Tibetan Noodles with Vegetables
Elevate your weeknight dinner with this flavorful and wholesome recipe for Tibetan Noodles with Vegetables—a perfect combination of tender wheat noodles, vibrant stir-fried vegetables, and an irresistible trio of soy sauce, vinegar, and chili sauce. This dish blends simplicity with bold flavors, showcasing aromatic garlic and ginger alongside crunchy carrots, bell peppers, and cabbage. Quick to prepare in under 40 minutes, this one-pan meal is ideal for busy home cooks seeking a satisfying vegetarian option. Topped with fresh spring onions for added zing, these Tibetan-style noodles are guaranteed to impress as a hearty main course or a delightful side.
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Recipe Information
Ingredients
- 400 grams wheat noodles
- 2 tablespoons vegetable oil
- 3 pieces garlic cloves
- 1 inch ginger
- 1 medium onion
- 1 large carrot
- 1 medium green bell pepper
- 100 grams cabbage
- 3 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon chili sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks spring onions
- 2 liters water
Instructions
Bring 2 liters of water to a boil in a large pot. Add a pinch of salt and the wheat noodles. Cook the noodles according to the package instructions, usually for about 6-8 minutes, until al dente. Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
While the noodles cook, prepare the vegetables. Finely mince the garlic and ginger. Thinly slice the onion, carrot, green bell pepper, and cabbage. Chop the spring onions and keep the white and green parts separate.
Heat 2 tablespoons of vegetable oil in a large wok or frying pan over medium heat. Add the minced garlic and ginger, and stir-fry for 30 seconds until aromatic.
Add the sliced onion and stir-fry for 1-2 minutes until they start to soften.
Increase the heat to high and add the carrot, green bell pepper, and cabbage. Stir-fry the vegetables for 3-4 minutes until they are tender but still slightly crisp.
Lower the heat to medium-high and add the cooked noodles to the wok. Gently toss everything together to combine.
Drizzle the soy sauce, vinegar, and chili sauce over the noodles. Sprinkle in the salt and black pepper. Toss again to evenly coat the noodles and vegetables in the sauces.
Cook for another 2 minutes, stirring occasionally to ensure the flavors are well-combined.
Garnish with the chopped green parts of the spring onions. Serve hot and enjoy your Tibetan Noodles with Vegetables!
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1016 mg | 44% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.3 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
