Asian Veggie Noodle Bowls

Name: Asian Veggie Noodle Bowls
Total time: 20 min
Yield: 2 servings
Ingredients: 2 medium-sized carrots; vegetable oil; 1 shallot; 2 cloves garlic; 1 small red hot chili pepper; 2 teaspoons fresh minced ginger; 150 ml coconut milk or 2/3 cup coconut milk; 1 tablespoon fish sauce; 2 teaspoons soy sauce; 100 grams or 3.5 oz shiitake mushrooms; a handful green beans; A handful Spinach; 80 grams or 1/2 cup cooked chick peas; 80 grams or 1/2 cup canned bamboo shoots; 250 grams or 9 oz noodles of your choice; salt; black pepper; a splash of lime juice; black and white sesame to garnish; 1 tablespoon fried crispy onions to serve

User Reviews

5.0

3 reviews

Excellent

Total Time
20 mins
Servings
2 servings
Calories
748 kcal
Course
Main Course
Cuisine
Asian

Asian Veggie Noodle Bowls

Maisie Perez

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Asian Veggie Noodle Bowls: Veggie-packed flavorful dinner which is really quick to throw together and so much better than takeout! Use any veggies you like.

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Ingredients

Servings

2 medium-sized carrots
vegetable oil
1 shallot
2 cloves garlic
1 small red hot chili pepper
2 teaspoons fresh minced ginger
150 ml coconut milk or 2/3 cup coconut milk
1 tablespoon fish sauce omit if vegetarian/vegan
2 teaspoons soy sauce
100 grams or 3.5 oz shiitake mushrooms
a handful green beans
A handful Spinach
80 grams or 1/2 cup cooked chick peas
80 grams or 1/2 cup canned bamboo shoots
250 grams or 9 oz noodles of your choice
salt
black pepper
a splash of lime juice
black and white sesame to garnish
1 tablespoon fried crispy onions to serve optional

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Instructions

Set a wok or a large skillet at medium-high heat. Shave or chop carrots. Add a lug of vegetable oil to the wok and once it's hot, add carrots. Stir-fry for 4 minutes. Transfer to two bowls and set aside.
Chop shallots, garlic and red chili pepper. In a saucepan heat 2 teaspoons of vegetable oil. Add shallots, garlic, chili pepper and ginger and cook for 3 minutes over medium-high heat. Add coconut milk and lower the heat. Add fish and soy sauce. Simmer for 10 more minutes.
Meanwhile, prepare noodles as per instruction on the package and distribute them to the bowls once they are ready.
Set the wok back onto the stove. Heat a lug of vegetable oil and stir-fry shiitake mushrooms for 4 minutes. Transfer to the bowls and continue stir-frying green beans, then spinach and finally chick peas with bamboo shoots each for about 3 minutes.
Season with salt and pepper to taste. Serve the bowls with a splash of lime juice sprinkled with black and white sesame seeds and fried crispy onions (optional). Enjoy!

Nutrition Information

Show Details

Calories 748kcal (37%) Carbohydrates 133g (44%) Protein 13g (26%) Fat 18g (28%) Saturated Fat 14g (70%) Sodium 1335mg (56%) Potassium 838mg (24%) Fiber 9g (36%) Sugar 9g (18%) Vitamin A 10405IU (208%) Vitamin C 39.6mg (44%) Calcium 81mg (8%) Iron 5.5mg (31%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 748 kcal

% Daily Value*

Calories	748kcal	37%
Carbohydrates	133g	44%
Protein	13g	26%
Fat	18g	28%
Saturated Fat	14g	70%
Sodium	1335mg	56%
Potassium	838mg	18%
Fiber	9g	36%
Sugar	9g	18%
Vitamin A	10405IU	208%
Vitamin C	39.6mg	44%
Calcium	81mg	8%
Iron	5.5mg	31%