Vegetablenoodlesoupglutendairyandeggfree Recipes

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VEGGIE GARLIC NOODLES RECIPE BY TASTY

Here's what you need: vegetable oil, garlic, spring onions, carrots, snap pea, brown sugar, soy sauce, dried rice noodles

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8



Veggie Garlic Noodles Recipe by Tasty image

Steps:

  • Heat the oil in a skillet over medium heat. Add the garlic and 3 spring onions and cook for 2-3 minutes.
  • Add the carrots and peas, before stirring in the brown sugar and soy sauce.
  • Add the noodles and mix together for another couple of minutes.
  • Season with salt and pepper, then slice remaining spring onion and top to serve.
  • Enjoy!

Nutrition Facts : Calories 336 calories, Carbohydrate 60 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, Sugar 6 grams

2 tablespoons vegetable oil
5 cloves garlic, minced
4 spring onions, divided
2 carrots, cut into matchsticks
1 cup snap pea
2 tablespoons brown sugar
3 tablespoons soy sauce
9 oz dried rice noodles, cooked

VEGETABLE & NOODLE SOUP (GLUTEN, DAIRY AND EGG-FREE)

Make and share this Vegetable & Noodle Soup (Gluten, Dairy and Egg-Free) recipe from Food.com.

Provided by bearhouse5

Categories     Lactose Free

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13



Vegetable & Noodle Soup (Gluten, Dairy and Egg-Free) image

Steps:

  • Heat oil in a large saucepan.
  • Add onion, garlic, pumpkin and bell pepper and cook for 5 minutes.
  • Pour in water and add remaining ingredients except spinach, salt and pepper.
  • Bring to the boil, then reduce heat and simmer covered for 20 minutes.
  • Stir through baby spinach and season to taste with salt and pepper.
  • Serve.

Nutrition Facts : Calories 300.4, Fat 3.8, SaturatedFat 0.6, Sodium 228.9, Carbohydrate 55.6, Fiber 16, Sugar 5.2, Protein 16

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, crushed
1 1/2 lbs pumpkin, peeled and diced
1 red bell pepper, diced (or green)
6 cups water
1 tablespoon vegan chicken bouillon powder (or to taste)
1 cup dried red lentils
15 ounces kidney beans, drained & rinsed
15 ounces corn kernels, drained
4 ounces thin gluten-free pasta (spaghetti, broken into pieces)
2 cups Baby Spinach, roughly chopped
salt and pepper, to taste

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