This vegetable noodle salad is one of the quickest and easiest recipes I have shared in a long time, but don’t let that fool you, it is still super delicious! It’s perfect for a quick dinner (particularly if you have a few mouths to feed) or to keep you going for lunch for a week! Plus, it’s colourful which is always a plus in my books!
See, look at all those colours! Now, let’s get into the recipe!
- 4 balls of dried egg noodles
- 2 carrots
- 1 red capsicum
- 1/4 red cabbage
- 2 cloves garlic
- Thumb sized piece of ginger
- 1 chilli
- Brown onion
- 8 button mushrooms
- 1/4 cup dark soy sauce
- Juice of two limes
- Cup of sprouts (snowpea or bean sprouts both work well)
- Bunch of spring onions
- 1/2 cup cashews
- Cook the noodles in boiling water for 3 minutes, until separated then drain and rinse with cold water and set aside
- Thinly slice the carrot and capsicum (I used my spiralizer for the carrot) and shred the cabbage, set aside
- Finely dice the garlic, ginger, chilli and thinly slice the onion
- Heat some oil in a large frypan (or wok) and cook the garlic, ginger, chilli and onion for 4 minutes, until translucent and softened
- Roughly chop the mushrooms and add to the onion mix and cook for a minute or two, until lightly coloured
- Add the noodles and toss to combine, then add the soy sauce and lime juice and mix well
- Transfer the noodles mixture to a large bowl and add the carrot, capsicum, cabbage and sprouts, tossing well to combine
- Thinly slice the spring onions and add to the bowl, top with cashews then serve
See, I told you it was simple! It’s delicious warm when you first make it, but it’s also really tasty cold the next day, which is lucky as it does make quite the pile of noodles! I love the combination of the soft egg noodles and the crunch of the fresh veggies, it really is a winner.
You can mix up the veggies you use if need be, which makes it an excellent recipe for the end of the week when you haven’t made it to the shops! Asparagus, baby corn and snowpeas would also be excellent additions, so go with whatever you have on hand (and whatever is in season!). Can’t beat that!
Do you have a go-to recipe to use up veggies? Maybe my vegetable noodle salad can help!
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