Hearty, vibrant and wonderfully fragrant Asian-style noodles with crisp vegetables and soy sauce. Cooked quickly in one pan or a wok, with the vegetables staying juicy and springy. An ideal weeknight dinner that is easy to adapt to your taste.
Ingredients
- Mushrooms — 8.8 oz | 250 g
- Carrots — 2–3 pcs.
- Bell pepper — 1–2 pcs.
- Zucchini — 1 pc.
- Mung bean sprouts — 1 handful
- Garlic — 2–3 cloves
- Soy sauce — 2–3 tbsp | 30–45 ml
- Ground paprika — 1 tsp | 5 ml
- Black pepper — to taste
- Salt — to taste
- Chinese wheat noodles — 7.1 oz | 200 g (cook according to package instructions)
- Vegetable oil — for frying
How to Cook
- Prepare the vegetables: wash the carrots, pepper and zucchini and cut them into thin matchsticks. Slice the mushrooms and finely chop the garlic.
- Cook the noodles according to the package instructions until just underdone, drain and set aside.
- Heat a wok or wide skillet over high heat. Working in batches and using a small amount of oil, stir-fry the mushrooms, then the carrots, pepper and zucchini for 1–2 minutes each so the vegetables stay crisp-tender. Return everything to the pan.
- Push the vegetables to the sides, add a little oil to the center, then the garlic and paprika. Briefly warm for 20–30 seconds until fragrant, then toss with the vegetables.
- Add the mung bean sprouts and soy sauce, and toss vigorously.
- Add the prepared noodles, mix well and heat for 1–2 minutes so the sauce coats everything evenly. Season with salt and black pepper to taste. Serve immediately.
Serving and Storage
Serve hot as a standalone dish or as a side. It pairs beautifully with fried chicken, seared tofu or shrimp. Store leftovers in the refrigerator for up to 2 days and reheat in a skillet with a splash of water or soy sauce.
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Tips and Variations
- Do not overcook the vegetables: high heat and a short cooking time give the right crunch.
- Undercook the noodles by 1 minute: they will finish in the pan and absorb the sauce better.
- Adjust the heat to taste: add a pinch of chili flakes or hot pepper.
- Noodle swaps: use udon, egg noodles or rice noodles (for a gluten-free version, with gluten-free soy sauce).
- For extra aroma, finish with 1 tsp | 5 ml sesame oil and top with scallions or toasted sesame seeds.
Nutrition Facts (per serving)
| Calories | ≈ 390 kcal |
| Protein | ≈ 12 g |
| Fat | ≈ 12 g |
| Carbohydrates | ≈ 62 g |
| Fiber | ≈ 6 g |
| Sodium | ≈ 1200 mg |
Values are approximate and depend on the specific products and the amount of soy sauce used.
Frequently Asked Questions
Can I use frozen vegetables?
Yes. Cook them straight from frozen in a very hot pan so excess moisture evaporates quickly and the vegetables do not turn watery.
What can I use instead of soy sauce?
Tamari (usually gluten-free) or coconut aminos work well. If the sauce is too salty, dilute it with a little water and add a pinch of sugar for balance.
How do I make the dish completely gluten-free?
Use rice or buckwheat noodles and gluten-free soy sauce (tamari). The remaining ingredients are usually gluten-free, but always check the spice labels.