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Egg Noodles with Vegetables

Colorful vegetables and incredible aroma in one dish! This dish looks so inviting — the smell alone draws you in, and the bright vegetables are a feast for the eyes that gets your appetite going instantly. Noodles like these, tossed with vegetables and sauce, win over everyone!

Pirko RitaAuthor avatar
Recipe author
Egg noodles with vegetables
Egg noodles with vegetables Egg noodles with vegetables
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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 % 3 g
Fats 28 % 8 g
Carbohydrates 62 % 18 g
144 kcal
GI: 100 / 0 / 0
  • Start by prepping all the vegetables for the noodles: the onion, bell pepper, eggplant, zucchini, and carrot. Cut them all into thin strips. Transfer them to a hot skillet with vegetable oil and stir-fry over high heat, stirring the pan constantly. Now take a small saucepan and fill it with water. Set it over the heat, bring to a boil, add salt, and lower the heat. Add the egg noodles and cook them at a gentle simmer, uncovered, for 5 minutes. Once the noodles are done, drain them in a colander to let all the excess water run off — there's no need to rinse them under cold water. Now add the following to the vegetables: the garlic, pressed through a garlic press; a little ground ginger; and the teriyaki and soy sauces. Toss everything well so the vegetables are coated in the sauce and pick up the garlic and ginger flavors. For the final step, add the cooked egg noodles. Toss everything together again and keep cooking over the highest heat for another 2 minutes, then take the pan off the stove. Divide the egg noodles and vegetables among serving plates or bowls. Garnish by sprinkling sesame seeds over the top, and serve. Japan is a country whose national cuisine could be called the gold standard for healthy eating, and every dish is beautifully presented. There's even a Japanese saying: "Food, like a person, should never appear naked in polite society." Japanese cuisine has its own traditions and hallmarks: - Ingredients aren't usually cooked at length, so everything is stir-fried over the highest heat for a very short time. Food is often steamed, and sometimes served completely raw. - Great importance is placed on the rituals of dining. People mostly eat with chopsticks and rarely use spoons. - Plating and table setting get a lot of attention. A Japanese dish can be compared to a stunning still life, blending bright, vivid, and varied colors in perfect harmony.

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

  • Onion - 41  kcal/100g
  • Zucchini - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Dried whole sesame seeds - 563  kcal/100g
  • Shelled sesame seed - 582  kcal/100g
  • Ginger Powder - 335  kcal/100g
  • Teriyaki sauce - 89  kcal/100g
  • Egg noodles - 304  kcal/100g

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