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Oodles of Noodles

by Doryne Abela


I am sure we have all experienced this situation at some time : We get back home after a busy day at work and the easiest thing to make for dinner is to grab some instant noodles. I also think that most of us have consciously, or otherwise, promised ourselves to try and eat more healthily, especially by trying to include more vegetables in our daily meals. This does not mean that we have to cook very elaborate meals everyday. Quick and nutritious food is still very much possible.

This Christmas I was gifted a vegetable spiraliser, which I doubt I would have bought myself. However, I thought this would come in very handy in my quest to upping my vegetable intake. Today, I quickly whipped up this meal for 2.


For a nice bowl of Noodles with vegetables you will need:

  • 1 tablespoon sesame oil
  • 1 spring onion, chopped
  • spiralized carrot and zucchini
  • 1/2 a red pepper, thinly sliced
  • 100g mushrooms. cut into matchsticks
  • soy sauce
  • 1/2 cup sweetcorn
  • 1/2 teaspoon chilli paste
  • plain noodles, whatever you prefer ( I like to use egg free wheat noodles)
  • 1 tablespoon miso
  • handful of salted peanuts, crushed

Start by warming the oil in a wok, then gently fry the spring onion, pepper and mushrooms. In the meantime, cook the noodles in a small pan and add the spiralized vegetables to blanch for the last minute of cooking time. Then drain, reserving 1 cup of the cooking liquid. Add noodles and vegetables to wok together with the corn and chilli paste and stir well. Dissolve the miso in the reserved liquid and add to the wok. Season with some soy sauce and sprinkle the peanuts on top.

This meal is ready to eat in about 20 minutes. It contains six different vegetables and even fussy teenagers or children will happily eat it. It’s also one more way of increasing the amount of vegetables we eat everyday.



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