Asian Veggie Noodle Bowls

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.

Course Main Course

Cuisine Asian

Total Time 20

Servings servings

Calories 748kcal

Author Elena Szeliga

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 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

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