Would you like to have Veggie noodles full of veggie goodness? Let’s try 👍
Type: Veggie Noodles
Cuisine: Chinese
Course: Starters/ Maincourse
Origin: Asia
About
Noodles are made from unleavened wheat dough which is rolled flat, stretched, extruded, and cut into long strips or strings or other varying shapes. There are different types of noodles prepared in Asian countries like fresh raw noodles, dried noodles, parboiled noodles, frozen noodles, steamed noodles, and instant noodles.
Fresh raw noodles have higher moisture content & are normally prepared without drying. Dried noodles have a lower moisture content due to the drying process and thus have a longer shelf life. Parboiled noodles are prepared by partially cooking raw ones in the water, so they have a much higher moisture content than raw ones. On the other hand, Frozen noodles include frozen raw and frozen cooked noodles. They are prepared using a quick freezing process at −35°C. Whereas Steamed noodles are cooked in a steamer to retain moisture content and are mostly alkaline noodles. Lastly and most commonly, Instant noodles include fried and air-dried noodles. This noodle type can be stored for a long period of time and requires 3–4 min to rehydrate and reheat.
Calories in Veggie noodles
1 cup serving of veg noodles( 222.5 gm) Approx 273.5 calories
Tips to prepare Veggie noodles
To make a healthy version instead of normal noodles, try whole grain noodles, quinoa noodles, buckwheat noodles, black bean noodles, etc.
Preparation of Veggie noodles
Veggie noodles
Noodles are made from unleavened wheat dough which is rolled flat, stretched, extruded, and cut into long strips or strings or other varying shapes. There are different types of noodles prepared in Asian countries like fresh raw noodles, dried noodles, parboiled noodles, frozen noodles, steamed noodles, and instant noodles.Fresh raw noodles have higher moisture content & are normally prepared without drying. Dried noodles have a lower moisture content due to the drying process, and thus have a longer shelf life. Parboiled noodles are prepared by partially cooking raw noodles in water, so they have a much higher moisture content than raw noodles. On the other hand, Frozen noodles include frozen raw and frozen cooked noodles. They are prepared using a quick freezing process at −35°C. Whereas Steamed noodles are cooked in a steamer to retain moisture content and are mostly alkaline noodles. Lastly and most commonly Instant noodles include fried and air-dried noodles. This noodle type can be stored for a long period of time and requires 3–4 min to rehydrate and reheat.
- 1 packet Noodles (boiled (till al dente))
- 1 pc Capsicum (cut in julienne)
- 1 pc carrot (cut in julienne)
- 5-6 pc shallot (chopped)
- 6-8 cloves garlic (chopped)
- 1/2 inch ginger (chopped)
- 1-2 pc green chillies (chopped)
- 100 gm sprouts (chopped)
- 100 gm spring onions (chopped)
Boiled 1 pack of noodles and blanch it with cold water to avoid sticking.
Then in a pan add oil add crushed garlic, ginger, and green chilies, and sauté for 2 min
Now add chopped shallot, julienne capsicum, and carrots. Mix well, Add 1-2 tsp vinegar and soya sauce, 1/4- 1/2 tsp crushed peppercorn, and Mix well.
Finally add boiled noodles, give a good mix, and at last add a handful of sprouts, chopped shallot and spring onion. Mix well & Serve hot.
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