20-Minute Spicy Veg Noodles Recipe

A lush veg noodles recipe that’s perfect for busy folks who want to eat healthily but don’t have time to cook. The noodles are dressed in a spicy concoction of soy sauce, chilli flakes, fresh garlic and ginger and a generous amount of black pepper. With a heap of fresh vegetables, this noodles recipe is plant-powered — full of vitamins, minerals and flavour. A quick and easy dish that takes 20 minutes from start to finish—making it the best noodle recipe for students or families with a hectic schedule.

Seeing as it’s the first week of August, we’re gearing up for back-to-school. The boys and Miss. R are starting in just a few weeks, and I’m trying to prepare emotionally for the academic year ahead. I haven’t quite got used to the fact that Miss. R will leave home and start university. But, there’s been so much chaos around us lately that living outside of my head has been somewhat easier. Plus, hanging out with Miss. Coco and getting so much puppy love has been pretty precious!

We’ve been creating vegetarian recipes after the popularity of this dorm-friendly Pasta Bake. We’ve been making this pretty much weekly alongside my Kale and Quinoa Salad. Mainly because we’re striving for hearty comfort foods – with all the seasonal vibes.

And this recipe for noodles is lip-smacking!

Ingredients

Here’s what goes in this veg noodles recipe:

• Veggies – ones that can be eaten raw because these aren’t “cooked” to create this dish. I’ve chosen simple accessible options: carrots, celery, and bell peppers, which are mixed with a spicy noodle sauce.
• Noodles – are from Lotus Foods, made from a mixture of millet and brown rice to create a gluten-free noodles dish. They are cooked in about 5 minutes, but you can use any type of noodles you like because the sauce for noodles is super versatile.
• Sesame Oil – for its fragrance. Sesame oil has the highest smoke point of all cooking oils used for frying or sautéing at 410 degrees Fahrenheit. This makes it ideal to use over high heat without burning. It’s a perfect pick for sauteing garlic to create the noodle sauce. 
• Garlic and ginger – are key ingredients in this dish, and exude a sharp taste. The garlic is crushed and the ginger is chopped into matchsticks. 
• Soy sauce – will give the dish some saltiness to counteract strong flavours like garlic or chilli, but it also has an appealing umami flavour. I use dark soy which gives the noodles a lovely deep hue.
• Chilli flakes – chilli flakes are often used in Asian cooking to add spiciness and heat. They can be found at most supermarkets, or you can find chilli pepper seeds and dry them yourself if you have the time. You might want to start with a small amount of chilli flakes to get the feel for how much you like.
• Black pepper – gives the vegetable noodles a spicy flavour.

Instructions

How to make veggie noodles at home

1. Prep the vegetables: Slice in thin and even slices. It’s important not to make them too thick. Remember, we are not “cooking” the vegetables (Image 1).
2. Follow the packet instructions to cook noodles. I pour boiling water into a large pot and bring it to a boil. Add the noodles – making sure the water covers the noodles completely. Be careful not to overcook (Image 2).
3. Drain the water from the noodles and rinse thoroughly under cold water. I use my hands to gently move the noodles around making sure the cold water gets to all the strands. We want to prevent any further cooking; otherwise, they will clump together (Image 3). 
4. Make the noodles sauce by sauteing the garlic in oil (Image 4), on low heat, and follow with the remaining ingredients (Images 7-8). You don’t want to cook the ingredients, simply warm through gently on very low heat. I do not stir-fry the noodles.
5. Toss gently and finish with optional toppings: sesame seeds, spring onions and lime juice (Images 9-10).

Substitutions

• Try other vegetables such as cabbage, broccoli, cauliflower, beets, cucumbers, corn and greens of your choice (for example, spinach, lettuce)
• Besides wheat noodles and gluten-free options, you can also enjoy spiralized vegetables such as zucchini noodles, or bean sprouts. 
• Replace red chilli flakes with paprika, cayenne pepper, or even hot sauce for a hot kick.

Variations

• You can also add in some meat replacements such as cooked tempeh, tofu and vegan sausage. It tastes great with this veggie noodle recipe!
• If you’re wondering how to make a vegetarian noodles recipe, add cooked eggs, like shredded omelettes, boiled eggs or even paneer.
• Top with your favourite nuts, such as crushed peanuts to achieve a different flavour profile.
• For a hakka-style dish, stir-fry veggies such as mushrooms and green beans.
• Make it a soup by adding stock and miso paste
• Create a plain noodles recipe by omitting the veggies and simply toss the cooked noodles in the sauce

Food safe storage

• The vegetables can be prepped and stored separately in the fridge and then mixed together when you are ready to make the dish.
• Wash veg well before storing to remove dirt and bacteria that can grow on the vegetable surfaces while stored.
• Wrap vegetables in a damp cloth or kitchen towel, and place them inside an airtight container – this will stop moisture from escaping and help keep veg fresher for longer.
• Store your finished veg noodles in the fridge for up to 5 days.
• Keep cooked vegetable noodles in an airtight container to prevent moisture escape and oxidation that can affect the taste, colouring, nutrient content and texture.

Nutrition Information:

A serving of this veg noodles recipe is:

• An excellent source of vitamin C
• An excellent source of vitamin A
• An excellent source of fibre

*Percent Daily Values are based on a 2000-calorie diet.

What are some of your easy dinner ideas? Let me know in the comments below!

If you try this recipe, I would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos. 

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