Recipe for an easy Vegetable and Fried Noodle Bowl that is plant-based and vegan-friendly, perfect for lunch or dinner

2 tablespoons olive oil
1 tablespoon crushed garlic
1 tablespoon grated ginger
2 birds eye chilli optional – finely chopped
1 large carrot peeled and cut into strips
1 stalk celery finely chopped
1/2 cup peas (can be frozen)
1/2 cup corn (can be frozen)
handful red cabbage
handful chopped spinach
1 packet superlite noodles low cal noodles/ or any other noodles of your choice
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
2 tablespoons chopped spring onion to serve
2 tablespoons sesame seeds to serve

How to
In a large wok, heat the olive oil and fry the garlic, ginger and chilli for a minute on high heat.

Add the carrots, celery, peas and corn and allow to fry for a few minutes. I like the carrots still crunchy, but you can lower the heat and allow more cooking time.

Once the veggies are cooked, add the cabbage and spinach. Fry for 1 minute.

Next, drain the noodles, pat it dry with paper towel and add little by little to the hot wok. You can add a bit more olive oil if you need to.

Lastly, add the sauces to the hot pan, remove from heat and garnish with spring onion and sesame seeds. Serve and enjoy!


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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.