Vegetable Spring Roll Noodles

Vegetable Spring Roll Noodles is a popular Indo-Chinese dish that combines the flavors of spring rolls with the heartiness of noodles. This dish is a perfect blend of crunchy vegetables, savory noodles, and a delicious sauce.

Vegan Vegetarian Main Course Indian Chinese Indo Chinese Noodles Spring Rolls
Vegetable Spring Roll Noodles

Ingredients

  • 200g rice noodles
  • 1 cup shredded cabbage
  • 1 carrot, julienned
  • 1 bell pepper, thinly sliced
  • 1/2 cup snow peas
  • 3 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1/4 cup chopped cilantro
  • 2 green onions, chopped
  • 1/4 cup chopped peanuts
  • Salt and pepper to taste

Instructions

  1. Prepare the rice noodles according to package instructions. Drain and set aside.
  2. In a large pan, heat some oil over medium-high heat. Add the garlic and cook for 1 minute.
  3. Add the shredded cabbage, carrot, bell pepper, and snow peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
  4. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, and sesame oil. Pour the sauce over the vegetables and toss to combine.
  5. Add the cooked rice noodles to the pan and toss to coat them with the vegetables and sauce.
  6. Remove from heat and stir in the chopped cilantro and green onions.
  7. Divide the noodles among serving plates and garnish with chopped peanuts.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
8g
Fat
10g

Supplies

Large pan Cooking spoon Small bowl Whisk Serving plates

Tools

Knife Cutting board Colander

Serving suggestions

Serve the Vegetable Spring Roll Noodles with a side of chili garlic sauce for an extra kick of flavor.

Tips & tricks

For added protein, you can also add tofu or edamame to the noodles.

Cost

$15