vegetable noodles

This easy dish of vegetable noodles with shrimp is a light, delicious meal of zucchini noodles, carrot noodles, and glass noodles simmered in chicken stock.

Vegetable Noodles With Shrimp

onion

garlic ((minced))

shrimp ((soaked, optional))

Shaoxing wine

chicken stock

salt

sugar

dried broad bean noodles ((soaked 30 minutes))

zucchini

carrot

soy sauce

sesame oil

white pepper

shrimp

scallion ((julienned))

Cilantro ((to garnish, optional))

Prep all of your ingredients and have them ready before you start cooking. Heat a wok over medium high heat and add the oil, onion, garlic, and dried shrimp. Stir-fry until the onion is translucent. Add the shaoxing wine and stir-fry for another 30 seconds. Add the chicken stock, salt, sugar and broad bean noodles. Turn down heat to low and let everything simmer for about 10 minutes.

Add the zucchini and carrot “noodles," along with the soy sauce, sesame oil and white pepper. Turn the heat up to medium and cook for another 5 to 10 minutes, reducing almost all of the liquid. If you like your noodles a bit more soupy, you can add more chicken stock.

Stir in the shrimp and scallions and cook for another 2 minutes, or until the shrimp is just cooked through. Garnish with cilantro and serve!

A classic Chinese dish of stir-fried egg noodles with shredded chicken breast. Experiment with different fish, meat or vegetables

Chow mein

egg noodles

tbsp sesame oil,plus 1 tsp

chicken

2½ tbsp groundnut oil

garlic cloves,finely chopped

mangetout,finely shredded

prosciuttoor cooked ham, finely shredded

tsp light soy sauce

tsp dark soy sauce

tbsp Shaohsing rice wineor dry sherry

tsp white pepper

golden caster sugar

spring onions,finely chopped

Shaoxing rice wineor dry Sherry

tsp sesame oil

Cook 225g egg noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp sesame oil and set aside.

Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 2 tsp Shaohsing rice wine or dry sherry, 1 tsp sesame oil, ½ tsp white pepper and ½ tsp salt for the marinade, mix well and then leave to marinate for about 10 mins.

Heat a wok over a high heat. Add 1 tbsp groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.

Stir-fry for about 2 mins and then transfer to a plate.

Wipe the wok clean, reheat until it is very hot then add 1½ tbsp groundnut oil.

When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.

Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min.

Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce,1 tbsp Shaohsing rice wine or dry sherry, ½ tsp white pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt.

Stir-fry for 2 mins. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked.

Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.

Carrot noodles make for a healthy gluten-free side dish or entrée! These veggie noodles are quick and easy to make and always a crowd-pleaser.

Raw Carrot Pasta with Ginger-Lime Peanut Sauce

carrots,

cashews

cilantro,

peanut butter, or almond butter

coconut milk

liquid aminos

cayenne pepper

garlic,

ginger,

lime juice

Combine all ingredients in a small bowl and...

Combine all ingredients in a small bowl and mix together until smooth and creamy.

Wash carrots well, peel them, and pat them...

Wash carrots well, peel them, and pat them dry.

Using your spiral slicer, make noodles out of...

Using your spiral slicer, make noodles out of all of the carrots. It will be more difficult to make the noodles once there is only a few inches of carrot left, so you can grate what’s left of the carrot.

Place all carrot noodles into a large serving...

Place all carrot noodles into a large serving bowl. Pour the Ginger-Lime Peanut Sauce over the noodles and gently toss together (I use my hands for this part).

Serve with roasted cashews (or peanuts) and freshly...

Serve with roasted cashews (or peanuts) and freshly chopped cilantro.

This is incredibly easy to throw together – delicious comfort food with lots of flavour to lift the spirits. Extracted from The Fast 800 Easy by Dr Clare Bailey and Justine Pattison. Published by Simon & Schuster Australia, RRP $35. Photography © Smith & Gilmour

Sweet chilli salmon with edamame recipe

tbsp olive or canola oil

frozen edamame, baby broad beans or peas

pack stir-fry vegetables

sweet chilli hot smoked salmon,

tbsp dark soy sauce,

sriracha

Sesame Ginger Carrot Noodle Stir Fry with Bok Choy and Crispy Tofu is an easy to make, healthy, and super delicious vegan and gluten-free dinner recipe that is perfect for Meatless Monday.

