Asian noodles with vegetables
- Preparation 40 min
- Cooking 30 min
- Servings 4
- Freezing I do not suggest
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The kind of dish that makes a change and comforts 🥢
I love these Asian vegetable noodles. It’s exactly the type of ultra-satisfying dish that allows you to break the weeknight routine while keeping things simple. Here, it’s all about texture: the crunch of Nantes carrots, the tenderness of seared broccoli, and the silkiness of Yet-Ca-Mein noodles. It’s a complete bowl, flavored with fresh ginger and garlic, that brings a dose of exoticism to your plate.
A customizable vegetarian base with your favorite proteins 🥦
This recipe is an incredible vegetarian base, designed to evolve according to your cravings. If you want a heartier meal, you can easily integrate seared beef strips, sautéed ground pork, jumbo shrimp, or even crispy tofu cubes. Each added protein soaks up the tamari sauce and the subtle heat of the sriracha, transforming this simple dish into a true protein feast.
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✅ Varying proteins for hosting
To transform this quick weeknight dinner into a dish worthy of hosting, add various proteins. Cold-water shrimp, chicken breast strips, or seared scallops pair perfectly.
✅ The secret to noodle texture
Yet-Ca-Mein noodles have a unique hold. To prevent them from sticking together, rinsing with cold water after cooking is the crucial step to remove excess starch.
✅ Mastering broccoli in the pot
To get broccoli with “oomph,” it must be seared, not boiled. By using the same pot over medium-high heat with toasted sesame oil, you create a caramelization that changes the flavor profile.
✅ The importance of final garnishes
Nuoc-mâm and green onion are not just decorative. The fish sauce brings a saline depth (umami) that balances the natural sweetness of the carrots. It’s the final touch.
Ingredients
- 500g asian noodles Yet Ca Mein (wheat and eggs)
- Olive oil
- 2 tablespoons fish sauce (nuoc mam) + a bit for serving
- 2 cups Nantes carrots, cut in juliennes
- 1 yellow onion, finely chopped
- 2 teaspoons finely grated fresh ginger
- 3 garlic cloves, finely chopped
- Canola oil
- 5 cups brocoli, cut in medium heads
- 1 teaspoon grilled sesame oil
- 20 white mushrooms (300g), cut in half
- 1 teaspoon Sriracha
- 2 teaspoons sesame seeds + a bit for service
- 1/4 tamari soy sauce (Kikkoman) + a bit for service
- 1 scallion, finely sliced
- Ground pepper
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Preparation
- In a big pan filled with salty boiling water, cook the noodles following instruction on the box. Throw in a strainer, rince with cold water and drain well. Splash with some olive oil and 2 tablespoons fish sauce then toss to coat well. Set aside.
- In the same pan at medium heat, add 2 tablespoons canola oil then add carrots, garlic and onion. Cook 3-4 minutes while stirring often. Season with salt and pepper. Set aside in a bowl.
- Still in the same pan at medium-high heat, add 2 tablespoons canola oil and sesame oil. Cook while stirring often for 5-7 minutes to grill the brocoli heads. Add some oil if needed.
- Lower heat to medium then add mushrooms, cooked vegetables, soy sauce, Sriracha, sesame seeds and season with pepper. Continue cooking for 3-4 minutes to cook the mushrooms.
- Add the noodles, small quantity at a time, and toss well to combine. Cook 2-3 minutes to heat well! Split in bowls and garnish with scallion and sesame seeds. Add nuoc mam and soy sauce to taste!
Regular soy sauce works perfectly. If you need to eat gluten-free, just make sure your tamari label specifies it, as that is its main distinction from classic soy sauce.
This dish keeps very well for 3 to 4 days in the fridge. It’s an excellent lunch as the noodles continue to soak up the flavors of the ginger and garlic over time.
If you can’t find Yet-Ca-Mein noodles, you can use wide egg noodles, rice noodles, or even whole wheat spaghetti. Just follow the al dente cooking time for each type.
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