Vegetable and Egg Noodles

Vegetable and Egg Noodles is a vibrant and flavorful gluten-free dish that combines wholesome vegetables with delicate egg noodles, perfect for a satisfying supper. This dish is not only delicious but also packed with nutrients, making it a great choice for a healthy meal.

Ingredients

• Gluten-free egg noodles - 150 grams
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Snow peas - 100 grams
• Green onions - 2, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce (gluten-free) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Pepper - to taste
• Sesame seeds - 1 teaspoon (for garnish)

Steps

1. Cook the gluten-free egg noodles according to package instructions, then drain and set aside.
2. In a large skillet or wok, heat the olive oil over medium heat.
3. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
4. Add the julienned carrot, sliced bell pepper, and zucchini to the skillet, stirring for about 5 minutes until they start to soften.
5. Add the snow peas and chopped green onions, cooking for an additional 2-3 minutes.
6. Stir in the cooked egg noodles, gluten-free soy sauce, and sesame oil, mixing well to combine all ingredients.
7. Season with salt and pepper to taste, and cook for another 2 minutes until everything is heated through.
8. Serve hot, garnished with sesame seeds.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 100 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in protein from egg noodles, promoting muscle health.

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