Leftover vegetables have never tasted this good! This Asian-inspired vegetable noodles recipe is a fantastic way to transform your fridge finds into a vibrant, flavour-packed meal. With just a few fresh ingredients and a simple homemade sauce, these noodles come together quickly and deliver that perfect balance of tender-crisp veggies, silky glass noodles, and a savoury-sweet sauce that keeps you coming back for more.
I love how easy it is to customise with whatever veggies you have on hand — the julienne-cut carrot and courgette add freshness and texture, while colourful peppers and mushrooms bring extra flavour and nutrients. This recipe is quick, light, and full of umami thanks to the soy sauce and toasted sesame oil. It’s ideal for a speedy lunch or dinner that feels satisfying but won’t weigh you down.
If you’re looking to reduce food waste without sacrificing flavour, this is your go-to recipe. Plus, it’s naturally gluten-free (just be sure to pick gluten-free soy sauce if needed) and vegan-friendly.
Tips
- Julienne Peeler Magic: Using a julienne peeler for the carrot and courgette creates perfectly thin, noodle-like strips that cook evenly and look great on the plate.
- Don’t Overcook Veggies: Sauté the vegetables until tender but still crunchy to keep texture and freshness. They should have a slight bite to complement the soft noodles.
- Sauce Mix: Combine the soy sauce, garlic, maple syrup, and sesame oil before adding to the pan to ensure even coating and flavour balance.
- Glass Noodles Cooking: Follow the package instructions closely so the noodles don’t get mushy—usually soaking or boiling briefly is enough.
- Extra Crunch: Sprinkle with sesame seeds or chopped spring onions for added texture and flavour just before serving.
Swaps
Below I am giving you some vegetable’s swap ideas but feel free to improvise with any leftover vegetable you have in the fridge! The secret is to chop the vegetables in small cubes or julienne for the best texture.
Carrot: Swap with daikon radish or finely sliced cucumber for a refreshing twist.
Courgette: Use cucumber or shredded cabbage instead for a different crunch.
Yellow and red pepper: Try using green pepper, snap peas or baby corn as alternatives.
Mushrooms: Use tofu cubes or water chestnuts for a plant-based protein boost.
Glass noodles: Rice noodles or shirataki noodles work well as substitutes.
Soy sauce: Tamari or coconut aminos are good gluten-free alternatives.
Maple syrup: Use honey or agave nectar for different sweetness.
Toasted sesame oil: Regular sesame oil or olive oil can be used if preferred.
Storage
Fridge: Store in an airtight container for up to 2 days. Reheat gently to avoid overcooking the veggies.
Freezer: Not recommended to freeze this noodle dish as the texture of the vegetables and noodles will change.
More Noodles Recipes
- Miso Noodle Soup
- Spring Roll Noodle Salad
- 10 Minutes Peanut Butter Noodle Soup
- One-Pot Creamy Chicken Noodle Soup
Vegetables Glass Noodles
Ingredients
- 1 carrot
- 1 courgette
- 1/2 yellow pepper
- 1/2 red pepper
- 4-5 mushrooms
- 3 spring onions
- 50 g glass noodles
Sauce
- 2 tbsp soy sauce
- 1 tsp minced garlic
- 1 tbsp maple syrup
- 1 tbsp toasted sesame oil
Instructions
- Chop your vegetables, I have used a julienne peeler for carrots and courgette for the best result and then a knife for the rest of the vegetables.
- Cook the noodles as per package instructions
- While noodles cook, saute veggies on medium high heat in a pan with some oil until tender but still crunchy.
- Drain the noodles and add to the pan.
- Add the sauce ingredients together in a container and pour all over the noodles. Mix.
- Serve with a sprinkle of sesame seeds.