9. Noodle and veggie stir-fry
It is best served at lunch or early dinner as one of the quick noodle meals with an irresistible flavor.
You will need:
buckwheat soba noodles
2 garlic cloves (minced)
1 red bell pepper (chopped)
1 yellow bell pepper (chopped)
1 zucchini (diced)
1 cup fresh spinach (chopped)
¼ cup chives (diced)
3tsps soy sauce (low sodium)
1tbsp toasted sesame seeds
1tsp canola oil
2tsps sesame oil
How to prepare:
Cook the noodles tender, drain the excess water and set aside.
Put a saucepan over medium-high heat, add canola oil, and sauté garlic for two to three minutes.
Add peppers, zucchini, spinach, and chives into the pan and cook them for about five minutes or until the veggies turn soft.
Add sesame oil and soy sauce to the veggie mix and cook everything for another two to three minutes.
Add noodles to the mixture and toss thoroughly to mix everything well.
Transfer noodles to a serving plate, sprinkle sesame seeds, spring onions finely chopped and serve immediately.
10. One-pot creamy vegan noodles
It is a delicious kid-approved noodles dish made with nutritious plant-based ingredients.
You will need:
1 pack pre-cooked stir-fry noodles
1 large onion (diced)
1 shallot (diced)
1 bell pepper (diced)
1 zucchini (diced)
1 cup shiitake mushrooms (diced)
2tbsps soy sauce
2tbsps tahini paste
1tbsp sesame seeds and ¼ cup green onions (for garnish)
1tbsp peanut oil
How to prepare:
Heat peanut oil in a thick bottom skillet or wok on medium heat and sauté onions and shallots.
Once onions and shallots turn light brown, add bell peppers, zucchini, mushrooms, and stir-fry on high heat until the veggies turn slightly light brown.
Add noodles, soy sauce, and tahini paste to the veggie mix and toss thoroughly two to three times.
Switch off the flame, transfer the noodles to a plate, garnish with green onions and sesame seeds, and serve right away.