Quick Vegetable Noodles Recipe
Embark on a culinary journey with this delightful Quick Vegetable Noodles recipe, where the freshness of assorted vegetables meets the comforting embrace of egg noodles, creating a dish that’s as vibrant as it is satisfying. Ideal for busy weeknight dinners, this Italian-inspired recipe delivers robust flavors and nutrition in just 30 minutes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pasta (egg noodles) | 250 grams |
| Garlic | 6 cloves |
| Ginger (grated) | 1 teaspoon |
| Mixed Herbs (Dried) | 1 tablespoon (oregano) |
| Onion (chopped roughly) | 1 |
| Tomato (chopped roughly) | 1 |
| Carrot (Gajjar, thinly sliced) | 1 |
| Green beans (French Beans, thinly sliced) | 5 |
| Green Bell Pepper (Capsicum, thinly sliced) | 1 |
| Rajma (Large Kidney Beans) | 200 grams |
| Extra Virgin Olive Oil | 1 tablespoon |
| Butter | 1 tablespoon |
| Black pepper powder | 1 teaspoon |
| Red Chilli flakes (or red chili powder) | 1/2 teaspoon |
| Salt | To taste |
| Coriander (Dhania) Leaves | A handful |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350 kcal |
| Protein | 15 grams |
| Carbohydrates | 55 grams |
| Dietary Fiber | 6 grams |
| Sugars | 5 grams |
| Fat | 10 grams |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Servings
- Servings: 2
Instructions
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Preparation: Begin by preparing all your ingredients. Chop the vegetables — onion, tomato, carrot, and green bell pepper — into small, manageable pieces. Slice the green beans and keep the kidney beans ready, rinsed, and drained if using canned.
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Cooking the Noodles: Cook the egg noodles according to the package instructions. If your noodles are of the type that can be used directly without boiling, you can skip the boiling step and use them straight away.
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Sautéing Aromatics: In a large wok or skillet, heat the extra virgin olive oil and butter over medium heat. Once hot, add the chopped garlic and grated ginger, sautéing for about a minute until fragrant.
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Onions and Vegetables: Introduce the chopped onion to the pan, frying it for 3-4 minutes until it turns a light golden brown. This step adds a lovely depth of flavor to the dish.
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Adding Vegetables and Spices: Now, toss in the prepared vegetables and the kidney beans. Sprinkle in the mixed herbs, black pepper powder, red chili flakes, and salt to taste. Add 2-3 tablespoons of water to help steam the vegetables, ensuring they remain crisp yet tender.
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Cooking the Mixture: Mix everything well and cover the wok, allowing it to cook for about 8-10 minutes on medium flame. This will give the vegetables enough time to soften and absorb the spices.
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Final Touches: Once the vegetables are cooked, add in the herbs and give everything a good stir. Check the seasoning and adjust if necessary. Finally, gently fold in the cooked egg noodles, making sure they are well incorporated with the vegetables and spices. Cover the wok again and let it simmer for an additional minute to allow the flavors to meld beautifully.
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Serving: Your Quick Vegetable Noodles are now ready to serve! Transfer the colorful noodles to a serving plate and garnish with fresh coriander leaves for a pop of color and flavor.
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Pairing Suggestions: These delicious noodles pair perfectly with Indo-Chinese Manchurian or any other Manchurian dish of your choice, making for a delightful and fulfilling weeknight dinner that’s both quick and delicious.
Indulge in the vibrant flavors of this Quick Vegetable Noodles recipe, a dish that not only satisfies your taste buds but also nourishes your body, celebrating the beauty of fresh vegetables in a simple yet elegant manner. Enjoy your meal!
