Veggie Noodle Pot Recipe is a quick, wholesome, and versatile meal that’s perfect for lunch or dinner. Packed with a variety of colorful vegetables and nutrient-rich ingredients, this dish is not only visually appealing but also bursting with flavors.
Veggie Noodle Pot Recipe
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Cutting board
- 1 Chef's knife
- 1 Colander
- 1 Wooden spoon or spatula
- 1 Ladle
Ingredients
For the Broth:
- 6 cups vegetable broth
- 1-inch piece fresh ginger, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 tablespoon sesame oil
- ½ teaspoon red pepper flakes (optional)
For the Noodle Pot:
- 8 oz rice noodles or udon noodles
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 cup broccoli florets
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 2 cups fresh spinach leaves
- ½ cup chopped green onions
- Fresh cilantro or parsley for garnish
- Lime wedges for serving
Instructions
Prepare the Broth:
- In the large pot, combine vegetable broth, sliced ginger, minced garlic, soy sauce, miso paste, sesame oil, and red pepper flakes.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld.
Cook the Noodles:
- While the broth is simmering, in a medium saucepan, bring water to a boil.
- Add the noodles and cook according to package instructions until al dente.
- Once cooked, drain the noodles using the colander and rinse with cold water to stop the cooking process. Set aside.
Add Vegetables to the Broth:
- Increase the broth's heat to medium.
- Add sliced mushrooms, broccoli florets, red bell pepper, and shredded carrots to the broth.
- Let the vegetables cook for about 5-7 minutes until they are tender but still crisp.
Combine Noodles and Spinach:
- Add the cooked noodles and fresh spinach leaves to the pot.
- Stir gently to combine and cook for an additional 2 minutes until the spinach wilts and the noodles are warmed through.
Serve:
- Ladle the veggie noodle soup into bowls.
- Garnish with chopped green onions, fresh cilantro or parsley.
- Serve with lime wedges on the side for an added zesty flavor.
Notes
The beauty of a Veggie Noodle Pot lies in its adaptability; you can mix and match vegetables based on what’s in season or what you have in your fridge, making it a sustainable and budget-friendly choice. Whether you’re looking for a light, healthy meal or something a bit more filling, this recipe can be easily customized to suit your preferences. The combination of tender noodles with a medley of sautéed vegetables and a savory sauce makes it a comforting yet nutritious option for anyone following a vegetarian or vegan diet.
More Vegetarian Recipes:
- Veggie Burritos Recipe
- Miso Pasta Recipe
- Orecchiette with Broccoli Recipe
- Vegetable and Lentil Soup Recipe
Ingredients:
- 200g of noodles (rice noodles, soba noodles, or whole wheat noodles)
- 1 tablespoon of olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 zucchini, spiralized or thinly sliced
- 100g of mushrooms, sliced
- 1 cup of broccoli florets
- 2 tablespoons of soy sauce (or tamari for gluten-free)
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 tablespoon of sriracha or chili paste (optional, for heat)
- 1 teaspoon of freshly grated ginger
- Fresh cilantro and sesame seeds for garnish
Instructions:
- Cook the Noodles: Begin by cooking the noodles according to the package instructions. Once cooked, drain and set aside. For a bit of extra flavor, you can toss the noodles in a bit of sesame oil.
- Prepare the Vegetables: While the noodles are cooking, heat olive oil in a large pan or wok over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
- Sauté the Vegetables: Add the minced garlic and grated ginger to the pan, stirring for about 30 seconds until fragrant. Then, add the sliced bell pepper, julienned carrot, and zucchini. Sauté the vegetables for 3-4 minutes until they begin to soften.
- Add Mushrooms and Broccoli: Toss in the sliced mushrooms and broccoli florets. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and sriracha (if using). Pour the sauce over the sautéed vegetables and mix well, ensuring all the vegetables are coated.
- Combine with Noodles: Add the cooked noodles to the pan with the vegetables. Toss everything together until the noodles are well combined with the vegetables and sauce. Cook for an additional 2 minutes to allow the flavors to meld together.
- Garnish and Serve: Remove the pan from heat. Serve the Veggie Noodle Pot hot, garnished with fresh cilantro and sesame seeds. You can also add a squeeze of fresh lime juice for an extra burst of flavor.
Tips:
- Customizable Ingredients: Feel free to swap out or add any vegetables you prefer. Snap peas, baby corn, spinach, or even tofu would be great additions.
- Gluten-Free Option: Use gluten-free noodles like rice noodles or soba noodles made from 100% buckwheat and tamari instead of soy sauce to keep the dish gluten-free.
- Protein Boost: Add tofu, tempeh, or a handful of edamame to increase the protein content of this dish.
This Veggie Noodle Pot is a delightful blend of flavors and textures that’s sure to satisfy your cravings for a healthy, hearty meal. Whether you’re meal prepping for the week or need a quick weeknight dinner, this recipe is both convenient and delicious. Enjoy this vibrant, veggie-packed dish that’s sure to become a favorite in your meal rotation!