How To Make Veggie Wholewheat Pot Noodle
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Serves:
Ingredients
- 200g wholewheat noodles
- 1 tbsp vegetable oil
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 100g broccoli florets
- 100g snap peas
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey or maple syrup
- 1 tsp grated ginger
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
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Cook the wholewheat noodles according to package instructions. Drain and set aside.
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Heat vegetable oil in a large pan over medium heat. Add the onion and garlic, sauté for 2-3 minutes until fragrant.
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Add the red bell pepper, carrot, broccoli, and snap peas. Cook for 5-6 minutes until the veggies are tender-crisp.
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In a small bowl, whisk together soy sauce, rice vinegar, honey or maple syrup, grated ginger, and red pepper flakes (if using).
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Pour the sauce over the cooked vegetables. Stir in the cooked noodles and toss to coat everything evenly. Cook for an additional 2-3 minutes.
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Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Nutrition
- Calories : 280kcal
- Total Fat : 5g
- Saturated Fat : 0.5g
- Cholesterol : 0mg
- Sodium : 450mg
- Total Carbohydrates : 52g
- Dietary Fiber : 7g
- Sugar : 8g
- Protein : 10g
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