Turkish Noodles with Vegetables (Fit)

By replacing traditional white flour noodles with whole wheat and packing it with fiber-rich vegetables, we created a satisfying dish that keeps blood sugar stable and keeps you full longer.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 200 g dry whole wheat noodles (erişte) · 714 kcal in the whole recipe
• 1 tablespoon olive oil · 135 kcal in the whole recipe
• 1 medium onion, chopped · 40 kcal in the whole recipe
• 1 small carrot, cut into thin strips · 33 kcal in the whole recipe
• 1 medium red bell pepper, cut into thin strips · 31 kcal in the whole recipe
• 1 medium zucchini, cut into thin strips · 26 kcal in the whole recipe
• 2 cloves garlic, minced · 9 kcal in the whole recipe
• Hot water (to cook)
• Salt, black pepper, and red pepper flakes to taste

Method

1. Heat olive oil in a wide pan and sauté onions, garlic, and carrots for 3-4 minutes.

   

2. Add the red peppers and zucchini to the pan, and continue sautéing for another 5 minutes until slightly softened.

   

3. Add the dry whole wheat noodles and stir constantly for 2 minutes to lightly toast them with the vegetables.

   

4. Pour in enough hot water to just cover the noodles, add salt and spices, cover, and simmer on low heat for 10-12 minutes until all water is absorbed.

   

5. Let the noodles rest covered for 5 minutes before serving hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.