Spring noodles with vegetables
2 servings
30 minutes
Spring noodles with vegetables are a light and vibrant dish of Pan-Asian cuisine inspired by the harmony of fresh vegetables and rich sauces. Buckwheat noodles, tender mushrooms, sweet peppers, and crunchy carrots soak up the aromas of soy sauce, rice vinegar, and orange juice, creating a balance of sweetness and umami. Honey and cornstarch give the sauce a silky texture while toasted seeds add a pleasant nutty note. This dish is perfect for spring vibes—light yet nutritious—and pairs wonderfully with green onions and sesame oil. Such noodles are popular in Asian street food where freshness and quick preparation are valued. Enjoy the tenderness of the noodles and the crunch of the vegetables while immersing yourself in the atmosphere of Pan-Asian culinary traditions.
1
Prepare all the ingredients.
2
Mix soy sauce, rice vinegar, orange juice, cornstarch, and honey in a saucepan.
- Soy sauce: 4 tablespoons
- Rice vinegar: 1 tablespoon
- Orange juice: 2 tablespoons
- Cornstarch: 1 teaspoon
- Honey: 1 teaspoon
3
Heat all ingredients, stirring until the honey dissolves and the sauce becomes smooth.
4
Chop the garlic and add it to the sauce.
- Garlic: 1 clove
5
Continuously stir and heat the sauce for a few more minutes until it reaches the consistency of liquid sour cream. Taste and add salt and freshly ground pepper to taste. Let it cool completely.
- Salt: to taste
- Ground black pepper: to taste
6
Quickly roast the seeds separately in a dry pan.
- Mixture of seeds: 2 tablespoons
7
Boil salted water in a large pot. Add the noodles to the pot and cook for about 1 minute.
- Buckwheat noodles: 150 g
8
Then drain in a colander and quickly rinse under cold water.
9
Slice the mushrooms lengthwise into thin pieces, keeping the shape of the mushroom.
10
Cut the carrot into strips.
11
Remove seeds from the pepper and cut it into strips.
12
Heat vegetable oil in a deep pan.
- Vegetable oil: 2 tablespoons
13
Place the prepared mushrooms and fry until lightly golden.
- Champignons: 4 pieces
14
Add pepper and sauté for 30 seconds, add beans and fry for 30 seconds, then add carrots and sauté for another 30 seconds. Season with salt and pepper. The vegetables should remain crunchy.
- Red sweet pepper: 1 piece
- Green beans: 100 g
- Carrot: 1 piece
- Salt: to taste
- Ground black pepper: to taste
15
Add the noodles to the pan with the vegetables, add the prepared sauce, and mix thoroughly. Leave on heat for another 30 seconds.
- Buckwheat noodles: 150 g
- Soy sauce: 4 tablespoons
16
Add sesame oil (2 tbsp or to taste), mix, taste — add salt or pepper if needed, and remove the pan from heat.
- Sesame oil: to taste
- Salt: to taste
- Ground black pepper: to taste
17
Serve the noodles on plates, sprinkle with seeds and chopped green onions.
- Mixture of seeds: 2 tablespoons
- Green onions: to taste