Vegetable Stew with Noodles

A vegetable stew is a quick, cheap and healthy idea for a diet-friendly and filling dinner. This is a great way of getting through a range of vegetables.

preparation: 15 minutes

making: 20 minutes

total: 35 minutes

servings: 4 portions

nutrition: 205 calories per serving

cuisine: British

Ingredients #

  • 120g of egg noodles
  • olive oil, for greasing
  • 1 red onion
  • 7 medium mushrooms
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 carrot
  • 1 courgette
  • 2 garlic cloves
  • salt, for seasoning
  • black pepper, for seasoning
  • hot paprika, for seasoning
  • ground paprika, for seasoning
  • 1 tbsp of light brown sugar
  • 1 cup of passata
  • ½ cup of water
  • a handful of fresh coriander

Method #

Ingredients on the tabletop ready to make Vegetable Stew with Noodles

Cook the noodles in a pan with boiling water for 4-5 minutes.

Drain it and put it in cold water. Toss 1 tbsp of olive oil, mix and set aside. 

Cut vegetables in a bowl

Cut the red onion into wedges, mushrooms into slices, peppers, carrot and courgette into equal pieces and crush garlic cloves.

Heat the olive oil in a large frying pan or wok and put all the vegetables in it.

Vegetables frying in a pan

Fry for 5 minutes over high heat, stirring constantly so that all vegetables are fried evenly.

Reduce the heat and add seasonings: salt, black pepper, hot paprika and ground paprika.

Add brown sugar and fry for another few minutes.

Taste and adjust seasonings.

Add passata and water to the pan.

Vegetables frying in a pan with passata and water

Cover the pan with a lid, bring to a boil and simmer for 10 minutes stirring occasionally.

Chop coriander and add it at the end of cooking.

Noodles in a bowl with vegetable stew in a pan ready to be mixed together

Add noodles and warm through.

Noodles and vegetable stew mixed together in a pan

Serve immediately.

A portion of Vegetable Stew with Noodles in a bowl