person
- Start by preparing the veggies. Wash and cut the onion, red bell pepper, yellow bell pepper, and zucchini and set aside. Wait for the carrot to be added later.
- Heat up a big (wok) pan and add a tablespoon of oil or half a cup of water. I use water. Add in the onion until soft and translucent. Then add in the other ingredients including the spices, herbs and tamari.
- I don't cut the carrots with a knife, but use a potato peeler to make thin stripes. Once the zucchini is a bit softer, add the carrots and frozen green peas and green beans. Reduce heat and let simmer for about 15-20 minutes while stirring occasionally. Add more water is the stir-fry gets too dry.
- Meanwhile cook the noodles that you like according to the package instructions in plenty of water.
- When the veggies are done serve with cooked noodles.