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Veggie noodles


Only veggies on a plate, really.

This green dish with 8 different vegetables is full of vitamins and minerals. Is it good? Yes, it is. I’m a big fan of greens, but even the carnivores are positive about this dish (tried and tested).

Vegetable noodle Wok - Leonie Berkenbosch Fashion & Food- 02


Serves 4

  • 4 carrots
  • 6 oz (150 gr) bimi
  • 6 oz (150 gr) green asparagus
  • 1 zucchini
  • 1/4 cup (50 gr) fava beans
  • 1 1/3 cup (50 gr) rocket
  • 4 oz (100 gr) mushrooms
  • 1/2 red pepper
  • 1/2 cup (60 ml) sweet soy sauce
  • 1 Tbsp extra vierge olive oil
  • 2/3 cup (100 gr) toasted cashew nuts
  • Salt and pepper


  1. Cook the fava beans in a large pot with water for 10 minutes. Scoop out the beans and rinse with cold water. Peel of the gray skin.
  2. Add the asparagus and bimi to the water and cook for 3 minutes. Drain and rinse with cold water.
  3. Heat a dry skillet and toast the cashew nuts until golden brown.
  4. Peel the carrots and spiralize them. Chop the zucchini and mushrooms. Slice the red pepper thinly.
  5. Heat one Tbsp oil in a wok. Add the carrots and hot pepper. Cook for 4 minutes. Stir in the asparagus, bimi, mushrooms, fava beans and zucchini and cook for another 5 minutes on medium-high heat.
  6. Add the ketjap and season with salt and pepper. Stir in the rocket and toasted cashews. Serve!

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