Whole Wheat Vegetables Noodles (No Onion, Garlic)
This recipe is a healthy and low-fat version of the popular wheat noodles. It's vegan, vegetarian, Jain friendly, 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 little oils and is made with whole wheat noodles. This recipe uses a variety of vegetables, which are high in vitamins, minerals, and antioxidants,
Nutrition Facts
Per serving
Energy
101 kcal
Protein
4 g
Carbs
17 g
Fat
2 g
Fiber
3 g
Ingredients
Common salt
0.25 tsp (1.25g)
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)
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 grated ginger and sauté for 1-2 minutes until fragrant.
Add sliced vegetables ( carrots, bell peppers, 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.