Stir-Fried Vegetables with Adzuki Bean Noodles

Stir-fried mushrooms, yellow pepper and broccoli in soy sauce and chili-garlic sauce with Adzuki bean noodles that are also gluten-free

  • Main DishesType
  • EasyDifficulty
  • 10 minPrep. Time
  • 4Serving/Unit


Mushroom, 200 g
white champignons
Yellow pepper, 1 large unit
Broccoli, 1 medium unit
Olive oil, 3 tablespoons
extra virgin - for frying
Cashew, 1 handful
Adzuki bean noodles, 100 g
Garlic-chili sauce, 1 tablespoon
Gluten-free organic soy sauce, 1 tablespoon
Black pepper, 1/4 flat teaspoon
coarsely ground
Cumin, 1/4 flat teaspoon


1. Chop the mushrooms, cut the yellow pepper into cubes and cut the broccoli (including the stems) into cubes as well.
2. Heat the olive oil in a pan, add the vegetables, stir-fry for about 5 minutes and add the natural cashews.
3. Place the adzuki bean noodles in boiling water and bring to a boil. After cooking for about 2 minutes, turn off the heat (be careful not to cook the noodles too much, they should remain slightly hard).
4. Season the vegetables in the pan and add the cooked adzuki noodles, mix everything together to blend flavors and transfer to a serving dish.
5. Bon appetite (:

The spices in the recipe are according to personal taste. The preparation method also includes cooking.

Nutritional Values Serving/Unit 100 Grams
Calories 256 cal 110 cal
Proteins 14 g 6 g
Carbohydrates 27 g 12 g
Fat 12 g 5 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Stir-Fried Vegetables with Adzuki Bean Noodles
Tasty vegan dish