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Chinese Noodles with Vegetables

Delicate rice noodles with juicy vegetables and bold spices. Just a few years ago, Chinese rice noodles were something exotic — you'd mostly find them in restaurants and fast-food spots. These days, everything you need is right there at any supermarket. This dish is made without meat, so it works for fasting or meatless days. And if you leave out the soy sauce and spices, it's mild enough for kids. Feel free to add other vegetables too, like zucchini or broccoli.

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Chinese 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 13 % 2 g
Fats 0 % 0 g
Carbohydrates 87 % 13 g
48 kcal
GI: 69 / 31 / 0
  • Bring a pot with 2 liters of water to a boil. Cook the rice noodles in salted water for 6 minutes. Drain them in a colander and rinse under cold running water. If the cauliflower and beans are frozen, thaw them. Rinse and trim the vegetables. Cut the cauliflower into bite-size pieces. Grate the carrot, onion, and garlic on the fine holes. Sort through the green beans, removing any stem ends and debris; if the pods are long, cut each one in half.
  • Heat a deep skillet and add a little vegetable oil. A wok is ideal for this dish. Add the cauliflower and green beans. Season with spices to taste, preferably something with a kick — I use a blend of sweet paprika, ground red and black pepper, dried garlic, dried herbs, curry, salt, and sugar. Stir-fry over low heat for about ten minutes, until the beans and cauliflower are tender. Add the rest of the vegetables — carrot, onion, and garlic — and fry for another five minutes. Add the cooked rice noodles and toss thoroughly. Add soy sauce to taste. Turn off the heat and let it stand for another ten minutes, so the noodles soak up the oil and vegetable juices. Your Chinese rice noodles with vegetables are ready!
  • Serve the noodles hot or cold, as a main dish or as a side for meat or chicken. They're at home on a holiday table or as a satisfying weeknight dinner for the whole family.

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
  • Cauliflower - 28  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • String beans - 24  kcal/100g
  • Rice noodles - 109  kcal/100g

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