Fresh Vegetable Wide Noodles

Name: Fresh Vegetable Wide Noodles
Total time: 1200 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2 bundles wide potato noodles (about 7 oz or 200 grams); 3 1/2 oz (100 grams) carrot; 3 1/2 oz (100 grams) zucchini; 3 1/2 oz (100 grams) yellow zucchini (or yellow squash); 3 1/2 oz (100 grams) cucumber; 1 3/4 oz (50 grams) bean sprouts; 1/2 teaspoon salt; [Sauce]; 2 tablespoons soy sauce; 1 teaspoon sesame oil; Sesame seeds, to taste

凱茜媽咪の廚房 @Kathy_kitchen

Fresh vegetables mixed with wide noodles—low in calories and satisfying for your cravings.

凱茜媽咪の廚房 @Kathy_kitchen

Fresh vegetables mixed with wide noodles—low in calories and satisfying for your cravings.

Saved

Ingredients

20 minutes

Serves 4 servings

2 bundleswide potato noodles (about 7 oz or 200 grams)
3 1/2 oz (100 grams)carrot
3 1/2 oz (100 grams)zucchini
3 1/2 oz (100 grams)yellow zucchini (or yellow squash)
3 1/2 oz (100 grams)cucumber
1 3/4 oz (50 grams)bean sprouts
1/2 teaspoonsalt
[Sauce]
2 tablespoonssoy sauce
1 teaspoonsesame oil
Sesame seeds, to taste

Saved

Steps

20 minutes

1

Prepare the ingredients: Use wide potato noodles made from potato and mung bean starch. Wash all the vegetables and shred them. Peel and shred the carrot. Bring a pot of water to a boil and cook the wide noodles for 5 minutes. Drain and rinse with cold water, then set aside.
2

Heat a pan and add 1 teaspoon vegetable oil. Stir-fry the carrot for 5 minutes, then add the rest of the vegetables in order and stir-fry. Add 1/2 teaspoon salt and continue to stir-fry for another 5 minutes. Prepare the sauce ingredients.
3

Mix the wide noodles with the fresh vegetables and place on a serving plate. Drizzle with the sauce and sprinkle with sesame seeds. Enjoy.