Noodles with vegetables, a truly spectacular recipe! The best thing about this dish, apart from its flavor, is that it takes 15 minutes to prepare and is very light and healthy, as it contains a large amount of delicious vegetables.

I love Chinese food (and Asian cuisine in general) because it is very tasty and many of its dishes are vegan or easily veganizable. I make it all year round and this is one of the easiest recipes I’ve ever made!



  • 1 cucharada de aceite de oliva virgen extra
  • 1 taza de cebolla (100 g)
  • 1 taza de pimiento rojo (100 g)
  • 1 taza de pimiento verde (100 g)
  • 1 taza de zanahoria (100 g)
  • 1 cucharadita de jengibre en polvo
  • 2–4 cucharadas de salsa de soja o tamari
  • 1/4 taza de agua (65 ml)
  • 300 gramos de noodles o fideos (10.6 onzas)


  1. Pour a tablespoon of olive oil into a wok or frying pan. When very hot, add the julienned vegetables, the ginger powder, 2 tablespoons of soy sauce or tamari, and the water.
  2. Cook the vegetables over high heat for about 5 minutes or until al dente. If you see that the vegetables are starting to stick together and are not ready, add more water or soy sauce.
  3. Meanwhile, cook the noodles in plenty of boiling water for about 5 minutes . Strain them and put them in the wok.
  4. Add another 2 tablespoons of soy sauce or tamari, stir and cook for about 2 minutes to mix well with the rest of the ingredients and for more flavor.
  5. Serve with meat substitutes such as seitan, tempeh or tofu to give it a healthy protein touch. 
  6. Store leftovers in an airtight container in the fridge for about 4-7 days.


  • Add whatever vegetables you have on hand, that are in season, or that you like best.
  • If you can’t eat soy, substitute soy sauce soy or tamari for coconut aminos or add salt to taste.
  • Add the spices and herbs that you like the most.
  • I use ginger powder because it is more comfortable for me (it it keeps much better and lasts longer), but you can substitute it with fresh ginger.
  • Asian noodles usually contain salt, so you don’t need to add more to the cooking water. Don’t salt the vegetables either because tamari (or soy sauce) is quite salty.
  • If you want a fat-free version you can remove the oil and cook the vegetables with just water and tamari or sauce of soy.
  • The nutritional information has been calculated using 2 tablespoons of soy sauce or tamari.
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