Fast and Simple Noodles with Seasonal Spiced Veggies Recipe [video]

 

These delicious, seasonal vegetables and noodles take just ten minutes to prepare, making this a perfect weeknight recipe—or any time you need a healthy meal fast.

A star addition to this recipe is Kitchari Spice Mix, a ready-made blend of traditional Ayurvedic herbs and spices like turmeric and ginger. Normally used to make kitchari (one of the staples of the Ayurvedic diet), it can also be used to make tasty dishes like this one.

This recipe can be easily customized depending on the season or which dosha you need to balance. (If you don’t know, take Banyan’s free dosha quiz.) Simple, straightforward dosha-balancing adjustments can be made to make the recipe more friendly for vata, pitta, or kapha—without compromising the rich flavors and terrific taste.

The Recipe

Serves 3–4

Ingredients:

  • 1 pack rice noodles
  • 1 teaspoon Kitchari Spice Mix
  • 1 teaspoon Hingvastak powder
  • 2 tablespoons sunflower oil
  • 1 teaspoon fresh chopped ginger
  • Juice from half a lime
  • 2 tablespoons soy sauce, liquid aminos, or water
  • Salt

Veggies of Choice:

  • ½ cup carrots, cut in ¼-inch medallions
  • ½ cup broccoli, small florets
  • 2 small bok choy, chopped to ¼-inch strips
  • ½ cup bell peppers, cut in ¼-inch strips 

Note: It is important to make sure the vegetables are cut to relatively similar sizes so they cook evenly.

Garnishes: (optional)

  • 1 tablespoon sesame seeds
  • Chopped cilantro
  • ½ cup mung bean sprouts
  • Green onions, sliced on a bias

Directions:

Bring a medium pot of water to a boil, add rice noodles. Cook according to package instructions. Drain and place in cold water to stop cooking. Drain the cold water and set aside.

Meanwhile, heat a large pan or wok on medium high, add the oil until it shimmers, then add the spices. Sauté about 1 minute, or until fragrant. Add the carrots and toss to coat with spiced oil. Sprinkle with a pinch of salt. Let cook until they caramelize, then flip and add the broccoli, bok choy, and bell peppers.

Toss to thoroughly coat all vegetables. Bring the heat of the pan back up, then add the fresh ginger, green onions, and 1 tablespoon soy sauce or water.

Cover and allow veggies to steam for 5–6 minutes.

Uncover and add bean sprouts, stirring frequently. Check vegetables for desired tenderness.

Add rice noodles to veggies, along with extra green onions. Stir well, then add remaining soy sauce and lime juice to taste.

Garnish with sesame seeds, cilantro, and additional lime if desired.

Enjoy!

Recipe Adaptations for the Doshas

  • For vata: This recipe is already balancing for vata, so you’re in luck! If you’re craving a little more nourishment, add a dollop of ghee.
  • For pitta: Go easy on the soy sauce or liquid aminos, or use water instead. You can also omit the bell pepper, try subbing the zucchini for the carrots, and add some fresh mint.
  • For kapha: Omit the soy sauce or liquid aminos. Add some heat with ½ teaspoon chili flakes or pepper. 

Recipe Adaptations for the Season

In Ayurveda, whenever possible, it’s recommended to work with vegetables that are fresh and in season. With that in mind, this recipe is as versatile as the vegetables you have at your fingertips!

The following are a few combination ideas. Check out your local farmers market for inspiration on what’s in season in your area.

  • Spring: Sugar snap peas, bok choy, garlic scapes, carrots, and cabbage
  • Summer: Zucchini, bell pepper, green beans
  • Fall: Broccoli, extra ghee
  • Winter: Carrots, broccoli, winter squash, extra ghee
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