Recipe for an easy Vegetable and Fried Noodle Bowl that is plant based and vegan friendly, perfect for lunch or dinner
2 tablespoons olive oil
1 tablespoon crushed garlic
1 tablespoon grated ginger
2 birds eye chilli optional – finely chopped
1 large carrot peeled and cut into strips
1 stalk celery finely chopped
1/2 cup peas (can be frozen)
1/2 cup corn (can be frozen)
handful red cabbage
handful chopped spinach
1 packet superlite noodles low cal noodles/ or any other noodles of your choice
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
2 tablespoons chopped spring onion to serve
2 tablespoons sesame seeds to serve
In a large wok, heat the olive oil and fry the garlic, ginger and chili for a minute on high heat.
Add the carrots, celery, peas and corn and allow to fry for a few minutes. I like the carrots still crunchy, but you can lower the heat and allow more cooking time.
Once the veggies are cooked, add the cabbage and spinach. Fry for 1 minute.
Next, drain the noodles, pat it dry with paper towel and add little by little to the hot wok. You can add a bit more olive oil if you need to.
Lastly, add the sauces to the hot pan, remove from heat and garnish with spring onion and sesame seeds. Serve and enjoy!
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.