Southeast Asian Vegetables & Noodles

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Servings: 4 Difficulty: Intermediate
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A quick and flavorful noodle dish combining tender vegetables with aromatic spices and savory broth
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This vibrant Southeast Asian-inspired noodle dish is a perfect weeknight dinner that comes together in under an hour. The broken vermicelli noodles soak up the rich, savory chicken broth, creating a comforting base. Mixed frozen vegetables like carrots, green beans, and cauliflower provide a satisfying crunch and nutritional boost. Aromatics such as minced garlic, fresh ginger, and spicy jalape&# 195;±o or red pepper flakes infuse the dish with complex, warm flavors. A splash of dry sherry adds depth, while sesame oil provides a nutty finish. It’s a simple, vegan-friendly meal that balances sweet, savory, and spicy notes beautifully.

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Southeast Asian Vegetables & Noodles

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 0.0

Description

This vibrant Southeast Asian-inspired noodle dish is a perfect weeknight dinner that comes together in under an hour. The broken vermicelli noodles soak up the rich, savory chicken broth, creating a comforting base. Mixed frozen vegetables like carrots, green beans, and cauliflower provide a satisfying crunch and nutritional boost. Aromatics such as minced garlic, fresh ginger, and spicy jalape&# 195;±o or red pepper flakes infuse the dish with complex, warm flavors. A splash of dry sherry adds depth, while sesame oil provides a nutty finish. It’s a simple, vegan-friendly meal that balances sweet, savory, and spicy notes beautifully.

Ingredients

Directions

  1. Break the uncooked vermicelli noodles into 2-inch pieces if they are not already broken.
  2. In a large pot or deep skillet, bring the chicken broth to a boil.
  3. Add the broken vermicelli noodles to the boiling broth and cook for about 3-4 minutes until tender but still firm.
  4. Meanwhile, in a small bowl, mix together the minced garlic, grated ginger, jalapeño (or red pepper flakes), dry sherry, salt, and sesame oil.
  5. Add the thawed frozen vegetables to the pot with the noodles and broth.
  6. Pour the garlic-ginger-spice mixture into the pot.
  7. Reduce heat to medium-low and simmer for 5-7 minutes until the vegetables are heated through and the noodles have absorbed much of the liquid.
  8. Taste and adjust seasoning with more salt or pepper if needed.
  9. Serve hot in bowls.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 0.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute vegetable broth for chicken broth.

If you prefer a creamier texture, you can add a splash of coconut milk at the end of cooking.

Feel free to customize the vegetable mix with any frozen or fresh vegetables you have on hand, such as bell peppers, snap peas, or bok choy.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to refresh the noodles.

Adjust the amount of jalapeño or red pepper flakes to suit your heat preference.

Keywords: vegetables, noodles, vermicelli, southeast asian, quick dinner, vegan, ginger, garlic, sesame oil, broth, healthy, weeknight meal, spicy, comfort food, easy recipe, frozen vegetables, stir fry, sherry, ginger root, jalapeno
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