6-ingredient vegetable noodles

6-ingredient vegetable noodles

The key to this speedy vegan dish is in the dressing: just three ingredients, but packed with flavour. For the vegetable noodles, you can add more carrots and courgettes, or bulk it out with wheat or soba noodles for a heartier dish.

Each serving provides 343 kcal, 10.5g protein, 56.5g carbohydrates (of which 7g sugars), 7.5g fat (of which 1.25g saturates), 4.5g fibre and 1.25g salt.


For the dressing


  1. Using a julienne peeler with a serrated edge, cut the carrots and courgettes into noodle-like strips. (Alternatively you can use a spiraliser or a sharp knife to cut the veg into matchsticks.) Set aside.

  2. Heat the noodles in just-boiled water for around 3 minutes, then drain.

  3. Whisk the dressing ingredients together, then add to a wok over a medium–high heat. Add the vegetables and noodles and stir-fry for 3–4 minutes, or until just cooked. Serve immediately.

Recipe Tips

If you need this recipe to be gluten free, make sure you use gluten-free tamari and 100% buckwheat soba noodles.