Spicy veg noodles in 20 minutes

By Shahzadi Devje

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A lush veg noodles recipe that's perfect for busy folks who want to eat healthily but don't have time to cook. The noodles are dressed in a spicy concoction of soy sauce, chilli flakes, fresh garlic and ginger and a generous amount of black pepper. With a heap of fresh vegetables, this noodles recipe is plant-powered — full of vitamins, minerals and flavour. A quick and easy dish that takes 20 minutes from start to finish—making it the best noodle recipe for students or families with a hectic schedule.

SERVES

Ingredients

2 celery stalks, washed, ends removed and cut into matchsticks
2 carrots medium, washed, ends removed and cut into matchsticks
2 peppers bell peppers, washed, stalks and seeds removed, cut into thin strips
2 inch ginger washed, peeled and cut into matchsticks
6 garlic cloves, crushed
5 ramen noodles ramen cakes, made with rice and millet. You can choose other types.
12 cups water boiling noodles
3 tablespoons sesame oil
1/4 cup soy sauce dark
2 teaspoons chilli flakes or add to taste
1 tablespoon black pepper or add to taste

Directions

Prep the vegetables and follow packet instructions to cook the noodles. Once cooked, thoroughly rinse with cold water, drain well and set aside.
On very low heat, saute garlic in oil.
Add soy sauce, chilli flakes, black pepper, ginger, celery, peppers and cooked noodles. If the noodles are clumped together, simply rinse with cold water again, drain well and then add them to the vegetables.
Turn off the heat. Gently toss the noddles with the sauce and vegetables to mix well.
Serve with optional toppings: crushed peanuts, chopped spring onion, lime juice.