6-ingredient vegetable noodles
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 4
The key to this speedy vegan dish is in the dressing: just three ingredients, but packed with flavour. For the vegetable noodles, you can add more carrots and courgettes, or bulk it out with wheat or soba noodles for a heartier dish.
Each serving provides 343 kcal, 10.5g protein, 56.5g carbohydrates (of which 7g sugars), 7.5g fat (of which 1.25g saturates), 4.5g fibre and 1.25g salt.
By Lucy Parker
Ingredients
- carrots: 2 large carrots
- courgettes: 2 large courgettes
- soba noodles: 300g/10½oz dried wheat or soba noodles (optional)
For the dressing
- sesame oil: 2 tbsp sesame oil
- soy sauce: 2 tbsp tamari or soy sauce
- garlic: 3 garlic cloves, very finely chopped
Method
Using a julienne peeler with a serrated edge, cut the carrots and courgettes into noodle-like strips. (Alternatively you can use a spiraliser or a sharp knife to cut the veg into matchsticks.) Set aside.
Heat the noodles in just-boiled water for around 3 minutes, then drain.
Whisk the dressing ingredients together, then add to a wok over a medium–high heat. Add the vegetables and noodles and stir-fry for 3–4 minutes, or until just cooked. Serve immediately.
Recipe tips
If you need this recipe to be gluten free, make sure you use gluten-free tamari and 100% buckwheat soba noodles.
