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Chinese-Style Noodles with Vegetables

A super-healthy vegetable dish from Chinese cooking! These Chinese-style noodles with vegetables fall into the healthy-yet-filling category. The bean noodles are high in fiber, so they're a good thing to work into your diet. Add meat if you like, but the dish is plenty satisfying on its own.

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Noodles with vegetables in Chinese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 2 g
Fats 30 % 6 g
Carbohydrates 60 % 12 g
89 kcal
GI: 100 / 0 / 0
    1. Peel the onion and cut it into thin half-moons. Wash the zucchini and peel the carrot, then cut both into thin matchsticks — a vegetable peeler or a julienne (Korean-carrot) grater makes quick work of it. If the zucchini isn't young, peel it. Seed the bell pepper, wash it, and cut it into thin strips with a knife.
    1. Put the prepped vegetables in a skillet, add the oil, set it over the heat, and fry for 7 minutes. Peel the garlic, press it, and add it to the vegetables.
    1. Put the noodles in a bowl, cover with boiling water, and let stand for 5 minutes, then drain in a colander and add to the vegetables. Pour in the soy sauce, cook for 2–3 minutes, then take off the heat, cover, and let sit for 10 minutes.
  • The dish is ready — enjoy!

Caloric content of the products possible in the composition of the dish

  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Onion - 41  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Chinese instant noodles - 46  kcal/100g
  • Young zucchini - 24  kcal/100g

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