Veggie-Packed Asian Noodles

Explore more colour in your cuisine! These vegetarian noodles are loaded with an array of fresh ingredients that are not only pleasing to the eye, but even more pleasing to the palate.

  • Cooking time: 10 minutes                           
  • Makes: 4 servings



3 tbsp (45 mL) peanut butter
2 tbsp (30 mL) each oyster sauce and soy sauce
1 tbsp (15 mL) hot Chinese chili sauce
½ cup (125 mL) water
2 tsp (10 mL) cornstarch
1 tsp (5 mL) sesame oil

Vegetable Noodles

1 tbsp (15 mL) peanut oil
1 small Japanese eggplant, thinly sliced
1 small zucchini, thinly sliced
1 cup (250 mL) shiitake mushroom caps, torn if large
1 red pepper, cut into thin slices
1 cup (250 mL) sugar snap peas, trimmed
4 cups (1 L) shredded napa cabbage
1 cup (250 mL) cherry tomatoes, cut in half
2 tbsp (30 mL) finely grated ginger
8 oz (225 g)(about ½ of a 454 g/16 oz pkg) fresh thin Asian egg noodles


Chopped peanuts


Bring a large pot of salted water to a boil. In a medium bowl, whisk peanut butter with oyster sauce, soy sauce, chili sauce, water, cornstarch and sesame oil, until cornstarch dissolves. Set aside.

Heat peanut oil over medium-high heat in a large non-stick frying pan. Add eggplant, zucchini and mushrooms. Stir-fry about 5 minutes, until barely tender. Adding a little more oil if needed, add red pepper and snap peas. Stir-fry 2 minutes. Add cabbage, tomatoes and ginger. Stir-fry 1 minute. Turn heat to low to keep vegetables warm while cooking noodles.

Add noodles to boiling water. Stir; cook according to package directions, about 1 minute. Drain noodles, then add to cooked vegetables. Stir the sauce, then add to frying pan. Increase heat to medium-high, stirring continuously until sauce thickens, about 2 minutes. Serve sprinkled with peanuts.


Per serving: 400 calories, 12 g fat (1.5 g saturated fat, 0 g trans fat), 0 mg cholesterol, 680 mg sodium, 62 g carbohydrate, 10 g fibre, 12 g sugars, 15 g protein