Forktionary

Spicy Vegetable Egg Noodles Recipe

Inspired by a Japanese market find, this Spicy Vegetable Egg Noodle recipe delivers a unique and delicious flavor explosion! Imagine perfectly cooked egg noodles tossed in a vibrant, spicy broth brimming with fresh vegetables. Easily customizable, you can add a bouillon cube for a richer broth to your liking. Get ready for a flavor adventure in just 50 minutes!

Prep Time 15 mins
Cook Time 50 mins
Calories 307.9 kcal
Protein 20g
Rating 5.0 (1 Reviews)
Spicy Vegetable Egg Noodles 99

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spicy Vegetable Egg Noodles

  • 2 tablespoons oil
  • 1 lb egg noodles
  • Not specified as separate cloves; 2 tablespoons chili garlic sauce is used
  • Not specified in recipe
  • Not specified as whole peppers; 2 tablespoons chili garlic sauce is used
  • 1 tablespoon fresh ginger, grated
  • Not specified in recipe
  • 1/2 cup vegetable broth
  • 2 large carrots, julienned or thinly sliced
  • Not specified in recipe
  • Not specified in recipe
  • Not specified in recipe
  • Not specified in recipe
  • 1 large green bell pepper, julienned or thinly sliced
  • Not specified in recipe
  • 1/4 cup chopped scallions
  • Not specified in recipe; 2 tablespoons chili garlic sauce is used
  • Not specified in recipe
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • Not specified in recipe
  • 3 cups broccoli florets
  • 1 large red bell pepper, julienned or thinly sliced
  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons chili garlic sauce
  • 1 tablespoon toasted sesame seeds (optional)

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How to Make Spicy Vegetable Egg Noodles

  1. Bring the vegetable broth to a boil in a large pot.
  2. Add the egg noodles and cook according to package directions, usually around 8-10 minutes, until al dente.
  3. While the noodles are cooking, heat a separate skillet or wok over medium heat. Add the carrots and bell peppers and stir-fry for 3-4 minutes until slightly softened.
  4. Add the broccoli florets and stir-fry for another 2-3 minutes until tender-crisp.
  5. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili garlic sauce, and grated ginger.
  6. Once the noodles are cooked, drain them, reserving about 1/2 cup of the cooking liquid.
  7. Add the cooked noodles to the skillet with the vegetables. Pour the sauce over the noodles and vegetables, tossing to combine.
  8. If the mixture is too dry, add a little of the reserved cooking liquid until you reach your desired consistency.
  9. Serve immediately, garnished with toasted sesame seeds (optional) and chopped scallions.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

22g

Fat

6g

Carbs

18g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Asian Japanese Healthy Vegetarian

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Soups Stews Beans Vegetables Asian Vegetarian Dietary One Dish Meal Pasta Rice And Grains