Asian Veggie Bowl With Boiled Noodles.

This recipe has been one of my favorites ever since I first tried it a few years ago. I like the flexibility that this recipe gives me in regards to its ingredients. Each time I change the veggies that goes in it depending on what is available in the pantry. Last time I prepared the veggies with brown rice and this time I will go for boiled noodles. So what is great about this dish is you need not have all the specific veggies, you can go ahead with one or two short or more.

So my last weeks vegetable shopping had some leftover veggies which I used it up in preparing the vegetable bowl. Again It turned out to be delicious as well as filling to be a complete meal and with no guilt feeling in regards to calories as it is loaded with nutritious vegetables.

You can use tofu if you have it handy, I did not have so made it with veggies only. It is extremely easy to come up with this meal within 30 minutes. So if the required sauces are a staple in your pantry like mine is, then u can cook up a meal within half an hour.

Asian Veggies bowl with boiled Noodles

Serves: 3-4 adults

prep time: 5-6 minutes

cooking time: 15 minutes.

Ingredients

For Asian Veggie Bowl

2 cups mushrooms

1 cup chopped red and yellow pepper (mix)

1 1/2 cup chopped broccoli heads

1 cup chopped cauliflower

1 medium onion

1 medium chopped carrot

2 tsp garlic ginger crushed

1 tbsp dark soy sauce

1 tsp red chili sauce

1 tbsp cornflour mixed in 1 cup water

1/2 tsp black pepper

2 tbsp oil

salt to taste

For noodles

2 packs of noodle -150 gms each

Method

Chop the vegetables. See that they are not done finely but are a little bigger in size. Use the mortar and pestle for crushing the ginger and garlic.

Add oil to the pan and stir fry carrots and cauliflower first. They require a little more time to cook then the other vegetables. Keep stirring. After 2 minutes on high heat add chopped onions and mix it well . In a minute add all the remaining veggies meaning mushrooms, broccoli, yellow and red pepper. Add ginger garlic paste and stir it well.

Add the cornflour water to the veggies and add additional cup of water. Add salt and pepper . Put the soy sauce and the chili sauce. Mix them all well. Now let them all cook and mix well so the flavors of the sauces are well infused with the veggies.

Till the veggies sauce boils well, boil the noodles according to the written instructions of the package. See to it that they are not overcooked but a little less than done. Remove them when done and strain them. If you like you can add oil to the noodles, so they do not stick and form a lump. I did not do it since we were all ready to have our food and hence the noodles did not require that extra oil.

Check the flavors and the seasoning of the veggie gravy so as to your taste palette. If the flavors are too strong for your taste buds, you can add some vegetable stock to dilute the gravy. Also see to it that the liquid in the veggies do not stick to the wall of the pan. If so add little water.

Serve the noodles with the veggies bowl.. it is food for the soul and you feel that contentment of having a plant based diet – absolutely vegan.

Asian Veggie bowl with boiled noodles

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