This is a delicious veggie Thai noodles recipe that I have made with glass noodles. No fuss and quite easy! It has a lot of vegetables so it is packed with goodness.
For this recipe, you first buy your favorite glass noodles. I use black rice or white rice noodles. When I can find them, I like to cook the sweet potato glass noodles for this recipe. But any type of noodles will do the job ! Kelp noodles can work very well too (it is raw noodles. They are made from seaweed and they are very low in calorie).
What’s inside?
This veggie noodles recipe contains onion, garlic, mushroom, broccoli, spinach, cabbage, and eventually noodles !
I stir fry (with only 2 Tbsp of sesame oil) the onion, garlic, mushrooms and broccoli. Then I cook the noodles on the side and add them to the wok. Next, I toss them with the spices and sauce, add the spinach leaves and I cook it for a little bit longer. Finally, I top it with crunchy raw cabbage and coriander. Yummy!
Thai food is full of flavor and if you skip the fried food, Thai can be rather healthy !
If you know well Thai cuisine, this veggie Thai noodles recipe is a homemade version of the WOON SEN (glass noodles salad) you can find in any restaurant or floating market in Thailand.
In this healthy noodles recipe, you can even play around with the veggie and replace them with kale or carrots and shiitake mushrooms!
This is a deliciously healthy vegetarian dish and by adjusting the sauce, you can have easily a vegan version of this veggie Thai noodles salad recipe !
Top Tip about the spinach hiding in this veggie Thai noodles recipe
It is well known that SPINACH is one of the healthiest food and is the source of Popeye’s strength! And this is not a myth, spinach is rich in iron, a good source of vitamin K, vitamin A, vitamin C and folic acid as well as being a good source of manganese, magnesium, and vitamin B2.
How to store it? It should be stored loosely packed in a zip bag in the fridge where it will keep for about four days. Do not wash spinach before storing, as the moisture will cause it to spoil.
Healthy veggie Thai noodles and….
Asian, flavorful and vitalizing !
If you make it
If you make the veggie Thai noodles recipe, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
VEGGIE THAI NOODLES RECIPE
INGREDIENTS
- 2 Tbsp sesame oil
- 1 garlic clove, grated or finely chopped
- 1 red onion, finely chopped
- 1 handful mushrooms, finely sliced
- 2 cups broccoli chopped
- ½ tsp coconut sugar
- 1 ½ Tbsp Oyster sauce - (or soy sauce for a vegan option)
- 1 ½ Tbsp Fish sauce - (or vegan fish sauce or Worcestershire sauce for a vegan option)
- 2 cups spinach
- ½ cup Red cabbage
- ½ cup white cabbage
- 1-2 pinch(es) fresh ground pepper
- 1 handful fresh coriander
- 1 lime, squeezed
- ½ fresh chilly, finely chopped - (optional)
INSTRUCTIONS
- Drizzle the sesame oil into a wok. When it is hot, add the onion and the garlic. Cook on a medium high heat for 3-4 minutes or until brown.
- Add the mushrooms and saute again for 4 to 5 minutes.
- Add the broccoli and stir it regularly until soft. Set the wok on the side.
- Cook the noodles following the cooking instructions. For the sweet potato glass noodles, cook it in boiling water for 6 minutes. Drain and rinse with cold water.
- Add the noodles to the wok, then toss it with fish sauce, oyster sauce and coconut sugar. Cook again on a medium high heat, add the spinach and stir fry for 2 minutes.
- Pour into bowls, add chopped chili (optional), the coriander, the red and white cabbage on the top for a crunchy taste.
- Decorate with ½ lime for those who wants to add a splash of lime to the dish !
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