How to cook the Healthiest Noodles in the World

Ingredients

• 200 g Wheat Noodles (dried, any shape you like)
• 1 medium Onion (sliced thin)
• 1 medium Carrot (julienned)
• 1 medium Green Bell Pepper (sliced thin)
• 1 small Tomato (diced (optional))
• 2 tbsp Vegetable Oil (high smoke‑point oil such as canola or sunflower)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)
• 0.25 tsp Red Chili Flakes (optional, for heat)

Instructions

1. Prepare the vegetables

   Slice the onion thin, julienne the carrot, slice the green bell pepper, and dice the tomato (if using). Keep everything roughly the same size for even cooking.

   Time: PT10M

2. Boil the noodles

   Bring a large pot of water to a rolling boil, add a pinch of salt, then add the noodles. Cook according to package directions (about 8 minutes) until al dente. Drain in a colander and rinse briefly with cool water to stop cooking.

   Time: PT8M

   Temperature: 100°C

3. Stir‑fry the vegetables

   Heat the vegetable oil in a wok or large skillet over medium‑high heat (about 180°C). Add the sliced onion and sauté for 2 minutes until fragrant. Add the carrot and green bell pepper, stir‑fry for another 2 minutes, then add the tomato and cook for 1 minute.

   Time: PT5M

   Temperature: 180°C

4. Combine noodles and vegetables

   Add the drained noodles to the wok, pour in the soy sauce, sprinkle salt, black pepper, and chili flakes (if using). Toss everything together for 2 minutes, adding a splash of the reserved noodle water if the mixture looks dry.

   Time: PT2M

   Temperature: 180°C

5. Serve

   Transfer the noodle stir‑fry to plates or a serving bowl. Garnish with extra sliced green pepper or a drizzle of soy sauce if desired.

   Time: PT1M

Nutrition Facts

Calories

300

Protein

8 g

Carbohydrates

55 g

Fat

10 g

Fiber

4 g