Whole Wheat Vegetables Noodles
This recipe is a healthy and low-fat version of the popular wheat noodles. It's vegan, vegetarian, making it suitable for many dietary preferences. It's a great source of complex carbohydrates and fiber, contributing to a balanced diet. This recipe is a perfect option for those seeking low-fat and whole-grain dishes, as it contains no added oils and is made with whole wheat noodles. This recipe uses a variety of vegetables, which are high in vitamins, minerals, and antioxidants.
Allergen Information: Contains Gluten
Nutrition Facts
Per serving
Energy
110 kcal
Protein
4 g
Carbs
19 g
Fat
2 g
Fiber
3 g
Ingredients
Common salt
0.25 tsp (1.25g)
Onion
0.5 small cup (50g)
Broccoli
0.5 small cup floret (50g)
Whole Wheat Noodles, Raw
0.5 small cup (50g)
Black Pepper
0.25 tsp (0.5g)
Vinegar
1 tsp (5g)
Soy sauce
1 tsp (5g)
Carrot
0.25 cup, sliced (50g)
Green Bell pepper
0.25 cup, sliced (50g)
Clove Garlic, Minced
1 tsp (5g)
Button Mushroom
0.5 cup, sliced (100g)
Olive Oil
1 tsp (5g)
Ginger, fresh
1 tsp grated (2g)
Instructions
Cooking Steps
Cook the noodles in boiling water until soft, drain, rinse with cold water, and set aside.
In a pan, heat a oil over medium heat. Add minced garlic grated ginger and sauté for 1-2 minutes until fragrant.
Add chopped and sliced vegetables (onion, carrots, bell peppers, onions, mushrooms, and broccoli florets) and stir-fry for 3-4 minutes until they are slightly tender but still have a crunch.
Add boiled noodles, soy sauce, vinegar, salt, and pepper. Mix well and stir-fry for another 5-7 minutes.
Serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.