Thin Bean Noodles with Vegetables

Gluten-free, vegan and easy to make - thin bean noodles with leek, red pepper, carrot, cabbage and zucchini

  • Main DishesType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 2Serving/Unit


Bean noodle, 2 cups
Olive oil, 3 tablespoons
extra virgin - for frying
Leek, 2 average sizes
finely chopped
Red pepper, 1 medium unit
cut into cubes
Carrot, 1 medium unit
peeled and cut into cubes
Cabbage, 1 cup
Zucchini, 1 medium unit
cut into cubes
Soy sauce, 2 tablespoons
organic and gluten-free
Celery salt, 1/4 flat teaspoon
or regular salt - to taste
Black pepper, 1/4 flat teaspoon
coarsely ground - to taste


1. Cut (with scissors) the bean noodles to the desired length and soak them in a bowl of boiling water for about 10 minutes.
2. In a pan, fry the vegetables in olive oil for about 10-15 minutes, until they soften and turn golden (I usually fry with the lid closed over low heat, so the steam softens the vegetables).
3. Add the spices to the vegetables and mix.
4. Strain the bean noodles from the water, and add to the pan with the vegetables.
5. Mix everything together and serve immediately.
6. Bon appetite (:

The preparation method also includes frying.

Nutritional Values Serving/Unit 100 Grams
Calories 498 cal 76 cal
Proteins 8 g 1 g
Carbohydrates 88 g 14 g
Fat 15 g 2 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
Thin Bean Noodles with Vegetables
Vegan stew of bean noodle