Braised Noodles with Vegetables

Braised Noodles with Vegetables is a delightful and colorful vegetarian dish that combines perfectly cooked noodles with a medley of vibrant vegetables, all infused with savory Asian flavors. This comforting dish is not only satisfying but also packed with nutrients, making it a perfect meal for any occasion.

Ingredients

• Egg noodles - 200 grams
• Vegetable broth - 500 ml
• Soy sauce - 3 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, sliced
• Broccoli florets - 100 grams
• Snap peas - 100 grams
• Green onions - 2, chopped
• Cornstarch - 1 tablespoon (optional, for thickening)
• Water - 2 tablespoons (for cornstarch slurry)

Steps

1. Cook the egg noodles according to package instructions, drain, and set aside.
2. In a large pan or wok, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1 minute.
3. Add the julienned carrot, sliced bell pepper, broccoli florets, and snap peas to the pan. Stir-fry the vegetables for about 5-7 minutes until they are tender but still crisp.
4. Pour in the vegetable broth and soy sauce, stirring to combine. Bring the mixture to a gentle simmer.
5. If using cornstarch, mix it with 2 tablespoons of water to create a slurry, and add it to the pan to thicken the sauce slightly. Stir well and simmer for an additional 2-3 minutes.
6. Add the cooked noodles to the pan, tossing gently to coat them with the sauce and vegetables. Cook for another 2 minutes to heat through.
7. Remove from heat, top with chopped green onions, and serve immediately.

Nutrition

• Calories: 400
• Protein: 14 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.

Tags