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Vegetable Noodles

Vegetable Noodles Recipe

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These budget-friendly vegetable noodles are a quick, simple homemade meal made with everyday vegetables and basic pantry ingredients. Perfect for lunch or dinner without expensive sauces or tools.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 30 minutes
Servings: 2
Course: Dinner, lunch, Main Course
Cuisine: asian, Chinese
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 grams noodles (any affordable variety)
  • 1 cup cabbage, thinly sliced
  • 1 medium carrot, julienned or grated
  • 1 small onion or 2 spring onions, thinly sliced
  • 3 cloves garlic, finely chopped
  • 2 tbsp cooking oil
  • 3/4 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1 tsp vinegar (optional)
  • 1/2 tsp chili flakes (optional)

Equipment

Method
 

  1. Cook the Noodles

    Bring a medium pot of water to a boil. Add the noodles and cook according to package instructions until just tender. Drain and set aside. Do not overcook.

  2. Prepare the Vegetables

    While the noodles cook, wash and thinly slice all vegetables. Keep them ready near the stove for quick cooking.

  3. Stir-Fry the Vegetables

    Heat oil in a large pan or wok over medium-high heat. Add garlic and onions, and sauté for 30 seconds until fragrant. Add cabbage and carrot, then stir-fry for 2 to 3 minutes until slightly tender but still crisp.

  4. Combine and Finish

    Add the cooked noodles to the pan. Sprinkle salt and black pepper evenly. Toss gently on high heat for 1 to 2 minutes until everything is well combined and heated through. Serve hot.

Nutrition

Calories: 280kcalCarbohydrates: 45gProtein: 7gFat: 9gFiber: 4g

Notes

  • Use seasonal or leftover vegetables to keep costs low
  • Frozen vegetables can be used, thaw and drain before cooking
  • Cooking on high heat prevents soggy noodles
  • Skip sauces to keep this recipe affordable and light

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