A warm noodle bowl loaded with veggies that requires virtually no cooking, just cutting. A nourishing bowl that feels like comfort food and that’s so satisfying. Ready to be served under 30 minutes!
- 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.