by Christopher Jones
These are not the noodles you and I are used to. It will be made using vegetables as the main ingredient, including zucchini and another healthy ingredient. I think that this recipe for cooking zucchini can be placed in the category of the most successful.
Not only is the dish quick and easy to prepare with a minimum of ingredients, but it is also delicious, satisfying, and very healthy. Because the zucchini, from which I made bruschetta today, was accompanied by carrots. And this is so urgent now when we have been through most of Lent and our bodies are starving for nutrients. And the age of the zucchini is not important here.
Fortunately, we can buy this vegetable in the store at almost any time of year. And also zucchini in this version is functional in terms of application. After all, the dish can be standalone, and a side dish, and a salad, and a snack. And it goes well both hot and cold. Here we are providing you some fresh and easy recipe to cook vegetable noodles as follows:
Contents
STEP 1:
Let's prepare all the necessary ingredients and utensils for cooking noodles with vegetables. So, let's boil the noodles. We put them in boiling water and stir. Boil on low heat for 3-4 minutes, then put it in a colander, rinse with cold water, and leave for a while in the colander to drain the water.
STEP 2:
Now let's chop all the vegetables. Let's start with the onions. I use red, as it looks beautiful in the dish and has a special sweet flavor. But you can also use regular onions, they are also delicious. So, peel the onion, cut it lengthwise and crosswise, and then thinly slice it into feathers.
STEP 3:
Peel carrots, slice into thin long straws.
STEP 4:
Peel the bell peppers from the seeds, removing the stalk. Slice into long thin slices.
STEP 5:
Put all the prepared vegetables in a wok (if not available, use a pan with a thick bottom), in which we pour a small amount of vegetable oil and soy sauce.
STEP 6:
Fry the vegetables for literally 2-3 minutes, let them stay crispy.
STEP 7:
Then add the previously boiled noodles, pour in the remaining soy sauce and teriyaki sauce. Thoroughly mix all the ingredients. It is quite convenient to do with bamboo sticks. Fry the noodles and vegetables for a few more minutes, stirring the noodles constantly.
STEP 8:
Taste the finished noodles and vegetables, add salt if necessary (the sauces are quite salty, so you probably won't need salt, I don't), stir and transfer to serving containers, sprinkle sesame seeds on top.
This noodles recipe can be both a main course and a side dish. You can add fried chicken breast or beef tenderloin if you want - then you'll have a complete meal for meat-eaters.
STEP 1:
Boil the noodles according to the instructions on the package.
STEP 2:
Rinse with cold water, leave them to drain.
STEP 3:
Cut carrots into slices. Cut mushrooms into thick slices, zucchini into quarters of circles, pepper into medium-sized pieces. Finely chop garlic and ginger.
STEP 4:
Heat 2 tablespoons of vegetable oil in a wok on high heat. Add carrot and fry stirring for 2-3 minutes. Add peppers and stir-fry for another minute. Add garlic, ginger, mushrooms, and zucchini and stir-fry for another minute.
STEP 5:
Mix soy sauce with vinegar, sugar, and starch. Pour into the wok. Cook until it thickens, about half a minute.
STEP 6:
Add noodles and finely chopped onions to the wok. Stir, warm, and remove from the fire. Enjoy the meal!
Warm salad with very tasty noodles surprise true connoisseurs of Asian cuisine. In almost every Asian country you can find wheat noodles. It is unusually delicious if it is framed with vegetables and cooked in a special wok, which fries the ingredients in minutes.
STEP 1:
Prepare the ingredients. Peel, chop vegetables (you can take a ready-made packet of sliced frozen vegetables).
STEP 2:
Boil noodles according to package directions.
STEP 3:
Place the cooked noodles in an oiled wok. Place the vegetables and stir-fry for 2 minutes. Add spices, finely chopped greens, and parsley, and stir-fry for another minute.
STEP 4:
Next, add about 2 tablespoons of mirin, soy sauce, a little sesame oil, and some sugar, stir. Turn off after 2 minutes.
STEP 5:
Place the finished dish on a plate and serve.
In my opinion, Udon noodles are the go-to tool for any housewife. It tastes great, keeps for months, and is very quick to make. Plus, it's versatile. In a few minutes, it can be used to prepare a light diet soup in the Asian style, and a nutritious and hearty dish - fried noodles with lots of vegetables, meat, or seafood.
You can feed a family or a large crowd of hungry guests with this dish, quickly and effortlessly. For me, Udon with squid and vegetables is also a healthy homemade fast food. I keep all of its main ingredients in the pantry, peeled squid, and chopped vegetables in the freezer. When it's "X" time, all I have to do is take everything out, mix it up, and quickly fry it up in a pan. It takes no more than 10-15 minutes to prepare, and the result is a bright, spicy, and light dish that will suit the taste of any connoisseur of delicious food.
STEP 1:
Combine fresh and frozen vegetables, but use a ready-made mix of peeled and chopped vegetables for this dish.
STEP 2:
The dish can also be made exclusively with vegetables, but I usually add shrimp or calamari - they cook quickly and can be stored in the freezer for a long time.
STEP 3:
Prepare the main ingredients of the dish. Slice vegetables and squid into julienne strips. Peel and finely chop garlic and ginger.
STEP 4:
Slice the vegetables and the squid.
STEP 5:
Prepare the udon according to the instructions on the package. If you have "fresh" udon, which you cannot boil beforehand, but just gently untwist with your hands, trying to keep as many whole pieces of noodles as possible.
STEP 6:
Boil udon noodles. Heat a frying pan. Add a little vegetable oil. You can use flavored sesame or peanut oil. Add ginger and garlic and stir-fry for a minute. Then add the squid pieces and fry for another minute altogether.
STEP 7:
Fry the squid with ginger and garlic
STEP 8:
Add the prepared vegetables to the pan. At this point, I take the squid pieces out for a while and transfer them to a separate plate.
STEP 9:
Roast the vegetables for a few minutes, stirring.
STEP 10:
Put the vegetables in. Add sauces and sugar. You can experiment with sauces. Leaving soy sauce as a base, add teriyaki, oyster, or Worcester sauce. Pour the sauce in.
STEP 11:
Stir in the vegetables and sauces and add the noodles and fried squid to the pan. Stir and heat everything together for a minute. Place the noodles. Sprinkle the finished dish with a pinch of sesame seeds or chopped green onions, if desired.
Udon with squid and vegetables is ready. Bon appetite!
Always try to use just the right amount of ingredients so that you can end up with exactly 2 servings and they are eaten in one meal because it tastes so much better that way. Reheating the noodles later will also taste good, but not as good. And also, if you wish, you can exclude, as well as add any vegetables (zucchini, eggplant, green beans, cabbage). This way the noodles will turn out very tasty anyway, but by changing the vegetables, each time is different.
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About Christopher Jones
Chris is a true globetrotter. He has been to many destinations and tried different types of food from all over the world, yet he still loves finding new places and tasting their specialties. Chris has always had an entrepreneurial spirit and so he decided to go back to school at age 24 for his MBA at University of San Francisco so that he could have a better understanding of business strategy in order to start his own company. His favorite motto is “how can one live well, travel well, and work well without having good food every time?”
Be with Chris: 
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