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Warm Veggie Noodle Bowl

Warm Veggie Noodle Bowl

  • Author: The Green Creator
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 1-2 1x
  • Category: vegan, plant-based, vegetarian, dinner, lunch
  • Cuisine: Thai-Inspired, Vegan, Gluten-Free. stir-fry

Description

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!


Scale

Ingredients

  • 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
  • 47 mustard seeds
  • 35 coriander grains
  • 2 tbsp dried lovage
  • about 90 gr (buckwheat) noodles per person

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile cook the noodles that you like according to the package instructions in plenty of water.
  5. When the veggies are done serve with cooked noodles.

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