Sesame Ginger Carrot Noodle Stir Fry with Bok Choy and Crispy Tofu

soy sauce (gluten-free, if needed)

rice vinegar

each: dark sesame oil and corn starch

each: brown sugar

2- inch piece of ginger (finely minced)

garlic (finely minced)

lime

Asian carrots (or 5 large regular carrots)

neutral-flavored oil

baby boy choy

Cilantro (lime, and sesame seeds, to garnish)

In a medium-sized bowl, whisk together all of the Ginger Sesame Sauce ingredients.

Heat a medium-sized frying pan (cast iron works great) over medium-high heat. When the pan is hot, add enough oil to cover the bottom of the pan. Working in batches, if necessary, fry the tofu on all sides until it is brown and crispy. Remove the tofu from the pan and place it into a small dish. Toss with the 1 teaspoon of soy sauce.

While the tofu is frying, use your spiralizer to make noodles from the carrots. You could also use a julienne peeler or cut the carrots into long, thin strips with a sharp knife.

Heat the 1 teaspoon of oil in a wok or a large skillet over medium-high heat. Add the carrot noodles and bok choy and toss a few times. Cover and let the noodles cook for about 2 minutes. Just when the noodles start to soften, add the Ginger Sesame Sauce and toss to coat. Once the sauce thickens (in about 1 minute), remove the pan from the heat and stir through the crispy tofu.

Serve topped with any or all of the garnishes.

Make veggie noodles with carrots, cucumber, zucchini, and more! These colorful vegetable noodles are a healthy, delicious pasta alternative.

How to Make Veggie Noodles

Butternut squash

Beet

Cucumber

Carrot

Daikon radish

Summer squash

Kohlrabi

Sweet potato

Zucchini

Butternut squash noodles: Look for a squash with a long neck. Chop off the fat, seedy base of the squash and save it for another use (see suggestions in the post above). Peel the squash and use a spiralizer to make noodles.

Beet noodles: Look for a large beet. Peel off the skin and use a spiralizer to make noodles.

Cucumber noodles: Look for a large English cucumber. Use a spiralizer or julienne peeler to make noodles (no need to peel).

Carrot noodles: Look for a fat carrot. Scrub well or peel if it’s too dirty. Use a spiralizer or julienne peeler to make noodles.

Daikon noodles: Use a spiralizer to make noodles.

Summer squash noodles: Look for a large yellow squash. Use a spiralizer or julienne peeler to make noodles. Or use a regular vegetable peeler and peel into thick ribbon-shaped noodles. There’s no need to peel the skin of the squash.

Kohlrabi noodles: Chop the greens off and save for another use. Peel off any nubby parts from the kohlrabi bulb. Use a spiralizer to make noodles.

Sweet potato noodles: Look for a thick sweet potato. Peel the sweet potato and use a spiralizer to make noodles.

Zucchini noodles: Look for a large zucchini. Use a spiralizer or julienne peeler to make noodles. Or use a regular vegetable peeler and peel into thick ribbon-shaped noodles. There’s no need to peel the skin of the zucchini.

Caboodles are easy vegetable "noodles" made from cabbage! Endlessly versatile, they do not require a spiralizer, and are keto, vegan, low-carb, low-calorie and Paleo.

Caboodles - Steamed Cabbage Noodles (vegan, keto, 1-ingredient)

Place a vegetable steamer or metal colander in...

Place a vegetable steamer or metal colander in a large pot. Fill with enough water to come just below the steamer/colander.

Quarter the cabbage lengthwise. Place quarter on their...

Quarter the cabbage lengthwise. Place quarter on their sides and cut out the cores; discard cores.

Separate each quarter into two sections (inner white...

Separate each quarter into two sections (inner white layers and outer green layers). Working with one section at a time, press down and cut lengthwise into thin strips. Repeat until all of the cabbage is cut.

Bring the water in the pot to a...

Bring the water in the pot to a boil. Add the cabbage, cover (crack cover to allow some steam to escape),and steam for 4 to 8 minutes until caboodles are tender but not completely wilted.

Remove cabbage from steamer and enjoy in any...

Remove cabbage from steamer and enjoy in any way that you would serve noodles.

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Top Tags

Vegetable Noodles With Shrimp

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Sesame Ginger Carrot Noodle Stir Fr...

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The most viewed vegetable noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine