Fresh and tangy veggie fried noodles

I have a thing for noodles eversince I’ve first tasted them. I used to eat noodles at least four times a week which is quite unusual considering that I live in the middle of central europe.DSC03879

I got a new wok last week and I was super excited to try it. So I decided to do a quick stir fry today. I ended up putting in it veggies that can sound a little wierd in a stir fry, but my aim was to create a very fresh, tangy and summery dish. I succeeded.


Feel free to change the amount of veggies I put in this. I guess it’s a little too much.


Fresh and tangy veggie fried noodles

serves four, prep time: 10 minutes, cooking time: 8 minutes


250 g rice noodles
2 medium carrot, thinly sliced
1 zucchini, thinly sliced
1 large onion, thinly sliced
100 g frozen peas
100 g frozen corn
4 cm piece ginger, cut very finely
3 garlic, cut very finely
toasted sesame seeds (optional)
cilantro and mint (opinional)
coconut oil

For the sauce:
3 tbs soy sauce (preferably low-salt)
2 tbs brown sugar or sweetener of your choice
juice of half a lime
1 tbs toasted sesame seed oil
1 small bird’s eye chili, deseeded and finely cut


  1. Prepare the rice noodles: put the dry noodles into very hot water and cover until cooked – this takes about 7 to 10 minutes. Drain and rinse.
  2. Make the sauce: combine the ingredients in a tiny bowl. Taste and adjust the seasoning if needed. The taste should be balanced: not too sweet, not too salty and not too acidic.
  3. Put a wok and a bit of coconut oil on high heat and when screaming hot, add onions, carrots ginger and garlic. Cook for a minute, then add frozen peas and corn, zucchini.
  4. Cook until the veggies are browned – this takes only about 5 minutes and add cooked rice noodles and sauce. Continue to cook until just combined and the sauce starts to bubble.
  5. Remove from heat and serve with toasted sesame seeds, cilantro, mint and lime wedges.



Quinoa bowl with veggies and miso gravy

I made this recipe just before a huge history and literature exam. I had to be quick, because I still had notes to read through.DSC03731Luckily, the exam turned out to be great. I will have my results on Wednesday, I hope I get As.


Anyway this bowl is great. It is perhaps something you would eat in autumn, but it was still amazing now.DSC03732

The gravy is quite salty so i do not recommend to salt the sweet potato a mushrooms.DSC03735

Angela inspired Quinoa bowl:

serves 2, cooking tme: 40 minutes


For the sweet potato and quinoa
60 gram quinoa
1 big sweet potato, chopped into 1 cm wide pieces
olive oil

For the mushrooms:
4 big portobello mushrooms, chopped into 0,5 cm wide pieces
2 garlics
balsamic vinegar

For the miso mustard butter sauce:
4 tablesppons soy sauce
2 tablespoons miso
2 tablespoons dijon mustard
a pinch of smoked paprika
juice of a lime
60 gram butter or margarin
fresh cilantro
pepper, maybe salt


  1. Cook the quinoa. Toss the potatoes in olive oil and bake them for 20-35 minutes at 190°C. After 15 minutes flip them so both sides will be equally brown.
  2. After thorougly washing the mushrooms, saute them over medium heat in olive oil. Add garlis, balsamic vinegar and a little water if needed. Saute for 10-15 minutes until it reduces in size.
  3. Prepare the sauce! In a smaller saucepan melt the butter or margarin and add the ingredients. Bring to boil and remove from heat. Whisk until smooth.
  4. Prepare the bowl!