Veggie Instant Noodles that are not boring!
This veggie instant noodle recipe is not only easy to whip up, but it’s got real vegetables for the added nutrition.
What makes this veggie instant noodle recipe special is the special scallion oil that is added.
Scallion oil is super fragrant and really transforms a simple humble veggie soup into an elevated dish!
This recipe is perfect for vegetarians and vegans! Enjoy!
What is scallion oil?
If you’ve never had scallion oil before, you’re missing out!
Scallion oil, as the name suggests, is made from infusing scallions (aka green onions) in hot oil. You can also add salt to it.
It’s fragrant, savoury and a staple in Chinese cooking. For example, scallion oil is usually served with a Chinese BBQ dish, soy sauce chicken. It’s usually on the saltier side, but since we are making the scallion oil at home, you can adjust the amount of salt used.
The veggie soup base
Since this is an instant noodle recipe, we are going to use your favourite vegetable stock powder for this dish.
I used a vegetable stock powder, but you can definitely use the liquid versions.
I personally found that only adding vegetable stock powder wasn’t flavourful enough, and hence why I incorporated scallion oil to this recipe.
If you’re too lazy to make scallion oil, or you don’t have scallions on hand, I would suggest adding sesame oil as a topping. It’ll add a lot more fragrance to the noodle soup.
The veggie toppings
You can add whatever veggie toppings you prefer!
I added corn, diced carrots and shiitake mushrooms (presoaked) for added umami.
I’d highly recommend the shiitake mushrooms if you’re a fan of them. They add more depth to the soup.
The noodles
I used bihoon, or rice vermicelli noodles, for this recipe.
As the bihoon noodles are thin and soak up broth really well, it’s perfect when paired with lighter soup bases, such as veggie or chicken noodle soups.
They also cook a lot faster. Simply add boiling water into the noodles and veggie soup mix, and let it sit for 5 minutes to soften.
Veggie Instant Noodles
Ingredients
Method
- In a pan, add the scallions in oil and cook over low heat for 3 mins, or until fragrant. Set aside.
- In a small bowl, mix the seasoning powder ingredients and set aside.
- Boil the carrots in water for 5 minutes, then boil the corn and shiitake mushrooms for 2 minutes. Drain and set aside.
- In a large bowl, add the bihoon noodles, scallion oil, seasoning powder, and veggies. Pour over enough boiling water to cover. Cover and let it sit for 5 minutes, or until the noodles are softened.
- Mix and enjoy!
